PE20230443A1 - Composiciones estructuradas analogas a la carne con alto contenido de proteinas - Google Patents
Composiciones estructuradas analogas a la carne con alto contenido de proteinasInfo
- Publication number
- PE20230443A1 PE20230443A1 PE2022001892A PE2022001892A PE20230443A1 PE 20230443 A1 PE20230443 A1 PE 20230443A1 PE 2022001892 A PE2022001892 A PE 2022001892A PE 2022001892 A PE2022001892 A PE 2022001892A PE 20230443 A1 PE20230443 A1 PE 20230443A1
- Authority
- PE
- Peru
- Prior art keywords
- meat
- analogue
- microorganism
- protein content
- high protein
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title abstract 2
- 239000000203 mixture Substances 0.000 title 1
- 244000005700 microbiome Species 0.000 abstract 4
- 235000013305 food Nutrition 0.000 abstract 2
- 241001528480 Cupriavidus Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/20—Proteins from microorganisms or unicellular algae
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/268—Hydrolysates from proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/195—Proteins from microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/008—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
- A23J3/227—Meat-like textured foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/542—Animal Protein
- A23V2250/5424—Dairy protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/546—Microbial protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5486—Wheat protein, gluten
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5488—Soybean protein
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
La presente invencion se refiere a un producto alimenticio estructurado que comprende un producto proteico de un microorganismo, en donde el microorganismo comprende un microorganismo cultivado quimioautotroficamente tal como un microorganismo Cupriavidus. Tambien se refiere a un metodo de produccion. El producto alimenticio de la invencion no contiene biomoleculas derivadas de animales y es un producto estructurado analogo a la carne que es adecuado para el consumo humano y animal y que imita de cerca las propiedades de la carne.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US202062984253P | 2020-03-02 | 2020-03-02 | |
PCT/US2021/020147 WO2021178254A1 (en) | 2020-03-02 | 2021-02-28 | Structured high-protein meat analogue compositions |
Publications (1)
Publication Number | Publication Date |
---|---|
PE20230443A1 true PE20230443A1 (es) | 2023-03-08 |
Family
ID=77614423
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PE2022001892A PE20230443A1 (es) | 2020-03-02 | 2021-02-28 | Composiciones estructuradas analogas a la carne con alto contenido de proteinas |
Country Status (13)
Country | Link |
---|---|
US (1) | US20210392908A1 (es) |
EP (1) | EP4114198A4 (es) |
JP (1) | JP2023515676A (es) |
KR (1) | KR20220146512A (es) |
CN (1) | CN115397255A (es) |
AU (1) | AU2021229443A1 (es) |
CA (1) | CA3169284A1 (es) |
CL (1) | CL2022002382A1 (es) |
CO (1) | CO2022013873A2 (es) |
IL (1) | IL295703A (es) |
MX (1) | MX2022010931A (es) |
PE (1) | PE20230443A1 (es) |
WO (2) | WO2021178254A1 (es) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
MX2022008144A (es) * | 2019-12-31 | 2022-08-17 | Air Protein Inc | Composiciones alimenticias con alto contenido de proteinas. |
CA3202005A1 (en) * | 2021-01-22 | 2022-07-28 | Yu-Jie Wang | Method of making a seafood analogue |
WO2023119163A1 (en) * | 2021-12-22 | 2023-06-29 | Superbrewed Food Inc. | Compositions comprising bacterial protein |
WO2023175150A1 (en) | 2022-03-18 | 2023-09-21 | Fumi Ingredients B.V. | Microbial cell extract |
WO2024028439A1 (en) | 2022-08-03 | 2024-02-08 | Novelty For Them Gmbh | Complexed asthaxanthin undergoing a hypsochromic shift upon heating and application in food products |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6506389B2 (en) * | 1995-10-20 | 2003-01-14 | Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek (Tno) | Adherence factors of non pathogenic microorganisms and applications thereof for screening microorganisms for specific probiotic properties; novel pharmaceutical compositions and food additives comprising such microorganisms and adherence factors |
US9288998B2 (en) * | 2002-11-06 | 2016-03-22 | Medwell Foods, Inc. | Edible nutritive composite |
US8734823B2 (en) * | 2005-12-14 | 2014-05-27 | The Invention Science Fund I, Llc | Device including altered microorganisms, and methods and systems of use |
KR20160140790A (ko) * | 2014-03-31 | 2016-12-07 | 임파서블 푸즈 인크. | 분쇄 고기 모조물 |
US20150351416A1 (en) * | 2014-06-05 | 2015-12-10 | Nestec Sa | Rotary die assemblies, methods for using same, and food products made by same |
US20160073671A1 (en) * | 2014-09-17 | 2016-03-17 | SAVAGE RIVER, INC. dba BEYOND MEAT | Microbial biomass comprising food products |
AU2017236795A1 (en) * | 2016-03-19 | 2018-09-27 | Kiverdi, Inc. | Microorganisms and artificial ecosystems for the production of protein, food, and useful co-products from C1 substrates |
EA201891926A1 (ru) * | 2017-02-03 | 2019-04-30 | Киверди, Инк. | Микроорганизмы и искусственные экосистемы для производства белка, продуктов питания и полезных побочных продуктов из субстратов c1 |
US10645950B2 (en) * | 2017-05-01 | 2020-05-12 | Usarium Inc. | Methods of manufacturing products from material comprising oilcake, compositions produced from materials comprising processed oilcake, and systems for processing oilcake |
FR3065862B1 (fr) * | 2017-05-04 | 2019-07-12 | Odontella | Substituts vegetaux aux produits alimentaires carnes |
CA3102627A1 (en) * | 2018-06-18 | 2019-12-26 | Oakbio, Inc. | Methods for producing rich cell culture media using chemoautotrophic microbes |
CA3139907A1 (en) * | 2019-05-16 | 2020-11-19 | Mycotechnology, Inc. | Myceliated protein compositions having improved texture and methods for making |
FI129262B (en) * | 2019-05-31 | 2021-10-29 | Fazer Ab Oy Karl | Textured food and method of making it |
MX2022008144A (es) * | 2019-12-31 | 2022-08-17 | Air Protein Inc | Composiciones alimenticias con alto contenido de proteinas. |
WO2021174226A1 (en) * | 2020-02-28 | 2021-09-02 | Impossible Foods Inc. | Materials and methods for protein production |
WO2021240315A1 (en) * | 2020-05-27 | 2021-12-02 | Setter Dylan John | Probiotic bacillus sanitiser |
-
2021
- 2021-02-28 PE PE2022001892A patent/PE20230443A1/es unknown
- 2021-02-28 EP EP21763853.5A patent/EP4114198A4/en active Pending
- 2021-02-28 CN CN202180018666.8A patent/CN115397255A/zh active Pending
- 2021-02-28 AU AU2021229443A patent/AU2021229443A1/en active Pending
- 2021-02-28 CA CA3169284A patent/CA3169284A1/en active Pending
- 2021-02-28 WO PCT/US2021/020147 patent/WO2021178254A1/en unknown
- 2021-02-28 MX MX2022010931A patent/MX2022010931A/es unknown
- 2021-02-28 KR KR1020227031664A patent/KR20220146512A/ko active Search and Examination
- 2021-02-28 IL IL295703A patent/IL295703A/en unknown
- 2021-02-28 JP JP2022552582A patent/JP2023515676A/ja active Pending
- 2021-06-30 US US17/362,990 patent/US20210392908A1/en active Pending
-
2022
- 2022-06-27 WO PCT/US2022/035092 patent/WO2023278306A1/en unknown
- 2022-09-01 CL CL2022002382A patent/CL2022002382A1/es unknown
- 2022-09-28 CO CONC2022/0013873A patent/CO2022013873A2/es unknown
Also Published As
Publication number | Publication date |
---|---|
IL295703A (en) | 2022-10-01 |
WO2021178254A1 (en) | 2021-09-10 |
EP4114198A1 (en) | 2023-01-11 |
CO2022013873A2 (es) | 2022-10-31 |
CN115397255A (zh) | 2022-11-25 |
AU2021229443A1 (en) | 2022-09-15 |
CA3169284A1 (en) | 2021-09-10 |
KR20220146512A (ko) | 2022-11-01 |
CL2022002382A1 (es) | 2023-04-14 |
MX2022010931A (es) | 2022-09-29 |
US20210392908A1 (en) | 2021-12-23 |
WO2023278306A1 (en) | 2023-01-05 |
EP4114198A4 (en) | 2024-03-13 |
JP2023515676A (ja) | 2023-04-13 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
PE20230443A1 (es) | Composiciones estructuradas analogas a la carne con alto contenido de proteinas | |
AR106156A2 (es) | Un procedimiento para preparar una composición de curado fuera de un procedimiento de curado de carne, una composición de curado obtenible mediante dicho procedimiento, y un procedimiento para conservar una carne o un producto a base de carne | |
CL2021002602A1 (es) | Células microbianas, métodos para producir las mismas, y usos de las mismas (divisional de la solicitud no. 201902135) | |
BRPI0920280B8 (pt) | Composição alimentícia, e, método para fabricar uma composição alimentícia | |
CO6842013A2 (es) | Composiciones de lípidos algales y métodos para prepararlas y utilizarlas | |
BR112013032320A2 (pt) | método e composição de produção de butanol, composição de butanol e isobutanol, método de cultivo de um micro-organismo produtor de butanol em material lignocelulósico e método para inibir o crescimento de micro-organismos que não produzem butanol em uma composição | |
BR112014003708A2 (pt) | microorganismos métodos para a produção de 2,4-pentadienoato, butadieno, propileno, 1,3-butanodiol e álcoois relacionados | |
BR112012017831B8 (pt) | óleo microbiano, alimento animal e biomassa compreendendo o referido óleo microbiano | |
BR112013011039A8 (pt) | Óleos microbianos com pontos de escorrimento reduzidos, fluidos dielétricos produzidos dos mesmos, e métodos relacionados | |
MX2009005313A (es) | Uso de productos de proteina vegetal estructurada para producir productos carnicos emulsionados. | |
AR079875A1 (es) | Composicion con alto contenido proteico para la industria alimenticia | |
BR112018009195A2 (pt) | fermentação | |
AR072206A1 (es) | Sistema en continuo de transformacion de co2 en productos de alto valor anadido y/o valor nutricional y otros recursos energeticos | |
Broucke et al. | Cultured meat and challenges ahead: a review on nutritional, technofunctional and sensorial properties, safety and legislation | |
CL2022002775A1 (es) | Composiciones que comprenden algas y métodos de uso de las mismas para aumentar la producción de productos animales | |
PE20221185A1 (es) | Metodos para mejorar el crecimiento celular con proteinas especificas de especie o genero y sus aplicaciones | |
CL2007001552A1 (es) | Metodo para producir planta de trigo con alto contenido de proteinas que comprende introducir el gen ahasl1a s653n, metodo de generacion de harina de trigo con alto contenido de proteinas, y producto alimenticio que la comprende. | |
BRPI1003783A2 (pt) | Meio de cultura de células de mamíferos que compreende sobrenadante de estágios de fracionamento de cohn, seu processo de preparação e uso | |
BR112022017768A2 (pt) | Pasteurização de biomassa microbiana adequada para aplicações alimentares | |
AR099366A1 (es) | SOBREEXPRESIÓN DE UN GEN TRANSPORTADOR DE ÁCIDOS GRASOS Y GENES QUE CODIFICAN ENZIMAS DE LA VÍA DE b OXIDACIÓN PARA UNA MAYOR PRODUCCIÓN DE RIBOFLAVIN MEDIANTE LA FERMENTACIÓN DE EREMOTHECIUM | |
BR112023019331A2 (pt) | Composição análoga à carne, produto alimentar, uso de uma composição de gordura em uma composição análoga à carne, e, processo para fabricar uma composição análoga à carne ou um produto alimentar | |
AR121303A1 (es) | Producto seco expandido para restricción calórica y efecto satietogénico, usos y proceso para su fabricación | |
BR112015008602A2 (pt) | método para produzir um aminoácido-l | |
CL2022003641A1 (es) | Método para el tratamiento de composiciones que contienen proteínas | |
CL2019001708A1 (es) | Métodos para producir biomasa rica en dha, ácido palmítico y proteínas con un microorganismo eucariota. |