Mixed protein system in a consumable

Abstract

In one aspect, the disclosure relates to a method for making a consumable mixed protein matrix where a first protein phase and a second protein phase have different solid state setting temperatures and / or melting temperatures such as, for example, gelatin and egg white protein. Also disclosed are consumable mixed protein matrices and consumable products such as high-protein gummies and other snack foods incorporating the mixed protein matrix. Furthermore, disclosed is the use of the mixed protein matrix as a binding system for cereal bars, protein bars, granola bars, and the like.

Description

ATTORNEY DOCKET NO. 221407-2190MIXED PROTEIN SYSTEM IN A CONSUMABLECROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U. S. Provisional Application No. 63 / 770,576 filed on March 12, 2025, which is incorporated herein by reference in its entirety.BACKGROUND

[0002] Consumer demand for healthy snack foods is at an all time high, with a special interest in low-sugar, low-fat, and / or high-protein snacks. In addition to low-sugar, low-carb, and / or sugar-free snacks, many consumers are concerned about the health effects of sugar alcohols and wish to avoid these non-caloric sweeteners as well. Many snacks marketed as healthful, however, tend to be associated with an unappealing appearance, poor taste including bitter aftertaste, or an undesirable texture.

[0003] Numerous proteins have been used in food and snack products including, but not limited to, gelatin and / or collagen peptides, egg white, and others. These proteins have different amino acid profiles and different textural properties that may be desirable to combine. However, due to the different gelling behaviors and properties of these proteins, as well as their different melting temperatures, it has heretofore not been possible to make food products having a pleasing texture by combining them.

[0004] It would be desirable to develop a high-protein, high-fiber snack that is low in calories and low in or free from fat and sugar. Such a snack would be formed from a protein matrix that utilized mixed proteins for an ideal nutritional profile. Such a snack would further ideally have a pleasing taste, texture, and appearance. It would further be desirable for the protein matrix of the snack to be adaptable to include in other food products including confectionery items like marshmallows, alternative meat products, nutrition bars, non-dairy cheeses, and the like. These needs and other needs are satisfied by the present disclosure.SUMMARY

[0005] In accordance with the purpose(s) of the present disclosure, as embodied and broadly described herein, the disclosure, in one aspect, relates to a method for making a consumable mixed protein matrix where a first protein phase and a second protein phase have different solidATTORNEY DOCKET NO. 221407-2190state setting temperatures and / or melting temperatures such as, for example, gelatin and egg white protein. Also disclosed are consumable mixed protein matrices and consumable products such as high-protein gummies and other snack foods incorporating the mixed protein matrix. Furthermore, disclosed is the use of the mixed protein matrix as a binding system for cereal bars, protein bars, granola bars, and the like.

[0006] Other systems, methods, features, and advantages of the present disclosure will be or become apparent to one with skill in the art upon examination of the following drawings and detailed description. It is intended that all such additional systems, methods, features, and advantages be included within this description, be within the scope of the present disclosure, and be protected by the accompanying claims. In addition, all optional and preferred features and modifications of the described embodiments are usable in all aspects of the disclosure taught herein. Furthermore, the individual features of the dependent claims, as well as all optional and preferred features and modifications of the described embodiments are combinable and interchangeable with one another.BRIEF DESCRIPTION OF THE DRAWINGS

[0007] Many aspects of the present disclosure can be better understood with reference to the following drawings. The components in the drawings are not necessarily to scale, emphasis instead being placed upon clearly illustrating the principles of the present disclosure. Moreover, in the drawings, like reference numerals designate corresponding parts throughout the several views.

[0008] FIG. 1 shows an exemplary process flow for making a disclosed protein matrix and / or snack product.

[0009] FIG. 2 shows a photograph of an exemplary orange-flavored gummy product as disclosed herein.

[0010] FIG.3 shows a protein quality report for an exemplary gummy product as disclosed herein. In this example, the limiting amino acid was tryptophan, leading to an overall protein digestibility corrected amino acid score (PDCAAS) score of 61% for 99.78 g of product, equal to about 2 servings. Protein concentrations can vary depending on preparation method as described herein, with the corresponding PDCAAS scores also varying, with some samples having values up to at least about 67%.

[0011] FIG. 4 shows a photograph of an exemplary marshmallow product as disclosed herein.AATTORNEY DOCKET NO. 221407-2190

[0012] FIG. 5 shows a photograph of an exemplary mango-flavored gummy product as disclosed herein.

[0013] FIG. 6 shows a photograph of an exemplary dairy-free cheese product as disclosed herein.

[0014] FIG. 7 shows water activity of cold-set gels. See also Table 3.

[0015] FIG. 8 shows water activity of heat set gels. See also Table 4.

[0016] FIG. 9 shows chewiness versus composition of cold-set gels.

[0017] FIG. 10 shows chewiness versus composition of heat-set gels.

[0018] Additional advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or can be learned by practice of the invention. The advantages of the invention will be realized and attained by means of the elements and combinations particularly pointed out in the appended claims. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.DETAILED DESCRIPTION

[0019] In one aspect, disclosed herein is a process for making a protein matrix that can be used for a variety of food and snack items including, but not limited to, a high-protein, sugar-free confectionery gummy. In a further aspect, the protein matrix uses egg whites as a main source of protein; however, products made from the protein matrix can be formulated to have a chewy texture reminiscent of gummy candies or fruit snacks. Exemplary methods for producing a chewy textured snack from the disclosed protein matrix are provided in the Examples.

[0020] In another aspect, in order to incorporate proteins with different melting temperatures, gelling temperatures, and gelling behaviors, the disclosed process has unexpectedly been found to retain desirable gelling properties in the final product and thus differs substantially from the process used for conventional gummy production. In another aspect, the disclosed process could be conducted in a commercial kitchen setting as a large batch confection or at a bench top scale.

[0021] In one aspect, in the disclosed process, two proteins with different melting and / or gelling temperatures such as, for example, gelatin and egg white protein, are hydrated separately. Without wishing to be bound by theory, this ensures the gelatin will be fully functional in its gelling capacity and that the egg white protein is properly solubilized prior to incorporation. In a furtherATTORNEY DOCKET NO. 221407-2190aspect, the gelatin, along with other ingredients (bulking agents, flavoring, color, etc.), can be heated to combine. In a still further aspect, after heating, the mixture can be cooled to between 140 °F (60 °C) and 150 °F (86 °C). In another aspect, the hydrated egg whites are then carefully combined with the cooled gelatin mixture using a tempering method. Without wishing to be bound by theory, it has unexpectedly been found that the combination of cooling the gelatin mixture and tempering to combine prevents premature egg white gelation. In some aspects, a candy depositor can be used to distribute the liquid mixture into silicone molds. In yet another aspect, the gummies can then be heated in an oven at 400 °F (204 °C) for 3 minutes to induce egg white gelation and remove extraneous free water. In another aspect, gummies can be refrigerated overnight and finished with a light wax coating (carnauba wax in neutral oil).

[0022] In one aspect, the disclosed protein matrix and confectionery and / or other food items made therefrom can be considered a “Good Source of Protein.” In one aspect, freeze dried egg white powder (EWP) can be incorporated into the disclosed products and compositions at a level of about 3.15 g per serving. In a further aspect, the protein content of the EWP is >80%. In another aspect, gelatin and / or collagen peptides also contribute to the protein content. In one aspect, gelatin and / or collagen peptides can be incorporated at a level of 2.7 g per serving. In a further aspect, the protein content of collagen peptides is >90%. In any of these aspects, the collagen peptides can be hydrolyzed collagen peptides. In one aspect, this combined total protein level is in accordance with the “Good Source” claims outlined in 21 CFR 101.54 and 9 CFR 381.409(c)(7)(iii).

[0023] In some aspects, the mixed protein systems can be used as food binding systems. As used herein, “binding systems” are ingredients designed to retain a specific moisture content and / or water activity of a food product to maintain a desirable texture and to maintain the product’s structural integrity. In an aspect, binding systems are required for products such as granola bars, protein bars, clustered cereals, cereal bars, and similar products. In a further aspect, traditional binding systems are composed of polysaccharides and / or monosaccharides in the form of corn syrups, tapioca syrup, rice syrup, allulose, vegetable glycerin, or sugar alcohols. In some aspects, long chain polysaccharides such as soluble corn fiber, soluble tapioca fiber, polydextrose, etc. are also common binding systems. In any case, food binding systems are overwhelmingly carbohydrate-based and the disclosed protein-based systems can be particularly desirable for individuals who either want to avoid carbohydrates, or who have diabetes, metabolic syndrome, or the like, who are medically advised to avoid certain carbohydrates.ATTORNEY DOCKET NO. 221407-2190Method for Making a Consumable Mixed Protein Matrix

[0024] In one aspect, disclosed herein is a method for making a consumable mixed protein matrix, the method including at least the steps of:(a) heating a first phase having a first protein under agitation to a first temperature;(b) hydrating a second phase having a second protein under agitation at a second temperature;(c) cooling the first phase to a third temperature; and(d) admixing the second phase into the first phase under agitation;wherein the first protein has a first solid state setting temperature and wherein the second protein has a second solid state setting temperature, wherein the first solid state setting temperature is lower than the second solid state setting temperature.

[0025] In one aspect, first protein can be gelatin and the first solid state setting temperature is about 70 °F (21 °C). In another aspect, the second protein can be egg white proteins and the second solid state setting temperature is from about 140 °F (60 °C) to about 150 °F (66 °C). However, other proteins with different setting or gelling and melting temperatures are also contemplated and should be considered disclosed.

[0026] In another aspect, when the hydrated second phase such as, for example, egg white, is added to a cooled first phase such as, for example, gelatin, the resulting mixture unexpectedly retains the viscosity and set temperature of a fully gelatin-based system. In an another aspect, if the reverse process is carried out (e.g. adding cooled gelatin to hydrated egg white), the mixture gels quickly, setting at a time and temperature higher than a fully gelatin-based system and leading to a product with inferior properties such as, for example, undesirable texture. Further in this aspect, the reverse process can result in products with an undesired texture and / or a texture and other properties not suitable in a food product. Thus, in one aspect, the steps of the disclosed process are carried out in the order listed.

[0027] In an aspect, the first temperature is from about 150 °F (66 °C) to about 200 °F (93 °C), or is about 150, 155, 160, 165, 170, 175, 180, 185, 190, 195, or about 200 °F, or a combination of any of the foregoing temperatures, ora range encompassing any of the foregoing temperatures.

[0028] In one aspect, the gelatin can be selected bovine gelatin, fish gelatin, porcine gelatin, gelatin produced by microbial fermentation, cell-cultivated gelatin, or any combination thereof. InATTORNEY DOCKET NO. 221407-2190a further aspect, products containing gelatin produced by microbial fermentation or cell-cultivated gelatin may be suitable for vegetarians or others who wish not to consume animal byproducts. In one aspect, “cell-cultivated gelatin” as used herein refers to gelatin produced by mammalian, avian, or fish cells grown in culture.

[0029] In any of these aspects, the gelatin can have a bloom strength of from about 150 to about 300 bloom, or about 150, 175, 200, 225, 250, 275, or about 300 bloom, or a combination of any of the foregoing values, or a range encompassing any of the foregoing values.

[0030] In some aspects, in the disclosed method, the first phase further includes at least one additional ingredient such as, for example, a sugar, a sugar syrup, a soluble fiber, a humectant including, but not limited to, glycerol, water, a coloring agent, a flavor, a filler, a thickening agent, a salt, a bulking agent, a source of soluble fiber, an acidifying agent, a non-caloric sweetener, a preservative, a peptide composition, or any combination thereof. It should be noted that one ingredient can serve more than one purpose according to the foregoing list (e.g. a non-caloric sweetener can also impart a flavor, or a source of soluble fiber can also be a bulking or thickening agent). In another aspect, a peptide composition such as, for example, collagen peptides including, but not limited to, hydrolyzed collagen peptides, can also be added to the first phase for texture purposes and / or to increase protein content.

[0031] In one non-limiting aspect, the non-caloric sweetener can be sucralose, the source of soluble fiber can be polydextrose, the preservative can be potassium sorbate, and the coloring agent can be vegetable juice or turmeric. In another aspect, the flavor can be a natural flavor or an artificial flavor. In one aspect, the sugar syrup can be corn syrup and the acidifying agent can be citric acid, acetic acid, lactic acid, or any combination thereof.

[0032] In an aspect, the egg white proteins can be provided as lyophilized powder. In another aspect, the second temperature is from about 60 °F (15.5 °C) to about 90 °F (32 °C), or is about 60, 65, 70, 75, 80, 85, or about 90 °F, or a combination of any of the foregoing values, or a range encompassing any of the foregoing values. In another aspect, the egg white proteins can be present in an amount of from about 30% (w / w) to about 50% (w / w) in water during step (b), or in an amount of 30%, 35%, 40%, 45%, or about 50% (w / w), ora combination of any of the foregoing values, or a range encompassing any of the foregoing values..

[0033] In another aspect, the third temperature can be from about 110 °F (43 °C) to about 180 °F (82 °C), or can be about 110, 115, 120, 125, 130, 135, 140, 145, 150, 155, 160, 165, 170, 175,ATTORNEY DOCKET NO. 221407-2190or about 180 °F, or a combination of any of the foregoing values, or a range encompassing any of the foregoing values.

[0034] In one aspect, in the disclosed method, the second phase is admixed into the first phase in one or more portions. Further in this aspect, a first portion of the second phase can be about 20% (v / v) of a total volume of the second phase, a second portion of the second phase can be about 20% (v / v) of a total volume of the second phase, and a third portion of the second phase can be about 60% (v / v) of a total volume of the second phase. In another aspect, the gelling properties of the composition produced by this method represent unexpected results.

[0035] Also disclosed herein is a consumable mixed protein matrix produced by the disclosed method.Method for Making a Consumable Product

[0036] In another aspect, disclosed herein is a method for making a consumable product, the method including at least the steps of:(a) forming the disclosed consumable mixed protein matrix into a shape to form a shaped consumable mixed protein matrix;(b) heating the shaped consumable mixed protein matrix to a fourth temperature for a period of time; and(c) cooling the shaped consumable mixed protein at a fifth temperature, thereby forming the consumable product.

[0037] In some aspects, step (a) can be accomplished by depositing the consumable mixed protein matrix into a silicone mold, while step (b) can be conducted in an oven. In one aspect, the fourth temperature is from about 185 °F (85 °C) to about 450 °F (232 °C), or can be about 185, 200, 225, 250, 275, 300, 325, 350, 375, 400, 425, or about 450 °F, or a combination of any of the foregoing values, or a range encompassing any of the foregoing values..

[0038] In an aspect, the period of time can be from about 2 min to about 10 min, or can be about 2, 3, 4, 5, 6, 7, 8, 9, or about 10 min, or a combination of any of the foregoing values, or a range encompassing any of the foregoing values. In another aspect, step (c) can be conducted in a refrigerator. In yet another aspect, the fifth temperature can be from about 33 °F (0.5 °C) to about 70 °F (21 °C), or can be about 33, 35, 40, 45, 50, 55, 60, 65, or about 70 °F, or a combination of any of the foregoing values, or a range encompassing any of the foregoing values.ATTORNEY DOCKET NO. 221407-2190

[0039] Also disclosed herein are consumable products and compositions made by the disclosed methods.Consumable Products and Compositions Containing the Mixed Protein Matrix

[0040] In one aspect, disclosed herein is a consumable product or composition comprising a mixed protein matrix, wherein the mixed protein matrix includes at least the following:(a) a first protein having first solid state setting temperature; and(b) a second protein having a second solid state setting temperature;wherein the first solid state setting temperature is lower than the second solid state setting temperature.

[0041] In some aspects, the first protein can be gelatin and the first solid state setting temperature is about 70 °F (21 °C), and the second protein can be egg white proteins and the second solid state setting temperature can be from about 140 °F (60 °C) to about 150 °F (66 °C), or can be about 140, 141, 142, 143, 144, 145, 146, 147, 148, 149, or about 150 °F, ora combination of any of the foregoing values, ora range encompassing any of the foregoing values.

[0042] In another aspect, the gelatin can be selected from bovine gelatin, fish gelatin, porcine gelatin, gelatin produced by microbial fermentation, cell-cultivated gelatin, or any combination thereof. In another aspect, the gelatin can have bloom strength of from about 150 to about 300 bloom, or of about 150, 160, 170, 180, 190, 200, 210, 220, 230, 240, 250, 260, 270, 280, 290, or about 300 bloom, or a combination of any of the foregoing values, or a range encompassing any of the foregoing values.

[0043] In some aspects, the consumable product or composition further includes at least one additional ingredient such as, for example, a sugar, a sugar syrup, a soluble fiber, a humectant such as, for example, glycerol or another humectant, water, a coloring agent, a flavor, a filler, a thickening agent, salt, a bulking agent, a source of soluble fiber, an acidifying agent, a non-caloric sweetener, a preservative, a peptide composition, or any combination thereof.

[0044] In one aspect, the consumable product or composition can be a confectionery product, a snack food, a dietary supplement, an alternative meat product, an alternative dairy product, a processing aid, an edible coating, or any combination thereof. In a further aspect, the confectionery product can be a jelly, marshmallow, gummy candy, gumdrop, pastry filling, or any combination thereof. In yet another aspect, the snack food can be a pudding, custard, flan, snackATTORNEY DOCKET NO. 221407-2190bar, fruit snack, clustered cereal, a snack bite, or any combination thereof, in an aspect, the snack bar can be a cereal bar, a protein bar, or a granola bar. In another aspect, the dietary supplement can be a vitamin supplement, a mineral supplement, a sports gel, a cannabidiol (CBD) supplement, or any combination thereof. In one aspect, wherein the edible coating can be a precoating agent for a panned confection, an edible oxygen barrier, or a microencapsulation agent. Further in this aspect, a microencapsulation agent can be used for timed-release or heat-activated release of colors or flavors. In another aspect, an edible oxygen barrier can be useful for extending the shelf life of nuts. In any of these aspects, the disclosed composition can have film-forming properties that are useful for preparing coatings for consumable products.Binding Systems

[0045] In one aspect, the disclosed products and compositions are useful as binding systems for consumable products. In a further aspect, the disclosed binding systems are substantially free of carbohydrates. In still another aspect, the disclosed binding systems can hold large particles, powders, or both together in one piece while retaining desired properties including texture, water activity, and the like.

[0046] Many modifications and other embodiments disclosed herein will come to mind to one skilled in the art to which the disclosed compositions and methods pertain having the benefit of the teachings presented in the foregoing descriptions and the associated drawings. Therefore, it is to be understood that the disclosures are not to be limited to the specific embodiments disclosed and that modifications and other embodiments are intended to be included within the scope of the appended claims. The skilled artisan will recognize many variants and adaptations of the aspects described herein. These variants and adaptations are intended to be included in the teachings of this disclosure and to be encompassed by the claims herein.

[0047] Although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

[0048] As will be apparent to those of skill in the art upon reading this disclosure, each of the individual embodiments described and illustrated herein has discrete components and features which may be readily separated from or combined with the features of any of the other several embodiments without departing from the scope or spirit of the present disclosure.

[0049] Any recited method can be carried out in the order of events recited or in any other order that is logically possible. That is, unless otherwise expressly stated, it is in no way intended thatAATTORNEY DOCKET NO. 221407-2190any method or aspect set forth herein be construed as requiring that its steps be performed in a specific order. Accordingly, where a method claim does not specifically state in the claims or descriptions that the steps are to be limited to a specific order, it is no way intended that an order be inferred, in any respect. This holds for any possible non-express basis for interpretation, including matters of logic with respect to arrangement of steps or operational flow, plain meaning derived from grammatical organization or punctuation, or the number or type of aspects described in the specification.

[0050] All publications mentioned herein are incorporated herein by reference to disclose and describe the methods and / or materials in connection with which the publications are cited. The publications discussed herein are provided solely for their disclosure prior to the filing date of the present application. Nothing herein is to be construed as an admission that the present invention is not entitled to antedate such publication by virtue of prior invention. Further, the dates of publication provided herein can be different from the actual publication dates, which can require independent confirmation.

[0051] While aspects of the present disclosure can be described and claimed in a particular statutory class, such as the system statutory class, this is for convenience only and one of skill in the art will understand that each aspect of the present disclosure can be described and claimed in any statutory class.

[0052] It is also to be understood that the terminology used herein is for the purpose of describing particular aspects only and is not intended to be limiting. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which the disclosed compositions and methods belong. It will be further understood that terms, such as those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the specification and relevant art and should not be interpreted in an idealized or overly formal sense unless expressly defined herein.

[0053] Prior to describing the various aspects of the present disclosure, the following definitions are provided and should be used unless otherwise indicated. Additional terms may be defined elsewhere in the present disclosure.Definitions

[0054] As used herein, “comprising” is to be interpreted as specifying the presence of the statedATTORNEY DOCKET NO. 221407-2190features, integers, steps, or components as referred to, but does not preclude the presence or addition of one or more features, integers, steps, or components, or groups thereof. Moreover, each of the terms “by”, “comprising,” “comprises”, “comprised of,” “including,” “includes,” “included,” “involving,” “involves,” “involved,” and “such as” are used in their open, non-limiting sense and may be used interchangeably. Further, the term “comprising” is intended to include examples and aspects encompassed by the terms “consisting essentially of’ and “consisting of.” Similarly, the term “consisting essentially of” is intended to include examples encompassed by the term “consisting of.

[0055] As used in the specification and the appended claims, the singular forms “a,” “an” and “the” include plural referents unless the context clearly dictates otherwise. Thus, for example, reference to “a bulking agent,” “a flavoring agent,” or “an amino acid,” include, but are not limited to, mixtures or combinations of two or more such bulking agents, flavoring agents, or amino acids, and the like.

[0056] It should be noted that ratios, concentrations, amounts, and other numerical data can be expressed herein in a range format. It will be further understood that the endpoints of each of the ranges are significant both in relation to the other endpoint, and independently of the other endpoint. It is also understood that there are a number of values disclosed herein, and that each value is also herein disclosed as “about” that particular value in addition to the value itself. For example, if the value “10” is disclosed, then “about 10” is also disclosed. Ranges can be expressed herein as from “about” one particular value, and / or to “about” another particular value. Similarly, when values are expressed as approximations, by use of the antecedent “about,” it will be understood that the particular value forms a further aspect. For example, if the value “about 10” is disclosed, then “10” is also disclosed.

[0057] When a range is expressed, a further aspect includes from the one particular value and / or to the other particular value. For example, where the stated range includes one or both of the limits, ranges excluding either or both of those included limits are also included in the disclosure, e.g. the phrase “x to y” includes the range from ‘x’ to ‘y’ as well as the range greater than ‘x’ and less than ‘y’. The range can also be expressed as an upper limit, e.g. ‘about x, y, z, or less’ and should be interpreted to include the specific ranges of ‘about x’, ‘about y’, and ‘about z’ as well as the ranges of ‘less than x’, less than y’, and ‘less than z’. Likewise, the phrase ‘about x, y, z, or greater’ should be interpreted to include the specific ranges of ‘about x’, ‘about y’, and ‘about z’ as well as the ranges of ‘greater than x’, greater than y’, and ‘greater than z’. In addition, theATTORNEY DOCKET NO. 221407-2190phrase “about ‘x’ to ‘y’”, where ‘x’ and ‘y’ are numerical values, includes “about ‘x’ to about ‘y’”.

[0058] It is to be understood that such a range format is used for convenience and brevity, and thus, should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub¬ ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. To illustrate, a numerical range of “about 0.1% to 5%” should be interpreted to include not only the explicitly recited values of about 0.1% to about 5%, but also include individual values (e.g., about 1%, about 2%, about 3%, and about 4%) and the sub-ranges (e.g., about 0.5% to about 1.1%; about 5% to about 2.4%; about 0.5% to about 3.2%, and about 0.5% to about 4.4%, and other possible sub-ranges) within the indicated range.

[0059] As used herein, the terms “about,” “approximate,” “at or about,” and “substantially” mean that the amount or value in question can be the exact value or a value that provides equivalent results or effects as recited in the claims or taught herein. That is, it is understood that amounts, sizes, formulations, parameters, and other quantities and characteristics are not and need not be exact, but may be approximate and / or larger or smaller, as desired, reflecting tolerances, conversion factors, rounding off, measurement error and the like, and other factors known to those of skill in the art such that equivalent results or effects are obtained. In some circumstances, the value that provides equivalent results or effects cannot be reasonably determined. In such cases, it is generally understood, as used herein, that “about” and “at or about” mean the nominal value indicated ±10% variation unless otherwise indicated or inferred. In general, an amount, size, formulation, parameter or other quantity or characteristic is “about,” “approximate,” or “at or about” whether or not expressly stated to be such. It is understood that where “about,” “approximate,” or “at or about” is used before a quantitative value, the parameter also includes the specific quantitative value itself, unless specifically stated otherwise.

[0060] As used herein, the term “effective amount” refers to an amount that is sufficient to achieve the desired modification of a physical property of the composition or material. For example, an “effective amount” of a bulking agent refers to an amount that is sufficient to achieve the desired improvement in the property modulated by the formulation component, e.g. achieving the desired level of product cohesion and chewable texture. The specific level in terms of wt% in a composition required as an effective amount will depend upon a variety of factors including the amount and type of proteins used, amount and type of any sweeteners and / or flavorants, water activity, and intended food product made using the composition.ATTORNEY DOCKET NO. 221407-2190

[0061] As used herein, the terms “optional” or “optionally” means that the subsequently described event or circumstance can or cannot occur, and that the description includes instances where said event or circumstance occurs and instances where it does not.

[0062] “Bloom” as used herein refers to a measure of the strength of a gel such as, for example, gelatin. Bloom strength is measured by depressing the surface of the gel by 4 mm with a plunger and is reported as the weight in grams needed to move the plunger without breaking the gel. “Low bloom” is usually categorized as 30-150 bloom, medium bloom as 150-225 bloom, and high bloom as 225-325 bloom. Higher bloom value gelatins may have higher average molecular masses and gelatins from different sources (e.g., beef hide, microbial fermentation, cell culture, fish skin) can have different bloom strengths. Thus, in one aspect, bloom strength of gelatins useful herein can be customized to suit a given application.

[0063] Unless otherwise specified, temperatures referred to herein are based on atmospheric pressure (i.e. one atmosphere).

[0064] Now having described the aspects of the present disclosure, in general, the following Examples describe some additional aspects of the present disclosure. While aspects of the present disclosure are described in connection with the following examples and the corresponding text and figures, there is no intent to limit aspects of the present disclosure to this description. On the contrary, the intent is to cover all alternatives, modifications, and equivalents included within the spirit and scope of the present disclosure.ASPECTS

[0065] The present disclosure can be described in accordance with the following numbered aspects, which should not be confused with the claims.

[0066] Aspect 1. A method for making a consumable mixed protein matrix, the method comprising:(a) heating a first phase comprising a first protein under agitation to a first temperature; (b) hydrating a second phase comprising a second protein under agitation at a second temperature;(c) cooling the first phase to a third temperature; and(d) admixing the second phase into the first phase under agitation;ATTORNEY DOCKET NO. 221407-2190wherein the first protein has a first solid state setting temperature and wherein the second protein has a second solid state setting temperature, wherein the first solid state setting temperature is lower than the second solid state setting temperature.

[0067] Aspect 2. The method of aspect 1, wherein the first protein comprises gelatin and the first solid state setting temperature is about 70 °F (21 °C).

[0068] Aspect 3. The method of aspect 1 or 2, wherein the second protein comprises egg white proteins and the second solid state setting temperature is from about 140 °F (60 °C) to about 150 °F (66 °C).

[0069] Aspect 4. The method of any one of aspects 1-3, wherein the first temperature is from about 150 °F (66 °C) to about 200 °F (93 °C).

[0070] Aspect 5. The method of any one of aspects 2-4, wherein the gelatin comprises bovine gelatin, fish gelatin, porcine gelatin, gelatin produced by microbial fermentation, cell-cultivated gelatin, or any combination thereof.

[0071] Aspect 6. The method of aspect 5, wherein the gelatin is porcine gelatin.

[0072] Aspect 7. The method of any one of aspects 2-6, wherein the gelatin has bloom strength of from about 150 to about 300 bloom.

[0073] Aspect 8. The method of any one of aspects 1 -7, wherein the first phase further comprises at least one additional ingredient.

[0074] Aspect 9. The method of aspect 8, wherein the at least one additional ingredient comprises a sugar, a sugar syrup, a soluble fiber, a humectant, water, a coloring agent, a flavor, a filler, a thickening agent, a salt, a bulking agent, a source of soluble fiber, an acidifying agent, a non¬ caloric sweetener, a preservative, a peptide composition, or any combination thereof.

[0075] Aspect 10. The method of aspect 9, wherein the non-caloric sweetener comprises sucralose.

[0076] Aspect 11. The method of aspect 9, wherein the source of soluble fiber comprises polydextrose.

[0077] Aspect 12. The method of aspect 9, wherein the preservative comprises potassium sorbate.ATTORNEY DOCKET NO. 221407-2190

[0078] Aspect 13. The method of aspect 9, wherein the coloring agent comprises vegetable juice or turmeric.

[0079] Aspect 14. The method of aspect 9, wherein the sugar syrup comprises corn syrup.

[0080] Aspect 15. The method of aspect 9, wherein the acidifying agent comprises citric acid, acetic acid, lactic acid, or any combination thereof.

[0081] Aspect 16. The method of aspect 9, wherein the peptide composition comprises collagen peptides.

[0082] Aspect 17. The method of any one of aspects 3-16, wherein the egg white proteins are provided as lyophilized powder.

[0083] Aspect 18. The method of any one of aspects 1-17, wherein the second temperature is from about 60 °F (15.5 °C) to about 90 °F (32 °C).

[0084] Aspect 19. The method of any one of aspects 3-18, wherein the egg white proteins are present in an amount of from about 30% (w / w) to about 50% (w / w) in water during step (b).

[0085] Aspect 20. The method of any one of aspects 1-19, wherein the third temperature is from about 110 °F (43 °C) to about 180 °F (82 °C).

[0086] Aspect 21. The method of any one of aspects 1-20, wherein the first phase is admixed into the second phase in one or more portions.

[0087] Aspect 22. The method of aspect 21, wherein a first portion of the second phase comprises about 20% (v / v) of a total volume of the second phase, a second portion of the second phase comprises about 20% (v / v) of a total volume of the second phase, and a third portion of the second phase comprises about 60% (v / v) of a total volume of the second phase.

[0088] Aspect 23. A consumable mixed protein matrix produced by the method of any one of aspects 1-22.

[0089] Aspect 24. A method for making a consumable product, the method comprising:

[0090] (a) forming the consumable mixed protein matrix of aspect 23 into a shape to form a shaped consumable mixed protein matrix;

[0091] (b) heating the shaped consumable mixed protein matrix to a fourth temperature for a period of time; andATTORNEY DOCKET NO. 221407-2190

[0092] (c) cooling the shaped consumable mixed protein at a fifth temperature, thereby forming the consumable product.

[0093] Aspect 25. The method of aspect 24, wherein step (a) comprises depositing the consumable mixed protein matrix into a silicone mold.

[0094] Aspect 26. The method of aspect 24 or 25, wherein step (b) is conducted in an oven.

[0095] Aspect 27. The method of any one of aspects 24-26, wherein the fourth temperature is from about 185 °F (85 °C) to about 450 °F (232 °C).

[0096] Aspect 28. The method of any one of aspects 24-27, wherein the period of time is from about 2 min to about 10 min.

[0097] Aspect 29. The method of any one of aspects 24-28, wherein step (c) is conducted in a refrigerator.

[0098] Aspect 30. The method of any one of aspects 24-29, wherein the fifth temperature is from about 33 °F (0.5 °C) to about 70 °F (21 °C).

[0099] Aspect 31. A consumable product or composition made by the method of any one of aspects 24-30.

[0100] Aspect 32. A consumable product or composition comprising a mixed protein matrix, wherein the mixed protein matrix comprises:(a) a first protein having first solid state setting temperature; and(b) a second protein having a second solid state setting temperature;wherein the first solid state setting temperature is lower than the second solid state setting temperature.

[0101] Aspect 33. The consumable product or composition of aspect 32, wherein the first protein comprises gelatin and the first solid state setting temperature is about 70 °F (21 °C).

[0102] Aspect 34. The consumable product or composition of aspect 32 or 33, wherein the second protein comprises egg white proteins and the second solid state setting temperature is from about 140 °F (60 °C) to about 150 °F (66 °C).

[0103] Aspect 35. The consumable product or composition of aspect 33 or 34, wherein the gelatin comprises bovine gelatin, fish gelatin, porcine gelatin, gelatin produced by microbial fermentation, cell-cultivated gelatin, or any combination thereof.ATTORNEY DOCKET NO. 221407-2190

[0104] Aspect 36. The consumable product or composition of aspect 35, wherein the gelatin is porcine gelatin.

[0105] Aspect 37. The consumable product or composition of any one of aspects 33-36, wherein the gelatin has bloom strength of from about 150 to about 300 bloom.

[0106] Aspect 38. The consumable product or composition of any one of aspects 32-35, wherein the consumable product or composition further comprises at least one additional ingredient.

[0107] Aspect 39. The consumable product or composition of aspect 38, wherein the at least one additional ingredient comprises a sugar, a sugar syrup, a soluble fiber, a humectant, water, a coloring agent, a flavor, a filler, a thickening agent, a salt, a bulking agent, a source of soluble fiber, an acidifying agent, a non-caloric sweetener, a preservative, a peptide composition, or any combination thereof.

[0108] Aspect 40. The consumable product or composition of any one of aspects 31-39, wherein the consumable product or composition comprises a confectionery product, a snack food, a dietary supplement, an alternative meat product, an alternative dairy product, a processing aid, an edible coating, or any combination thereof.

[0109] Aspect 41. The consumable product or composition of aspect 40, wherein the confectionery product comprises a jelly, marshmallow, gummy candy, gumdrop, pastry filling, or any combination thereof.

[0110] Aspect 42. The consumable product or composition of aspect 40, wherein the snack food comprises a pudding, custard, flan, snack bar, fruit snack, a clustered cereal, a snack bite, or any combination thereof.

[0111] Aspect 43. The consumable product or composition of aspect 42, wherein the snack bar comprises a cereal bar, a protein bar, or a granola bar.

[0112] Aspect 44. The consumable product or composition of aspect 40, wherein the dietary supplement comprises a vitamin supplement, a mineral supplement, a sports gel, a cannabidiol (CBD) supplement, or any combination thereof.

[0113] Aspect 45. The consumable product or composition of aspect 40, wherein the edible coating comprises a precoating agent for a panned confection, an edible oxygen barrier, or a microencapsulation agent.ATTORNEY DOCKET NO. 221407-2190

[0114] Aspect 46. A binding system fora consumable product, the binding system comprising the consumable product or composition of any one of aspects 31-39.

[0115] Aspect 47. The binding system of aspect 46, wherein the binding system is substantially free of carbohydrates.

[0116] Aspect 48. The binding system of aspect 46 or 47, wherein the binding system holds large particles, powders, or both together in one piece.EXAMPLES

[0117] The following examples are put forth so as to provide those of ordinary skill in the art with a complete disclosure and description of how the compounds, compositions, articles, devices and / or methods claimed herein are made and evaluated, and are intended to be purely exemplary of the disclosure and are not intended to limit the scope of what the inventors regard as their disclosure. Efforts have been made to ensure accuracy with respect to numbers (e.g., amounts, temperature, etc.), but some errors and deviations should be accounted for. Unless indicated otherwise, parts are parts by weight, temperature is in °C or is at ambient temperature, and pressure is at or near atmospheric.Example 1: Unit Operations and Process Flow

[0118] The process flow includes numerous unit operations but these require minimal equipment that is typically common in the food and confectionery industries. Useful equipment includes a jacketed steam kettle with agitator blades, an automated confectionery depositor or molding system, a continuous oven or high-capacity oven, and a cooling tunnel or high-capacity refrigerator. FIG. 1 shows an exemplary process flow. Table 1 lists unit operations and benchtop and / or commercial equipment and processes that can be used for small batch or scaled up production.Table 1: Equipment for Unit Opera! lionsUnit Operation Benchtop Commercial Hydrate Any NSF certified receptacle Any NSF certified receptacle, kettle, or holding tankMix Stand mixer with paddle or Kettle with agitation manual stirringHeat and agitate Stovetop with manual stirring Jacketed kettle with agitation Cool and agitate Manual stirring Jacketed kettle with agitation Deposit Manual deposit into silicone Automated confectionery molds or use of universal depositor into silicone moldsdepositor (e.g. from Truffly or starch mogulATTORNEY DOCKET NO. 221407-2190Made) into silicone moldsHeat Oven Continuous oven or oven Cool Refrigerator or blast chiller Cooling tunnel or refrigeratorDemold Manual Manual or automatedExample 2: Sensory EvaluationGummies

[0119] FIGs. 2 and 5 show exemplary gummies created using the disclosed process.

[0120] Preliminary sensory: An informal sensory panel of nine (9) adults was consulted for preliminary sensory evaluation. Overall, the gummies were well received by the panel. Participants noted that the initial chew was nice (springy and elastic, as expected) but ended with a slightly mushy finish. The flavor was generally liked as well. The flavor profile was described as sweet, zesty, fresh, orange citrus. Some participants noted a slight bitter taste flavor note. A pleasant but lingering sweetness and orange flavor was also noted by several participants.

[0121] Final sensory: An informal sensory panel of the same nine (9) adults was consulted for final sensory evaluation. The gummies were again received well by the panel. Participants noted that the initial chew was nice (springy and elastic, as expected). The previously observed mushy finish was notably reduced (due to a formula modification of reducing egg white level and adding collagen peptides). The flavor profile was again described as sweet, zesty, fresh, orange citrus, this time with no bitter finish (due to revision of the flavor system). The same pleasant lingering sweetness was noted by most participants.

[0122] Alternate gummy flavor: Mango gummies were produced using the disclosed process. In a 50 g serving, these provide a good source of protein, coming primarily from egg whites. The flavor is bright, sweet, and tropical. The texture is soft and chewy. These gummies are about 2 cm in diameter.

[0123] Ingredients included polydextrose, egg whites, gelatin, collagen peptides, citric acid, natural flavors, turmeric (for color), sucralose, potassium sorbate (to preserve freshness).Marshmallows

[0124] Marshmallows (FIG. 4) were produced using the disclosed process. The final marshmallows were a sweet confectionery foam with a light marshmallow root flavor and light but chewy texture. These candies were able to be enjoyed at any temperature, melted, or toasted, similar to their conventional counterparts. The test marshmallows were 2-3 cm in diameter, butATTORNEY DOCKET NO. 221407-2190could be made into virtually any shape / size. The color was naturally stark white without use of any whitening agents and the flavor profile had no off-notes.

[0125] Ingredients included corn syrup, sugar, egg whites, gelatin, and natural flavors.

[0126] Process: Past the initial gelatin / egg white powder combination step, the production process was aligned with conventional benchtop and / or commercial methods for deposited marshmallows.Dairy-Free Cheese

[0127] This cheese alternative (FIG. 6) was produced using the disclosed process and provides a desirable texture and mouthfeel very similar to a conventional semi-hard cheese. The flavor profile is mild and slightly tart. This product does not melt easily, but it is desirable as a cold-cut or snacking cheese alternative.

[0128] Ingredients included egg whites, gelatin, salt, acetic acid, natural flavors, and lactic acid.Example 3: Safety and Shelf Life

[0129] The disclosed gummies have a high water activity (<0.94) and a moisture content of ~25%. These qualities are the primary concerns for bacterial growth in the product. Initially, water reduction strategies were employed by reformulating to decrease water activity to levels below the threshold for bacterial pathogen growth (<0.91 ). This approach was unsuccessful and will require additional formulation. Therefore, suitable heat treatment during production (>170 °F (77 °C), >5 min followed by baking at 400 °F (204 °C), 3 min) (verified by microbiological testing), constant refrigeration (40 °F (4.4 °C) or below), and a 0.1% addition of potassium sorbate offer alternative safety and shelf life strategies for this product. The product is currently safe and desirable for at least ten (10) days following production when continuously refrigerated. Additionally, the product contains citric acid and presents a tart flavor. In conclusion, this product has the potential to become an ambient shelf-stable product if water activity is reduced to <0.8. For the current product formulation, the product should be kept under refrigerated conditions. Further shelf life studies will be conducted to extend the current refrigerated shelf life from 10 days to a maximum of 30 days.Example 4: ChallengesATTORNEY DOCKET NO. 221407-2190

[0130] Numerous challenges were encountered during the development of these gummies including, but not limited to, variable gelation properties of protein sources, solubility of ingredients, texture, water activity of the final product, and flavor.

[0131] In the first formulation attempt, egg white powder was added to the heated mixture of gelatin at a temperature that was too high. This induced egg protein gelation prematurely, which resulted in sweet, orange-flavored scrambled eggs rather than gummies. This was resolved by pre-cooling the gelatin mixture and combining the egg white gradually (mixture tempering). A final baking step (400 °F (204 °C), 3 min) of the gummies in their silicone mold was employed to induce egg protein gelation. Gummies were then cooled under refrigeration to induce gelatin gelation.

[0132] Ingredient solubility challenges were particularly experienced in the protein incorporation steps. In order to retain a gummy / chewy texture, the gelatin network of the food matrix must remain intact. Therefore, the nutritive protein must be incorporated into the water trapped by the gelatin network by possessing a high degree of solubility. This was addressed by incorporating hydrolyzed collagen as well as egg white powder to achieve target protein levels while increasing solubility.

[0133] Water activity of the final product was a challenge to achieve an ambient shelf-stable product. Ideally, the water activity of this product would be reformulated to be <0.8. Future formulations will be produced employing water activity reduction methods (for example, the use of glycerol or another humectant instead of or in addition to water) to reach this goal. At the present moment, the product can be refrigerated for the purpose of food safety.

[0134] The characteristic (sulfur-forward) egg flavor was challenging to mask in a confectionery product application. This was addressed through the use of a citrus flavor. The tart orange flavor masked the endogenous sulfur notes well.Example 5: Water Activity and Texture

[0135] Methods Gels were prepared with a total gelatin + egg white powder (EWP) level of 30% with a total water level of 70%. The composition of the protein blend was calculated as the ratio of EWP to Gelatin. Of the 9 unique ratios, the highest proportion of EWP: Gelatin was 3:1, the lowest proportion was 1:3, and the middle ratio was 1:1. Table 2 provides compositional details.

[0136] Procedure:(a) Hydrate gelatin in double its mass as water (ex. 20 g gelatin in 40 g water)(b) Hydrate EWP in all remaining water, keep foam minimal (anti-foam)ATTORNEY DOCKET NO. 221407-2190(c) Heat gelatin until melted & no lumps remain *Gel activation / heat step A(d) Cool gelatin to 150F(e) Stream hydrated EWP into to vigorously stirring warm gelatin(f) Deposit into heat proof molds(g) Bake at 400F, 3 min *Gel activation B(h) Refrigerate to set gel *Gel activation AB

[0137] Samples were divided into two (2) groups where Group 1 samples were cold-set, only taken through the first heat step (A). Group 2 samples were heat-set, taken through the whole process, including the second heat step (B). Both groups were refrigerated overnight and brought to room temperature prior to measurements.

[0138] Water activity (a W) was measured using the Aqualab 4TE Duo. Texture analysis (TA) was performed using TA. XTplusC Texture Analyzer (Stable Micro Systems, Godaiming, England). A double compression test was performed where the force of a 5 mm compression was measured on a 10 mm cube of gel.Table 2: Compositional DetailsSample # EWP Gelatin (280 bloom) Water, system total EWP / Gelatin 1 22.5 7.5 70 3.0 2 21.5 8.5 70 2.5 3 20 10 70 2.0 4 18 12 70 1.5 5 15 15 70 1.0 6 12 18 70 0.67 7 10 20 70 0.50 8 8.5 21.5 70 0.409 7.5 22.5 70 0.33

[0139] Results: Water activity for cold set gels is shown in FIG. 7 and Table 3. Water activity for heat-set gels is shown in FIG. 8 and Table 4. Chewiness versus composition for cold set and heat set gels is shown in FIGs. 9 and 10, respectively.Table 3: Water activity for cold-set gelsEWP / Gelatin Sample Cold set gelRatio # aW Opacity (25°C)? Notes3.0 1* 0.9843 opaque Yes, quickly * this sample was3.0 11 0.9853 translucent Yes prepared byATTORNEY DOCKET NO. 221407-21902.5 2 0.9855 translucent Yes adding warm2.0 3 0.9864 translucent Yes gelatin to hydrated egg white (a1.5 4 0.9819 translucent Yes deviation from the1.0 5 0.9868 translucent Yes ideal procedure).This resulted in a 0.67 6 0.9871 translucent Yes quick-set gel,0.50 7 0.9888 translucent Yes rather than a0.40 8 0.9859 translucent Yes typical gelatin set time like the other 0.33 9 0.9889 translucent Yes samplesAVG: 0.9861STDV: 0.0021Table 4: Water activity for heat-set gelsGel set afterEWP / Gelatin refrigerationRatio Sample # aW Opacity (38°F)? Notes3.0 1* 0.9738 Opaque, white Yes* this sample was 3.0 11 0.9825 Opaque, white Yes prepared by2.5 2 0.9827 Opaque, white Yes adding warm gelatin to hydrated 2.0 3 0.9824 Opaque, white Yes egg white (a1.5 4 0.9832 Opaque, white Yes deviation from the 1.0 5 0.9848 Opaque, white Yes ideal procedure).This resulted in a 0.67 6 0.9853 Opaque, white Yes quick-set gel,0.50 7 0.9855 Opaque, white Yes rather than a typical gelatin set 0.40 8 0.9839 Opaque, white Yes time like the other 0.33 9 0.9833 Opaque, white Yes samplesAVG: 0.9827STDV: 0.0033

[0140] These results demonstrate the importance of the order of addition combining EWP + gelatin (1) and show that the final heat step reduces free water (2). Additionally, a comparison of the Group 1 and 2 trends reveals that water-binding behavior may change in response to both composition (EWP / Gelatin ratio) and heat-treatment.

[0141] Results from textural analysis demonstrate that the gel texture depends on both composition and heat treatment status.

[0142] Although the water activity differences are likely not statistically significant, there is an indication there may be water mobility between the two proteins between the ratios of 0.6-1.5ATTORNEY DOCKET NO. 221407-2190(EWP: Gelatin). The data in the cold set further indicates water mobility is dynamic (both proteins are competing for water), given irregularity in the measurements despite the linear regression line indicating a linear relationship. In the heat set gels, water appears to be set in the gel at the point of gelation (one protein has won out over the other). This is also evident in the chewiness data in what appears to be a normal distribution curve in the heat set gels. These results indicate water mobility between two competing proteins.Example 6: Use of the Mixed Protein Systems as Food Binding Systems

[0143] Experimentation with the disclosed mixed protein system indicates that these products have application in the category of food binding systems. The disclosed mixed protein system offers a nutritionally differentiated (protein-based) binding system for food products compared to more traditional carbohydrate-based systems. The mixed protein system can bind together large particulates (such as cereal grains or puffs) and / or powders, retaining a specific moisture content and / or water activity to maintain desirable texture and the product’s structural integrity.

[0144] It should be emphasized that the above-described embodiments of the present disclosure are merely possible examples of implementations set forth for a clear understanding of the principles of the disclosure. Many variations and modifications may be made to the abovedescribed embodiment(s) without departing substantially from the spirit and principles of the disclosure. All such modifications and variations are intended to be included herein within the scope of this disclosure and protected by the following claims.

Claims

ATTORNEY DOCKET NO. 221407-2190CLAIMSWhat is claimed is:

1. A method for making a consumable mixed protein matrix, the method comprising:(a) heating a first phase comprising a first protein under agitation to a first temperature; (b) hydrating a second phase comprising a second protein under agitation at a second temperature;(c) cooling the first phase to a third temperature; and(d) admixing the second phase into the first phase under agitation;wherein the first protein has a first solid state setting temperature and wherein the second protein has a second solid state setting temperature, wherein the first solid state setting temperature is lower than the second solid state setting temperature.

2. The method of claim 1, wherein the first protein comprises gelatin and the first solid state setting temperature is about 70 °F (21 °C).

3. The method of claim 1, wherein the second protein comprises egg white proteins and the second solid state setting temperature is from about 140 “F (60 °C) to about 150 °F (66 °C).

4. The method of claim 1, wherein the first temperature is from about 150 (66 °C) to about 200 °F (93 °C).

5. The method of claim 2, wherein the gelatin comprises bovine gelatin, fish gelatin, porcine gelatin, gelatin produced by microbial fermentation, cell-cultivated gelatin, or any combination thereof.

6. The method of claim 5, wherein the gelatin is porcine gelatin.

7. The method of claim 2, wherein the gelatin has bloom strength of from about 150 to about 300 bloom.

8. The method of claim 1, wherein the first phase further comprises at least one additional ingredient.

9. The method of claim 8, wherein the at least one additional ingredient comprises a sugar, a sugar syrup, a soluble fiber, a humectant, water, a coloring agent, a flavor, a filler, a thickening agent, a salt, a bulking agent, a source of soluble fiber, an acidifying agent, a non-caloric sweetener, a preservative, a peptide composition, or any combination thereof.

10. The method of claim 9, wherein the non-caloric sweetener comprises sucralose.

11. The method of claim 9, wherein the source of soluble fiber comprises polydextrose.ATTORNEY DOCKET NO. 221407-219012. The method of claim 9, wherein the preservative comprises potassium sorbate.

13. The method of claim 9, wherein the coloring agent comprises vegetable juice or turmeric.

14. The method of claim 9, wherein the sugar syrup comprises corn syrup.

15. The method of claim 9, wherein the acidifying agent comprises citric acid, acetic acid, lactic acid, or any combination thereof.

16. The method of claim 9, wherein the peptide composition comprises collagen peptides.

17. The method of claim 3, wherein the egg white proteins are provided as lyophilized powder.

18. The method of claim 1, wherein the second temperature is from about 60 °F (15.5 °C) to about 90 °F (32 °C).

19. The method of claim 3, wherein the egg white proteins are present in an amount of from about 30% (w / w) to about 50% (w / w) in water during step (b).

20. The method of claim 1, wherein the third temperature is from about 110 °F (43 °C) to about 180 °F (82 °C).

21. The method of claim 1, wherein the first phase is admixed into the second phase in one or more portions.

22. The method of claim 21, wherein a first portion of the second phase comprises about 20% (v / v) of a total volume of the second phase, a second portion of the second phase comprises about 20% (v / v) of a total volume of the second phase, and a third portion of the second phase comprises about 60% (v / v) of a total volume of the second phase.

23. A consumable mixed protein matrix produced by the method of claim 1.

24. A method for making a consumable product, the method comprising:(a) forming the consumable mixed protein matrix of claim 23 into a shape to form a shaped consumable mixed protein matrix;(b) heating the shaped consumable mixed protein matrix to a fourth temperature for a period of time; and(c) cooling the shaped consumable mixed protein at a fifth temperature, thereby forming the consumable product.

25. The method of claim 24, wherein step (a) comprises depositing the consumable mixed protein matrix into a silicone mold.

26. The method of claim 24, wherein step (b) is conducted in an oven.ATTORNEY DOCKET NO. 221407-219027. The method of claim 24, wherein the fourth temperature is from about 185 °F (85 °C) to about 450 °F (232 °C).

28. The method of claim 24, wherein the period of time is from about 2 min to about 10 min.

29. The method of claim 24, wherein step (c) is conducted in a refrigerator.

30. The method of claim 24, wherein the fifth temperature is from about 33 °F (0.5 °C) to about 70 °F (21 °C).

31. A consumable product or composition made by the method of claim 24.

32. A consumable product or composition comprising a mixed protein matrix, wherein the mixed protein matrix comprises:(a) a first protein having first solid state setting temperature; and(b) a second protein having a second solid state setting temperature;wherein the first solid state setting temperature is lower than the second solid state setting temperature.

33. The consumable product or composition of claim 32, wherein the first protein comprises gelatin and the first solid state setting temperature is about 70 °F (21 °C).

34. The consumable product or composition of claim 32, wherein the second protein comprises egg white proteins and the second solid state setting temperature is from about 140 °F (60 °C) to about 150 °F (66 °C).

35. The consumable product or composition of claim 33, wherein the gelatin comprises bovine gelatin, fish gelatin, porcine gelatin, gelatin produced by microbial fermentation, cell-cultivated gelatin, or any combination thereof.

36. The consumable product or composition of claim 35, wherein the gelatin is porcine gelatin.

37. The consumable product or composition of claim 33, wherein the gelatin has bloom strength of from about 150 to about 300 bloom.

38. The consumable product or composition of claim 32, wherein the consumable product or composition further comprises at least one additional ingredient.

39. The consumable product or composition of claim 38, wherein the at least one additional ingredient comprises a sugar, a sugar syrup, a soluble fiber, a humectant, water, a coloring agent, a flavor, a filler, a thickening agent, a salt, a bulking agent, a source of soluble fiber, an acidifying agent, a non-caloric sweetener, a preservative, a peptide composition, or any combination thereof.ATTORNEY DOCKET NO. 221407-219040. The consumable product or composition of claim 31, wherein the consumable product or composition comprises a confectionery product, a snack food, a dietary supplement, an alternative meat product, an alternative dairy product, a processing aid, an edible coating, or any combination thereof.

41. The consumable product or composition of claim 40, wherein the confectionery product comprises a jelly, marshmallow, gummy candy, gumdrop, pastry filling, or any combination thereof.

42. The consumable product or composition of claim 40, wherein the snack food comprises a pudding, custard, flan, snack bar, fruit snack, a clustered cereal, a snack bite, or any combination thereof.

43. The consumable product or composition of claim 42, wherein the snack bar comprises a cereal bar, a protein bar, or a granola bar.

44. The consumable product or composition of claim 40, wherein the dietary supplement comprises a vitamin supplement, a mineral supplement, a sports gel, a cannabidiol (CBD) supplement, or any combination thereof.

45. The consumable product or composition of claim 40, wherein the edible coating comprises a precoating agent for a panned confection, an edible oxygen barrier, ora microencapsulation agent.

46. A binding system for a consumable product, the binding system comprising the consumable product or composition of claim 31.

47. The binding system of claim 46, wherein the binding system is substantially free of carbohydrates.

48. The binding system of claim 46 or 47, wherein the binding system holds large particles, powders, or both together in one piece.

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