NL2027239B1

NL2027239B1 - Meat or fish substitute

Info

Publication number: NL2027239B1
Application number: NL2027239A
Authority: NL
Inventors: Antonius Penders Johannes
Original assignee: Antonius Penders Johannes
Priority date: 2020-12-29
Filing date: 2020-12-29
Publication date: 2022-07-21

Abstract

The present invention relates to a method for the preparation of a food component, wherein the method comprises the steps of a) preparing a homogenous mixture comprising water, a 5 hydrocolloid, and plant fiber; and b) combining the homogenous mixture from a) with a solution of a metal cation with a valence of at least 2 in order to form a food component comprising hydrocolloid matrix and at least 10 wt.% plant fiber. The present invention also relates to a food component obtainable by the method.

Description

-1- P34886NL0O0/MJO Meat or fish substitute Technical field The present invention relates to a method for the preparation of a food component, particularly a meat or fish substitute, wherein the method comprises the steps of a) preparing a homogenous mixture comprising water, a hydrocolloid, and any conventional food ingredient; and b) combining the homogenous mixture from a) with a solution of a metal cation with a valence of at least 2 in order to form a food component comprising hydrocolloid matrix. Background of the invention NL-C-1008364, in the name of A. C. Kweldam, discloses a method for the preparation of a meat or fish substitute product, wherein: 1) a protein material, a hydrocolloid and water are added to one another, 2) the composition from step 1) is formed into a homogenous mixture, 3) the mixture from 2) is mixed with a solution of a metal cation with a valence of at least 2, in order to form a fibrous product. The fibrous product, possibly after further processing, forms a meat or fish substitute product.

However, the meat or fish substitute products as obtainable according to the prior art leave room for improvement, in particular in terms of texture and palatability. It is an objective of the present invention to achieve such improvement. It is also an objective of the present invention to improve the production process of meat and fish substitutes, and particularly to reduce water usage. Summary of the invention In an attempt to improve “bite” and palatability of meat or fish substitutes comprising alginate, the present inventor considered to deviate from the prior art preparation method and to mix plant fibers in the homogenous mixture, before adding the solution of metal ions with valence of at least 2 (e.g. calcium chloride), to thereby enclose the plant fibers in the hydrocolloid matrix. Surprisingly, this renders a drastic improvement in “bite” while not compromising palatability of the end product. The concept can also be applied to meat based products and fish based products, to reduce the amount of meat or fish contained therein, in order to improve such products while at the same time reducing their impact on the environment and animal wellfare. Without being bound by any theory, the present

-2- inventor considers that enclosing the plant fibers in the hydrocolloid matrix can mask the paper-like taste of plant fibers, while maintaining and even strengthening their “bite” improving properties. Next, the present inventor considered to not only mix plant fibers but also vegetable oil in the homogenous mixture, before adding the solution of metal ions with valence of at least 2 (e.g. calcium chloride), to thereby enclose the plant fibers as well as the vegetable oil in the hydrocolloid matrix. Surprisingly, this renders not only a drastic improvement in “bite” but also a significant improvement in palatability, e.g. in terms of juiciness and mouthfeel. Moreover, the vegetable oil can be chosen to have a healthy fatty acid composition, and vitamins, oil soluble flavors and/or oil soluble colorants can be added.

Further, in an attempt to obtain a fish-like texture, the present inventor considered using an alginate with a guluronic acid/mannuronic acid ratio of between 1:1.1 and 1:10; and/or using bamboo fiber. Surprisingly, using an alginate with a guluronic acid/mannuronic acid ratio of between 1:1.1 and 1:10 (such as Vivapur® 120) allows to obtain a fish substitute with a “bite” closely resembling fish. Further, using bamboo fiber surprisingly improves palatability specifically for fish substitutes (components). In addition or alternatively, and also surprisingly, it was found that the fish-like texture can be even more improved if denatured protein, preferably denatured chicken egg protein, is added (or obtained by heating the added protein), before adding the solution of metal ions with valence of at least 2 (e.g.

calcium chloride). In this way, a bright white soft fish-like texture can be obtained.

Finally, the present inventor unexpectedly found that water usage can be drastically reduced in the production process if the residual calcium is removed by using a solution of citric acid, instead of water.

Detailed description of the invention The present disclosure relates to a method for the preparation of a food component, wherein the method comprises the steps of: a) preparing a homogenous mixture comprising water, a hydrocolloid, optionally plant fiber (and/or food ingredient); and b) combining the homogenous mixture from a) with a solution of a metal cation with a valence of at least 2 in order to form a food component comprising hydrocolloid matrix and atleast 10 wt.% plant fiber.

-3- In a preferred embodiment, the food component is (or is comprised in) a meat product or a meat substitute product.

Alternatively, the food component is (or is comprised in) a fish product or a fish substitute product.

The meat (substitute) or fish (substitute) product preferably comprises less than 90, 80, 70, 80, 50 % by weight meat or fish.

A meat substitute or fish substitute product may be defined as a product comprises less than 70, 60, 50 wt.% by weight meat or fish, while preferably having a protein content of more than 20, 30, 40, 50, 60, 70 wt.%. The hydrocolloid can be a hydrocolloid which precipitates with metal cations, for example a polysaccharide, which may be selected from pectin with a low methoxyl group content (e.g. <50% esterified), Gellan gum and alginate; sodium alginate or potassium alginate is preferred, most preferred is sodium alginate.

There are numerous commercially available alginates; in the context of the invention, use is made of, for example, Ca-reactive alginates such as of the type obtained from "Brown algae". Examples of suitable alginates are DMB sodium alginate (Manugel) from Kelco and FD125 from Danisco Cultor.

It is also possible to use other alginates which form a precipitate with metal cations.

Preferred is Rettenmaier Vivapur® FD175 alginate.

For example for preparing fish substitute products, the (sodium or potassium) alginate preferably has a guluronic acid / mannuronic acid ratio of between 1: 1.1 and 1: 10, or between 1: 1.15 and 1:10, preferably between 1: 1.2 and 1 : 10, more preferably between 1 ‚1.3 and 1: 10. In addition or alternatively, e.g. for preparing fish substitute, the alginate preferably has an average molecular weight of between 50 and 300, between 300-500, between 500 and 900 kDa, or between 600 and 850 kDa.

In addition, or alternatively, the alginate may comprise at least 20, 30, 40, 50, 60, 70, 80, 20 wt.% guluronic acid and/or mannuronic acid.

Preferred is Vivapur® FD 120. Ideally, the homogenous mixture is prepared in such a way that an average solid particle size in the mixture is below 5, 4, 3, 2, 1 mm, or below 800, 600, 400, 200, 100, 50, 10 um, in diameter.

The homogenous mixture is generally made by mixing or stirring at a temperature in the range from 20 to 90 degrees Celsius, more particularly from 30 to 90 degrees Celsius, and generally at a temperature of between 40-60 degrees Celsius.

It should be noted that the term homogenous mixture in the present application is used to cover both emulsions, dispersions and solutions.

Preferably, the homogenous mixture has a viscosity allowing stirring.

-4- The homogenous mixture which is formed in the method generally contains 0.1 to 50% by weight of protein material, preferably 1 to 40% by weight, based on dry matter. The hydrocolloid which precipitates with metal cations, such as for example sodium alginate, may be present in an amount of from 0.1 to 10% by weight, in particular 1 to 5% by weight, percentages relating to the total weight of the homogenous mixture which is prepared in order to form the fibrous product. Preferably, the amount of hydrocolloid (and the type thereof) and/or the temperature can be adjusted to achieve the desired viscosity of the homogenous mixture.

For step a) of the method, it is also foreseen that vegetable oil (or any lipid or fat containing composition) is comprised in the homogenous mixture, preferably in an amount of at least 5, 6,7,8,9 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40 wt.% and/or at most 70, 60, 50 wt.%. Alternatively, in step a} a hydrocolloid to vegetable oil ratio of between 1:100 and 1:5 may be applied. It is also possible to first prepare a mixture or dispersion of vegetable oil and plant fibers, and then add the mixture or dispersion to step a). The said amount of vegetable oil may also be combined to the mixture in step b) of the method. Or, vegetable oil is added in step a) such that the food component to be obtained comprises at least 5, 8, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40 wt.% and/or at most 70, 60, 50 wt.% vegetable oil. In addition or alternatively, the vegetable oil may be added to or combined with the mixture before combining the mixture with the solution of a metal cation with a valence of at least 2. It is envisaged that the vegetable oil is at least partially, or for at least 30, 50, or 70 wt%. enclosed by the hydrocolloid matrix.

In a preferred embodiment, an emulsifier is added to or combined with the mixture of step a) or step bj, in order to aid mixing of the vegetable oil in the mixture. In addition or alternatively, for step a) it is foreseen that the plant fiber is comprised in the mixture in an amount of at least 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40 wt.% and/or at most 70, 60, 50 wt.%. The plant fiber may be comprised in the mixture of step a) in a hydrocolloid to plant fiber ratio of between 1:50 and 1:2, or between 1:100 and 1:2, or between 1:75 and 1:2 more preferably between 1:100 and 1:3 or between 1:50 and 1:3. The said amount of plant fiber may also be combined with the mixture in step b) of the method. Or, plant fiber may be added in step a) such that the food component to be obtained comprises at least 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40 wt.% and/or at most

-5- 70, 60, 50 wt.% plant fiber. In addition or alternatively, the plant fiber may be added to or combined with the mixture before combining the mixture with the solution of a metal cation with a valence of at least 2. It is envisaged that the plant fiber is at least partially, or for at least 30, 50, or 70 wt.% enclosed by the hydrocolloid matrix.

Plant fibers are found as structural elements in all higher plants. Botanically the fiber is considered to be an individual cell, which is part of sclerenchyma tissue and is characterized by a cell wall and a high length-to-diameter ratio (reaching 1000 and more). The basic function of sclerenchyma is providing mechanical integrity to the plant. Spindle-shaped cells with tapered ends are considered to be a characteristic feature of the fiber. Plant fibers are generally composed of cellulose (e.g. at least 30, 40, 50, 60, 70, 80, 90 wt.%), often in combination with other components such as lignin (e.g. at least 30, 40, 50, 60, 70, 80, 90 wt. %).

The plant fiber as referred to in the present disclosure may be chosen from oat fiber, wheat fiber, apple fiber and/or bamboo fiber, wherein bamboo fiber is particularly suitable for preparing fish substitutes. A further advantage of bamboo fiber is that it is white and has good moisture binding properties.

In a preferred embodiment of the method according to the present disclosure, in step a) or step b) the mixture additionally comprises or is combined with one or more food ingredients, preferably chosen from food ingredient based on plant protein (e.g. comprising at least 50, 60, 70, 80, 90 wt.% plant protein),and/or food ingredient based on animal protein. For example, the food ingredient based on (denatured) animal protein, e.g. comprising at least 50, 60, 70, 80, 90 wt.% animal protein, may be selected from - cheese curd; - (denatured) chicken egg protein; - cheese; and/or - animal meat, preferably Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM).

The food ingredient may be comprised in an amount of between 20-90 wt.%, or 30-90 wt.% or 40-90 wt. %, or 50-90 wt.% in the food component to be obtained. Surprisingly, it was found that for example an excellent fish-like texture can be obtained if denatured protein, preferably denatured chicken egg protein, is added (or obtained by heating the added protein), for example in step a) and /or before adding the solution of

-6- metal ions with valence of at least 2 (e.g. calcium chloride). In this way, a soft {fish-like) texture can be obtained. The (denatured) plant protein may be selected from lupine protein, pea protein, chickpea protein, potato protein, rapeseed protein. In addition or alternatively, the food ingredient may be vegetable, preferably soy, mushroom or spinach. Or, the food ingredient may be egg, fruit, or starch, or onion/garlic. Denaturing protein can be achieved by heating the mixture, e.g. the mixture in step a), above 50, 60, 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, or 75 degrees Celsius.

Preferably, in step a) of the method according to the present disclosure, the presence of a suitable amount of phosphate material or citric acid is foreseen to form a complex with any free Ca?" ion content, to reduce any premature precipitation of the hydrocolloid used. Alternatively, any means to increase pH, e.g. above pH 7, 7.5, 8, 9, while optionally also increasing temperature, e.g. above 30, 40, 50 degrees Celsius, may be used to precipitate free Ca?’. It is expedient firstly to make up a mixture as according to step a) as described and to add the phosphate material and/or citric acid to this mixture. The phosphate material may, for example, be disodium hydrogen phosphate, trisodium phosphate or sodium hexametaphosphate. The phosphate material may also be sodium polyphosphate (NaPO:)n where n=25. The amount of phosphate material to be used may be sufficient to form a complex with the free calcium ions which may be present. The phosphate material or citric acid is expediently added in an amount from 0.1 to 1. 5% by weight, based on the total of all the constituents of the homogenous mixture.

The pH of the homogenous mixture of protein as prepared in step a) is advantageously set to a value in the range from 4 to 7, or 4 to 6.8, or alternatively, 7-9 or 7.2-9. In step b) of the method according to the present disclosure, the solution of metal cation with a valence of at least 2, preferably 2, is added, and the mixture is mixed or stirred until a homogenous mixture is obtained. In addition to mixing or stirring, it is also possible to use other methods, such as homogenization, milling, dispersion and the like. The salt solution may be added while stirring, generally gradually. If a solution of a metal cation with a valence of at least 2 is added to the homogenous mixture, a fibrous product will be obtained in a controlled way and, optionally after washing and removal of excess moisture, has a meat or fish substitute structure. The present

-7- disclosure can also be used to provide structure in other types of food products, e.g. any food product.

The metal cation solution generally contains soluble calcium or magnesium salts or mixtures thereof. Suitable calcium salts are calcium chloride, calcium acetate and calcium gluconate.

The solution used to form fibers, which is a solution of a metal cation with a valence of at least 2 as described above, generally has a concentration of from 0.01 to 15% by weight, preferably 0.05 to 10% by weight.

The strength of the fiber, which is related to the sensation in the mouth when a bite is taken, can be affected by the salt concentration. For example, a higher salt concentration may result in a stronger fiber. Salt concentration can also be used to control moisture content of the food component or end product.

The salt solution for the precipitation of the fibers will generally contain 0.01 to 15% by weight of salt, for example CaCl. or Ca acetate. The CaCl, concentration is advantageously selected to lie in the range between 0. 5 and 8% by weight. The total amount of salt solution will typically be added over the course of 0.5 to 5 minutes, in particular 1 minute for a batch size of 1 kg.

The addition is expediently effected by spraying a salt solution onto the homogenous mixture; the salt solution will preferably be at a temperature which corresponds to the temperature of the homogenous mixture, for example from 20 to 90 degrees Celsius, more particularly from 30 to 90 degrees Celsius, and generally at a temperature of between 40-60 degrees Celsius. Also a lower temperature can be applied, e.g. below 20 or below 15 degrees Celsius. Spraying of the salt solution can be used to cool the mixture.

After the fibrous product has been formed, it may be washed in order to remove residues of metal cations, and the excess moisture may also be removed, for example by pressing.

Surprisingly, it was found that washing with citric acid (or phosphate material as described therein) allows for more efficient washing, thus limiting water usage. Alternatively, any means to increase pH, e.g. above pH 7, 7.5, 8, 9, while optionally also increasing temperature, e.g. above 30, 40, 50 degrees Celsius, may be used in the washing step. An additional advantage of adding citric acid, phosphate material, or otherwise lowering pH is that it increases shelf life of the food component (and end product).

-8- After washing and/or pressing, the product obtained may have a residual moisture content of from 1 to 80% by weight, in particular 40 to 80% by weight. However, levels which are higher and lower than these particular levels are possible, depending on what is desired.

In the context of the present disclosure, the term meat (substitute) product is understood as meaning a structure which corresponds to the structure of beef, pork or chicken. The term fish (substitute) product is understood as meaning a structure which corresponds to the structure of cod, tilapia, flounder, sole, halibut, snapper, catfish, haddock, or grouper.

Specific details of the meat-or fish-type structure can be produced by varying the quantity of hydrocolloid, such as sodium alginate, used and particularly the type of alginate, the amount of calcium chloride, the amount and type of plant fiber, and the amount of vegetable oil which are to be (partly) encompassed by the hydrocolloid matrix.

In general, it is also possible to add finishing materials; they are preferably added to the homogenous mixture in step a) or step b). The finishing material may be selected from a flavouring, a colouring, vegetable or animal fat, vegetable or animal proteins and/or mixtures of two or more of these materials. Obviously, it is also possible for finishing materials to be added and mixed in after the fibrous product (food component) has been formed.

The present disclosure also provides for a food component obtainable by the method of the present disclosure. Preferably, the food component comprises hydrocolloid matrix as described herein. The hydrocolloid can be a hydrocolloid which precipitates with metal cations, for example a polysaccharide, which may be selected from pectin with a low methoxyl group content, Gellan gum and alginate; sodium alginate or potassium alginate is preferred, most preferred is sodium alginate. For example for preparing fish substitute products, the (sodium or potassium) alginate preferably has a guluronic acid / mannuronic acid ratio of between 1: 1.1 and 1: 10, or between 1 : 1.15 and 1 : 10preferably between 1 :

1.2 and 1 : 10, more preferably between 1 : 1.3 and 1 : 10. In addition or alternatively, e.g.

for preparing fish substitute, the alginate preferably has an average molecular weight of between 50 and 300, between 300-500, between 500 and 900 kDa, or between 800 and 850 kDa.

Further, the food component may comprise at least 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17,18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40 wt.% and/or at most 70, 60, 50 wt.% plant fiber. In a preferred embodiment, the plant fiber is at least partially enclosed by the hydrocolloid matrix, for example at least 40, 50, 60, 70, 80 wt. %. The plant fiber as

-9- referred to may be chosen from oat fiber, wheat fiber, apple fiber and/or bamboo fiber, wherein bamboo fiber is particularly suitable for preparing fish substitutes. Also provided is the use of the food component as an ingredient of a food product.

Particularly, the food component may be used for improving texture of a food product, for example as measured by bite force test and/or puncture test, as described in the experimental section.

Hence, also foreseen is a food product comprising the food component according to the present disclosure. For example, the food component may comprise between 10-90 or between 20-80 or 30-70 wt.% of the food product. Preferably, the food component as comprised is chopped into pieces or particles. For example, the food component(s) has an average solid particle size below 10, 9, 8, 7, 6, 5, 4, 3, 2 mm. The food product comprising the food component(s) may additionally comprise a binding agent, e.g. between 0.1-10 or between 1-10 wt% binding agent, for example Methocel™ or locust bean gum. In particular, it is envisaged that the food component is or is comprised in a meat (substitute) product; or a fish (substitute) product. The meat (substitute) or fish (substitute) product preferably comprises less than 80% by weight meat or fish, or between 1 and 55 or between 1 and 30 wt. % meat or fish.

The food component may comprise vegetable oil, preferably in an amount of at least 5, 8, 7, 8,9, 10, 11,12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40 wt.% and/or at most 70, 60, 50 wt.% vegetable oil. It is envisaged that the vegetable oil is at least partially, or for at least 30, 50, or 70 wt%. enclosed by the hydrocolloid matrix.

The food component may further comprise, or be combined with, one or more food ingredients (e.g. between 20-80 wt.% with respect to the food component), preferably chosen from food ingredient based on plant protein (e.g. comprising at least 50, 60, 70, 80, 90 wt.% plant protein), and/or food ingredient based on (denatured) animal protein, e.g.

comprising at least 50, 60, 70, 80, 90 wt.% animal protein,. For example, the food ingredient based on animal protein may be selected from - cheese curd; - (denatured) chicken egg protein; - cheese; and/or - animal meat, preferably Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM).

-10 - The food ingredient may be comprised in, or combined with the food component, in an amount of between 20-90 wt.%, or 30-90 wt.% or 40-90 wt.%, or 50-90 wt.% in the food component to be obtained. The food component may also comprise further food ingredient, e.g. in a cavity (filled food product).

The plant protein may be selected from lupine protein, pea protein, chickpea protein, potato protein, rapeseed protein. In addition or alternatively, the food ingredient may be vegetable, preferably mushroom or spinach. Or, the food ingredient may be fruit, or starch.

The (fibrous) product, such as a food component, which can obtained with the method according to the present disclosure is expediently packaged after it has been shaped, isolated and finished as appropriate. A suitable packaging method is a vacuum-packaging method in which the product is placed into plastic packaging, for example made from polyethylene, under a vacuum and the packaging is sealed. Other packaging methods which can be used in this field may also be employed.

The finished product may, for example, be vacuum-packed, after which pasteurization may take place in order to further consolidate the product and also to obtain a good shelf life. Vacuum-packing has the further advantage that the structure of the product is improved further through compression of the fibers.

Before or after it has been packaged, the product may be subjected to a preserving treatment, such as pasteurization or sterilization. Pasteurization will in many cases be sufficient (for example at 62.8-65.5 degrees Celsius for 30 min). In addition to pasteurization, it is also possible to use other preservation techniques, such as the addition of preservatives or stabilizers (Na ascorbate, benzoic acid), pH adjustment, etc. Also foreseen is adding preservatives such as lactic acid or sorbates.

The food component or end product according to the present disclosure can be frozen and thawed in repeated cycles without compromising its structure.

Finally, the present disclosure relates to a ready to consume meat or fish substitute product which is obtained by culinary processing of the meat or fish substitute product obtained according to the disclosure.

The product can be cooked in the oven, grilled, poached, smoked and the like without problems; it can also be converted into snacks, sausages or the like.

“11 - The product or food component as can be obtained with the present disclosure can be a fibrous product, such as a meat or fish substitute product, in which the fibers formed adhere to one another naturally. The appearance of the products obtained is of a culinary nature, the colour may be white and the fibers can have an appearance similar to that of meat or fish fibers. After processing by baking, braising, smoking, microwave heating or other treatment, it may have a true meat or fish appearance and sensation in the mouth, e.g. corresponding bite and palatability.

CLAUSES

1. Method for the preparation of a food component, wherein the method comprises the steps of: a) preparing a homogenous mixture comprising water, hydrocolloid, and plant fiber; and b) combining the homogenous mixture from a) with a solution of a metal cation with a valence of at least 2 in order to form a food component comprising hydrocolloid matrix and at least 10 wt.% plant fiber.

2. Method according to clause 1, wherein the food component is comprised in a - meat substitute product; or - fish substitute product.

3. Method according to any one of the preceding clauses, wherein in step a) vegetable oil is comprised in the mixture, preferably in a hydrocolloid to vegetable oil ratio of between 1:100 and 1:2; and/or wherein in step b) a food component is formed comprising at least 15, 20, wt.% vegetable oil.

25

4. Method according to any one of the preceding clauses, wherein in step a) plant fiber is comprised in the mixture in a hydrocolloid to plant fiber ratio of between 1:50 and 1:2; and/or wherein in step b) a food component is formed comprising at least 15, 20, 25 wt.% plant fiber.

5. Method according to any one of the preceding clauses, wherein in step a) the plant fiber is oat fiber, wheat fiber and/or bamboo fiber.

6. Method according to any one of the preceding clauses, wherein the hydrocolloid is sodium alginate, potassium alginate, and/or alginate with a guluronic acid/mannuronic acid ratio of between 1:1.1 and 1:10.

-12-

7. Method according to any one of the preceding clauses, wherein in step a) or step b) the homogenous mixture additionally comprises or is combined with one or more food ingredients, preferably chosen from food ingredient based on plant protein and/or food ingredient based on animal protein.

8. Method according to clause 7, wherein the food ingredient based on animal protein is selected from - curd from cheesemaking; - (denatured) chicken egg protein; - cheese; and/or - (high or low quality) animal meat, preferably Mechanically separated meat (MSM), mechanically recovered/reclauseed meat (MRM), or mechanically deboned meat (MDM).

9. Method according to any one of clauses 7-8, wherein the plant protein is selected from lupine protein, pea protein, potato protein, rapeseed protein.

10. Method according to clause 7, wherein the food ingredient is vegetable, preferably mushroom or spinach.

11. Food component obtainable by the method of any one of clauses 1-10.

12. Food component comprising hydrocolloid matrix and at least 10 wt.% plant fiber.

13. Food component according to any one of clauses 11-12, wherein the food component is comprised in - a meat substitute product; or - a fish substitute product.

14. Food component according to any one of clauses 12-13, wherein vegetable oil is comprised, preferably in an amount of at least 15, 20, 25 wt. %.

15. Food component according to any one of clauses 12-14, wherein plant fiber is comprised in an amount of at least 15, 20, 25 wt.%

16. Food component according to any one of clauses 12-15, wherein the plant fiber is chosen from wheat fiber, oat fiber of bamboo fiber.

-13-

17. Food component according to any one of clauses 12-16, wherein the hydrocolloid is sodium alginate, potassium alginate, and/or alginate with a guluronic acid/mannuronic acid ratio of between 1:1.1 and 1:10.

18. Food component according to any one of clauses 12-17, further comprising one or more food ingredients, preferably chosen from food ingredient based on vegetable protein and/or food ingredient based on animal protein.

In this document and in its claims, the verb "to comprise" and its conjugations is used in its non-limiting sense to mean that items following the word are included, but items not specifically mentioned are not excluded. In addition, reference to an element by the indefinite article "a" or "an" does not exclude the possibility that more than one of the element is present, unless the context clearly requires that there be one and only one of the elements. The indefinite article "a" or "an" thus usually means "at least one". All the percentages disclosed herein are based on total weight, unless otherwise indicated.

The following Examples illustrate the different embodiments of the invention.

Experimental section Meat and fish substitutes can be prepared by preparing a homogenous mixture comprising water, a hydrocolloid (such as sodium alginate), and a protein source (or any food ingredient such as vegetable); and then combining the homogenous mixture with a solution of a metal cation with a valence of at least 2 (such as calcium alginate) in order to form a meat or fish substitute.

In an attempt to improve “bite” and palatability of meat substitutes comprising alginate, the present inventor considered the following: - increasing the amount of alginate; - adding plant fibers; and - adding vegetable oil.

As can be seen in Table 1, increasing the amount of alginate renders little improvement in “bite” and palatability.

Table 1: Increasing the amount of alginate

-14 - Product Amount Amount Vegetable Additional Result Result bite | Consumer alginate fiber oil added to | ingredient puncture force test panel score inend added to end product | in the end test on product end (type) product palatability (type) product (type) Meat substitute | 1 wt.% 0 wt.% (-) 0 wt.% (-) Cheese 20 5N 20 N 4 (component) (sodium wt. % lm Meat substitute | 3 wt.% 0 wt.% (-) 0 wt.% (-) Cheese 20 8N 25N 5 (component) (sodium wt. % lm Meat substitute | 8 wt.% 0 wt.% (-) 0 wt.% (-) Cheese 20 10 N 28 N 5 (component) (sodium wt. % lm EL As can be seen in Table 2, adding plant fibers to the end product improves “bite”, but decreases palatability. Consumers report a paper-like taste.

Table 2: Adding plant fibers to end product Product Amount Amount fiber Vegetable oil Additiona | Result Result Consumer alginate in the | added to end added to end 1 puncture | bite force | panel end product product (type) | product (type) | ingredient | test test score on (type) in the end palatabilit product y Meat 3wt% 5 wt.% (oat) O0 wi.®% (=) Mushroom | 10N 45N 5 substitute {sodium 20 wt.% ) Meat 3 wt.% 10 wt.% (oat) 0Owt% (-) Mushroom | 30 N 120 N 5 substitute (sodium 20 wt.% ) Meat 3wt% 20 wt.% (oat) 0 wt.% (-) Mushroom | 45 N 150 N 4 substitute (sodium 20 wt.% (component | alginate) ) As can be seen in Table 3, adding vegetable oil to the end product does not improve “bite” or palatability.

-15 - Table 3: Adding vegetable oil to the end product Product Amount Amount fiber Vegetable oil Additiona | Result Result Consumer alginate in the | added to the added to end 1 puncture | bite force | panel end product end product product (type) | ingredient | test test score on (type) {type} in the end palatabilit product y Meat 3wt% 0 wt.% (-) 5 wt.% Cheese 20 | 4 N 18 N substitute {sodium (sunflower) wi. % ) Meat 3wt% 0Owt.% (-) 10 wt.% Cheese 20 | 6 N 23 N substitute (sodium (sunflower) wi.% (component | alginate) ) Meat 3wt% 0 wt.% (-) 30 wt.% Cheese 20 | 8 N 24 N 5 substitute (sodium (sunflower) wt. % (component | alginate) ) In a further attempt, the present inventor considers to mix plant fibers in the homogenous mixture, before adding the solution of metal ions with valence of at least 2 (e.g. calcium chloride), to thereby enclose the plant fibers in the hydrocolloid matrix.

As shown in Table 4, this renders a drastic improvement in “bite” while not compromising palatability.

Table 4: Mixing plant fibers in the homogenous mixture before adding the solution of metal ions with valence of at least 2 (e.g. calcium chloride) Product Amount Amount fiber Vegetable oil Additiona | Result Result Consumer alginate in the | added to the in the end | puncture | bite force | panel end product homogenous product {type} | ingredient | test test score on (type) mixture, wt% in the end palatabilit with respect to product y the end product (type) Meat 3wt% 5 wt.% (oat) 0 wt.% Cheese 20 | 12 N 47 N 7 substitute (sodium (sunflower) wt. % ) Meat 3wt% 10 wt.% (oat) 0 wi% Cheese 20 | 33 N 124 N 7 substitute {sodium (sunflower) wt. % )

-16 - Meat 3wl% 20 wt.% (oat) 0 wt% Cheese 20 | 42 N 140 N 7 substitute (sodium (sunflower) wt. % (component | alginate) ) Next, the present inventor considers to mix plant fibers as well as vegetable oil in the homogenous mixture, before adding the solution of metal ions with valence of at least 2 (e.g. calcium chloride), to thereby enclose the plant fibers and the vegetable oil in the hydrocolloid matrix.

As shown in Tables 5 and 6, this renders a drastic improvement in “bite” while surprisingly also improving palatability.

Table 5: Mixing plant fibers and vegetable oil {and mushroom) in the homogenous mixture before adding the solution of metal ions with valence of at least 2 (e.g. calcium chloride) Product Amount Amount fiber Vegetable oil Additiona | Result Result Consumer alginate in the | added to the in the end | puncture | bite force | panel end product homogenous product {type} | ingredient | test test score on (type) mixture, wt% in the end palatabilit with respect to product y the end product (type) Meat 3wt% 5 wt.% (oat) 5wt.% Mushroom | 11 N 44 N 7 substitute (sodium (sunflower) 20 wt.% (component | alginate) ) Meat 3wt% 10 wt.% (oat) 10 wt.% Mushroom | 33 N 116 N substitute {sodium (sunflower) 20 wt.% (component | alginate) ) Meat 3 wi.% 20 wt.% (oat) 30 wt.% Mushroom | 46 N 152 N substitute (sodium (sunflower) 20 wit.% (component | alginate) )

Table 6: Mixing plant fibers and vegetable oil (and cheese) in the homogenous mixture before adding the solution of metal ions with valence of at least 2 (e.g. calcium chloride) Product Amount Amount fiber Vegetable oil Additiona | Result Result Consumer alginate in the | added to the in the end | puncture | bite force | panel end product homogenous product {type} | ingredient | test test score on (type) mixture, wi% in the end palatabilit with respect to product y the end

-17 - Meat 3wt% 5 wi. % (oat) 5wt.% Cheese 20 | 11 N 44 N 7 substitute (sodium (sunflower) wt. % (component | alginate) ) Meat 3wt% 10 wt.% (oat) 10 wt.% Cheese 20 | 33 N 116 N substitute {sodium (sunflower) wt. % (component | alginate) ) Meat 3wt% 20 wi.®% (oat) 30 wt.% Cheese 20 | 46 N 152 N substitute (sodium (sunflower) wi. % (component | alginate) ) Further, in an attempt to obtain a fish-like texture, the present inventor considers - using an alginate with a guluronic acid/mannuronic acid ratio of between 1:1.1 and 1:10; and - using bamboo fiber.

Surprisingly, using an alginate with a guluronic acid/mannuronic acid ratio of between 1:1.1 and 1:10 allows to obtain a fish substitute with a “bite” resembling reference fish. Further, using bamboo fiber surprisingly improves palatability. See Table 7.

Table 7: Effect of different types of alginate and different types of plant fibers on “bite” and palatability of fish substitutes, when mixed in the homogenous mixture before adding the solution of metal ions with valence of at least 2 (e.g. calcium chloride) Product Amount Amount fiber | Vegetable oil | Additional Result Result Consumer alginate in the | added to the | added to the | ingredient puncture | bite force | panel end product homogenous | homogenous | added to the | test test score on (type) mixture, wt% | mixture, wt% | homogenou palatabilit with respect | with respect | s mixture, y to the end to the end wt% with product product respect to (type) {type} the end product Fish 3 wt% (sodium | 20 wt.% (oat) | 30 wt.% egg protein 46 N 141 N substitute alginate) (sunflower) 20 wt.% (reference | (reference (component fish 35 N) | fish 80 N) )

-18- = PT (component | acid/mannuroni fish 35 N) | fish 80 N) ) ¢ acid ratio of between 1:1.1 and 1:10) Fish 3 wt.% (alginate | 20 wt.% 30 wt.% egg protein 34 N 82 N

EER (component | acid/mannuroni fish 35 N) | fish 80 N) ) ¢ acid ratio of between 1:1.1 and 1:10) Surprisingly, it was found that the fish-like texture can be even more improved if denatured protein, preferably denatured chicken egg protein, is added (or obtained by heating the added protein), before adding the solution of metal ions with valence of at least 2 (e.g. calcium chloride). In this way, a bright white soft fish-like texture can be obtained. Method Using a calibrated Perten TVT 6700 Texture analyser, texture was analysed by puncturing and cutting the food components. The puncture and bite force tests resulted in a maximum peak force (N) which can be used as a measurement of the food component behaviour when under a pressure load. For the puncture tests the probe 673005 Cylinder Probe 5 mm Diameter Stainless Steel was selected. A settings profile was made. The profile for puncture tests had the sample height 13 mm, auto probe height not selected, initial speed 3 mm/s and compression 90 %. When executing the bite force tests the N671306 Knife Blade with Probe Holder probe was used together with the 675080 Heavy Duty Stand rig. The 675010 Set Insert — HDS was selected as insert. As well as for the puncture test, a setting profile was made to analyse the food components. This profile had the sample height set to 15 mm, auto probe height selected, initial speed of 2.0 mm/s, compression of 25 mm. These parameters were the same for all profiles.

Table 8: Instrumental settings:

-19- Palatability A random consumer is asked to rate the product on palatability on a scale from 1-10.

Method of preparing a food product according to the present disclosure Ingredients: « conventional food component(s) » vegetable fiber - optional ingredients » solution of sodium alginate (Rettenmaier Vivapur ® FD175) or potassium alginate {2 to 6% by weight of either sodium alginate or potassium alginate in water) + solution of approx. 4% by weight calcium chloride in water If unbound divalent cations (including calcium) are present in the conventional food component(s}, vegetable fiber, or optional ingredients, it is preferred to remove them. (for example by adding phosphates such as sodium polyphosphate (NaPO:)n where n=25, or citrates).

1. Mixing the above into a viscous paste. » Preferably add liquid fats (e.g. oils) to the above paste « Quantity of alginate is ideally 1 to 3% by weight of the final product

2. Fiber formation + Gently mix pasta with a solution of approx. 4% by weight calcium chloride in water (amount of calcium chloride preferably is approx. 30% by weight of the amount of alginate). Suitable industrial mixers are for example paddle mixers or tumblers.

-20- During the mixing, calcium (divalent cation) reacts with alginate and forms insoluble alginate. « With careful stirring, sheets form and excess moisture escapes + Sheets roll into fibers in an aqueous residual solution «Free moisture can be removed. » Fibers are washed with a little water to remove residual calcium. Fibers thus obtained are an ingredient for further processing. Note that in the fiber formation all insoluble components are included in the precipitated alginate.

Surprisingly, it was found that water usage can be drastically reduced if the residual calcium is removed by using a solution of citric acid, instead of water.

Use as a structure former in food (e.g. meat substitutes, hybrid meat products, fish substitutes, or vegetable burgers, etc.) Products can be frozen or cooled before use in the end product.

Example 1 (basic) 60 grams of oat fiber is added to 300 grams of warm water (alternatives are bamboo, wheat, or apple fiber). After mixing, 3 grams of sodium alginate is added. This mass is stirred intensively until a smooth paste is formed.

120 ml of 4% by weight calcium chloride in water is added to the paste with gentle stirring. About 300 grams of material with a meat-like structure is formed while the excess water is separated. This material is washed with a little water to remove the excess calcium.

Example 2 (basic white fiber) 20 grams of bamboo fiber is added to 300 grams of warm water. Separately, 8 grams of alginate are mixed in 200 ml of water to form a viscous solution. The aqueous bamboo mass is mixed with the viscous alginate. After mixing 150 grams of sunflower oil are added. This mass is stirred intensively until a smooth paste is formed.

120 ml of 4% by weight calcium chloride in water are added to the paste with gentle stirring. About 400 grams of material with a meat-like structure is formed while the excess water is separated. This material is washed with a little water to remove the excess calcium. Example 3 (basic apple) 80 grams of apple fiber are added to 300 grams of warm water. After mixing, 3 grams of alginate are added. This mass is stirred intensively until a smooth paste is formed.

-21- 120 ml of 4% by weight calcium chloride in water is added to the paste with gentle stirring. With the separation of the excess water, approximately 300 grams of material with a meat- like structure is formed. This material is washed with a little water to remove the excess calcium.

Example 4 (basic fish fiber) 20 grams of bamboo fiber are added to 300 grams of warm water. Separately, 8 grams of alginate with a guluronic acid/mannuronic acid ratio of between 1:1.1 and 1:10 (Vivapur FD 120) are mixed in 200 ml water to obtain a slightly viscous solution. The aqueous bamboo mass is mixed with the slightly viscous alginate. After mixing, 150 grams of sunflower oil are added. This mass is stirred intensively until a smooth paste is formed. 120 ml of 4% by weight calcium chloride in water are added to the paste with gentle stirring. With the separation of the excess water, approximately 400 grams of material with a fish-like structure is formed. This material is washed with a little water to remove the excess calcium.

Example 5 (basic egg burger) To 200 ml of 4% by weight alginate in water solution, 330 grams of a mix of egg yolk and egg white are added. To the resulting mixture is added 120 ml of 4% calcium chloride with gentle stirring. The resulting approximately 450 grams of yellow-colored fiber has a meat-like structure. This material is washed with a little water to remove the excess calcium. (option to also add oat fiber and sunflower oil) Example 6 (basic cheese) 100 grams of water are added to 100 grams of young matured Gouda cheese. With a blender, the cheese is ground into a liquid paste. This is heated to> 80 degrees for 30 minutes, after which 200 ml of a 4% alginate solution is added. To the resulting paste, 100 ml of 4% calcium chloride is added with gentle stirring. The resulting 250 grams of fiber- structured cheese-like material is washed with a little water to remove the excess calcium. (options include adding oat fiber and sunflower oil) Example 7 (basic vegetable burger spinach) Chop 100 grams of frozen spinach in a blender. Mix these with 100 grams of 4% alginate solution. (optional addition of sunflower oil and oat fiber) the resulting green paste is carefully mixed with 50ml of 4% calcium chloride solution. The 150 grams of green spinach fibers thus obtained are washed with a little water to rinse off the calcium.

-22.

Example 8 (basic ground beef) 100 grams of plant-based meat alternative (beyond meat) is reduced to a paste in a blender.

100 grams of 2% alginate solution is added to this paste. (optional is oat fiber and sunflower oil). This is mixed into a paste. This mass is gently mixed with 50 grams of 4% by weight calcium chloride in water. The resulting minced meat fibers are washed with a little water to remove the calcium.

Example 9 (basic potato) 50 grams of water are added to 50 grams of dry mashed potatoes. This paste is mixed with 100 grams of 4% alginate. This mass is mixed gently with 75 ml of 4% calcium chloride solution. The resulting potato fiber is washed with a little water in order to thwart the excess calcium.

Example 10 (sports fiber) grams of whey protein and 50 grams of apple fiber are added to 200 grams of warm water. The mass is enriched with vitamins. The mass is heated to 80 degrees for 1 minute. 75 grams of a 4% alginate solution is added to the mass. After mixing, a paste is formed. (Optional is the addition of unsaturated oil). After careful mixing with 100 ml of 4% calcium 20 chloride solution, a fibrous product is formed. After washing with a little water, the excess calcium is removed. The product is suitable for further processing.

Example 11 (frikandel fiber) A frikandel weighing about 100 grams is reduced to a paste in a blender. 25 grams of water and 100 grams of 4% by weight alginate solution in water are added to this. After mixing, a paste is formed which is carefully mixed with 50 ml of a 4% by weight calcium chloride in water solution. The fibers thus obtained are washed with a little water to remove excess calcium.

Example 12 (food component containing 10% chicken egg protein)40 grams of chicken egg white is added to 300 ml of water. 20 grams of bamboo fiber is added to this. 150 grams of 4% by weight alginate in water is added to this mass. Then 40 grams of sunflower oil is added. After mixing, the paste is heated to 70 degrees to denature the soluble protein. After careful mixing with 200 ml of 4% by weight calcium chloride in water, 530 grams of beautiful white and juicy fiber are formed. After washing, the excess calcium is removed.

-23- Recipe 1 Chicken schnitzel with 50% meat reduction 200 grams of material from Example 2 is reduced to pieces of approximately 5mm in size.

These are mixed 200 grams of a mix of finely ground chicken mechanically separated meat and chicken skins.

As a binding agent, 2 grams of Methocel™ and 4 grams of chicken egg protein are added.

The mixture is flavored with 2 grams of salt and 4 grams of chicken meat flavor.

The dough mass obtained after mixing is brought into the desired shape.

After optionally providing a breading layer, the product is heated to> 75 degrees Celsius and cooled.

After freezing (or not), the product is baked and is then ready for consumption.

The product thus obtained is a meat product with meat structure with 50% less meat.

Recipe 2 Beef burger with 25% less meat 300 grams of material from Example 2 is reduced to pieces of approximately 5 mm in size.

These are mixed in 300 grams of a mix of finely ground lean beef.

As a binding agent, 2 grams of methocel and 4 grams of chicken egg protein are added.

The mixture is flavored with 2 grams of salt and 4 grams of 12 grams of burger seasoning.

The dough mass obtained after mixing is brought into the desired hamburger shape.

The product can be marketed as a fresh product.

The end user bakes/heats the hamburger and is then ready for consumption.

The product thus obtained is a juicy meat product with meat structure with 25% less meat.

Recipe 3 Salmon fillet with 50% less salmon 150 grams of snow-white material from Example 4 is mixed with coarsely ground salmon fillet. 2 grams of methocel and 4 grams of chicken egg white are added to the mixture.

Another 2 grams of salt is added to the dough.

The whole is put in a shape of a fillet and heated in a micro wave to >70 degrees Celsius for 45 sec.

The product is then frozen.

After thawing, the product is ready to bake.

Recipe 4 Fish stick fish substitute. 300 grams of snow-white material from Example 4 is mixed with 21 grams of methyl cellulose and 4 grams of chicken egg protein. 1 gram of salt and 2 grams of fish flavor are added to the resulting dough.

The pasta is brought into a flat form and briefly heated to> 70

-24- degrees Celsius and cooled.

The plate-shaped product is cut into strips and provided with a breading layer.

The whole is fried for 45 seconds at 180 degrees Celsius and then frozen.

The resulting product has the properties of fish.

Optional is the addition of a protein source.

Recipe 5 Egg burger 2 grams of chicken egg protein and 1 gram of methyl cellulose are added to 200 grams of product from Example 4. In addition, 1 gram of table salt is added.

The resulting dough is placed in a fillet mold and heated in a micro wave for 45 seconds to> 70 degrees Celsius.

A frying egg fillet has been created with a meat-like structure.

The product tastes like a fried egg.

Recipe 6 Spinach mince burger. 50 grams of finely ground green spinach fiber from Example 7 100 grams of ground potato fiber from Example 9 50 grams of ground yellow egg from Example 4 50 grams of ground vegetarian meat fiber from Example 8 3 grams of methyl cellulose, 6 grams of chicken egg white and 4 grams of salt are added to the colorful mixture.

The dough obtained after mixing is formed into fillets and then heated in the macro wave for 45 seconds to> 70 degrees Celsius.

After cooling, a frying product with a juicy meat-like structure is obtained.

Recipe 7 Mushroom burger 100 grams of coarsely ground mushrooms (shiitaki) are added 100 grams of ground fiber from Example 2. 2 grams of salt and 2 grams of methyl cellulose and 2 grams of locust bean gum are added to this mass.

The resulting dough is brought into the desired fillet shape.

After heating for 45 in the microwave (temp> 70 degrees Celsius), a bakeable mushroom fillet with a powerful mushroom flavor is obtained.

Recipe 8 Rotterdam Cheese Burger

-25.- To 100 grams of finely chopped pieces of Rotterdam old cheese, 200 grams of not too finely ground fibers from Example 1 are added. 2 grams of methyl cellulose and 6 gram of chicken egg white are added to the mass. The dough obtained after mixing is placed in a fillet or hamburger mold. After 45 seconds in a microwave to a temperature of >70 degrees Celsius, the product is cooled. The fillet is ready to bake.

Recipe 9 Healthy sports bar 50 grams of grape sugar are added to 200 grams of reduced fiber from Example 10. The mass is bound with 1 gram of methyl cellulose and 5 grams of chicken egg white. The dough is placed in a mold (cover with stick). The mold is closed and pasteurized. The shelf-stable product is suitable for consumption after opening. Recipe 10 Frikandel with meat structure To 100 grams of ground fiber from Example 11, 1 gram of methocel™ and 3 grams of chicken egg protein are added. After adding 1 gram of salt, the dough is put into a mold. After 45 seconds of heating in a microwave to temp >70 degrees Celsius, a solid product with a frikandel flavor and meat structure is obtained.

Claims

-26 - Conclusions

A method for preparing a food component, the method comprising the steps of: a) preparing a homogeneous mixture comprising water, hydrocolloid and plant fiber; and b) combining the homogeneous mixture from a) with a solution of a metal cation having a valence of at least 2 to form a food component comprising a hydrocolloid matrix and at least 10% by weight vegetable fiber.

A method according to claim 1, wherein the food component is included in a - meat substitute product; or - fish substitute product.

A method according to any one of the preceding claims, wherein in step a) vegetable oil is present in the mixture, preferably in a hydrocolloid to vegetable oil ratio of between 1:100 and 1:2; and/or wherein in step b} a food component is formed which comprises at least 15, 20, 25 wt% vegetable oil.

A method according to any one of the preceding claims, wherein in step a) plant fiber is included in the mixture in a hydrocolloid to plant fiber ratio between 1:50 and 1:2; and/or wherein in step b) a food component is formed which comprises at least 15, 20, 25 wt% vegetable fibres.

A method according to any one of the preceding claims, wherein in step a) the plant fiber is oat fiber, wheat fiber and/or bamboo fiber.

A method according to any one of the preceding claims, wherein the hydrocolloid is sodium alginate, potassium alginate and/or alginate having a guluronic acid/mannuronic acid ratio between 1:1.1 and 1:10.

A method according to any one of the preceding claims, wherein in step a) or step b) the homogeneous mixture additionally comprises or is combined with one or more food ingredients, preferably selected from vegetable protein-based food ingredient and/or animal-based food ingredient egg white.

-27 -

A method according to claim 7, wherein the animal protein-based food ingredient is selected from - curds from cheese preparation; - chicken egg protein; -cheese; and/or - animal meat, preferably mechanically separated meat (MSM), mechanically recovered / regenerated meat (MRM), or mechanically deboned meat (MDM).

A method according to any one of claims 7-8, wherein the plant protein is selected from lupine protein, pea protein, potato protein, rapeseed protein.

A method according to claim 7, wherein the food ingredient is vegetable, preferably mushroom or spinach.

A method according to any one of the preceding claims, wherein - the nutritional component is included in a fish substitute product; - the hydrocolloid is selected from alginate having a guluronic acid/mannuronic acid ratio between 1:1.1 and 1:10; - the plant fiber is bamboo fiber; and - the food component comprises an animal protein based food ingredient selected from denatured chicken egg protein.

A food component obtainable by the method according to any one of claims 1-11.

A food component comprising hydrocolloid matrix and at least 10% by weight vegetable fiber.

A food component according to any one of claims 12-13, wherein the food component is included in - a meat substitute product; or - a fish substitute product.

A food component according to any one of claims 13-14, wherein vegetable oil is included, preferably in an amount of at least 15, 20, 25% by weight.

-28-

A food component according to any one of claims 13-15, wherein plant fiber is included in an amount of at least 15, 20, 25 wt%.

A food component according to any one of claims 13-16, wherein the plant fiber is selected from wheat fiber, oat fiber or bamboo fiber.

A food component according to any one of claims 13-17, wherein the hydrocolloid is sodium alginate, potassium alginate and/or alginate having a guluronic acid/mannuronic acid ratio between 1:1.1 and 1:10.

A food component according to any one of claims 13-18, further comprising one or more food ingredients, preferably selected from vegetable protein based food ingredient and/or animal protein based food ingredient.

A food component according to any one of claims 13-19, wherein - the food component is included in a fish substitute product; - the hydrocolloid is selected from alginate having a guluronic acid/mannuronic acid ratio between 1:1.1 and 1:10; - the plant fiber is bamboo fiber; and - the food component comprises an animal protein based food ingredient selected from denatured chicken egg protein.