EP4669121A1

EP4669121A1 - Thermoreversible gels for use in plant-based meat alternatives

Info

Publication number: EP4669121A1
Application number: EP24708980.8A
Authority: EP
Inventors: Kevin ALDER; Julika BASEDA; Peter Hendrikx; Alexander Worrall
Original assignee: Ingredion Germany GmbH; Ingredion Uk Ltd
Current assignee: Ingredion Germany GmbH; Ingredion Uk Ltd
Priority date: 2023-02-23
Filing date: 2024-02-23
Publication date: 2025-12-31
Also published as: CN120857865A; AU2024224222A1; JP2026506168A; WO2024175764A1; MX2025009812A

Abstract

The technology described in this specification pertains to a thermoreversible gel comprising a starch component and a fat. The thermoreversible gel is designed to complete melting at temperatures above around 50° C. The gel is useful to deliver fat and one or more of colorants or flavoring to a food composition like a plant base meat alternative.

Description

I I I ERMORE VERSI BLE GELS USEFUL IN PLANT-BASED MEAT ALTERNATIVES

[0001] This specification discloses thermoreversible gel compositions. Also disclosed are uses of the thermoreversible gels in plant base meat alternatives, for example as a source of releasable of one or more of a fluid fat or fluid colorant or flavoring or other material desirable to the plantbased meat alternative.

[0002] Plant base meat alternatives are commonly made from rehydrated structured plant proteins. The structured protein may usefully mimic the texture of ground animal meat. Structured protein, however, does not mimic other attributes of ground animal meat. For example, during cooking, animal meat releases melted fat and other liquids. In contrast, rehydrated structured proteins retain their moisture during cooking and do not release fat and other juices during cooking like animal meat.

[0003] To overcome these problems, this specification describes a composition that is a thermoreversible gel that has high firmness when solid so it can be shredded. In some embodiments the individual shredded gel pieces can be included into the meat alternative. The thermoreversible gel melts at temperatures commonly used to cook alternative meat products to form a very low viscosity solution mixture that liquifies inside the matrix and can also flow out of the meat alternative when cooked to release fat and other juices, simulating fat or myoglobin release from animal meat.

[0004] In any embodiment described in this specification, a composition comprises a starch component in an amount from about 1% to about 10% (wt.% of the slurry) or from about 3% to about 10% or from about 4% to about 7% about 8% or to about 9% or to about 10%, or from about 5% to about 8% or from about 5% to about 7% or to about 8% to about 9% or to about 10%; a fat an amount from about 30% to about 50% (wt.% of the composition) or from about 35% to about 45%; and a moisture content from about 40% or 45% or 50% to about 60% (wt.% the composition) wherein the composition is a thermoreversible gel.

[0005] In any embodiment of a composition described in this specification the composition starts to melt at a temperature (has “an onset melting temperature”) from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C. Additionally the composition does not fully melt until reach a temperature above about 55° C. The long-term melting properties of the composition are further described with reference the following rheological properties of the material.

[0006] In any embodiment of a composition described in this specification the composition has a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0007] In any embodiment of a composition described in this specification the composition has a loss factor of about 1 or between 1.1 and 0.9 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s.

[0008] In any embodiment of a composition described in this specification the composition has loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0009] In any embodiment of a composition described in this specification the composition has two or more of a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s; or b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; or c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0010] In any embodiment of a composition described in this specification the composition has a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; and c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0011] In any embodiment of a composition described in this specification the aqueous component may comprises a colorant such as a dye (liquid, or solid (whether suspended or dissolved in the aqueous component), an aqueous dye, or a colored composition such as juice, vinegar, beverage, or syrup. The colorant can have any desirable color. In at least some embodiments the colorant is used to mimic the appearance of myoglobin or is red. In any embodiment in addition to or besides a colorant the aqueous component can include a flavoring or flavor modifying compound.

[0012] In any embodiment of a composition described in this specification, the composition comprises a fat having melting point from about 25° C or from about 30° C or from about 35° C to about 60° C. Useful fats include a hydrogenated or fractionated plant oil (including coconut oil or palm oil), a coconut oil that has not been hydrogenated or fractionated, or palm oil that has not been hydrogenated or fractionated. Useful hydrogenated or fractionated plants oils include soy oil, sunflower oil, safflower oil, canola oil, rapeseed oil, corn oil, olive oil, and avocado oil. Some embodiments use hydrogenated coconut oil or a hydrogenated palm oil. In other embodiments the oil is a blend of more than one oil. In preferred embodiments, when using a blend of oils, all oils in the blend are plant based. Useful plant-based oils are as previously said in this paragraph and include like soy oil, coconut oil, palm oil. sunflower oil, safflower oil, canola oil, rapeseed oil, corn oil, olive oil, and avocado oil, which may be hydrogenated and un-hydrogenated, and fractionated and unfractionated oils. In a preferred embodiment the fat is a coconut oil, and more preferably a coconut oil that has not been hydrogenated or fractionated.

[0013] In one aspect this specification discloses a method of making a composition, the method comprising a) providing a starch component consisting essentially of: (i) from about 30% to about 70%, or about from 30% to about 60% or from about 30% to about 50%, from about 30% to about 45% or from about 35% to about 45% of a hydrolyzed starch having a water fluidity from about 40 to about 80 or from about 40 to about 70, or from about 50 to about 70, or from 50 to about 65, or 40 to about 65 or from about 50 to about 65 or from about 55 to about 65 and (ii) from about from about 30% to about 70%, or about from 40% to about 70% or from about 50% to about 70%, from about 55% to about 70% or from about 55% to about 65% of a maltodextrin; b) forming a slurry by mixing the starch component in an amount from about 1% to about 15% (wt.% of the slurry) or 1% to about 12% from about 3% to about 12% or from about 4% to about 12%, or from about 5% to about 12% or to about 6% or to about 12%, or from about 7% to about 12% or from about 8% to about 12%; c) heating the slurry at a temperature from about 50° C or from about 60° C or from about 70° C or from about 80° C or from about 90° C to 99° C for at least about 5 minutes; d) forming a mixture by mixing with the slurry a fat having a melting temperature from about 25° C or from about 30° C or from about 35° C to about 60° C wherein the fat is mixed in an amount from about 30% to about 50% (wt.% of the mixture), or from about 30% to about 45%, or from about 35% to about 50%, or from about 35% to about 45%; e) cooling the mixture to a temperature below the melting point of the fat to form the composition.

(0014] In at least some embodiments of the methods for making a composition described in this specification the starch component is in an amount from about 7% to about 12% (wt.%) of the slurry). In other embodiments of the method the starch component is in an amount from about 8% to about 12%.

(0015] In any embodiment of the methods for making a composition described in this specification the solids content from about 1% to about 15% (wt.% of the slurry) or 1% to about 12% from about 3% to about 12% or from about 4% to about 12%, or from about 5% to about 12% or to about 6% or to about 12%, or from about 7% to about 12% or from about 8% to about 12%. In any embodiment of the methods for making a composition described in this specification the slurry has solids content from about 7% to about 12% (wt.%). In any embodiment of the methods for making a composition described in this specification the slurry has solids content from about 8% to about 12% (wt.%).

[0016] In any embodiment of the methods for making a composition described in this specification composition consists essentially of the starch component, aqueous component, and fat and one or more of a colorant, a flavoring or a flavor modifying compounds. [0017] In any embodiment of the methods for making a composition described in this specification the fat is mixed with the slurry when the slurry has a temperature from about 30° C or from about 40° C to about 70° C or from 30° C or from about 40° C to about 60 °C, or from about 30° C or about 40° C to about 50° C.

[0018] In any embodiment of the methods for making a composition described in this specification the aqueous component comprises a colorant as described elsewhere in this specification.

[0019] In any embodiment of the methods for making a composition described in this specification the fat is a plant fat as described elsewhere in this specification.

(0020] This specification also describes a composition obtainable by any method described in this specification. This specification also describes a composition obtained by any method described in this specification.

[0021] The composition described in this specification can be used to provide fat to a food product. In at least some embodiments the food product is a plant-based meat analog. Plant based meat analogs can be made using various formulations. A plant-based meat analog includes compositions comprising a structured vegetable protein. Structured vegetable protein often using soy or pea protein, is made by extrusion using high or low moisture extrusion systems. High moisture systems tend to make whole muscle like product. Low moisture systems make a crumbled product more like ground muscle. Low moisture extruded products are rehydrated for use in a plant-based meat analog. An illustrative, non-limiting example of a structure made using low moisture extrusion is described PCT Published Application Number WO2022- 192641.

[0022] The texture or taste of a gelled plant protein composition made by the methods described in this specification can be further modified by adding other ingredients. Useful ingredients that may be used in the processed described in this specification include, but are not limited to, fibers, (including but not limited to plant fibers, like pectin containing fibers and cellulosic fibers, and non-cellulosic fibers like resistant starch, inulin, and various other short chain fructooligosaccharides), hydrocolloids, fats, oils, structure vegetable proteins, salts, seasonings, and flavorings. These ingredients may be added as needed to obtain a desired texture or flavor. The following embodiments describe steps for adding these ingredients individually or blended or added multiply and it is to be understood the steps may be done sequentially in any order or be combined to provide a base formulation comprising one or more or all ingredients.

[0023] In any embodiment, this specification discloses a method for making a gelled plant protein composition further comprising mixing a hydrocolloid with the slurry of plant protein and water. In any embodiment described in this specification wherein, optionally, the hydrocolloid is any hydrocolloid suitable for use in a gelled plant protein composition or an edible gelled plant protein composition. Illustrative hydrocolloids include but are not limited to agar, alginate, carrageenan, cellulose derivates (methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose, etc.), guar gum, cassia gum, locust bean gum, konjac gum, konjac mannan, pectin, tara gum, gellan, xanthan, various modified gelling starches, and mixtures.

[0024] In any embodiment, a plant-based meat alternative as described in this specification may also comprise a binding agent to hold the thermoreversible gel, hydrated structure vegetable protein, and flavorings, seasonings, etc. together. Suitable binding agents include soft fats, fibers, proteins or hydrocolloids, and methylcellulose. In any embodiment, this specification discloses a method for making a gelled plant protein composition further comprising adding to the slurry of plant protein and water an oil in an amount greater than 0% (wt.% of the slurry), or at least about 5%, or at least about 10%, or from about 5%, or from about 10%, or from about 15%, to about 30% or about 25% or to about 20%. Useful oils include but are not limited to rapeseed oil, sunflower oil, coconut, and palm oil.

[0025] In any embodiment, a plant-based meat alternative as described in this specification may also comprise (in addition to a thermoreversible gel) a thermal stable gel (i.e. a gel that does not melt once set with the application of heat). Thermal stable gels may be made from a plant-based protein for example using a plant protein isolate. Texture of and gel strength of thermal stable gels made form plant proteins (including plant protein isolates) may be further be adjusted using for example transglutaminase enzyme. Methods for using transglutaminase to form gels from plant proteins and plant protein isolates are described for example in US Application S/N PCT/US2022/048145 and PCT Published Application Number WO2021 -202805.

[0026] Within this specification “dextrose equivalent” (“DE”) has its common meaning in the art. Without limiting the full understanding of the term, dextrose equivalent describes the reducing power of a polysaccharide solution relative to the reducing power of an equal amount (wt.%) of dextrose in solution, where dextrose is defined to have a dextrose equivalent of 100. Methods for calculating the dextrose equivalent of a polysaccharide solution are known in the art.

[0027] Within this specification, “hydrolyzed starch” refers to polysaccharides obtained from starch by treating the starch with acid, oxidant, enzyme, or other method that breaks the starch down into smaller polysaccharides. Hydrolyzed starches are larger (by molecular weight, degree of polymerization, etc.) than maltodextrins. Hydrolyzed starches described in this specification have DE of less than 3.

[0028] Within this specification, “maltodextrin” has its common meaning in the art. Without limiting the full meaning of the term, maltodextrin is a polysaccharide commonly obtained by the hydrolysis of starch. While the exact standard of identity for maltodextrin may differ slightly among countries, maltodextrins can be defined by their dextrose equivalence (“DE”). For standardization purposes, within this specification the maltodextrin has a DE from 3 to 20. Common commercially available maltodextrins have DE of 6, 12 or 18. Maltodextrins are commercially available products made by processes known in the art.

[0029] Within this specification, “starch component” refers to a component within a composition that consists of all starch and starch derivatives (such as hydrolyzed starch and maltodextrin) within the composition.

[0030] Within this specification, “water fluidity” (“WF”) is a scale (commonly used in the starch art) for comparing the thickening power (at least) of hydrolyzed starches. The water fluidity scale is a unitless scale that runs from 0 (high viscosity) to 90 (low viscosity). Within this specification, the relevant solution for measuring water fluidity is obtain as follows. Add enough starch to 100.00 grams of a 20% CaCh dissolved in water solution to obtain a slurry having 8.06% solids. Heat the slurry in 100° C water bath until the slurry reaches at least with 90° C. Transfer heated solution to a suitable viscometer to measure viscosity and convert the viscosity to water fluidity. The conversion is done using the equation: WF = 116.0-[18.746xLn(viscosity)]), where Ln is the natural logarithm and viscosity is measured in mPa*s. [0031] Use of “about” to modify a number is meant to include the number recited plus or minus 10%. Where legally permissible recitation of a value in a claim means about the value. Use of about in a claim or in the specification is not intended to limit the full scope of covered equivalents.

[0032] Recitation of the indefinite article “a” or the definite article “the” is meant to mean one or more unless the context clearly dictates otherwise.

[0033] Basic rheology principles used in this patent are now discussed. These principles are not meant to limit the full understanding of the terms as they are used in the art. Rheology measurements in this specification were obtained with an Anton Paar Rheometer. In basic operation a viscoelastic material is placed between parallel plates of the rheometer. The rheometer applies a deformation force of defined amplitude and frequency and measures the response of the material. The nature of the material may result in a delay between force applied and response that can be described with a phase angle commonly called delta (8). The rheometer is programmed to use the phase angle to separate stress and strain measurements into elastic and viscous components of the material. The storage module (G’) measures the elasticity of the material - that is its ability to store energy. G’ is equal to (stress/strain) multiplied by (cos(8)). The loss modulus (G”) measures the viscosity of the material - that is the ability of the material to lose energy. G” is equal to (stress/strain) multiplied by (sin(8)). The loss factor or dampening factor of the material is equal to tan(8), which is equal to G”/G’. The loss factor or dampening factor are often referred to as tan(8).

[0034] While certain embodiments have been illustrated and described a person with ordinary skill in the art, after reading the foregoing specification, can effect changes, substitutions of equivalents and other types of alterations to the methods, and of the present technology. Each aspect and embodiment described above can also have included or incorporated therewith such variations or aspects as disclosed regarding any or all the other aspects and embodiments.

[0035] The present technology is also not to be limited in terms of the aspects described herein, which are intended as single illustrations of individual aspects of the present technology. Many modifications and variations of this present technology can be made without departing from its spirit and scope, as will be apparent to those skilled in the art. Functionally equivalent methods within the scope of the present technology, in addition to those enumerated herein, will be apparent to those skilled in the art from the foregoing descriptions. Such modifications and variations are intended to fall within the scope of the appended claims. It is to be understood that this present technology is not limited to methods, conjugates, reagents, compounds, compositions, labeled compounds or biological systems, which can, of course, vary. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. It is also to be understood that the terminology used herein is for the purpose of describing aspects only and is not intended to be limiting. Thus, it is intended that the specification be considered as exemplary only with the breadth, scope and spirit of the present technology indicated only by the appended claims, definitions therein and any equivalents thereof. No language in the specification should be construed as indicating any non-claimed element as essential.

[0036] The embodiments illustratively described herein may suitably be practiced in the absence of any element or elements, limitation or limitations, not specifically disclosed herein. Thus, for example, the terms “comprising,” “including,” “containing,” etc. shall be read expansively and without limitation. Additionally, the terms and expressions employed herein have been used as terms of description and not of limitation, and there is no intention in the use of such terms and expressions of excluding any equivalents of the features shown and described or portions thereof, but it is recognized that various modifications are possible within the scope of the claimed technology. Additionally, the phrase “consisting essentially of’ will be understood to include those elements specifically recited and those additional elements that do not materially affect the basic and novel characteristics of the claimed technology. The phrase “consisting of’ excludes any element not specified.

[0037] In addition, where features or aspects of the disclosure are described in terms of Markush groups, those skilled in the art will recognize that the disclosure is also thereby described in terms of any individual member or subgroup of members of the Markush group. Each of the narrower species and subgeneric groupings falling within the generic disclosure also form part of the technology. This includes the generic description of the technology with a proviso or negative limitation removing any subject matter from the genus, regardless of whether the excised material is specifically recited herein. [0038] As will be understood by one skilled in the art, for any and all purposes, particularly in terms of providing a written description, all ranges disclosed herein also encompass any and all possible subranges and combinations of subranges thereof. Any listed range can be easily recognized as sufficiently describing and enabling the same range being broken down into at least equal halves, thirds, quarters, fifths, tenths, etc. As a non-limiting example, each range discussed herein can be readily broken down into a lower third, middle third and upper third, etc. As will also be understood by one skilled in the art all language such as “up to,” “at least,” “greater than,” “less than,” and the like, include the number recited and refer to ranges which can be subsequently broken down into subranges as discussed above. Finally, as will be understood by one skilled in the art, a range includes each individual member, and each separate value is incorporated into the specification as if it were individually recited herein.

[0039] The technology disclosed in this specification can be better understood with reference to the following aspects, which are not intended to limit the full scope of the technology described.

(0040] 1. A composition comprising: a) a starch component in an amount from about

1% to about 10% (wt.% of the composition) or from about 3% to about 10% or from about 4% to about 7% about 8% or to about 9% or to about 10%, or from about 5% to about 8% or from about 5% to about 7% or to about 8% to about 9% or to about 10%; b) a fat an amount from about 30% to about 50% (wt.% of the composition) or from about 35% to about 45%; c) a moisture content from about 40% or 45% or 50% to about 60% (wt.% the composition) wherein the composition is a thermoreversible gel.

[0041] 2. The composition of claim 1 wherein the composition has an onset melting temperature between at a temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C

[0042] 3. The composition of claims 1 or 2 wherein the composition has a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0043] 4. The composition of any one of claims 1 to 3 wherein the composition has a loss factor of about 1 or between 1.1 and 0.9 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s.

[0044] 5. The composition of any one of claims 1 to 4 wherein the composition has loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0045] 6. The composition of any one of claims 1 to 5 wherein the composition has two or more of a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s; b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; and c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0046] 7. The composition of any one of claims 1 to 6 wherein the composition has a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s; b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; and c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0047] 8. The composition of any one of claims 1 to 7 wherein the aqueous component comprises one or more of a colorant a flavoring and a flavor modifying compound.

[0048] 9. The composition of any one of claims 1 to 8 wherein the fat is a plant oil.

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RECTIFIED SHEET (RULE 91) ISA/EP [0049] 10. The composition of any one of claims 1 to 9 wherein the fat is a coconut oil.

[0050] 11. A method of making composition comprising: a) providing a starch component consisting essentially of: (i) from about 30% to about 70%, or about from 30% to about 60% or from about 30% to about 50%, from about 30% to about 45% or from about 35% to about 45% of a hydrolyzed starch having a water fluidity from about 40 to about 80 or from about 40 to about 70, or from about 50 to about 70, or from 50 to about 65, or 40 to about 65 or from about 50 to about 65 or from about 55 to about 65 and (ii) from about from about 30% to about 70%, or about from 40% to about 70% or from about 50% to about 70%, from about 55% to about 70% or from about 55% to about 65% of a maltodextrin; b) forming a slurry by mixing the starch component in an amount from about b) forming a slurry by mixing the starch component in an amount from about 5% to about 15% (wt.% of the slurry) or 5% to about 12% from about 6% or to about 12%, or from about 7% to about 12% or from about 8% to about 12%; c) heating the slurry at a temperature from about 50° C or from about 60° C or from about 70° C or from about 80° C or from about 90° C to 99° C for at least about 5 minutes; d) forming a mixture by mixing with the slurry a fat having a melting temperature from about 25° C or from about 30° C or from about 35° C to about 60° C wherein the fat is mixed in an amount from about 30% to about 50% (wt.% of the mixture), or from about 30% to about 45%, or from about 35% to about 50%, or from about 35% to about 45%; e) cooling the mixture to a temperature below the melting point of the fat to form the composition.

[0051] 12. The method of claim 11 wherein composition consists essentially of the starch component, aqueous component, and fat.

[0052] 13. The method of claim 11 or 12 wherein the fat is mixed with the slurry when the slurry has a temperature from about 30° C or from about 40° C to about 70° C or from 30° C or from about 40° C to about 60 °C, or from about 30° C or about 40° C to about 50° C.

[0053] 14. The method of any one of claims 11 to 13 wherein the starch component is in an amount from about 7% to about 12% (wt.%) of the slurry).

[0054] 15. The method of claims 11 to 14 wherein the starch component is in an amount from about 8% to about 12%.

12

RECTIFIED SHEET (RULE 91) ISA/EP [0055] 16. The method of claims 11 to 15 wherein the slurry has solids content from about 5% to about 15% (wt.% of the slurry) or 5% to about 12% from about 6% or to about 12%, or from about 7% to about 12% or from about 8% to about 12%.

[0056] 17. The method of any one of claim 11 to 16 wherein the slurry has solids content from about 7% to about 12% (wt.%).

[0057] 18. The method of any one of claims 11 to 17 wherein the slurry has solids content from about 8% to about 12% (wt.%).

[0058] 19. The method of any one of claims 11 to 18 wherein the aqueous component comprises a one or more of a colorant a flavoring and a flavor modifying compound.

[0059] 20. The method of any one of claims 11 to 19 wherein the fat is a plant oil.

[0060] 21. The method of any one of claims 11 to 20 wherein the fat is a coconut oil.

[00 1] 22. A composition obtainable by the process of any forgoing claim wherein the composition is a thermoreversible gel.

[0062] 23. A composition obtained by the process of any foregoing claim wherein the composition is a thermoreversible gel.

[0063] 24. The composition of claim 22 or 23 wherein the composition has an onset melting temperature between at a temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C

[0064] 25. The composition of any one of claims 22 to 24 wherein the composition has a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0065] 26. The composition of any one of claims 22 to 25 wherein the composition has a loss factor of about 1 or between 1.1 and 0.9 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s.

13

RECTIFIED SHEET (RULE 91) ISA/EP [0066] 27. The composition of any one of claims 22 to 26 wherein the composition has loss factor from about 0.6 to about 0.9 or to about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0067] 28. The composition of any one of claims 22 to 27 wherein the composition has two or more of a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s; b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; and c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0068] 29. The composition of any one of claims 22 to 28 wherein the composition has a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s; b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; and c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

[0069] 30. The composition of any one of claims 22 to 29 wherein the aqueous component comprises a colorant.

(0070] 31. The composition of any one of claims 22 to 30 wherein the fat is a plant oil.

[0071] 32. The composition of any one of claims 22 to 31 wherein the fat is a coconut oil.

14

RECTIFIED SHEET (RULE 91) ISA/EP [0072] 33. Food product comprising the composition as described in any foregoing claim.

[0073] 34. The food product of claim 33 being a plant-based meat analog.

[0074] 35. Use of the composition as described in any foregoing claim to provide fat to a food composition.

(0075] The technology disclosed in this specification can be better understood with reference to the examples, which are not intended to limit the full scope of the technology described.

EXAMPLE

[0076] Four trial compositions were made using the formulas said in Table 1.

Table 1

[0077] Compositions were made by combine starch and maltodextrin and then mixing with water to form a slurry. The slurry was transferred to add to the Thermomix® mixer and the slurry was mixed at speed 4 for 30 seconds and heated to 90° C. The mixture was held at 90° C IO minutes while being continuously mixed at speed 4. The Thermomix temperature was set to 40° C and mixture was allowed to cool while mixing speed was increased to 7. Fat was added. Once all fat was added the mixing speed was further increased to speed 10 and mixture was mixed at speed 10 for 30 seconds. Mixture was decanted into storage containers, cooled, and stored in a refrigerator (4° C) for at least 24 hours before testing. Materials were not stirred prior to testing so that gel could set and so that gel structure was retained by rheological testing.

15

RECTIFIED SHEET (RULE 91) ISA/EP [0078] Samples were evaluated for melting characteristics using an Anton Paar Rheometer according to the following method. The composition was removed from the refrigerator and discs of the composition were cut to fill 25mm rheometer plates. Rheometer with composition in place was equilibrated to 15° C for 3 minutes and to a targeted normal force (Fn) of 1 N. After sample equilibration, the sample was subjected to a temperature ramp from 15° C to 85° C and kept at 85° C for 1 minute. During measurement, gap size was controlled by a targeted normal force of Fn = 0.5 N. Storage modulus (G’) and loss modulus (G”) measurements were taken at shear deformation of 0.018% and angular frequency of 1 radians/s.

[0079] Results are plotted in Figures 1 to 3. In each figure, time (in minutes) is said on the x- axis and is reported in logarithmic scale. Temperature is said the right-side y-axis and runs from 10° C to 90° C (1.00 to 10.00 decimal scale). Storage modulus and loss modulus are on the leftside outer y-axis. Both are measured in pascals (Pa) and are reported in logarithmic scale. The inner left-side y-axis (0.00 to 1.00, decimal scale) allows for plotting the loss factor (or dampening factor or tan(5)) which equals G”/G’, although the loss factor is not plotted. As a matter of convention in the figures, squares correspond to measured values of the storage modulus (G’) and triangles corresponded to measured values of the loss modulus (G”)

[0080] Figure 1 compares Sample 1 with Sample 4. As shown, at the initial temperature both samples start as strong gels (e g. temperature of about 19° C), (higher G’ than G”). The gels soften as temperature increases, both G’ and G” decrease. At about 24° C, G’ equals G”. Sample 1 recovers gel strength, compared to Samples 4 at around 49° C, as shown by the divergence (increase) of G’ and G” of Sample 1 compared to G’ and G” of Sample 4. Sample 4 shows no gel strength recovery, instead melting without recover beginning at about 29°. Sample 1, in contrast, does not begin its final melt without gel-strength recovery until reaching about 54°C.

[0081] Table 2 reports G’ and G” for Sample 1 at about 19° C, 24° C, 49° C, and 51 ° C described above.

16

RECTIFIED SHEET (RULE 91) ISA/EP Table 2

G’ and G” Values of Sample 1 at Select Temperatures

[0082] Table 3 reports G’ and G” of Sample 4 at about 19°, 27°, and 29° C.

Table 3

G’ and G” Values of Sample 4 at Select Temperatures

|0083| Figure 2 compares Sample 1 and Sample 2. Most notably Sample 2 has a melting profile like Sample 4. Table 4 reports G’ and G” of Sample 2 at about 19° C, 24° C, 49° C, and 51° C. In view of Figure 2 and Table 3, significant melting occurs by about 24° C (as shown by the reduced ratio between G’ and G”). Also, Sample 2 exhibits much less gel recovery between 40° and 50° C than Sample 1.

17

RECTIFIED SHEET (RULE 91) ISA/EP Table 4

G’ and G” Values of Sample 4 at Select Temperatures

[0084] Figure 3 compares Sample 1 and Sample 3. Most notably Sample 3 exhibits less melting (the gel remains firmer) than Sample 1 between 20° and 30° C at around 1 showing that Sample 3 maintains a firm gel over a larger temperature range than Sample 1. Table 5 reports G’ and G” of Sample 3 at about 19°, 46°, 51°, and 63°. The lack of melting exhibited by Sample 3 is shown well by G’ equaling G” at 63° C. In contrast, for Sample 1, G’ equals G” at about 25° C.

Table 5

G’ and G” Values of Sample 3 at Select Temperatures

[0085] Investigators further observed in use in vegan patties, Sample 1 was better able to hold fat and moisture within a vegan patty so that fat moisture were and release during cooking. Samples 2, in contrast, did not sufficiently structure the fat and moisture to keep fat and moisture from being absorbed by other components of the vegan patty. Sample 3, in contrast, did not melt to noticeable release moisture during cooking.

RECTIFIED SHEET (RULE 91) ISA/EP

Claims

CLAIMS What is claimed is:

1. A composition comprising: a) a starch component in an amount from about 1% to about 10% (wt.% of the composition) or from about 3% to about 10% or from about 4% to about 7% about 8% or to about 9% or to about 10%, or from about 5% to about 8% or from about 5% to about 7% or to about 8% to about 9% or to about 10%; b) a fat an amount from about 30% to about 50% (wt.% of the composition) or from about 35% to about 45%; c) a moisture content from about 40% or 45% or 50% to about 60% (wt.% the composition) wherein the composition is a thermoreversible gel.

2. The composition of claim 1 wherein the composition has an onset melting temperature between at a temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C.

3. The composition of claims 1 or 2 wherein the composition has a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s.

4. The composition of any one of claims 1 to 3 wherein the composition has a loss factor of about 1 or between 1.1 and 0.9 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s.

5. The composition of any one of claims 1 to 4 wherein the composition has loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

19

RECTIFIED SHEET (RULE 91) ISA/EP

6. The composition of any one of claims 1 to 5 wherein the composition has two or more of a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s; b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; and c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

7. The composition of any one of claims 1 to 6 wherein the composition has a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s. b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; and c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

8. The composition of any one of claims 1 to 7 wherein the aqueous component comprises a colorant.

9. The composition of any one of claims 1 to 8 wherein the fat is a plant oil.

10. The composition of any one of claims 1 to 9 wherein the fat is a coconut oil.

11. A method of making composition comprising: a) providing a starch component consisting essentially of:

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RECTIFIED SHEET (RULE 91) ISA/EP (i) from about 30% to about 70%, or about from 30% to about 60% or from about 30% to about 50%, from about 30% to about 45% or from about 35% to about 45% of a hydrolyzed starch having a water fluidity from about 40 to about 80 or from about 40 to about 70, or from about 50 to about 70, or from 50 to about 65, or 40 to about 65 or from about 50 to about 65 or from about 55 to about 65; and

(ii) from about from about 30% to about 70%, or about from 40% to about 70% or from about 50% to about 70%, from about 55% to about 70% or from about 55% to about 65% of a maltodextrin; b) forming a slurry by mixing the starch component in an amount from about 5% to about 15% (wt.% of the slurry) or 5% to about 12% from about 6% or to about 12%, or from about 7% to about 12% or from about 8% to about 12%; c) heating the slurry at a temperature from about 50° C or from about 60° C or from about 70° C or from about 80° C or from about 90° C to 99° C for at least about 5 minutes; d) forming a mixture by mixing with the slurry a fat having a melting temperature from about 25° C or from about 30° C or from about 35° C to about 60° C wherein the fat is mixed in an amount from about 30% to about 50% (wt.% of the mixture), or from about 30% to about 45%, or from about 35% to about 50%, or from about 35% to about 45%; e) cooling the mixture to a temperature below the melting point of the fat to form the composition.

12. The method of claim 11 wherein composition consists essentially of the starch component, aqueous component, and fat and one or more of a colorant, flavoring or flavor modifying compound.

13. The method of claim 11 or 12 wherein the fat is mixed with the slurry when the slurry has a temperature from about 30° C or from about 40° C to about 70° C or from 30° C or from about 40° C to about 60 °C, or from about 30° C or about 40° C to about 50° C.

14. The method of any one of claims 11 to 13 wherein the starch component is in an amount from about 7% to about 12% (wt.%) of the slurry).

21

RECTIFIED SHEET (RULE 91) ISA/EP

15. The method of claims 11 to 14 wherein the starch component is in an amount from about 8% to about 12%.

16. The method of claims 11 to 15 wherein the slurry has solids content in an amount from about 5% to about 15% (wt.% of the slurry) or 5% to about 12% from about 6% or to about 12%, or from about 7% to about 12% or from about 8% to about 12%.

17. The method of any one of claim 11 to 16 wherein the slurry has solids content from about 7% to about 12% (wt.%).

18. The method of any one of claims 11 to 17 wherein the slurry has solids content from about 8% to about 12% (wt.%).

19. The method of any one of claims 11 to 18 wherein the aqueous component comprises a one or more of a colorant a flavoring and a flavor modifying compound.

20. The method of any one of claims 11 to 19 wherein the fat is a plant oil.

21. The method of any one of claims 11 to 20 wherein the fat is a coconut oil.

22. A composition obtainable by the process of any forgoing claim wherein the composition is a thermoreversible gel.

23. A composition obtained by the process of any foregoing claim wherein the composition is a thermoreversible gel.

24. The composition of claim 22 or 23 wherein the composition has an onset melting temperature between at a temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C.

25. The composition of any one of claims 22 to 24 wherein the composition has a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s.

26. The composition of any one of claims 22 to 25 wherein the composition has a loss factor of about 1 or between 1.1 and 0.9 at temperature from about 20° to 30° or from about 20° to

22

RECTIFIED SHEET (RULE 91) ISA/EP about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s.

27. The composition of any one of claims 22 to 26 wherein the composition has loss factor from about 0.6 to about 0.9 or to about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

28. The composition of any one of claims 22 to 27 wherein the composition has two or more of a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s; b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; and c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

29. The composition of any one of claims 22 to 28 wherein the composition has a) a loss factor from about 1.5 to 2.5 or from about 1.7 to about 2.5 or from about 1.7 to about 2.2 at a temperature from about 15° C to less than about 20° C, at a shear deformation of 0.018%, and an angular frequency of 1 radians/s; b) a loss factor of 1 at temperature from about 20° to 30° or from about 20° to about 28°, or from about 20° to about 26° or from about 22° to about 28° or from about 22° to about 26° C measured at a shear deformation of 0.018% and an angular frequency of 1 radians/s; and c) a loss factor from about 0.6 to about 0.9 or about 0.8 at a temperature about 45° to about 55° C or about 45° to about 53° C, or about 47° to about 55° C, or about 47° to about 53° C measured at shear deformation of 0.018%, and an angular frequency of 1 radians/s.

23

RECTIFIED SHEET (RULE 91) ISA/EP

30. The composition of any one of claims 23 to 29 wherein the aqueous component comprises one or more of a colorant, a flavoring and a flavor modifying compound.

31. The composition of any one of claims 23 to 30 wherein the fat is a plant oil.

32. The composition of any one of claims 23 to 31 wherein the fat is a coconut oil.

33. Food product comprising the composition as described in any foregoing claim.

34. The food product of claim 33 being a plant-based meat analog.

35. Use of the composition as described in any foregoing claim to provide fat to a food composition.

24

RECTIFIED SHEET (RULE 91) ISA/EP