EP4680047A1

EP4680047A1 - Meat substitute product

Info

Publication number: EP4680047A1
Application number: EP24713547.8A
Authority: EP
Inventors: Estrella Atanes BOUZAS; Alessandra MAZZONI; Raquel Revilla Sanchez; Zuzana Van Beveren
Original assignee: Cubiq Foods SL; Cargill Inc
Current assignee: Cubiq Foods SL; Cargill Inc
Priority date: 2023-03-14
Filing date: 2024-03-08
Publication date: 2026-01-21
Also published as: WO2024191775A1

Abstract

The present invention relates to a meat substitute composition comprising a textured plant protein of pea protein and wheat gluten; a plant protein powder; a binding system; and an oil in water emulsion; wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of 1:0.5 to 1:1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase. The invention further relates to the use of such meat substitute composition and a meat substitute product comprising the meat substitute composition. It further relates to a method of producing the meat substitute composition and the meat substitute product. Preferably the meat substitute product is a vegetarian ground meat substitute product that is shaped into a form such as a burger, a patty, a meatball, a nugget or a sausage.

Description

MEAT SUBSTITUTE PRODUCT

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of European Patent Application No.

23161864.6, filed 14 March 2023, which is incorporated by reference herein in its entirety.

FIELD OF THE INVENTION

[0002] The present invention relates to a meat substitute product comprising a meat substitute composition which itself is containing an oil in water emulsion that is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase. Preferably the meat substitute product is a vegetarian ground meat substitute product that is shaped into a form such as a burger, a patty, a meatball, a nugget or a sausage.

BACKGROUND OF THE INVENTION

[0003] Traditionally, meat products have taken an important place in our western diet. Meat products are consumed in many different forms as whole muscle or minced pieces of meat that are cooked, grilled, smoked, cured or fermented in form of hamburgers, patties, sausages, meat balls, nuggets and many more.

[0004] There is a growing consumer trend for reducing or completely removing these animal products from their diet. Consumers switch towards plant-based meat substitutes because of various reasons such as health concerns, environmental concerns, sustainability or animal welfare.

[0005] In order for a regular meat consumer to be motivated to choose for meat substitutes, it is critical that these substitutes mimic the fibrous qualities provided by animal muscle fiber. The meat substitutes should resemble meat products in terms of appearance and texture during and after cooking. They should mimic organoleptic properties, like appearance, flavor, bite, succulence and mouthfeel when being consumed.

[0006] Various functional ingredients in meat substitutes are required to mimic the taste, flavor, texture, mouthfeel and appearance of meat-based products.

[0007] Coconut oil is widely used in alternative meat products. However, coconut oil is high in saturated fatty acid content (88% to 91%), and is not matching sufficiently the functionality (melting and mouthfeel) to target fats such as tallow, lard and the like.

[0008] There is still a need to improve the appearance, texture and/or organoleptic properties of meat substitutes and more specifically of ground meat substitutes. The present invention provides such a solution.

SUMMARY OF THE INVENTION

[0009] The present invention relates to a meat substitute composition comprising: a textured plant protein that in itself comprises pea protein; and wheat gluten; further the meat substitute composition comprises a plant protein powder; a binding system; and an oil in water emulsion; wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of 1 :0.5 to 1: 1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase.

[0010] It relates to a meat substitute product comprising the meat substitute composition of the present invention.

[0011] The present invention further relates to the use of the claimed meat substitute composition to provide juiciness to the meat substitute product.

[0012] The present invention relates to a method of making the claimed meat substitute composition, comprising the steps of: a) providing a textured plant protein comprising a pea protein and wheat gluten in a weight ratio 1:0.5 to 1: 1.5, b) providing a plant protein powder,

C) providing a binding system. d) providing an oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase, e) mixing the textured plant protein, the plant protein powder, the binding system, the oil-in-water emulsion f) obtaining a meat substitute composition. [0013] The invention further relates to a method of making the claimed meat substitute product, comprising the steps in the following order: a) Applying the method for making the meat substitute composition of the present invention, b) Cooling and shaping the meat substitute composition to form the meat substitute product.

BRIED DESCRIPTION OF THE FIGURES

[0014] Figure 1 shows a box and whisker plot show ing the distributions of data points with inclusive median (quartile calculation) as the midline for each box and each box represents where the majority of the values lie. The results of the chewiness of products according to the invention compared with products not according to the invention. Samples of series 1 : burgers prepared with oil& coconut oil (comparative example), series 2: burgers prepared with oil in water emulsion (Go! Drop) according to the invention and series 3: burgers prepared with a mix of the ingredients as included in the oil in water emulsion (comparative example). Tukey Pairwise Multiple Comparisons test shows no significant difference between series 1 and 2 and series 2 and 3. Series 1 and 3 shows a significant difference with 95% confidence (N=9-10). [0015] Figure 2 shows a box and whisker plot showing the distributions of data points with inclusive median (quartile calculation) as the midline for each box and each box represents where the majority of the values lie. The results of the adhesiveness of products according to the invention compared with products not according to the invention. Samples of series 1 : burgers prepared with oil& coconut oil (comparative example), series 2: burgers prepared with oil in water emulsion (Go! Drop) according to the invention and series 3: burgers prepared with a mix of the ingredients as included in the oil in water emulsion (comparative example). Tukey Pairwise Multiple Comparisons test shows no significant difference between series 1 and 2. Significant differences w ere found betw een series 1 and series 2 and 3 with 95% confidence (N=9-10).

[0016] Figure 3 shows the results of the organoleptic test of products according to the invention compared with products not according to the invention. Samples of series 1 : burgers prepared with oil& coconut oil (comparative example), series 2: burgers prepared with oil in water emulsion (Go! Drop) according to the invention and series 3: burgers prepared with a mix of the ingredients as included in the oil in water emulsion (comparative example).

DETAILED DESCRIPTION

Meat substitute composition

[0017] The present invention relates to a meat substitute composition comprising: a textured plant protein that in itself comprises pea protein; and wheat gluten; further the meat substitute composition comprises a plant protein powder; a binding system; and an oil in water emulsion; wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of 1 :0.5 to 1: 1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase. The composition is designed for making a meat substitute product.

Textured plant protein

[0018] Plant protein is one of the main building blocks for a meat substitute composition. In one aspect, textured plant protein and non-texturized plant protein (e.g., plant protein powder) are two major sources of plant protein in a meat substitute composition. Textured plant protein provides, inter alia, meat-like texture (e.g., bite and chewiness) and water holding properties to a meat substitute composition.

In the meat substitute composition of the present disclosure, a textured plant protein that comprises (or essentially consists of) a pea protein and a wheat gluten is used. Pea protein and wheat gluten are texturized together to form the textured plant protein. The texturized pea protein and wheat gluten can be prepared by dry extruding a composition comprising pea protein and wheat gluten. Dry extrusion is also referred to as low-moisture extrusion. Dry extrusion can be carried out for instance in a twin-screw extruder. Typically, in a dry extrusion process, the moisture content of the composition being extruded is at most 30wt%, for instance from 8 to 30 wt%, or from 10 to 30 wt%, or from 15 to 25 wt%. or from 15 to 22 wt% based on the total weight of the composition. Processing aids may be used in the extrusion process, for instance, known pH buffering systems like caustic, vinegar or other edible acids. [0019] In other words, preferably the textured plant protein used in the present invention is co-extruded pea protein and wheat gluten.

[0020] The pea protein in the textured plant protein is a pea protein isolate. The protein content of the pea protein isolate can. preferably, be in a range of 75 to 90 wt%. 75 to 85 wt%, 80 to 85 wt%, or 80 to 90 wt% on a dry basis. The pea protein can be, for example, Radipure™ S from Cargill.

[0021] The wheat gluten the textured plant protein is also known as vital wheat gluten or wheat protein. The protein content of the wheat gluten can, preferably, be in a range of 70 to 85 wt%, 70 to 80 wt%, 75 to 85 wt%, or 75 to 80 wt% on a dry basis. The wheat gluten can be, for example, Gluvital™ 21020 from Cargill.

[0022] The weight ratio of pea protein and wheat gluten present in the textured plant protein can, preferably, be in a range of 1:0.5 to 1: 1.5, 1:0.6 to 1 : 1.4, 1:0.7 to 1 : 1.3, 1 :0.8 to 1 : 1.2, 1:0.9 to 1: 1.1, 1 :0.5 to 1: 1, 1:0.8 to 1 : 1, 1: 1 to 1: 1.3. or 1: 1 to 1: 1.5. In one aspect, pea protein and wheat gluten are present in the textured plant protein in a weight ratio of at least 1 :0.5, or at most 1: 1.5. Preferably, the pea protein and wheat gluten are present in a weight ratio of 1:0.5 to 1: 1.5, most preferably at a 1: 1.

[0023] The meat substitute composition can, preferably, include 10 to 30 wt%, 15 to 25 wt%, 10 to 18 wt%, 15 to 18 wt%, 18 to 20 wt%, 18 to 22 wt%, 18 to 25 wt%, 18 to 30 wt%, 10 20 to 22 wt%, 20 to 25 wt%, or 20 to 30 wt% textured plant protein based on the total weight of the meat substitute composition. In one aspect, the textured plant protein present in the meat substitute composition is in an amount of 10 wt%, 15 wt%, 18 wt%. 20 wt%, 22 wt%, 25 wt%, or 30 wt% based on the total weight of the meat substitute composition.

[0024] In one aspect of the invention, the textured plant protein is co-extruded pea protein and wheat gluten and the weight ratio of pea protein and wheat gluten present in the textured plant protein is in a range of 1 :0.5 to 1 : 1.5.

Plant protein powder

[0025] Plant protein powder can be selected from any known plant proteins in a powder form, i.e., non-texturized. The plant protein can be selected from legume protein (e.g., pea, fava, soy, chickpea, lupin, mung bean, and lentil protein), cereal protein (e.g., com, wheat, oat, barley, rice protein), pseudocereal protein (e.g., buckwheat, amaranth, quinoa), potato protein, water lentil protein, canola protein, sunflower protein, hemp protein and pumpkin protein. Such plant protein powder can contribute to functional (e.g.. firmness, elasticity, cohesiveness, and water binding) and nutritional aspects for a meat substitute composition.

[0026] In one aspect, the plant protein powder in the meat substitute composition of the present disclosure comprises (or essentially consists of) a pea protein isolate and a wheat gluten. The weight ratio of pea protein isolate and wheat gluten present in the plant protein powder can, preferably, be in a range of 1 :0.4 to 1: 1, 1 :0.5 to 1:0.9, or 1:0.6 to 1 :0.8. In one aspect, pea protein isolate and wheat gluten are present in the plant protein powder in a weight ratio of at least 1 :0.4, or at most 1:1. Preferably, the pea protein isolate and wheat gluten are present in a weight ratio of 1:0.4 to 1 : 1, most preferably at a 1 :0.7.

[0027] The meat substitute composition can, preferably, include 3 to 15 wt%, 5 to 12 wt%, or 7 to 10 wt plant protein powder based on the total weight of the meat substitute composition. In one aspect, the plant protein powder present in the meat substitute composition is in an amount based on the total weight of the meat substitute composition.

[0028] The protein content of the pea protein isolate can. preferably, be in a range of 75 to 90 wt%, 75 to 85 wt%, 80 to 85 wt%, or 80 to 90 wt% on a dry basis. The pea protein can be, for example, Radipure™ S from Cargill.

[0029] Wheat gluten in the plant protein powder is also known as vital wheat gluten or wheat protein. The protein content of the wheat gluten can, preferably, be in a range of 70 to 85 wt%, 70 to 80 wt%, 75 to 85 wt%, or 75 to 80 wt% on a dry basis. The wheat gluten can be, for example, Gluvital™ 21020 from Cargill.

Binding system

[0030] A binding system provides properties such as firmness, w ater binding, fat binding, and cohesiveness to a meat substitute composition.

In one aspect, binding system in the meat substitute composition of the present disclosure comprises a carrageenan, a starch, a plant-based fiber, and a methylcellulose. In one aspect, the above components of carrageenan, starch, plant-based fiber, and methylcellulose are pre-blended to form the binding system. [0031] The meat substitute composition can, preferably, include 2 to 8 wt%, 2 to 4 wt%, 4 to 6 wt%, or 4 to 8 wt% binding system based on the total weight of the meat substitute composition. In one aspect, the binding system present in the meat substitute composition is in an amount of 2 wt%, 4 wt%, 5 wt%, 6 wt%, or 8 wt% based on the total weight of the meat substitute composition.

[0032] In one aspect, the binding system comprises a pre-blended mixture of:

(a) a carrageenan in an amount of 0.85 to 1.4 wt%, 0.95 to 1.3 wt%, 1 to 1.2 wt%, 0.85 to 1.15 wt%, 1. 15 to 1.4 wt% based on the total weight of the meat substitute composition;

(b) a starch in an amount of 0.25 to 2.25 wt%, 0.5 to 2 wt%, 0.75 to 1.75 wt%, 1 to 1.5 wt%, 0.25 to 1 wt%, or 1 to 2.25 wt% based on the total weight of the meat substitute composition;

(c) a plant-based fiber in an amount of 0. 1 to 1 wt%, 0.2 to 0.8 wt%, 0.1 to 0.25 wt%, 0.25 to 1 wt%, 0.3 to 0.7 wt%, 0.1 to 0.5 wt%, or 0.5 to 1 wt% based on the total weight of the meat substitute composition; and

(d) a methylcellulose in an amount of 1 to 2 wt%, 1.1 to 1.9 wt%, 1.2 to 1.8 wt%, 1.3 to 1.7 wt%, 1.4 to 1.6 wt%, 1 to 1.5 wt%, or 1.5 to 2 wt% based on the total weight of the meat substitute composition.

[0033] In one aspect, carrageenan present in the binding system can be in a range of 15 to 45 wt%, 20 to 40 wt%, 25 to 35 wt%, 15 to 30 wt%, or 30 to 45 wt% based on the total weight of the binding system. Starch present in the binding system can be in a range of 10 to 40 wt%, 15 to 35 wt%, 20 to 30 wt%, 10 to 25 wt%, or 25 to 40 wt% based on the total weight of the binding system. Plant-based fiber present in the binding system can be in a range of 1 to 10 wt%, 3 to 8 wt%, 1 to 5 wt%, or 5 to 10 wt% based on the total weight of the binding system. Methylcellulose present in the binding system can be in a range of 25 to 55 wt%, 30 to 50 wt%, 35 to 45 wt%, 25 to 40 wt%, or 40 to 55 wt% based on the total weight of the binding system. [0034] Carrageenan is an example of hydrocolloids that are polysaccharides of high molecular weight, extracted from plants or seaweeds and form colloidal systems when dispersed in water. Other examples of hydrocolloids that can be present in the binding system include, but are not limited to, starches, xanthan gum, guar gum, locust bean gum, konjac gum, cellulose derivatives, alginate, pectin, gellan gum, agar, plant-based fibers, derivatives, corresponding salts, or combinations of two or more thereof. Carrageenan or any example of hydrocolloids may be added to the meat substitute composition for their water binding capacity and gelling capacity. This may influence juiciness and mouthfeel as well as firmness and product stability- during shelf life.

[0035] Starch may be from various botanical sources that include, but are not limited to, potato starch, tapioca starch, rice starch, pea starch, waxy com starch, wheat starch, or maize starch. They may be in form of native starch, physically or chemically modified starch, or combinations of two or more thereof.

[0036] Plant-based fiber can be any naturally derived fibers. Examples of plant-based fiber that can be present in the binding system include, but are not limited to, citrus fibers, legume fibers (e.g., pea fibers), flax fibers, potato fibers, psyllium fibers, bamboo fibers, apple fibers, carrot fibers, tapioca fibers, plantain fibers, cane sugar fibers, cereal fibers (e.g., millet fibers, oat fibers, barley fibers, com fibers, wheat fibers), or combinations of two or more thereof.

[0037] Methylcellulose is an example of cellulose denvatives. Other examples of cellulose derivatives that can be present in the binding system include, but are not limited to, carboxymethyl cellulose or hydroxypropyl methylcellulose. Preferably methylcellulose is present in the binding system.

Oil in water emulsion

[0038] Without being bound by any theory, the emulsion of the meat substitute product of the present invention is an oil-in-water emulsion whereby the water phase is the continuous phase wherein fine oil droplets of the vegetable fat/oil are dispersed. The oil in water emulsion is further comprising a protein and one or more hydrocolloids. The protein of the oil in water emulsion is from a non-animal source, preferably an algal source, a microbial source or a plant source. Preferably, the protein is pea protein.

[0039] In one aspect of the invention, the one or more hydrocolloid present in the oil in water emulsion includes, but is not limited to gelatine, polymeric glycosaminoglycans such as e.g. hyaluronic acid, galactomannans, glucomannans, agar-agar, carrageenan, algin, , carboxymethyl cellulose, pectin, amidated pectins, dextran, pullulan, xanthan gum, xyloglucans, native and modified starch, guar gum, locust bean gum, gellan gum, acacia gum, arabic gum. konjac gum, their derivatives, their corresponding salts and mixtures of two or more thereof. As before, the term carrageenan includes any of the three commercial classes of carrageenan: Kappa, lota and Lambda. The term galactomannan includes, without limitation, polymers having mannose:galactose ratios of 1: 1, 2: 1, 3: 1, 4:1, 5: 1 such as fenugreek gum, (mannose:galactose ratio of ca. —1:1), guar gum (mannose: galactose ratio of ca. 2: 1). tara gum (mannose:galactose ratio of ca. 3: 1). locust bean gum or carob gum (mannose:galactose ratio of ca. 4: 1 ) or cassia gum (mannose:galactose ratio of ca. 5: 1). Suitable sources of galactomannan include, without limitation, konjac root, konjac powder, konjac flour, konjac fiber, mucilage or sal ep powder. In one aspect of the invention the one or more hydrocolloid is selected from xanthan gum, guar gum, locust bean gum, konjac gum. alginate, pectin, gellan gum. agar agar, or combinations of two or more thereof.

[0040] In one aspect of the invention the hydrocolloids in the oil in water emulsion are konjac fiber and agar agar.

[0041] The oil of the oil in water emulsion is a vegetable oil.

[0042] The vegetable oil that is used in the present invention may be derived from one or more vegetable sources and may include oils and/or fats from a single origin or blends of two or more oils and/or fats from different sources or with different characteristics. They may be derived from standard oils or from specialty oils such as oils that have been subjected to fractionation and so on.

[0043] Examples of vegetable oils are amongst others, camelina oil, canola oil, cocoa butter, coconut oil, cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, shea butter, soybean oil, sunflower oil, single or multiple fractionated oils, such as stearin and/or olein fractions, oil from any variety of oilseeds with increased level of unsaturated fattv⁷ acids compared to the original seed variety’, such as mid or high oleic sunflower oil. These varieties with increased levels of unsaturated fatty' acids can be obtained by natural selection or by genetic modification (GMO). Preferably, the vegetable oil is selected from the group consisting of cottonseed oil, com oil. groundnut oil, linseed oil, olive oil, rapeseed oil, rice bran oil, sesame oil, safflower oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. More preferably, the vegetable oil is selected from the group consisting of com oil, rapeseed oil, soybean oil, sunflower oil, their corresponding high oleic varieties, and mixture of two or more thereof. The high oleic varieties are containing at least 40%, at least 50%, at least 60%, at least 70% and preferably at least 80% oleic acid in respect of the fatty acid profile. [0044] In one aspect of the invention, the vegetable oil of the oil in water emulsion is derived from sunflower oil.

[0045] The oil in water emulsion used in the present invention may further comprise acidulants such as citric acid and the like.

[0046] The oil in water emulsion can be prepared according to the method provided in WO 2021/219845 wherein the oil in water emulsion is described as a structured oil.

[0047] In one aspect of the invention, the oil in water emulsion is in solid gelled form.

[0048] The emulsion may be present in the meat substitute composition according to the invention in an amount of from 5 to 20 wt.%, from 7 to 17 wt.%, or from 10 to 15 wt. %.

Further Oil

[0049] Beyond the oil in water emulsion, the meat substitute composition is comprising a further vegetable oil.

[0050] The further vegetable oil is selected from camelina oil, canola oil, cocoa butter, coconut oil, cottonseed oil, com oil, groundnut oil, linseed oil, olive oil, palm oil, palm kernel oil, peanut oil. rapeseed oil, rice bran oil, sesame oil, safflower oil, shea butter, soybean oil, sunflower oil, single or multiple fractionated oils, such as stearin and/or olein fractions, oil from any variety of oilseeds with increased level of unsaturated fatty acids compared to the original seed variety, such as mid or high oleic sunflower oil.

[0051] In one aspect of the invention, the further vegetable oil is selected from cocoa butter, coconut oil, rapeseed oil, sunflower oil and blends of one or more thereof.

[0052] In one aspect of the invention, the further vegetable oil is coconut oil.

Other ingredients

[0053] In one aspect, the meat substitute composition of the present disclosure comprises salt in an amount of 0.1 wt%, 0.3 wt%, 0.5 wt%, 0.8 wt%, 1 wt%, or 1.5 wt% based on the total weight of the composition. The composition can, preferably, include 0. 1 to 1.5 wt%, 0.3 to 1 wt%, 0. 1 to 0.5wt%, 0.5 to 0.8 wt%, or 0.5 to 1.5 wt% salt based on the total weight of the composition. Salt can be any standard food-grade kitchen salt (e.g., sodium chloride). [0054] In one aspect, the meat substitute composition of the present disclosure comprises water in a total amount of 40 wt%, 45 wt%, 50 wt%, 55 wt%, 60 wt%, 65 wt%, or 70 wt% based on the total weight of the composition. The composition can, preferably, include a total amount of 40 to 70 wt%, 45 to 65 wt%. 50 to 60 wt%, 40 to 55 wt%, or 55 to 70 wt% water based on the total weight of the meat substitute composition. The total amount of water can, preferably, refer to an amount of water that is used to hydrate the textured plant protein and disperse flavoring agents and coloring agents (hydration water), as well as an added amount of water that is used to disperse other ingredients of the meat substitute composition (additional water). In one aspect, a ratio of textured plant protein to hydration water is between 1:2, 1:2.5, 1 :3, 1:3.5, 1 :4, 1:4.5, or 1 :5.

[0055] In one aspect, the meat substitute composition comprises one or more ingredients selected from coloring agents, flavoring agents, and shelf life extenders. The amount of each ingredient, if present, is in a range of 0.01 to 10 wt%, 0.01 to 8 wt%, 0.01 to 5 wt%, 0.01 to 3 wt%, 0.01 to 1 wt%, 0.01 to 0.9 wt%, 0.01 to 0.3 wt%, 0. 1 to 10 wt%, 0.1 to 8 wt%, 0. 1 to 3 wt%, 0.1 to 1 wt%, or 0.1 to 0.9 wt% based on the total weight of the meat substitute composition.

Shelf-life extenders may include, but are not limited to, herbs (e.g., oregano, basil, rosemary, sage, savory, thyme, bay leave), species (e.g.. pepper, white pepper, black pepper, mustard, cloves, nutmeg, turmeric, ginger, chili pepper), vinegar, dried vegetables (e.g., shallots, garlic, onion), or combinations of two or more thereof.

[0056] The current invention relates to a meat substitute composition prepared by using ingredients comprising: a. a textured plant protein that comprises i. pea protein; and ii. wheat gluten; b. a plant protein powder; and c. a binding system; and d. an oil in water emulsion, wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of 1 :0.5 to 1 : 1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase. [0057] The current invention relates to a meat substitute composition prepared by using ingredients comprising: a. a textured plant protein that comprises i. pea protein; and ii. wheat gluten; b. a plant protein powder; and c. a binding system; and d. an oil in water emulsion e. further vegetable oil wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of

1 :0.5 to 1 : 1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase.

[0058] Each and every ingredient a) to d) and optionally e) is used in preparing the meat substitute composition of the present invention.

Method of making a meat substitute composition

[0059] The current invention relates to a method of making a meat substitute composition, comprising the steps of: a) providing a textured plant protein comprising a pea protein and wheat gluten in a weight ratio 1:0.5 to 1 : 1.5, b) providing a plant protein powder, c) providing a binding system, d) providing an oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase, e) mixing the textured plant protein, the plant protein powder, the binding system, the oil-in-water (o/w) emulsion, and

1) obtaining a meat substitute composition. [0060] In one aspect of the invention, the oil in water emulsion is provided in solid gelled form.

[0061] The meat substitute composition obtainable by the method of making such composition is part of the present invention.

Use of meat substitute composition

[0062] The present invention relates to the use of the claimed meat substitute composition to make a meat substitute product.

[0063] In one aspect of the invention, the use is characterized in that the meat substitute composition is providing the sensory properties of the meat substitute product.

[0064] In a further aspect of the invention, the meat substitute composition is used to provide juiciness to the meat substitute product.

[0065] In one aspect, it relates to the use of the meat substitute composition of the present invention to reduce calories of the meat substitute product prepared with the meat substitute composition of the present invention and compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

[0066] In one aspect it relates to the use of the meat substitute composition of the present invention to reduce the content of fat of the meat substitute product prepared with the meat substitute composition of the present invention and compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

[0067] In one aspect it relates to the use of the meat substitute composition of the present invention to reduce the content of saturated fat with more than 30% in the meat substitute product prepared with the meat substitute composition of the present invention and compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

[0068] In one aspect of the invention, it relates to the use of the meat substitute composition in the meat substitute product wherein the organoleptic properties and texture profile analysis have changed with less than 5% compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

[0069] In one aspect of the invention, it relates to the use of the meat substitute composition in the meat substitute product wherein the meat substitute product has less than 0.035 mJ adhesiveness.

Meat substitute product

[0070] The meat substitute composition of the present disclosure is designed for making a meat substitute product.

[0071] Meat substitute products are food or feed compositions that mimic animal processed whole-muscle meat products as well as processed restructured meat products such as burgers, patties, sausages, meatballs, and the like. Methods of processing for processed meat products may be chopping, fermentation, boiling, smoking, extrusion, or other processes.

[0072] Meat substitute products can be divided into ground, also called minced, products and fine paste products. Ground meat substitute products are coarse-particle products such as alternatives for burgers, patties, sausages, meatballs, nuggets, and the like. Fine paste products are typically emulsified products such as alternatives for frankfurter, bologna, mortadella, and the like.

[0073] In one aspect, the meat substitute product is a ground meat substitute. The ground meat substitute product may be shaped in a form, such as the form of a burger, a patty, a meatball, a nugget, or a sausage.

[0074] In another aspect, the ground meat substitute product is a ground vegetarian protein product. The ground vegetarian protein product is not based on meat or fish. More preferably, the ground meat substitute product is a ground vegan protein product. The ground vegan protein product is not based on products derived from animals. Examples of products derived from animals may include, but are not limited to, meat, fish, eggs, milk, or honey.

[0075] The meat substitute product of the present invention is typically designed for consumption after cooking or baking.

[0076] Alternatively, the meat substitute product of the present invention is a pet food. The term ‘'pet food” means any food composition intended to be consumed by a pet. A pet may be any domestic or tamed animal kept for companionship or pleasure. The pet can, preferably, be an avian, bovine, canine, equine, feline, hircine, lupine, murine, ovine, or porcine animal. Preferably, the pet is a dog or a cat.

[0077] In one aspect, it relates to the meat substitute product of the present invention wherein calories are reduced, compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

[0078] In one aspect it relates to the meat substitute product of the present invention wherein the content of fat is reduced compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

[0079] In one aspect it relates to the meat substitute product of the present invention wherein the content of saturated fat is reduced in with more than 30%, compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

[0080] In one aspect of the invention, the meat substitute product has a content of saturated fat of not more than 4 wt.% based upon the weight of the meat substitute product. The content of not more than 4 wt.% of saturated fat, can be seen as a reduction with more than 30%, compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

[0081] In one aspect of the invention, the meat substitute product has a content of saturated fat of not more than 3 wt.% based upon the weight of the meat substitute product.

[0082] In one aspect of the invention, the meat substitute product has less than 5% change in organoleptic properties and texture profile analysis compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

[0083] In one aspect of the invention, the meat substitute product has less than 0.035 mJ adhesiveness. It makes the product suitable for volumes higher than 10 kg without adding coadjutants or processing aids.

Method of making a meat substitute product

[0084] The present invention relates to a method of making a meat substitute product, comprising the steps in the following order: a) Applying the method for preparing the meat substitute composition of the present invention; b) Cooling and shaping the meat substitute composition to form the meat substitute product.

[0085] In one aspect the present invention relates to a method of making a meat substitute product, comprising the steps in the following order: a) preparing the meat substitute composition of the present invention; b) Cooling and shaping the meat substitute composition to form the meat substitute product.

[0086] In one aspect of the invention, it relates to the method of making a meat substitute product, comprising the steps of: a) hydrating a textured plant protein comprising pea protein and wheat gluten in a ratio 1 :0.5 to 1: 1.5, b) mixing the plant protein powder with a binding system to form a mixture c) mixing the hydrate from step (a) with the mixture from step (b); d) adding an oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase, to obtain the meat substitute product dough, e) optionally adding any additional coloring agent, flavoring agent, and/or shelf life extender; and

1) cooling and shaping the meat substitute composition to form the meat substitute product.

[0087] In a further aspect of the invention, it relates to the method wherein the textured plant protein is hydrated in presence of flavors and/or colorants.

[0088] In a further aspect of the invention, the meat substitute product is cooked or baked.

[0089] The current invention is providing a meat substitute composition and a meat substitute product having a reduced content of saturated fatty acids. It has surprisingly be found that the saturated fatty⁷ acid content can be reduced while obtaining a product that has the beneficial textural properties of existing meat analogues based upon coconut oil. At the same time, the combination of the oil in water emulsion and the selected textured plant protein provide for juiciness and adhesiveness of the product. A comparative product obtained by simple blending of the ingredients is not providing similar advantages.

[0090] The meat substitute products according to the present invention, presented nonsignificant differences with the burgers prepared with oil & coconut oil (comparative example). Surprisingly it is noticed that the meat substitute products according to the present invention are significantly higher in chewiness compared to a burger prepared with the ingredients with a mix of the ingredients such as included in the oil in water emulsion. The burgers with the mix of ingredients (comparative example) were softer and less cohesive with significant lower chew iness than the product according to the invention.

[0091] In a further aspect of the present invention, adhesiveness lower than 0.035 mJ is considered a suitable limit to avoid stickiness to the equipment on industrial scale . The comparative example using a simple mix of ingredients (see series 3 in examples) is considered not suitable for industrial scale (figure 2) as an option for achieving lower oil content/calories/saturated fatty acids in a burger).

[0092] In an aspect of the invention, the meat substitute product has less than 5% change in organoleptic properties and texture profile analysis compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in w ater emulsion in the meat substitute product.

Clauses

1. A meat substitute composition comprising: a. a textured plant protein that comprises i. pea protein; and ii. wheat gluten; b. a plant protein powder; and c. a binding system; and d. an oil in water emulsion, wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of 1 :0.5 to 1 : 1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase. The meat substitute composition according to clause 1 wherein the oil in water emulsion is in solid gelled form. The meat substitute composition according to clause 1 or 2, wherein the one or more hydrocolloids in the oil in water emulsion is selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac powder, konjac vegetable fiber and glucomannan or mixtures of two or more thereof, preferably the one or more hydrocolloids in the oil in water emulsion are konjac fiber and agar agar. The meat substitute composition according to any one of the preceding clauses wherein the protein of the oil in water emulsion is from a non-animal source, preferably an algal source, a microbial source or a plant source. The meat substitute composition according to any one of the preceding clauses wherein the protein of the oil in water emulsion is pea protein. The meat substitute composition according to any one of the preceding clauses, wherein the oil of the oil in water emulsion is a vegetable oil. The meat substitute composition according to any one of the preceding clauses wherein the meat substitute composition is comprising a further vegetable oil. The meat substitute composition according to any one of the preceding clauses wherein the meat substitute composition is comprising a further vegetable oil. The meat substitute composition according to any one of the preceding clauses wherein the meat substitute composition is comprising coconut oil and an oil in water emulsion wherein the oil of the oil in water emulsion is derived from sunflower oil. The meat substitute composition according to any one of the preceding clauses, wherein the binding system comprises: a) a carrageenan; b) a starch; c) a plant-based fiber; and d) a cellulose derivative selected from the group consisting of methylcellulose, carboxymethyl cellulose, hydroxypropyl methylcellulose or a combination of two or more thereof. The meat substitute composition according to clause 6 wherein the plant-based fiber is selected from the group consisting of citrus fibers, legume fibers, flax fibers, potato fibers, psyllium fibers, bamboo fibers, apple fibers, carrot fibers, tapioca fibers, plantain fibers, cane sugar fibers, cereal fibers, or combinations of two or more thereof. The meat substitute composition according to any one of the preceding clauses, wherein the binding system comprises, based on the total weight of the binding system: a) 15 to 45 \\t% carrageenan; b) 10 to 40 wt% starch; c) 1 to 10 wt% plant-based fiber; and d) 25 to 55 wt% methylcellulose. The meat substitute composition according to any one of the preceding clauses, comprising from 10 to 30 wt% of the textured plant protein based on the total weight of the meat substitute composition. The meat substitute composition according to any one of the preceding clauses, comprising from 10 to 30 wt% of the textured plant protein based on the total weight of the meat substitute composition and the textured plant protein is co-extruded pea protein and wheat gluten. The meat substitute composition according to any one of the preceding clauses, comprising from 5 to 20 wt% of the oil in water emulsion, based on a total weight of the meat substitute composition. The meat substitute composition according to any one of the preceding clauses, comprising from 3 to 15 wt% of the plant protein powder based on a total weight of the meat substitute composition. The meat substitute composition according to any one of the preceding clauses, comprising from 3 to 15 wt% of the plant protein powder based on a total weight of the meat substitute composition and the plant protein is a blend of pea protein and wheat gluten. The meat substitute composition according to any one of the preceding clauses, comprising from 2 to 8 wt% of the binding system based on a total weight of the meat substitute composition. The meat substitute composition according to any one of the preceding clauses, comprising one or more of the following: a) salt; b) water; and c) optionally a coloring agent, a flavoring agent, and/or a shelf life extender. The meat substitute composition according to any one of the preceding clauses comprising: a. a textured plant protein that comprises co-extruded pea protein and wheat gluten and pea protein and wheat gluten in the textured plant protein is present in a weight ratio of 1:0.5 to 1: 1.5; b. a plant protein powder wherein the plant protein is a blend of pea protein and wheat gluten; and c. a binding system of carrageenan, starch, plant-based fiber; and methylcellulose; and d. an oil in water emulsion comprising pea protein and one or more hydrocolloids and a lipid phase in a water phase. The meat substitute composition according to any one of the preceding clauses comprising: a. a textured plant protein that comprises co-extruded pea protein and wheat gluten and pea protein and wheat gluten in the textured plant protein is present in a weight ratio of 1:0.5 to 1: 1.5; b. a plant protein powder wherein the plant protein is a blend of pea protein and wheat gluten; and c. a binding system of carrageenan, starch, plant-based fiber; and methylcellulose; and d. an oil in water emulsion comprising pea protein and one or more hydrocolloids and a lipid phase in a water phase; and e. a further vegetable oil. The meat substitute composition according to any one of the preceding clauses comprising: a. a textured plant protein that comprises co-extruded pea protein and wheat gluten and pea protein and wheat gluten in the textured plant protein is present in a weight ratio of 1:0.5 to 1: 1.5; b. a plant protein powder wherein the plant protein is a blend of pea protein and wheat gluten; and c. a binding system of carrageenan, starch, plant-based fiber; and methylcellulose; and d. an oil in water emulsion comprising pea protein and one or more hydrocolloids and an oil derived from sunflower a water phase; and e. coconut oil. The meat substitute composition according to any one of the preceding clauses, comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion. The meat substitute composition according to any one of the preceding clauses, comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; e) 0 to 5% wt% further vegetable oil. The meat substitute composition according to any one of the preceding clauses, comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; and wherein the binding system comprises, based on the total weight of the binding system: i. 15 to 45 wt% carrageenan; ii. 10 to 40 wt% starch; iii. 1 to 10 wt% plant-based fiber; and iv. 25 to 55 wt% methylcellulose The meat substitute composition according to any one of the preceding clauses, comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of 1 :0.5 to 1 : 1.5, and wherein the textured plant protein is co-extruded pea protein and wheat gluten. The meat substitute composition according to any one of the preceding clauses, comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; e) 0 to 5 wt% further vegetable oil; f) 0.1 to 1.5 wt% salt; g) 40 to 70 wt% water; h) 0.01 to 5 wt% coloring agent; i) 0.01 to 5 wt% flavoring agent; and j) 0.01 to 10 wt% shelf life extender. A meat substitute composition prepared by using ingredients comprising: a. a textured plant protein that comprises i. pea protein; and ii. wheat gluten; b. a plant protein powder; and c. a binding system; and d. an oil in water emulsion; wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of

1 :0.5 to 1 : 1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase. The meat substitute composition according to clause 28, prepared by using ingredients comprising: a. a textured plant protein that comprises i. pea protein; and ii. wheat gluten; b. a plant protein powder; and c. a binding system; and d. an oil in water emulsion; e. a further vegetable oil; wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of

1 :0.5 to 1 : 1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase. The meat substitute composition according to clause 28 or 29 wherein the oil in water emulsion is in solid gelled form. The meat substitute composition according to any one of clauses 28 to 30, wherein the hydrocolloid in the oil in water emulsion is selected from xanthan gum, agar-agar locust bean gum, konjac gum, konjac powder, konjac vegetable fiber and glucomannan or mixtures of two or more thereof, preferably the one or more hydrocolloids in the oil in water emulsion are konjac fiber and agar agar. The meat substitute composition according to any one of the clauses 28 to 31 wherein the protein of the oil in water emulsion is from a non-animal source, preferably an algal source, a microbial source or a plant source. The meat substitute composition according to any one of the clauses 28 to 32 wherein the protein of the oil in water emulsion is pea protein. The meat substitute composition according to any one of clauses 28 to 33. wherein the oil of the oil in water emulsion is a vegetable oil. The meat substitute composition according to any one of the clauses 28 to 34 wherein the meat substitute composition is comprising a further vegetable oil. The meat substitute composition according to any one of the clauses 28 to 35 wherein the meat substitute composition is comprising coconut oil and an oil in water emulsion wherein the oil of the oil in water emulsion is derived from sunflower oil. The meat substitute composition according to any one of clauses 28 to 36, wherein the binding system comprises: a) a carrageenan; b) a starch; c) a plant-based fiber; and d) a cellulose derivative selected from the group consisting of methylcellulose, carboxymethyl cellulose, hydroxypropyl methylcellulose or a combination of two or more thereof. The meat substitute composition according to clause 37 wherein the plant-based fiber is selected from the group consisting of citrus fibers, legume fibers, flax fibers, potato fibers, psyllium fibers, bamboo fibers, apple fibers, carrot fibers, tapioca fibers, plantain fibers, cane sugar fibers, cereal fibers, or combinations of two or more thereof. The meat substitute composition according to any one of clauses 28 to 38, wherein the binding system comprises, based on the total weight of the binding system: a) 15 to 45 wt% carrageenan; b) 10 to 40 wt% starch; c) 1 to 10 wt% plant-based fiber; and d) 25 to 55 wt% methylcellulose. The meat substitute composition according to any one of clauses 28 to 39, comprising from 10 to 30 wt% of the textured plant protein based on the total weight of the meat substitute composition. The meat substitute composition according to any one of clauses 28 to 40, comprising from 5 to 20 wt% of the oil in water emulsion, based on a total weight of the meat substitute composition. The meat substitute composition according to any one of clauses 28 to 41, comprising from 3 to 15 wt% of the plant protein powder based on a total weight of the meat substitute composition. The meat substitute composition according to any one of clauses 28 to 42, comprising from

2 to 8 wt% of the binding system based on a total weight of the meat substitute composition. The meat substitute composition according to any one of clauses 28 to 43. comprising one or more of the following: a) salt; b) water; and c) optionally a coloring agent, a flavoring agent, and/or a shelf life extender. The meat substitute composition according to any one of the clauses 28 to 44 comprising: a. a textured plant protein that comprises co-extruded pea protein and wheat gluten and pea protein and wheat gluten in the textured plant protein is present in a weight ratio of 1:0.5 to 1: 1.5; b. a plant protein powder wherein the plant protein is a blend of pea protein and wheat gluten; and c. a binding system of carrageenan, starch, plant-based fiber; and methylcellulose; and d. an oil in water emulsion comprising pea protein and one or more hydrocolloids and a lipid phase in a water phase. The meat substitute composition according to any one of the clauses 28 to 45 comprising: a. a textured plant protein that comprises co-extruded pea protein and wheat gluten and pea protein and wheat gluten in the textured plant protein is present in a weight ratio of 1:0.5 to 1: 1.5; b. a plant protein powder wherein the plant protein is a blend of pea protein and wheat gluten; and c. a binding system of carrageenan, starch, plant-based fiber; and methylcellulose; and d. an oil in water emulsion comprising pea protein and one or more hydrocolloids and a lipid phase in a water phase; and e. a further vegetable oil. The meat substitute composition according to any one of the clauses 28 to 46 comprising: a. a textured plant protein that comprises co-extruded pea protein and wheat gluten and pea protein and wheat gluten in the textured plant protein is present in a weight ratio of 1:0.5 to 1: 1.5; b. a plant protein powder wherein the plant protein is a blend of pea protein and wheat gluten; and c. a binding system of carrageenan, starch, plant-based fiber; and methylcellulose; and d. an oil in water emulsion comprising pea protein and one or more hydrocolloids and an oil derived from sunflower a water phase; and e. coconut oil. The meat substitute composition according to any one of clauses 28 to 47, comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; The meat substitute composition according to any one of clauses 18 to 31, comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; and wherein the binding system comprises, based on the total weight of the binding system: i. 15 to 45 wt% carrageenan; ii. 10 to 40 wt% starch; iii. 1 to 10 wt% plant-based fiber; and iv. 25 to 55 wt% methylcellulose The meat substitute composition according to any one of clauses 18 to 32, comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of 1:0.5 to 1 : 1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase. The meat substitute composition according to any one of clauses 18 to 33, comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; e) 0 to 5 wt% further vegetable oil;

1) 0.1 to 1.5 wt% salt; g) 40 to 70 wt% water; h) 0.01 to 5 wt% coloring agent; i) 0.01 to 5 wt% flavoring agent; and j) 0.01 to 10 wt% shelf life extender. A meat substitute product comprising the meat substitute composition according to any one of the preceding clauses. The meat substitute product according to clause 52, wherein the meat substitute product is selected from a group consisting of vegetarian or vegan alternatives of burgers, meatballs, minced meat, sausages, nuggets, crumbles, seafood, poultry, breakfast meat, and pet food. A meat substitute product prepared by using the meat substitute composition according to anv one of the clauses 1 to 51. The meat substitute product according to clause 54, wherein the meat substitute product is selected from a group consisting of vegetarian or vegan alternatives of burgers, meatballs, minced meat, sausages, nuggets, crumbles, seafood, poultry, breakfast meat, and pet food. Use of a meat substitute composition according to any one of claims of 1 to 51 to make a meat substitute product. The use according to clause 56 wherein the meat substitute composition is providing the sensory properties of the meat substitute product. The use according to any one of clauses 56 to 57 to provide juiciness to the meat substitute product. A method of making a meat substitute composition according to any one of clauses 1 to 51, comprising the steps of: a) providing a textured plant protein comprising a pea protein and wheat gluten in a weight ratio 1 :0.5 to 1: 1.5, b) providing a plant protein powder, c) providing a binding system, d) providing an oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase, e) mixing the textured plant protein, the plant protein powder, the binding system, the oil-in-water emulsion f) obtaining a meat substitute composition. The method according to clause 59. comprising the steps of: a) providing a textured plant protein comprising a pea protein and wheat gluten in a weight ratio 1:0.5 to 1: 1.5, b) providing a plant protein powder, c) providing a binding system, d) providing an oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase, e) providing a further vegetable oil, f) mixing the textured plant protein, the plant protein powder, the binding system, the oil-in-water emulsion, and the further vegetable oil, g) obtaining a meat substitute composition. The method according to clause 59 or 60 wherein the oil in water emulsion is provided in solid gelled form. The method according to any one of clauses 59 to 61, wherein the hydrocolloid in the oil in water emulsion is selected from xanthan gum, agar-agar, locust bean gum, konjac gum, konjac powder, konjac vegetable fiber and glucomannan or mixtures of two or more thereof, preferably the one or more hy drocolloids in the oil in water emulsion are konjac fiber and agar agar. The method according to any one of the clauses 59 to 62 wherein the protein of the oil in water emulsion is from a non-animal source, preferably an algal source, a microbial source or a plant source. The method according to any one of the clauses 59 to 63 wherein the protein of the oil in water emulsion is pea protein. The method according to any one of the clauses 59 to 64, wherein the oil present in the oil in water emulsion is a vegetable oil. The method according to any one of the clauses 59 to 65 wherein the meat substitute composition is comprising a further vegetable oil. The method according to any one of the clauses 59 to 66 wherein the meat substitute composition is comprising coconut oil and an oil in water emulsion wherein the oil of the oil in water emulsion is derived from sunflower oil. The method according to any one of the clauses 59 to 67, wherein the binding system comprises: a) a carrageenan; b) a starch; c) a plant-based fiber; and d) a cellulose derivative selected from the group consisting of methylcellulose, carboxymethyl cellulose, hydroxypropyl methylcellulose or a combination of two or more thereof. The method according to clause 68 wherein the plant-based fiber is selected from the group consisting of citrus fibers, legume fibers, flax fibers, potato fibers, psyllium fibers, bamboo fibers, apple fibers, carrot fibers, tapioca fibers, plantain fibers, cane sugar fibers, cereal fibers, or combinations of two or more thereof. The method according to any one of the clauses 59 to 69, wherein the binding system comprises, based on a total weight of the binding system: a) 15 to 45 wt% carrageenan; b) 10 to 40 wt% starch; c) 1 to 10 wt% plant-based fiber; and d) 25 to 55 wt% methylcellulose. The method according to any one of the clauses 59 to 70, wherein the textured plant protein is present in an amount of 10 to 30 wt% based on a total w eight of the meat substitute composition. The method according to any one of the clauses 59 to 71, wherein the oil in water emulsion is present in an amount of 5 to 20 wt% based on a total weight of the meat substitute composition. The method according to any one of the clauses 59 to 72, wherein the plant protein powder is present in an amount from 3 to 15 wt% based on a total weight of the meat substitute composition. The method according to any one of the clauses 59 to 73, wherein the binding system is present in an amount from 2 to 8 wt% based on a total weight of the meat substitute composition. The method according to any one of the clauses 59 to 74, wherein the meat substitute composition is comprising one or more of the following: a) salt; b) water; and c) optionally a coloring agent, a flavoring agent, and/or a shelf life extender. The method according to any one of the clauses 59 to 75 comprising: a. a textured plant protein that comprises co-extruded pea protein and wheat gluten and pea protein and wheat gluten in the textured plant protein is present in a weight ratio of 1:0.5 to 1 : 1.5; b. a plant protein powder wherein the plant protein is a blend of pea protein and wheat gluten; and c. a binding system of carrageenan, starch, plant-based fiber; and methylcellulose; and d. an oil in water emulsion comprising pea protein and one or more hydrocolloids and a lipid phase in a water phase. The method according to any one of the clauses 59 to 76 comprising: a. a textured plant protein that comprises co-extruded pea protein and wheat gluten and pea protein and wheat gluten in the textured plant protein is present in a weight ratio of 1:0.5 to 1: 1.5; b. a plant protein powder wherein the plant protein is a blend of pea protein and wheat gluten; and c. a binding system of carrageenan, starch, plant-based fiber; and methylcellulose; and d. an oil in water emulsion comprising pea protein and one or more hydrocolloids and a lipid phase in a water phase; and e. a further vegetable oil. The method according to any one of the clauses 59 to 77 comprising: a. a textured plant protein that comprises co-extruded pea protein and wheat gluten and pea protein and wheat gluten in the textured plant protein is present in a weight ratio of 1:0.5 to 1: 1.5; b. a plant protein powder wherein the plant protein is a blend of pea protein and wheat gluten; and c. a binding system of carrageenan, starch, plant-based fiber; and methylcellulose; and d. an oil in water emulsion comprising pea protein and one or more hydrocolloids and an oil derived from sunflower a water phase; and e. coconut oil. The method according to any one of clauses 59 to 78 wherein the meat substitute composition is comprising, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; and wherein the binding system comprises, based on the total weight of the binding system: i. 15 to 45 wt% carrageenan; ii. 10 to 40 wt% starch; iii. 1 to 10 wt% plant-based fiber; and iv. 25 to 55 wt% methylcellulose The method according to any one of clauses 59 to 79, wherein the meat substitute composition is comprising, based on a total w eight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of 1:0.5 to 1 : 1.5, and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase. The method according to any one of the clauses 46 to 62, wherein the meat substitute composition comprises, based on a total weight of the meat substitute composition: a) 10 to 30 wt% textured plant protein; b) 1 to 15 wt% plant protein powder; c) 2 to 8 wt% binding system; d) 5 to 20 wt% oil in water emulsion; e) 0 to 5 wt% further vegetable oil; f) 0.1 to 1.5 wt% salt; g) 40 to 70 wt% water; h) 0.01 to 5 wt% coloring agent; i) 0.01 to 5 wt% flavoring agent; and j) 0.01 to 10 wt% shelf life extender. A meat substitute composition obtainable by a method according to any of clauses 59 to 81. A method of making a meat substitute product, comprising the steps in the following order: a) Applying the method according to any one of the clauses 59 to 81 or preparing the meat substitute composition of the present invention; b) Cooling and shaping the meat substitute composition to form the meat substitute product. The method of making a meat substitute product according to clause 83, comprising the steps of: a) hydrating a textured plant protein comprising pea protein and wheat gluten in a ratio 1 :0.5 to 1: 1.5, b) mixing the plant protein powder with a binding system to form a mixture c) mixing the hydrate from step (a) with the mixture from step (b); d) adding an oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase, to obtain the meat substitute product dough: e) optionally any additional coloring agent, flavoring agent, and/or shelf life extender; and f) cooling and shaping the meat substitute composition to form the meat substitute product. The method of making a meat substitute product according to clause 83 or 84, comprising the steps of: a) hydrating a textured plant protein comprising pea protein and wheat gluten in a ratio 1 :0.5 to 1: 1.5, b) mixing the plant protein powder with a binding system to form a mixture c) mixing the hydrate from step (a) with the mixture from step (b); d) adding an oil in water emulsion comprising a protein and one or more hydrocolloids and a lipid phase in a water phase a further vegetable oil, to obtain the meat substitute product dough; e) optionally any additional coloring agent, flavoring agent, and/or shelf life extender; and f) cooling and shaping the meat substitute composition to form the meat substitute product. The method of any one of clauses 83 to 85, wherein the textured plant protein is hydrated in presence of flavors and/or colorants. The method according to any one of clauses 83 to 86, wherein the plant protein powder and the binding system are mixed in presence of water and optionally flavors and/or shelf-life extender. The method according to any one of clauses 83 to 87, wherein the oil in water emulsion is provided in solid gelled form. 89. The method according to clause 88 wherein the oil in water emulsion is grinded to obtain chunks and/or cubes with a length of approximately 2 to 4 mm.

90. The method according to any one of clauses 83 to 89 wherein the meat substitute product is cooked or baked.

91. A meat substitute product obtainable by the method according to any one of clauses 83 to 90.

92. The meat substitute product according to clause 91 wherein calories are reduced, compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

93. The meat substitute product according to clause 91 or 92 wherein the content of fat is reduced compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

94. The meat substitute product according to anyone of clause 91 to 93 wherein the content of saturated fat is reduced with more than 30%, compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wl of the oil in water emulsion in the meat substitute product.

95. The meat substitute product according to any one of clauses 91 to 94 wherein the meat substitute has less than 5% change in organoleptic properties and texture profile analysis compared to a meat substitute product comprising a blend of vegetable oils with equivalent %wt of the oil in water emulsion in the meat substitute product.

96. The meat substitute product according to any one of clauses 91 to 95 wherein the meat substitute product has less than 0.035 mJ adhesiveness.

97. The meat substitute product wherein the meat substitute product has an adhesiveness that makes it suitable for volumes higher than 10 kg without adding coadjutants or processing aids.

[0093] The invention is further illustrated with the following examples. EXAMPLES

Example 1 - Recipe of the meat substitute composition

[0094] Recipe for making a meat substitute composition according to the invention, shown in Table 1, in which concentrations of the ingredients were measured in wt% of the total weight of the recipe.

Table 1

[0095] Cargill™ Plant Protein Tex PW80 M” (Cargill) is a textured plant protein ingredient made by dry extrusion of a composition consisting of 50 wt% pea protein (Radipure™ S, Cargill) and 50 wt% wheat gluten (Gluvital™ 21020, Cargill).

[0096] “Trilisse MVP 1201” is the plant protein powder, a blend of pea protein and wheat gluten.

[0097] “Flanogen REM 2461” is the binding system used in the recipes that include carrageenan (Satiagel RMP 64 R2, Cargill), potato starch (Simpure 99500, Cargill), citrus fiber (CitriPure FA 1501, Cargill), and methylcellulose (Ashland).

[0098] Go!Drop 4.0, chopped 3 mm is the oil in water emulsion provided by CUBIQ FOODS/Cargill and obtainable by the method described in patent application WO 2021/219845 and it is comprising water, refined sunflower oil, konjac vegetable fiber, pea protein, agar-agar and citric acid.

Example 2 - Preparation of the meat substitute product

[0099] The following steps were taken to prepare the meat substitute product of the present invention:

Place in the bowl the colourant, frozen shallot and the water to hydrate and mix it for 1 minutes. (Speed 25%)

Add the textured plant protein ingredient (Tex PW 80M) and mix for 10 min at speed 25% Grind Go! Drop

Add grinded Go! Drop and mix for 5 min

Add binding system (FLANOGEN® REM 2461) with salt and all other powders like flavours, spices and malt extract and mix for 4 minutes

Add plant protein powder (Trilisse MVP 1201) and mix for 3 minutes

Add remaining water and mix for 2 minutes

Add coconut oil to the blend and mix for 2 minutes

Leave it overnight at chilled conditions Comparative examples

[0100] Recipe for making a meal substitute composition not according to the invention, shown in Table 2. in which concentrations of the ingredients were measured in wt% of the total weight of the recipe.

[0101] “Only vegetable oils” = a recipe without the oil in water emulsion and wherein the fat phase of the meat substitute composition is provided as a blend of vegetable oils.

[0102] “V egetable oil and mix of ingredients” = a recipe without the oil in water emulsion and wherein the fat phase of the meat substitute composition is provided as vegetable oil and the ingredients present in the oil-in water emulsion used in the present invention are simply added as a blend of ingredients and not as a structured emulsion.

Table 2

[0103] Cargill™ Plant Protein Tex PW80 M” (Cargill) is a textured plant protein ingredient made by dry extrusion of a composition consisting of 50 wt% pea protein (Radipure™ S, Cargill) and 50 wt% wheat gluten (Gluvital™ 21020, Cargill).

[0104] “Trilisse MVP 120T’ is the plant protein powder, a blend of pea protein and wheat gluten.

[0105] “Flanogen REM 2461’" is the binding system used in the recipes that include carrageenan (Satiagel RMP 64 R2. Cargill), potato starch (Simpure 99500. Cargill), citrus fiber (CitriPure FA 1501, Cargill), and methylcellulose (Ashland).

[0106] The following steps were taken to prepare the meat substitute products of the comparative examples:

(1). Coloring agents, flavoring agents, and frozen shallots were dispersed in water to form a hydrate.

(2). Textured plant protein was mixed with the hydrate under vacuum for 10 minutes until the textured plant protein was homogenously well hydrated to form a hydrated textured plant protein.

(3). Plant protein powder was mixed with the hydrated textured plant protein for 3 minutes without vacuum to form a mixture.

(4). Binding system, salt, garlic, and white pepper were mixed with the mixture from step (3) for 4 minutes.

(5). Rest of the water was mixed with the mixture from step (4) for 3 minutes. (6) The '‘vegetable oil(s)” or “mix of ingredients” (see Table 2) was blended with the hydrated mixture from step (5) for 2 minutes. A meat substitute product dough was obtained.

(8). The meat substitute product was obtained by cooling the dough at 4°C and shaping the cooled dough in a form of a burger.

Example 3 - Sensory testing of plant-based burger

[0107] The nutritional values regarding kcal, total fat content and saturated fats for each type of burger indicated in table 1 and table 2 (series 1 with rapeseed oil and coconut oil, series 2 with Go!Drop and series 3: mix of ingredients without forming the oil in water emulsion) are indicated in table 3. The advantages of using Go! Drop or using a mix of ingredients without the oil in water emulsion over a burger with only vegetable oils is the reduction of total fats and saturated fats (indicated as percentage of reduction in table 3).

Table 3

[0108] To establish the differences between the three series the meat substitute products were analyzed by applying the following methods.

Texture profile test

[0109] To be able to establish whether the oil in water emulsion (Go! Drop) used in the present invention, resulted in an advantage, a texture profile analysis (TP A) w as performed.

The TP A test was performed at room temperature using three block samples (1 cm x 1 cm x 1cm) taken from random locations in each burger. Samples were evaluated using Brookfield’s CTX texturometer. A two-cycle compression test was conducted to compress the sample to 50% of the original height with using a cylinder probe T A25/ 1000 (50.8 mm diameter, AMETEK Brookfield) attached to a 10 kg compression cell with a crosshead speed of 1 mm/s. A time of 2 s was allowed to elapse between the two compression cycles. [0110] Texture profile parameters were determined according to (Bourne, M.C. (1978) Texture Profile Analysis. Food Technology , 32, 62-66. 72) and interpreted as:

- hardness (g) is the maximum force required to compress the sample; cohesiveness is the extent to which sample could be deformed prior to rupture (A2/A1), Al being the total energy required for the first compression and A2 the total energy required for the second compression;

- springiness (cm) is the ability of the sample to recover its original shape after the deforming force is removed, and chewiness (g x cm) is the work needed to masticate the sample for swallowing (hardness x cohesiveness x springiness).

Chewiness

[0111] Chewiness measured as described and as a representation of hardness, cohesiveness and springiness in a 1 cm³ of samples of series 1 : burgers prepared with oil& coconut oil (comparative example), series 2: burgers prepared with oil in water emulsion (Go! Drop) according to the invention and series 3: burgers prepared with a mix of the ingredients as included in the oil in water emulsion (comparative example).

[0112] Number of samples per group=9-10. All samples were defrosted for 12 hrs at 4°C before cooking for 2 minutes on each side during which temperature inside the burgers reached 80°C. Samples were kept at 20°C until testing.

[0113] Results are presented in Figure 1.

[0114] Burgers prepared with the oil in water emulsion (Go! Drop), example according to the invention presented non-significant differences with the burgers prepared with oil & coconut oil (comparative example) but were significantly higher in chewiness compared to a burger prepared with the ingredients with a mix of the ingredients such as included in the oil in water emulsion.

[0115] The burgers with the mix of ingredients (comparative example) were softer and less cohesive with significant lower chewiness than the other two groups (Tukey Pairwise Multiple Comparisons test , p<0.005, N=9-10). Adhesiveness

[0116] Adhesiveness measured in TPA in a 1 cm3 of samples of series 1 : burgers prepared with oil& coconut oil (comparative example), series 2: burgers prepared with oil in water emulsion (GolDrop) according to the invention and series 3: burgers prepared with a mix of the ingredients as included in the oil in water emulsion (comparative example).

[0117] All samples were defrosted for 12 hrs at 4°C before cooking for 2 minutes on each side during which temperature inside the burgers reached 80°C. Samples were kept at 20°C until testing. Burgers of series 3 presented very high adhesiveness. Tukey Pairwise Multiple Comparisons test , p<0.005, N=9-10, showed significantly higher adhesiveness than the other series.

[0118] Adhesiveness lower than 0.035 mJ was considered the suitable limit to avoid stickiness to the equipment on industrial scale (volume of the mix higher than 10 kg), therefore the mix of ingredients present in oil in water emulsion (series 3) is considered not suitable for industrial scale (figure 2) as an option for achieving lower oil content/calories/saturated fatty acids in a burger).

Organoleptic test

[0119] Same burgers described before were given to 8 participants blinded to the type of burger. Participants were asked to evaluate the following attributes. All attributes were quantified in a scale of 1 to 7, being 1 the less favorable or preferred by the panelist and 7 the more favorable according to Individual preference.

In the case of texture 1 was considered the softer option and 7 the harder.

[0120] The results are shown in Figure 3.

[0121] series 1: burgers prepared with oil& coconut oil (comparative example), series 2: burgers prepared with oil in water emulsion (Go! Drop) according to the invention and series 3: burgers prepared with a mix of the ingredients as included in the oil in water emulsion (comparative example).

[0122] The best performance in all parameters is obtained for the products according to the present invention, including the oil in water emulsion.

Juiciness and flavor were the parameters that were most affected in the products of the present invention, compared to the products not according to the invention.

[0123] It is demonstrated that a simple mix of the ingredients as is shown with Series 3, is not providing suitable results. The use of the oil in water emulsion as is described in the present invention has shown superior properties compared to a simple mix of ingredients. Furthermore, when panelist selected their personal preference of the 2 types of burgers 5 out of 8 selected Series 2 as the preferred option on overall experience.

Claims

1 . A meat substitute composition, comprising: a. 10 to 30 wt.% of a textured plant protein that comprises i. pea protein; and ii. wheat gluten; b. 1 to 15 wt.% of a plant protein powder; and c. 2 to 8 wt.% of a binding system; and d. 5 to 20 wt.% of an oil in water emulsion; wherein pea protein and wheat gluten in the textured plant protein is in a weight ratio of

1 :0.5 to 1 : 1.5. and wherein the oil in water emulsion is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase.

2. The meat substitute composition according to claim 1, wherein the meat substitute composition is comprising, based on a total weight of the meat substitute composition: a) 0 to 5 wt% further vegetable oil.

3. A meat substitute product comprising the meat substitute composition according to any one of the preceding claims.

4. The meat substitute product according to claim 3 wherein the content of saturated fat is not more than 4 wt.% based upon the weight of the meat substitute product..

5. The meat substitute product according to any one of claims 3 to 4 wherein the meat substitute product has adhesiveness of less than 0.035 mJ.

6. Use of a meat substitute composition according to any one of claims of 1 to 2 to provide juiciness to the meat substitute product.

7. A method of making a meat substitute composition according to any one of claims 1 to 2, comprising the steps of: a) providing a textured plant protein comprising a pea protein and wheat gluten in a weight ratio 1:0.5 to 1:1.5, b) providing a plant protein powder,

C) providing a binding system. d) providing oil in water emulsion that is comprising a protein and one or more hydrocolloids and a lipid phase in a water phase, e) mixing the textured plant protein, the plant protein powder, the binding system, the oil-in-water emulsion f) obtaining a meat substitute composition.

8. A method of making the meat substitute product of any one of claims 3 to 5. comprising the steps in the following order: a) Applying the method according to claim 7, b) Cooling and shaping the meat substitute composition to form the meat substitute product.

9. The method according to claim 8 wherein the meat substitute product is cooked or baked.