WO2021142157A1

WO2021142157A1 - Meat-like food products comprising sal butter and/or sal butter compositions

Info

Publication number: WO2021142157A1
Application number: PCT/US2021/012547
Authority: WO
Inventors: Michael Timmons; Huu NGO; Daniel A. Ryan; Dariush AJAMI
Original assignee: Beyond Meat, Inc.
Priority date: 2020-01-07
Filing date: 2021-01-07
Publication date: 2021-07-15

Abstract

Provided herein are meat-like food products with improved meat-like properties and nutritional profiles, and methods for preparing the same. Also provided are new lipid compositions with improved functional and nutritional properties, and methods for preparing the same.

Description

MEAT-LIKE FOOD PRODUCTS COMPRISING SAL BUTTER AND/OR SAL BUTTER COMPOSITIONS

FIELD OF THE INVENTION

[0001] Provided are meat-like food products that comprise sal butter and/or sal butter com positions. Further provided are sal buter compositions comprising modified sal buter, sal but ter emulsions, and/or mixtures of sal buter with other lipids. Further provided are processes for production of meat-like food products and sal buter compositions.

BACKGROUND OF THE INVENTION

[0002] To meet the demand for food products capable of serving as more healthful alter natives to animal-derived meat, and to address the environmental burden associated with mass livestock raising and animal food production, new meat-like food products are desired. One approach has been to create meat-like food products of non-animal origin with meat-like qual ities that avoid some of the downsides of animal agriculture or diets high in animal meat, cho lesterol, and saturated fat. Another approach has been to create extended animal meat products that use less animal meat per mass of food product. Neither approach has to date yielded food products that fully capture the experiences of consuming animal meats. For example, few meat- like food products are currently available that resemble animal meat when uncooked (e.g., have meat-like color, marbling, appearance, malleability, and use versatility [i.e., diverse possibili ties in which a food product can be prepared or consumed]), undergo meat-like changes in atributes during cooking (e.g., brown, release sizzling fat, release meat-like aroma, harden without losing cohesiveness, develop flavor), and possess meat-like atributes when cooked (e.g., meat-like color, marbling, flavor, aroma, taste, chewiness, cohesiveness, texture, juici ness, mouthfeel).

[0003] In particular, atributes such as juiciness, mouthfeel, texture, marbling, color, ap pearance, flavor, and aroma of animal meat are insufficiently developed in currently available meat-like food products of non-animal origin. These characterizing features of animal meat are imparted by lipids comprised in animal meat. In addition to these sensorial experiences, lipids also play functional roles in animal meat, including providing cohesiveness, malleability, ap pearance, and heterogeneity to uncooked animal meat (e.g., ground beef, pork, chicken); me diating sizzle sound, fat release, and flavor development during cooking; and imparting texture, juiciness, mouthfeel to cooked animal meat. Because lipids bind or solubilize many organic molecules, lipids can also affect flavor, color, texture, mouthfeel, nutrition, proteins, and bind ing. While increasing the lipid content of meat-like food products may improve the above prop erties, the undesired nutritional aspects of meat-like food products that are high in fat, espe cially saturated fats found in many animal meats, presents a case where lipid alternatives to saturated fats are needed that don’t compromise on the meat-like properties of the food product. [0004] Therefore, there exists a need for lipid compositions that have improved composi tional and functional properties, and for meat-like food products comprising such lipid compo sitions that have improved nutritional properties and/or greater meat-like properties.

SUMMARY OF THE INVENTION

[0005] In an aspect, a sal butter composition comprises a modified sal butter, a sal butter emulsion, and/or a mixture of sal butter, a modified sal butter, and/or a sal butter emulsion with one or more other lipids.

[0006] In another aspect, the sal butter composition further comprises a flavor agent, an aroma agent, a color agent, a pH and/or ionic strength adjusting agent, a binding agent, a struc turing agent, an antioxidant, and/or a vitamin.

[0007] In another aspect, the sal butter composition comprises a fatty acid profile with be tween 22-70% by mass of stearic acid; between 22-60% by mass of oleic acid; between 0.1- 16% by mass of arachidic acid; between 1-15% by mass of palmitic acid; and/or between 0- 10% by mass of linoleic acid.

[0008] In another aspect, the sal butter composition comprises a fatty acid profile with be tween 0.5-9% by mass of 9,10-dihydroxystearic acid; and/or 0.5-15% by mass of 9,10-epoxys tearic acid.

[0009] In another aspect, the sal butter composition comprises a fatty acid profile with be tween 0% and 5% by mass of palmitoleic acid; between 0% and 5% by mass of margaric acid; between 0% and 5% by mass of linolenic acid; and/or between 0% and 5% by mass of ei- cosenoic acid.

[0010] In another aspect, the sal butter composition comprises 45-85% by mass of 1,3- di(saturated fatty acid ester)-2-oleoyl glycerides.

[0011] In another aspect, the l,3-di(saturated fatty acidester)-2-oleoyl glycerides com prises l,3-distearoyl-2-oleoyl glycerol triglyceride as the major constituent of the sal butter composition.

[0012] In another aspect, the sal butter composition comprises between 10-40% by mass of glycerides comprising more than one unsaturated fatty acid. [0013] In another aspect, the sal butter composition comprises between 1-9% by mass of glycerides comprising an acylglycerol ester of 9, 10-dihydroxy stearic acid, including mixed glycerides where at least one acyl group of a mono-, di- or tri-acylglycerol is an ester of 9,10- dihydroxystearic acid.

[0014] In another aspect, the sal butter composition comprises between 1-15% by mass of glycerides comprising an acylglycerol ester of 9, 10-epoxy stearic acid, including mixed glycer ides where at least one acyl group of a mono-, di- or tri-acylglycerol is an ester of 9, 10-epoxy s- tearic acid.

[0015] In another aspect, the sal butter composition has a melting point of between 20°C and 90°C.

[0016] In another aspect, the sal butter composition has a melting point of between 30°C and 60°C.

[0017] In another aspect, the sal butter composition has an iodine value of between 4 and 63.

[0018] In another aspect, the sal butter composition has a saponification value of between 140 and 300.

[0019] In another aspect, the sal butter composition has an acid value of between 0 and 50. [0020] In another aspect, the sal butter composition comprises between 0-4% by mass of a non-saponifiable fraction.

[0021] In another aspect, the sal butter composition comprises between 20-70% by mass of total saturated fat.

[0022] In another aspect, the sal butter composition comprises between 45-65% by mass of total saturated fat.

[0023] In another aspect, the modified sal butter has a melting point of between 20°C and 90°C.

[0024] In another aspect, the modified sal butter comprises between 15-100% by mass of stearic acid; and/or between 5-85% by mass of oleic acid; and/or between 0-40% by mass of arachidic acid; and/or between 0-40% by mass of palmitic acid; and/or between 0-60% by mass of 9, 10-dihydroxy stearic acid; and/or between 0-40% by mass of 9, 10-epoxy stearic acid. [0025] In another aspect, the modified sal butter comprises between 40-100% by mass of l,3-di(saturated fatty acid ester)-2-oleoyl glycerides.

[0026] In another aspect, the modified sal butter comprises between 40% and 100% by mass of l,2,3-tri(saturated fatty acid ester) glycerides. [0027] In another aspect, the modified sal butter comprises between 40-100% by mass of

1.2-di-oleoyl-3-(saturated fatty acid ester) glycerides and/or l-(saturated fatty acid ester)-2,3- di-oleoyl glycerides.

[0028] In another aspect, the modified sal butter comprises between 40-100% by mass of

1.2-3-tri-oleoyl glycerides.

[0029] In another aspect, the modified sal butter comprises between 6-100% by mass of glycerides comprising a 9, 10-dihydroxy stearic acid ester.

[0030] In another aspect, the modified sal butter comprises between 6-100% by mass of glycerides comprising a 9,10-epoxystearic acid ester.

[0031] In another aspect, the modified sal butter comprises between 20-70% by mass of total saturated fat.

[0032] In another aspect, the modified sal butter comprises between 45-65% by mass of total saturated fat.In another aspect, the sal butter emulsion comprises a water-in-bpid emulsion with a dispersed aqueous phase and a continuous lipid phase comprising sal butter and/or mod ified sal butter.

[0033] In another aspect, the sal butter emulsion comprises a lipid-in-water emulsion with a dispersed lipid phase comprising sal butter and/or modified sal butter and a continuous water phase.

[0034] In another aspect, the sal butter emulsion comprises a double emulsion comprising a lipid-in- water-in-bpid emulsion that comprises sal butter and/or modified sal butter in either the outer or inner lipid phase or both.

[0035] In another aspect, the sal butter emulsion comprises a double emulsion comprising a water-in-bpid-in- water emulsion that comprises sal butter and/or modified sal butter in the lipid phase.

[0036] In another aspect, the aqueous phase of the sal butter emulsion comprises a flavor agent, an aroma agent, a color agent, a pH adjusting agent, an ionic strength modulator, an antioxidant, a binding agent, a vitamin, a mineral, a protein, a carbohydrate, a fiber, a starch, a hydrocolloid and/or a gum.

[0037] In another aspect, the lipid phase of the sal butter emulsion comprises a flavor agent, an aroma agent, a color agent, a pH adjusting agent, an ionic strength modulator, an antioxidant, a binding agent, a vitamin, a mineral, a protein, a carbohydrate, a fiber, a starch, a hydrocolloid and/or a gum.

[0038] In another aspect, the sal butter emulsion comprises an emulsion stabilizing agent. [0039] In another aspect, the sal butter emulsion comprises between 0.1%, and 10% by mass of the emulsion stabilizing agent.

[0040] In another aspect, the sal butter emulsion has a droplet size span of between 0.05 and 4.0.

[0041] In another aspect, the sal butter emulsion is a micro-emulsion.

[0042] In another aspect, the one or more other lipids is selected from the group consisting of algae oil, aloe vera oil, avocado oil, canola oil, coconut oil, com oil, cottonseed oil, flaxseed oil, grape seed oil, olive oil, palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, ses ame oil, soybean oil, sunflower oil, high oleic sunflower oil, high oleic safflower oil, berry wax, candelilla wax, camauba wax, cocoa butter, illipe nut butter, Japan wax, jasmine wax, kokum butter, lemon peel wax, mango butter, myrica fruit wax, ouricury wax, rapeseed wax, rice bran wax, shea butter, sumac wax, sunflower wax, fractionated coconut oil, fractionated palm oil, fractionated rice bran oil, palm stearin, shea stearin, rice bran stearin, cocoa stearin, distilled mono- and di-glycerides, animal fat, beef fat, tallow, pork fat, lard, or fish oil.

[0043] In another aspect, the sal butter composition is a solid fat mimetic, wherein the solid fat mimetic comprises sal butter with a melting point between 30-60°C and an L* value in L*a*b* color space of >45.

[0044] In another aspect, the modified sal butter comprises a lipogel.

[0045] In another aspect, the lipogel is present in the sal butter composition with one or more lipid structuring agents.

[0046] In another aspect, the lipid structuring agent is a carbohydrate, a protein, or a com bination of a carbohydrate and a protein.

[0047] In another aspect, the sal butter emulsion comprises a binding agent.

[0048] In another aspect, the sal butter emulsion comprises between 0.1 and 10% by mass of an emulsion stabilizing agent.

[0049] In another aspect, the sal butter emulsion has a melting point between 30-38°C or between 34-42° C.

[0050] In another aspect, the sal butter emulsion has a melting point between 30-70°C.

[0051] In another aspect, the sal butter emulsion has a syneresis temperature between 30-

70°C.

[0052] In an aspect, a meat-like food product comprises sal butter and/or a sal butter com position.

[0053] In another aspect, the sal butter composition comprises a modified sal butter.

[0054] In another aspect, the sal butter composition comprises a sal butter emulsion. [0055] In another aspect, the sal butter composition comprises a congealed sal butter emul sion.

[0056] In another aspect, the meat-like food product comprises between 0.001% and 50% by mass of a sal butter and/or a sal buter composition.

[0057] In another aspect, the meat-like food product is an animal meat comprising sal but ter and/or a sal buter composition.

[0058] In another aspect, the meat-like food product comprises at least one lipid that is not sourced from sal buter or is not derived from sal buter.

[0059] In another aspect, the at least one lipid that is not sourced from sal buter or is not derived from sal buter comprises between 0.001% and 50% by mass of the meat-like food product.

[0060] In another aspect, the meat-like food product comprises a meat-structured protein product with the sal buter and/or the sal buter composition.

[0061] In another aspect, the meat-like food product comprises at least 2% by mass of one or more meat-structured protein products. In a further aspect, the meat-like food product com prises between 2-30% by mass of one or more meat-structured protein products.

[0062] In another aspect, the one or more meat-structured protein products is of animal origin.

[0063] In another aspect, the one or more meat-structured protein products comprises a texturized protein isolate, protein concentrate, flour obtained or derived from animal.

[0064] In another aspect, the one or more meat-structured protein products is of non-animal origin.

[0065] In another aspect, the one or more meat-structured protein products of non-animal origin is selected from plants, microbes, fungi, and tissue-engineered meat origin.

[0066] In another aspect, the sal buter emulsion is a water-in-lipid emulsion with a dis persed aqueous phase and a continuous lipid phase comprising sal buter and/or modified sal buter or a lipid-in-water emulsion with a dispersed lipid phase comprising sal buter and/or modified sal buter and a continuous water phase.

[0067] In another aspect, the lipid-in-water emulsion comprises an emulsion stabilizing agent such that the lipid-in-water emulsion is 1-80% by mass of sal buter and/or modified sal buter, 0.1-10% by mass of emulsion stabilizing agent, and 20-99% by mass of water.

[0068] In another aspect, the water-in-lipid emulsion comprises an emulsion stabilizing agent such that the water-in-lipid emulsion is 50-99% by mass of sal buter and/or modified sal buter, 0.1-10% by mass of emulsion stabilizing agent, and 1-50% by mass of water. [0069] In another aspect, the lipid-in-water emulsion further comprises a lipid structuring agent or a binding agent that is 0.1 to 10% by mass of the lipid-in-water emulsion.

[0070] In another aspect, the water-in-lipid emulsion further comprises a lipid structuring agent or a binding agent that is 0.1 to 10% by mass of the water-in-lipid emulsion.

[0071] In another aspect, the meat-like food product further comprises at least one of a binding agent, an aroma agent, a color agent, a pH and/or ionic strength adjusting agent, an antioxidant, and a vitamin.

[0072] In another aspect, the meat-structured protein product resembles patty loaf, sausage, hot dog, deli slice, meatball, nugget, tender, bacon, jerky, crumble, or muscle tissue.

[0073] In another aspect, the meat-like food product is 1-30% by mass of sal butter or the sal butter composition and 4-45% by mass of meat-structured protein product, wherein the meat-structured protein product comprises a protein source selected from pea protein, mung bean protein, hemp protein, rice protein, fava bean protein, soy protein, wheat protein, algal protein, chickpea protein, zein protein, potato protein, or combinations thereof.

[0074] In another aspect, the meat-like food product further comprises a binding agent; another lipid; another emulsion; a carbohydrate; a protein isolate, protein concentrate, or flour; and water.

[0075] In another aspect, the meat-like product is 1-30% by mass of sal butter or the sal butter composition and 1-30% by mass of the other lipid, wherein the other lipid is selected from canola oil, sunflower oil, coconut oil, cottonseed oil, shea butter, or cocoa butter.

[0076] In another aspect, the meat-like food product is 1-30% by mass of sal butter or sal butter composition, 5-45% by mass of the meat-structured protein product, 1-10% by mass of the binding agent, 1-30% by mass of the other emulsion, 1-30% by mass of the other lipid, 0.1- 10% by mass of the protein isolate, protein concentrate, or flour, and 30-80% by water.

[0077] In another aspect, the meat-like food product is 1-30% by mass of sal butter or sal butter composition and 30-80% by mass of water.

[0078] In another aspect, the meat-like food product is 1-30% by mass of sal butter or sal butter composition, 5-45% by mass of meat-structured protein product, 1-30% by mass of the other lipid or binding agent, and 30-80% by mass of water.

[0079] In another aspect, the meat-like food product is 1-30% by mass of sal butter or sal butter composition, 5-45% by mass of meat-structured protein product, 1-30% by mass of the other emulsion or the lipid, 0.1-10% by mass of the protein isolate, and 30-80% by mass of water. [0080] In another aspect, the meat-like food product is 1-30% by mass of sal butter or sal butter composition, 5-45% by mass of meat-structured protein product, 0.1-10% by mass of the binding agent, 0.1-10% by mass of the protein isolate or the carbohydrate, and 30-80% by mass of water.

[0081] In another aspect, the meat-like food product is 1-30% by mass of sal buter or sal buter composition, 5-45% by mass of meat-structured protein product, 0.1-10% by mass of the binding agent, and 30-80% by mass of water.

[0082] In another aspect, the meat-like food product is 1-30% by mass of sal buter or sal buter composition, 5-45% by mass of meat-structured protein product, 0.1-30% by mass of the binding agent, the other emulsion, the carbohydrate, and the protein isolate, and 30-80% by mass of water.

[0083] In another aspect, the meat-structured protein product has a density of 0.3-0.45 grams/cubic centimeter, 2.15-2.6-fold change volume change after hydration, and/or color characterized by L* 45.9 +/- 0.3, a* 45.9 +/- 0.4, b* 45.9 +/- 0.5.

[0084] In another aspect, the meat-like food product comprises a sal buter composition as a solid fat mimetic.

[0085] In another aspect, the meat-like food product comprises between 1-30% by mass of a congealed sal buter emulsion.

[0086] In another aspect, the meat-like food product comprises between 1-30% by mass of a congealed sal buter emulsion with a melting point between 30°C-60°C.

[0087] In another aspect, the meat-like food product comprises between 1-30% by mass of a sal buter composition with solid-like rheological properties at temperatures up to 41 °C. [0088] In another aspect, the meat-like food product comprises between 1-30% by mass of a modified sal buter with solid-like rheological properties at temperatures up to 60°C.

[0089] In another aspect, the meat-like food product comprises a modified sal buter in the presence of an enzyme. In some further aspects, the modified sal buter may be comprise an enzyme selected from the species or variants of Candida, Thermomyces, Rhizopus, Candida, Bacillus thermoleovorans , Bacillus licheniformis , Bacillus coagulans, Candida rugosa, or Candida antarctica.

[0090] In another aspect, the meat-like food product further comprises meat such that the meat-like food product comprises (i) between 1-40% by mass of a sal butter or sal buter com position of claim 1 and (ii) between 60-99% by mass of a meat, wherein the meat is a ground or shredded chicken, beef, pork, turkey, fish, or a tissue-engineered meat. BRIEF DESCRIPTION OF THE DRAWINGS

[0091] Figure 1 depicts an image of a meat-like food product comprising 4% by mass of a sal butter composition saturated fat mimetic providing heterogeneous dispersion of the fat mi metic and heterogenous appearance of fat in a product of non-animal origin. The sal butter composition comprises a congealed 1/w emulsion that is subsequently imaged at 15 °C follow ing a 2-hour period supporting the stability of the sal butter composition as saturated fat mi metic in a meat-like food product.

[0092] Figure 2 depicts a crystallization thermal profile for sal butter, cocoa butter, and coconut oil saturated fats determined by differential scanning calorimetry.

[0093] Figure 3 depicts a melting point thermal profile for sal butter, cocoa butter, and coconut oil saturated fats determined by differential scanning calorimetry.

[0094] Figure 4 depicts viscosity profiles for sal butter, cocoa butter, and coconut oil de termined on a rheometer using a flow sweep from shear rate of 0.8 to 110 Hz.

[0095] Figure 5 depicts the Storage Modulus and Loss Modulus profiles for sal butter, co coa butter, and coconut oil determined on a rheometer using a temperature sweep at 0.01% strain and 10 Hz from 40 °C to -5 °C at a rate of 5 °C/min .

[0096] Figure 6 depicts polarized light microscopy images of A) sal butter, B) cocoa butter, and C) coconut oil obtained on an inverted light microcope (lOx).

[0097] Figure 7 depicts scanning electron microscopy images of A) sal butter, B) cocoa butter, and C) coconut oil (200x).

DETAILED DESCRIPTION OF THE INVENTION Definitions

[0098] Unless defined otherwise, all technical and scientific terms used herein have the same meaning as is commonly understood by one of ordinary skill in the art to which this disclosure pertains. Definitions may comprise multiple possible meanings as disclosed herein, and a defined term may be used for one meaning selected from among multiple meanings al lowed by the definitions of this disclosure. Any limitations to defined terms will be understood to not invalidate the other meanings that compose a definition in other contexts.

[0099] The terms “a” and “an” and “the” and similar indefinite or definite articles of lan guage as used herein do not exclude cases where plural articles of language may further apply, unless otherwise indicated herein or clearly contradicted by context.

[0100] The term “adhesiveness” as used herein refers to the property of tending to adhere or remain in association with, such as, for example, between objects, agents, ingredients or

-SI- molecules. The adhesiveness of a sample may be determined by a Texture Profile Analysis (TP A) parameter that quantifies a material’s tendency to adhere to the probe.

[0101] The term “agent” as used herein refers to any chemical, biological, or food ingredi ent entity. Non-limiting examples of an “agent” include ions, minerals, salts, water, solvents, acid, base, compounds, small molecules, organic compounds, inorganic compounds, color agents, flavor/aroma agents, pH and/or ionic strength adjusting agents, binding agents, lipid, molecular complexes (e.g., covalent or non-covalent complexes, supramolecular complexes, self-assembled complexes, inclusion complexes, including covalent or non-covalent com plexes that may or may not have a defined structural order), biomolecules, polymers, macro molecules, biomacromolecules, proteins, carbohydrates, polysaccharides, nucleic acids, poly(nucleic acids) (e.g., DNA, RNA), nanoparticles, microparticles, and materials that can be present in any state of matter (e.g., liquid, solid, gas, gel, paste) or mixed states of matter as appropriate for a specified agent. As used herein, an agent can also comprise a complex mixture of chemical, biological, or food ingredient entities, including complex mixtures that can be summarily described as a single entity, such as non-limiting examples including minerals, salt, buffer, lipid (e.g., oils or waxes that may comprise saturated, unsaturated, polyunsaturated fatty acids; waxes that may comprise fractionated or isolated components from any lipid source; glycerides fatty acid esters), emulsion stabilizing agent, gel, juice, polysaccharide (starches, fibers, gums, hydrocolloids), sugar, cell wall material, autolyzed yeast, nutritional yeast, yeast extract, microbial biomass, fermentation products, cells, deactivated cells, cell fractions, chlo- roplasts, oleosomes, iron-containing molecules (e.g., heme, hemin, porphyrin, leghemoglobin, myoglobin, hemoglobin), protein (e.g., protein isoforms, post-translationally modified pro teins, protein isolates, protein concentrates, protein flours), enzyme, nucleic acid, flour, color agents, flavor/aroma agents, pH and/or ionic strength adjusting agent, binding agent, transition agent, acid, base, texturizing agent, cross-linking agent, salt, natural product, synthetic com pound, small molecule, macromolecule, molecular complex, inclusion complex, antioxidant, extract, oleoresin, processed (e.g., dried, powdered, crushed, homogenized) plants, and isolated fractions of the aforementioned ingredients.

[0102] The term “agent release system” as used herein refers to dispersed system compo nents that include one or more agents to be released and that protect such agents to be released from degradation or other chemical transformation or interaction with their environment until trigger conditions cause the release of the agents to be released from the dispersed system components. [0103] The term “agent to be released” as used herein refers to a compound that is not an integral part of an agent release system but that is non-covalently bound to an agent release system, for example, via hydrogen bonding, ionic bonding, hydrophilic interaction, electro static interaction, ion exchange, metal ion chelation, coordination complex formation, or pre cipitation (e.g., involving hydroxyl, carboxyl, phosphate, sulfate, or amino groups), or that is physically captured in an agent release system. Examples of agents to be released include but are not limited to coloring agents, color stabilizers, color enhancers, aroma agents, aroma sta bilizers, aroma enhancers, taste agents, taste stabilizers, taste enhancers, pH and/or ionic strength adjusting agents, binding agents, transition metals, transition metal complexes, antho- cyanins, betanins, chelating agents, antioxidants, anti-microbial agents, metal ions, metal ion complexes, lipids, proteins, amino acids, carbohydrates, edible fibers, essential nutrients, Mail- lard reaction precursors and other precursor molecules that can specifically or non-specifically interact with each other or other compounds to produce agents that impart or enhance meat- like attributes, biologically active substances, food safe ingredients, non-animal ingredients, animal ingredients, nutritional supplements, seasoning agents, salts, sugars (e.g., ribose, glu cose), nucleic acids (e.g., DNA, RNA), microbial biomass, iron-containing molecules (e.g., heme, hemin, porphyrin, leghemoglobin, myoglobin, hemoglobin), cell structures (e.g., chlo- roplasts), medicinal compounds, nutraceuticals, agents that increase the enjoyment or health fulness of the meat-like food products provided herein, and mixtures thereof.

[0104] The term “animal meat” as used herein refers to flesh and tissue derived from skel etal muscle or from other organs (e.g., kidney, heart, liver, gallbladder, intestine, stomach, bone marrow, brain, thymus, lung, tongue), or parts thereof, derived from an animal. The animal meat can be dark or white meat and may include other components such as muscle tissue, fat tissue, organ tissue, bone, and may also further include blood, serum, marrow, and interstitial fluid. Suitable animals from which the animal meat can be derived include but are not limited to cattle, pig, lamb, mutton, horse, poultry (e.g., chicken, duck, goose, turkey), fowl (any bird species, pigeon, dove, grouse, partridge, ostrich, emu, pheasant, quail), fresh or salt water fish (e.g., catfish, tuna, spearfish, shark, halibut, sturgeon, salmon, bass, cod, muskie, pike, bowfin, gar, eel, paddlefish, bream, carp, trout, walleye, snakehead, crappie, sister, mussel, scallop, abalone, squid, octopus, sea urchin, cuttlefish, tunicate, whitefish), crustacean (e.g., crab, lob ster, shrimp, barnacle), game animals (e.g., deer, fox, wild pig, elk, moose, reindeer, caribou, antelope, zebra, squirrel, marmot, rabbit, bear, beaver, muskrat, opossum, raccoon, armadillo, porcupine, bison, buffalo, boar, lynx, bobcat, bat), reptiles (e.g., snakes, turtles, lizards, alliga tors, crocodiles), any insect or other arthropod (e.g., cricket, worm, cockroach, slug), rodent (nutria, guinea pig, rat, mice, vole, groundhog, capybara), kangaroo, whale, and seal. The term refers to any form of meat including whole muscle, cuts, fillets, bone-in meat, trimmed meat, ground, chopped, shredded, reconstituted, or otherwise processed animal meat. The term en compasses both uncooked, cooking, and cooked forms of animal meat unless otherwise indi cated herein or clearly contradicted by context.

[0105] The term "binding" as used herein refers to the property of being held together, such as providing chemical or physical association or proximity, providing cohesiveness among en tities, providing resistance to separation among entities, or providing energetically favorable interactions among entities that come into spatial proximity. The term further encompasses chemical bonding (i.e., covalent or non-covalent bonds) as used in the art.

[0106] The term "binding agent" as used herein refers to an agent that mediates or effects binding. In non-limiting examples, a binding agent may effect binding among entities, agents, ingredients, or a food product composition. Binding agents of the present disclosure are not limited by their mechanism of action and non-limiting examples include agents that effect vis cosity, gelling, cross-linking, molecular interactions, covalent bonding, non-covalent bonding, ionic interactions, coacervation, (bio)polymer entanglement, network formation, supramolec- ular assembly, structuring, hydrogen bonding, Van Der Waals interactions, and hydrophobic interactions.

[0107] The terms “biosynthetic” or “biosynthetically generated” as used herein refer to be ing derived from a living organism, including modified living organisms, such as a genetically modified organism, organisms containing protein expression vectors or plasmids, selectively bred organisms, and metabolically altered organisms, regardless of the mechanism of modifi cation. The terms may also refer to chemical or biological laboratory processes that do not directly involve living organisms but use biological processes of living organism in an ex vivo process, or biological components isolated or extracted from organisms.

[0108] The term “bound” as used herein refers to being held in association through chem ical or physical bonding. The term is not limited by the mechanism by which chemical or phys ical association or interaction occurs, and non-limiting examples include hydrogen bonding, ionic bonding, covalent binding, cross-linking, non-covalent binding, reversible covalent bond ing, hydrophilic interaction, electrostatic interaction, chelation, metal ion chelation, coordina tion complex formation, inclusion complexes, coacervation, precipitation, Van Der Waals forces, solvation, hydrophobic interaction, hydrophilic interaction, supramolecular interaction, supramolecular assembly, physical confinement, resistance to diffusion through physical bar riers (e.g., sieves, membranes, non-porous materials), resistance to diffusion through chemical barriers (e.g., viscous materials, gels, polymer or biomacromolecule entanglement, solvents), or physical capture in an agent release system.

[0109] The term “butter” as used herein is understood to be synonymous with the term “lipid” and may refer in general terms to a lipid or a composition comprising a lipid as a main constituent that retains solid, semi-solid, biphasic, or paste-like properties at ordinary temper atures of use.

[0110] The term “cell wall material” as used herein refers to cell walls and cell wall frag ments, including cell walls and cell wall fragments with bound cell membrane and/or bound compounds. Cell wall material is also known in the art under the terms ghosts, hulls, husks, shells, envelopes, debris, refuse, or “ref’.

[0111] The term “chewiness” as used herein refers to the sensation of a sustained, elastic resistance from the food, or the degree of applied force needed to overcome resistance to break down of food. The chewiness of a food product may be determined and characterized by a human sensory panel. Chewiness may also be measured and quantified as a TPA parameter that is a parameter calculation from gumminess and springiness, which expresses the energy required to chew a test article (e.g., food product) to a state where it overcomes the resistant forces.

[0112] The term “cohesiveness” as used herein refers to the property of being held together and resistance to separation. In the context of a food product disclosed herein, the term “cohe siveness” refers to the property of the food product to resist deformation or separation of the component parts upon application of an applied force or energy (e.g., food product handling, processing, cooking, or chewing). The cohesiveness of a food product may be determined and characterized by a human sensory panel. Cohesiveness may also be measured and quantified as a TPA parameter that is a parameter calculation from the area of work during the first com pression of a test article (e.g., a food product) and the resistance to a second deformation rela tive to the resistance of a first compression.

[0113] The term "color" as used herein refers to a combination of hue, saturation, bright ness, and lightness of light reflected, absorbed, or emitted by an object. Generally, the term refers to the phenomenon of reflected or emitted light that effects a visual response in an eye or light-responsive receptor, whether biological or non-biological in origin. The color of a food product can be tested and characterized using a visual panel of human sensory experts. Alter natively, the color of a food product can be tested, characterized and quantified using methods in the field of colorimetry. [0114] The term “color agent” as used herein refers to an agent that confers color to an object, agent, substance, system, ingredient, or food product. Non-limiting examples of color agents include artificial colors, natural colors, dyes, extracts, juices, isolated compounds, syn thetic compounds, pigments, colored complexes, proteins that impart color or contain chromo- phores, nanoparticles, agents or entities that scatter light, agents or entities that develop color over time, and food ingredients or other agents that have color that is secondary to an ingredi ent’s or agent’s function. The term encompasses color enhancers (i.e., agents that increase a color, color intensity or saturation, color hue, or increase the perception of color) and color stabilizers (i.e., agents that prevent changes in color or the perception of color). Non-limiting examples of color enhancers include co-pigments, pH and/or ionic strength adjusting agents, metal ions, chelating agents, complexes, agents that form complexes with color agents, poly phenols, phenol or polyphenol-containing extracts, and combinations thereof. Non-limiting ex amples of color stabilizers include antioxidants (e.g., ascorbic acid, fruit and/or vegetable ex tracts with antioxidant properties), pH and/or ionic strength adjusting agents, carbohydrates, chelating agents, agents that form complexes with color agents, salts, formulation aids (e.g., maltodextrin, gum acacia, guar gum, xanthan gum, konjac gum, starch, modified starch, fiber, modified fiber, methyl cellulose, ethyl cellulose, hydroxypropyl cellulose, protein, protein flour), and combinations thereof.

[0115] The term "congealed" as used herein refers to a solid or semi-solid state of matter that has been obtained from a fluid or liquid state of matter by cooling.

[0116] The term “cooked” as used herein refers to either the process of heating a food product or the state of food product after heating. Accordingly, a food product may be cooked to different endpoints or degrees of doneness contingent on the amount of heat or thermal en ergy applied to the food product during the cooking process. In a non-limiting example for animal meats such as beef, veal, and lamb steaks and roasts, a “rare cooked animal meat” may refer to a piece of animal meat that has obtained a final internal temperature of 50-60°C; a “medium cooked animal meat” may refer to a piece of animal meat that has obtained a final internal temperature of 60-71°C; and a “well done cooked animal meat” may refer to a piece of animal meat that has obtained a final internal temperature of 71-80°C.

[0117] The term “cooking experience” as used herein refers to the sensory experience of seeing, hearing, and smelling a food product as it is being cooked, including smelling the aroma, hearing the sizzle sound, and seeing the color change a food product produces or un dergoes as it is cooked. [0118] The term "cook loss" as used herein refers to the reduction in weight when a food product is cooked. Cook loss may occur due to physical or chemical changes that occur during cooking, including non-limiting examples such as loss of moisture content, loss of lipid con tent, loss of volatile compounds content, changes in meat-structured protein products, changes in ingredients that change the density of the food product, changes in binding agents (e.g., onset of gelation, loss of gelation, increase in viscosity, decrease in viscosity), changes in water bind ing capacity, and changes in oil binding capacity. Cook loss may also depend on surface area, volume, density, heat capacity and heat transfer of a food product, and wherein such attributes may further change during a cooking process.

[0119] The term "crosslinking" as used herein refers to the chemical, biochemical, enzy matic, or chemoenzymatic formation of covalent bonds between previously separate or inde pendent molecules.

[0120] The term “doneness” as used herein refers to the extent that a food product has been cooked. For meat-like food products provided herein, the doneness is the degree to which the meat-like food product has been cooked and obtains one or more similar attributes compared to animal meat at different extents of the cooking process (e.g., attributes for rare cooked ani mal meat, medium cooked animal meat, well done cooked animal meat). In non-limiting ex amples, the degree to which a meat-like food product has been cooked may be compared to cooked animal meat for similarity in temperature, final internal temperature, color, color change, appearance, aroma, flavor, texture, texture change, chewiness, gumminess, springi ness, cohesiveness, resilience, adhesiveness, hardness, moisture content, juiciness, internal temperature, cook loss, head space GCMS, or reduced microbial load.

[0121] The term “droplet size span” is a relative measure of droplet size dispersion and is calculated from (D_X9o - Dxio)/ Dxso.

[0122] The term “D-Value”, including “D_X5o”, ”D_X9o”, and ”D_xio” terms, as used herein re fers to the size distribution of a mixture of particles or objects, wherein the “D-Value” is a diameter for which a given percentage of particles or objects have an average diameter equal to or less than the given value. In a representative example, a “D_X9o = 50 pm” refers to that 90% of the particles or objects have a diameter equal to or less than 50 pm. For the purposes of this disclosure, “D-Value” may also refer to irregularly shaped or non-uniform particles, including particles with multiple possible diameters, and in this context describe the averaged particle size from empirical measurement and not an absolute limit on particle size. [0123] The term "emulsion" as used herein refers to a mixture of immiscible liquids in which one or more liquid (“dispersed phase(s)”) is dispersed as droplets in another liquid (“con tinuous phase”). For the purposes of this disclosure, emulsions may further comprise a subset of mixtures of immiscible substances that have obtained semi-solid or solid forms (e.g., by congealing, gelling, cross-linking, viscosifying, or otherwise solidifying an emulsion initially prepared in liquid form) which may be referred to as gelled emulsion, congealed emulsion, solid emulsion, semi-solid emulsion. Non-limiting examples of emulsions include a lipid dis persed phase in a water continuous phase (i.e., lipid in water emulsion, 1/w, also known as an oil in water (o/w) emulsion), or a water dispersed phase in a lipid continuous phase (i.e., water in lipid emulsion, w/1, also known as a water in oil (w/o) emulsion), or double emulsions (1/w/l or w/l/w), or a Pickering emulsion stabilized by colloidal solids at the liquid interface.

[0124] The term "emulsion stabilizing agent" as used herein refers to an agent or substance that stabilizes an emulsion, and is synonymous with the term “emulsifier” that is commonly used in the art. Generally, an “emulsion stabilizing agent” refers to a molecule that concentrates at the interface between the phases of an emulsion, reduces the interfacial tension between the phases, and thus stabilizes the emulsion. Emulsifiers that can stabilize emulsions can be char acterized by the Hydrophilic Lipophilic Balance (HLB), which indicates the solubility of the emulsifier. An emulsifier with a high HLB is more soluble in water and promotes 1/w emulsions whereas an emulsifier with a low HLB is more soluble in lipid and promotes w/1 emulsions. [0125] The term "entity" as used herein refers to matter in any type of composition or form. [0126] The term “environment” as used herein refers to the surroundings and/or conditions which a given system (e.g., a chemical, physical, energetic, or thermodynamic system) occu pies. As would be understood by one of skill in the art, the environment may comprise the part of the universe that does not include the system or be a defined subcomponent of the universe that does not include the system. In one non-limiting example, an inclusion complex that is defined as a system may have an environment that is the meat-like food product, wherein the exclusion of the inclusion complex system from the environment (defined in this case as a meat-like food product) is assumed.

[0127] The term “extended meat product” as used herein refers to animal meat that is sup plemented with additives, including agents, starches, polysaccharides, binding agents, fla vor/aroma agents, color agents, protein, lipid, sal butter, sal butter compositions, meat-struc tured protein products, or meat-like food products. Such additives may be either already present as an intrinsic component of animal meat (e.g., extended ground beef with added beef fat) or not normally present in the meat product (e.g., extended ground beef with a meat-structured protein product that comprises pea protein). Accordingly, the terms “meat filler” and “meat extender” as used in the art will be understood to be synonymous terms for the purposes of this disclosure.

[0128] The term "fatty acid profile" as used herein refers to the composition and propor tions of fatty acids in a sample (e.g., samples may comprise as non-limiting examples: a lipid, lipid mixture, agent comprising lipid or lipid mixture, ingredient, ingredient comprising lipid or lipid mixture, food product, food product comprising lipid or lipid mixture). As used herein and unless otherwise specified, the fatty acid profile includes fatty acids comprised as chemical substituents of acylglycerols, whereupon a hydrolysis step in the analysis method releases (i.e., within the bounds of experimental technical and chemical efficiency) the fatty acid substituents from the acylglycerol for detection. Accordingly, the fatty acid profile will comprise fatty acids present in the lipid (i.e., “free fatty acids” that are not comprised as a chemical substituent in a molecule but are independent molecules) and those fatty acids present as chemical substituents of acylglycerols or phospholipids accessible via hydrolysis of the fatty acid chemical substitu ent, although fatty acid profile of the free portion and the acylglycerol portion may also be separately determined as specified A non-limiting example of a method for determining a fatty acid profile is given by ISO 12966 (Animal and vegetable fats and oils — Gas chromatography of fatty acid methyl esters). As understood by one of skill in the art, the determination of a fatty acid profile by empirical methods may not represent the entire fatty acids present in a sample as may be limited by the empirical technique itself, and the discovery or addition of other fatty acids to a fatty acid profile will be understood to not invalidate a previously given profile that will still represent a valid characterization of fatty acids in a sample.

[0129] The term "flavor/aroma agent" as used herein refers to a chemical compound capa ble of causing a response in the gustatory and/or olfactory system to affect a sensory perception of flavor or aroma. Flavor and/or aroma can be characterized using a panel of human sensory experts. Alternatively, flavor can be characterized or quantified using automated devices, such as, for example, the iNSENT TS-5000Z Taste Testing System (Higuchi USA Inc., Japan) or the Astree tongue system (Alpha MOS America, Hanover, MD), and aroma can be character ized or quantified by head space gas chromatography-mass spectrometry (GCMS), using, for example, an automated olfactometer, such as, for example, the Heracles II (Alpha MOS Amer ica, Hanover, MD). It will be understood that aroma and taste contribute to the perception of flavor and any such aroma and taste agents will be encompassed by the term “flavor/aroma agent” used herein. As used herein, the term encompasses flavor/aroma enhancers (i.e., agents that enhances the activity of flavor/aroma agents or increases the sensitivity of taste-receptors or olfactory receptors in the gustatory system) and flavor/aroma stabilizers (i.e., agents that prevent or reduce the loss of flavor and/or aroma in a food product or any process involving flavor and/or aroma agents [e.g., flavor/aroma production process, meat-like food product pro duction process, process for preparing an agent release system, process for preparing solid fat]). Non-limiting examples of flavor/aroma enhancers include oil-soluble taste/aroma agents, wa ter-soluble taste/aroma agents, nucleotides, guanylic acid, inosinic acid, 5 ’-ribonucleotide salts, inosine monophosphate, guanosine monophosphate, glutamic acid salts, glycine salts, guanylic acid salts, hydrolyzed proteins, hydrolyzed vegetable proteins, hydrolyzed pea protein, hydro lyzed soy protein, fermentation products, fermented proteins, fermented vegetable, fermented fruit, fermented meat, fermented sugar, fermented starch, yeast cultures, autolyzed yeast, yeast extract, deactivated yeast, nutritional yeast, insomniac acid salts, monosodium glutamate, glu tamic acid, sodium chloride, salts (e.g., sodium salts, potassium salts, calcium salts), sugars, acids (e.g., lactic acid, malic acid, tartaric acid, citric acid, succinic acid), galacto-oligosaccha- rides, sorbitol, animal meat taste, animal meat oil, artificial taste agents, aspartamine, fumarate, garlic, garlic flavor, garlic powder, herb taste, malate, mushrooms, mushroom flavor, mush room extract, natural taste agents, natural smoke extract, natural smoke solution, onion, onion flavor, onion powder, shiitake extract, spice extract, spice oil, sugars, tomatoes, tomato extract, amino acids, precursor molecules that can specifically or non-specifically react with each other or other compounds to produce agents that impart or enhance meat-like taste (e.g., Maillard reaction precursors; non-purified, non-isolated, semi-purified, partially purified, or highly pu rified forms of heme or hemoproteins [e.g., from plants or microorganisms]; cytochromes; por phyrins; other heterocycles [e.g., corrins, chlorins, bacteriochlorophylls, corphins, bacterio- chlorin, isobacteriochlorin]; and derivatives thereof. Non-limiting examples of flavor/aroma stabilizers include antioxidants (e.g., ascorbic acid, fruit and/or vegetable extracts with antiox idant properties), pH and/or ionic strength adjusting agents, carbohydrates, chelating agents, agents that form complexes with flavor/aroma agents, salts, formulation aids (e.g., spray-dried carriers or plating carriers for flavor/aroma agents such as maltodextrin, gum acacia, guar gum, xanthan gum, konjac gum, starch, modified starch, fiber, modified fiber, methyl cellulose, ethyl cellulose, hydroxypropyl cellulose, protein, protein flour), and combinations thereof.

[0130] The term "food product" as used herein refers to any article or entity that can be consumed (e.g., eaten, drunk, ingested, transported, diffused, injected) by an organism (e.g., animal, human, plant, microbe) as a source of food.

[0131] The term “form” as used herein as a noun refers to the chemical or physical state of an entity or compositional element of the present disclosure. Commonly, the term “form” is used to describe the chemical or physical state of an entity or composition wherein multiple possibilities may exist that require specification. As non-limiting examples, the term “form” may be used to describe shape, configuration, composition, density, dimensions, volume, size, outline, structure, molecular structure, or isomer. The term “form” will be understood to be applicable to descriptions of matter at a molecular, nanoscale, microscale, macroscale and vis ible size scales, and encompasses both chemical structure properties (e.g., form of a chemical isomer), as well as physical or chemical matter properties (e.g., form of a hamburger patty). The term “form” as used herein as a verb means to constitute or to produce, as in to constitute a shape, configuration, arrangement, or composition.

[0132] The term “gel” as used herein refers to a colloidal dispersion with semi-solid or solid phase properties. Commonly, a “gel” will refer to a composition of polymer or biomacro molecule network dispersed within a solvent that yields a material with properties ranging from a viscous liquid to semi-solid or solid. Gels can be reversibly or irreversibly formed depending on the specific composition of the gel, and the conditions (e.g., temperature) and environment (solvent, humidity, storage) in which the gel is present. Gels of the present disclosure may comprise lipogels (i.e., gels prepared from a solvent phase that is a lipid), hydrogels (i.e., gels prepared from a solvent phase that is water), organogels (i.e., gels prepared from a solvent phase that is an organic solvent), aerogels (i.e., gels prepared by drying or removal of a liquid phase with limited shrinkage [e.g., <30% shrinkage in the volume of the liquid/air phase during drying] such that the liquid phase is replace with gas phase), or xerogels (i.e., gels prepared by drying or removal of a liquid phase with significant shrinkage during drying - e.g., >30% shrinkage in the volume of the liquid/air phase).

[0133] The term “glyceride”, synonymous with the term “acylglycerol”, as used herein re fers to one or more carboxylic acid esters of glycerol and may thus be used to describe partial glycerides wherein not all of the glycerol hydroxyl groups are esterified such as monoglycer ides and diglycerides. The term “glyceride” as used herein encompasses all glycerol ester link age isomers (e.g., 1-, 2-, or 3-acylglycerols, or 1,2-, 1,3-, or 2,3-diacylglycerols, or any of the linkage isomers of diglycerides or triglycerides wherein two or more different acyl substituents are present) and stereochemical isomers of glycerides at the glycerol potential stereocenter, and stereochemical isomers of the carboxylic acid substituents. The term may further comprise ei ther a single chemical compound, or as a general term to describe a complex mixture of differ ent acyl glycerides of different chemical formulas. [0134] The term “glycosyl” as used herein refers generally to any carbohydrate, including monosaccharides, disaccharides, oligosaccharides, and polysaccharides, including stereochem ical and anomeric isomers, including either open-chain or cyclic carbohydrates. As used herein, the term “glycosyl” may be a chemical substructure or substituent of a molecule, as is often found in glycolipids, glycopeptides, glycosylated small molecules, and glycosylated synthetic molecules.

[0135] The term "greasiness" as used herein refers to the qualitative perception of an oil- like slickness or slipperiness in a food product regardless of the actual amount of oil present in the product. “Greasiness” can be determined and characterized by a human sensory panel. [0136] The term “gumminess” as used herein is the perception of stickiness and chewiness during the chewing and consumption of a food product. The gumminess of a food product can be determined and characterized by a human sensory panel. Gumminess of a test article (e.g., food product) may also be measured or quantified as a TPA parameter that is a parameter cal culation that is a product of the TPA parameters hardness and cohesiveness.

[0137] The term “hardness” as used herein refers to the perception of the force required to compress a food product between molars during chewing. Hardness of a food product can be determined and characterized by a human sensory panel. Hardness may also be measured or quantified as a TPA parameter that is a parameter calculation from the maximum force of the first compression of the food product in either a TPA assay or the compression assay. Variables that can be titrated to modulate the hardness of the meat-like food product provided herein include but are not limited to lipid content, structured protein products with different densities, moisture content, and binding agents with different viscoelastic properties, and pH. To normal ize for differences among samples and instrument settings, the term “standardized hardness value” TPA parameter may be used that is the maximum force needed to compress a sample with dimensions of 4 cm diameter and 2 cm thickness on a commercial texture analyzer (e.g., Shimadzu EZ-LX Texture Analyzer) using a 2 kiloNewton load cell, compression speed at 5 mm/min, a 1 cm diameter compression probe, and a temperature of 21°C.

[0138] The terms “including,” “includes,” “having,” “has,” “with,” or variants thereof are intended to be inclusive but not limiting in a manner similar to the term “comprising”.

[0139] The term "juiciness" as used herein refers to the sensation of liquid present in the mouth during chewing and consumption of a food product. Juiciness can be determined and characterized by a human sensory panel. Juiciness may depend on the water and lipid content of a food product and may be quantified by the ratio between the mass of extracted juice and the mass of the cooked sample prior to juice extraction. This ratio, expressed as a percentage, is called the “% Juice Cooked Mass” or “JCM”. Another quantitative definition for juiciness is the “oil/water volume” (“OWV”) of the extracted juice, which is the ratio between the extracted oil volume and the extracted water volume. Variables that can be titrated to modulate the juic iness of the meat-like food product provided herein include but are not limited to lipid content and binding agents.

[0140] The term “lipid” as used herein refers to a class of organic compounds that are characterized by having limited or no solubility in water. Non-limiting examples of lipids include fats, oils, fatty acids, fatty acid derivatives, fatty acid esters, four-carbon and longer organic alcohols (e.g., butanol, butenol, pentanol, hexanol, etc.), four-carbon and longer or ganic aldehydes (e.g., butanal, butenal, pentanal, hexanal, etc.), natural oils, waxes, steroids, sterols, phytosterols, glycerides, monoglycerides, diglycerides, triglycerides, phospholipids, phosphatides, choline derived lipids, cerebrosides, hydrocarbons, and some fat-soluble vita mins (e.g., vitamins A, D, E and K). As used herein, a lipid may refer to either a single organic compound or to a mixture of organic compounds that are lipids as commonly observed in sources of lipids used in foods (e.g., canola oil is a lipid that comprises linoleic acid lipid, linolenic acid lipid, oleic acid lipid, etc.).

[0141] The term “loaf’ as used herein refers to a food product that has been shaped, molded, or formed into a contiguous block of any shape, including either uniform, geometric, non-uniform, or non-geometric dimensions. As used herein, the term “loaf’ most commonly refers to a form of ground meat products (e.g., ground beef, ground turkey, ground pork) that have been formed into blocks or oblong shaped blocks of meat.

[0142] The term “malleability” as used herein refers to the property of a food product to be shaped into various forms without breaking. Variables that can be titrated to modulate the mal leability of the meat-like food product provided herein include but are not limited to lipid con tent, structured protein products with different densities, moisture content, and binding agents with different viscoelastic properties, and pH.

[0143] The term “meat” as used herein refers to an edible tissue comprising or character ized by the presence of protein. For the purposes of this disclosure, “meat” will be understood to be of animal origin unless expressly stated otherwise (e.g., a meat-like food product of plant origin may also be characterized as meat if expressly stated).

[0144] The term “meat-like” as used herein refers to resemblance to meat.

[0145] The term “meat-structured protein product” as used herein refers to a material that comprises a protein network and/or aligned protein fibers that produce meat-like textures. A “meat-structured protein product” with a protein network and/or aligned protein fibers may be further assembled into structures with uniform, non-uniform, irregular, polymorphous, or non- fibrillar arrangements of protein fiber. Accordingly, “meat-structured protein products” may comprise fibrillar protein products, flake-like protein products, sheet-like protein products, spherical-like protein products, or any other form of protein products. Protein fiber networks and/or protein fiber alignments may impart cohesion and firmness whereas open spaces in the protein fiber networks and/or protein fiber alignments may tenderize the meat-structured pro tein products and provide pockets for capturing water, carbohydrates, salts, lipids, flavor/aroma agents, and other materials that are slowly released during chewing to lubricate the shearing process and to impart other meat-like sensory characteristics. A “meat-structured protein prod uct” of the present disclosure may be prepared using any process or equipment of the art, in cluding non-limiting examples such as from a protein dough after application of mechanical energy (e.g., spinning, agitating, shaking, shearing, pressure, turbulence, impingement, conflu ence, beating, friction, wave), extrusion, shear-cell processing, radiation energy (e.g., micro- wave, electromagnetic), thermal energy (e.g., heating, steam texturizing), enzymatic activity (e.g., transglutaminase activity), chemical reagents (e.g., pH and/or ionic strength adjusting agents, kosmotropic salts, chaotropic salts, gypsum, surfactants, emulsifiers, fatty acids, amino acids), other methods that lead to protein denaturation and protein fiber alignment, or combi nations of these methods, followed by fixation of the fibrous and/or aligned structure (e.g., by rapid temperature and/or pressure change, rapid dehydration, chemical fixation, redox), and optional post-processing after the fibrous and/or aligned structure is generated and fixed (e.g., hydrating, marinating, drying, coloring). Methods for determining the degree of protein fiber network formation and/or protein fiber alignment are known in the art and include visual de termination based upon photographs and micrographic images, as exemplified in U.S. patent publication number 20150296834 published October 22, 2015.

[0146] The term "melted lipid release" as used herein refers to the lipid that is in a melted form and separated from the bulk food product during cooking (e.g., lipid that is present on the cooking surface during or after cooking, or lipid that is present on the food product during or after cooking).

[0147] The term “modified " as used herein refers to a changed property that makes it dif ferent from a native or naturally occurring state. As used herein, an agent, chemical compound, substance, material, ingredient, protein, lipid, carbohydrate, plant, animal, fungus, bacteria, or ganism, or meat-like food product may be “modified” through various means or methods, in- cluding non-limiting examples such as mutated, genetic engineering, transfection, crossbreed ing, chemical modification, biochemical modification, enzymatic modification, altered grow ing conditions and medium, or transplanting to different growth environments.

[0148] The term “modified sal butter” as used herein refers to sal butter that has been al tered in composition (e.g., fractionated, enriched in a chemical compound, lessened in a chem ical compound, purified, mixed with a chemical compound additive), chemical structure (e.g., via chemical synthesis, semi-synthesis, biochemical synthesis, enzymatic synthesis, or bioen gineering), physicochemical properties, functional properties, and/or material properties (e.g., texture profile, hardness, crystal structure, crystal form, melting point, viscosity) beyond the scope allowed for variation in sal butter from Shorea robusta (or mimetic sal butter) obtained by standard processes as disclosed herein.

[0149] The term “moisture content” and its acronym “MC” as used herein refer to the amount of water present in a test article or composition of the present disclosure (e.g., an agent, compound, material, substance, ingredient, protein, carbohydrate, lipid, meat-structured pro tein product, or meat-like food product). Commonly, “moisture content” may be calculated as percentage change in mass following the evaporation of water from a sample.

[0150] The term “mouthfeel” as used herein refers to the overall perception and sensory experience of a food product in the mouth during chewing and consumption, which stems from the combination of many characteristics (e.g., texture, chewiness, cohesiveness, malleability, density, hardness, springiness, elasticity, juiciness, dryness, shape, particle size, graininess, fat tiness, moistness) that culminate to provide a sensory experience. The “mouthfeel” of a food product can be determined and characterized using a panel of human sensory experts.

[0151] The terms “optional” or “optionally” mean that the feature or composition may or may not be present, or that an event or circumstance may or may not occur, and that the de scription includes instances in which a particular feature or composition is present and in stances in which the feature or composition is absent, or instances in which the event or cir cumstance occurs and instances in which the event or circumstance does not occur.

[0152] The term “origin” as used herein refers to a source and includes sources that are subsequently derived through any possible method, process, or change (e.g., in anon-limiting example, a meat-structured protein product of a plant origin would mean that the meat-struc tured protein product was ultimately derived from a plant and not necessarily taken directly from a plant). As used herein, commonly the term “origin” is used to describe or characterize the source of an entity, including agent, compound, substance, ingredient, mixture, protein, carbohydrate, lipid, natural product, organism, plant, animal, fungus, or bacteria, or meat-like food product, so as to indicate where how the entity was obtained.

[0153] The term “particle size span” as used herein refers to a description of the size dis tribution of a mixture of particles or objects, wherein the “particle size span” refers to the rel ative span calculated from (D_X9o - D_XIO)/(DX5O).

[0154] The terms “pH and/or ionic strength adjusting agent” as used herein refers to an agent or compound that raises or lowers the pH and/or the ionic strength of a solution. For example, in water the pH and/or ionic strength adjusting agent can have an acidic (less than 7 in water) pH (“acidic pH and/or ionic strength adjusting agent”) or a basic (more than 7 in water) pH (“basic pH and/or ionic strength adjusting agent”). A pH and/or ionic strength ad justing agent can be characterized by a dissociation constant (i.e., acid dissociation constant Ka and base dissociation constant Kb) and pH can be measured by methods known in the art, including but not limited to use of a pH meter, a pH strip, a colorimetric kit, conductance, total dissolved solids, or titration.

[0155] The terms “pptr”, “ppb”, “ppm”, “ppt”, and “pph” as used herein refer to parts per trillion (pptr), billion (ppb), million (ppm), thousand (ppt), and hundred (pph) respectively. [0156] The term "precursor" as used herein refers to a molecule, agent, or composition that can chemically react, transform, or interact with another molecule to produce a different mol ecule, agent, or composition. In certain contexts of the present disclosure, a “precursor flavor” or “precursor molecule” represents a flavor or molecule that reacts, transforms, or interacts with another molecule to give a product flavor or molecule that will impart a meat-like property to a food product.

[0157] The term “protein” as used herein refers to a macromolecule comprising a poly meric form of amino acids of any length, or any chemically modified (e.g., post-translationally, microbially, enzymatically, synthetically) macromolecule comprising a polymeric form of amino acids or amino acid derivatives of any length. As used herein, proteins can be of syn thetic or biological origin, including biosynthetic, bioengineered, and recombinant proteins, or non-natural proteins produced from a biological origin, and may further comprise isolated, fractionated, enriched, purified, and non-purified forms. The term “protein” further encom passes such macromolecules with higher-level organization and folding (i.e., secondary, ter tiary, quaternary structures or folds), covalent or non-covalent complexes (e.g., protein-protein complexes, disulfide bridges, protein-organelle complexes, protein lipid complexes, protein polysaccharide complexes, protein DNA or RNA complexes, protein small molecule com plexes, protein synthetic material complexes), as well as macromolecules that are partially- folded, disordered, unfolded, or otherwise folded in a non-native state (i.e., occurring differ ently than found in nature). Unless further specified, the term “protein” can be understood to refer to the protein content (i.e., one or more proteins) within any mixture of components with out regard to purity of the specified protein in a mixture of components.

[0158] The term "protein dough" as used herein refers to a blend of dry ingredients com prising a protein (e.g., a “dry mix”; protein flours, protein concentrates, proteins isolates, syn thetic protein, recombinant protein, or dried protein extract) and liquid ingredients ("liquid mix"; e.g., water or juice, and all other ingredients added with water or juice) from which a meat-structured protein product is produced through the application of mechanical energy (e.g., spinning, agitating, shaking, shearing, pressure, turbulence, impingement, confluence, beating, friction, wave), radiation energy (e.g., microwave, electromagnetic), thermal energy (e.g., heat ing, steam texturizing), enzymatic activity (e.g., transglutaminase activity), chemical reagents (e.g., pH adjusting agents, kosmotropic salts, chaotropic salts, gypsum, surfactants, emulsifiers, fatty acids, amino acids), other methods that lead to protein denaturation and protein fiber alignment, or combinations of these methods, followed by fixation of the fibrous structure (e.g., by rapid temperature and/or pressure change, rapid dehydration, chemical fixation, or change in redox state).

[0159] The term “protein type” as used herein refers to any defining characteristic of a protein, including the origin of the protein (e.g., plant origin, fungal origin, or animal origin), or a physicochemical property of the protein (e.g., soluble or non-soluble), and the type of processing applied to a protein (e.g., texturized, dehydrated, hydrated).

[0160] The term “resilience” as used herein refers to the perception of how a food product resists changes in shape and structure during chewing and consumption. The “resilience” of a food product can be determined and characterized by a human sensory panel. Resilience may also be measured or quantified as a TPA parameter that is calculated by dividing the upstroke energy of the first compression by the downstroke energy of the first compression.

[0161] The term “sal butter” as used herein is synonymous with the terms “sal fat” and “ Shorea butter” and refers to a mixture of lipids obtained from Shorea robusta or a genetic variant thereof (e.g., a variant obtained by breeding or genetic engineering of Shorea robusta). [0162] The term “sal butter emulsion” as used herein refers to a colloidal mixture derived from immiscible liquids in which one or more liquids (“dispersed phase(s)”) are dispersed in another liquid (“continuous phase”), wherein the emulsion comprises sal butter, and wherein the emulsion may be present in a liquid, semi-solid, or solid state (e.g., by congealing, gelling, drying, or otherwise solidifying the initially formed liquid emulsion). [0163] The term “shelf life” as used herein refers to the duration for which a food product can be stored without specified attributes or characteristics or quality becoming unsuitable for consumption. Accordingly, “shelf life” acceptability may be based on subjective criteria by a human sensory panel.

[0164] The term "sizzle" as used herein refers to the sound of hissing, spattering, sputter ing, and or crackling sound that is produced when two or more liquids come into contact on a hot surface when one (or more) liquids are hotter than the other liquid(s) boiling point(s). The interaction results in some liquid or liquids quickly boiling, displacing the other liquid or liq uids, and producing a sound. The sizzle sound of a food product can be measured and quantified by analyzing the pitch, timbre, loudness, timing, and other auditory characteristics of audio recordings or spectrograms derived therefrom. Variables that can be titrated to modulate the sizzle sound of the meat-like food product provided herein include but are not limited to lipid content and water content.

[0165] The term “structure” when used herein as a verb refers to providing order, arrange ment, support, or stability to a specified form of matter. The terms “structure” or “structured” when used herein as a noun refers to an entity of the present disclosure (e.g., agent, substance, ingredient, lipid, gel, system, meat-structured protein product, or food product) that is the prod uct of reversible or irreversible changes in chemical, physical, or energic properties. Such changes may be characterized by one or more of the following non-limiting examples: reduced degrees of freedom of molecular motion, reduced molecular motion, increased viscosity of the structured agent, decreased flowability, reduced liquid-like phase properties, increased solid- like phase properties, increased solid-state packing, reduced entropy, increased molecular or der, increased symmetry, increased molecular alignment, increased fibrillar alignment, in creased hardness, increased intermolecular interactions, increased intramolecular interactions, increased energetically-stabilizing molecular interactions, or increased melting point.

[0166] The term “structuring agent” as used herein refers to an agent that when added to an entity of the present disclosure (e.g., agent, substance, ingredient, lipid, gel, system, meat- structured protein product, or food product) confers structure to the resulting composition. Commonly, a structuring agent will be applied to a bulk material phase, such as a lipid phase, water/aqueous phase, or a material phase. In instances where an enzyme is the “structuring agent” for a lipid phase, the term “lipid-structuring enzyme” may be used.

[0167] The term "substantially aligned" as used herein refers to an arrangement of protein fibers such that a significant percentage of fibers (i.e., >25%) are contiguous to each other at less than an average 60° angle when viewed in a representative two-dimensional cross section taken parallel to the fiber length. Methods for determining the degree of protein fiber alignment and three-dimensional protein network are known in the art and include visual determination based upon photographs and micrographic images, as disclosed in U.S. Utility Application Ser. No. 14/687,803, filed on April 15, 2015.

[0168] The term “system” as used herein refers to a composition that is defined, either in empirical or theoretical terms, as being distinct from an environment that the composition of the system occupies.

[0169] The term “texture” as used herein refers to mechanical characteristics of a food product that are correlated with sensory perceptions of the food product.

[0170] The term “Texture Profile Analysis” and its acronym “TP A” as used herein refer to the evaluation of textural properties of a material by subjecting the material to a controlled force from which a deformation curve of its response is generated.

[0171] The term “tissue engineered meat” as used herein is synonymous with the term “lab grown meat” and refers to meat that has been created, produced, or engineered through biolog ical processes conducted in non-natural environments such as bioreactors, fermentation cham bers, culture chambers, and other biological growth media or containers regardless of scale or size of the growth environment.

[0172] The term “uncooked” as used herein refers to not having been heated in preparation for consumption.

[0173] The term “use versatility” as used herein refers to the diverse possibilities in which a food product can be prepared or consumed. With reference to animal meat such possibilities include but are not limited to preparing and consuming animal meat in different forms such as meatballs, meat loafs, burgers, or meat sauces.

[0174] The term “variants” as used herein refers to a change or deviation from a standard state or form. In the context of this disclosure, a “variant” may further refer to a genetic or phenotypic alternative to naturally occurring organisms, plants, animals, fungi and bacteria. [0175] The term “volume fraction” as used herein refers to a dimensionless quantity that expresses the composition of a mixture by dividing the volume of a constituent of the mixture by the volume of all constituents of the mixture prior to mixing.

[0176] Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value inclusively falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. [0177] Any of the elements, components or features described herein may be combined in any order to arrive at a desired configuration in accordance with the explicitly stated and in tended operation of the present invention. Use herein of the transitional phrases “in some em bodiments” and “in some instances” is not intended to limit the scope of any particular embod iment to a specific element, component or feature, or set of elements, components or features disclosed therewith. Rather, the intention of all the various embodiments described herein is to provide frameworks of context in which a specific element, component or feature, or a set of elements, components, or features may be comprehended and understood in the context of the inventive concept as a whole. Accordingly, the entirety of the present disclosure is to be un derstood as a body of interchangeable and modular elements, components and features that may be selected and combined (in accordance with the requisite purview of one having ordi nary skill in the art) to achieve a product, composition, system, or method within the context of the inventive concept, as a whole, disclosed herein.

Sal Butter Composition

[0178] In one aspect, provided herein is a sal butter composition. The sal butter composi tion may comprise a modified sal butter, a sal butter emulsion, or a mixture of sal butter with one or more other lipids.

[0179] The sal butter composition can further comprise any of the flavor/aroma agents, color agents, pH and/or ionic strength adjusting agents, antioxidants, or vitamins disclosed herein.

Sal Butter

[0180] Standard processes for obtaining sal butter in underivatized form commence with physical separation of lipids from the seed kernels of Shorea robusta, for example using tech niques that include but are not limited to milling, pressing, extracting (e.g., using solvents, such as hexanes, alcohols, or supercritical fluids like carbon dioxide or water, or with pressurized propane), distillation, co-distillation, physical separation, fractionation, recrystallization, melt ing point fractionation, purification, chromatographic separation, solid phase extraction, ren dering, melting, and phase separation. The lipids may optionally be subsequently refined by neutralizing with alkali to remove free fatty acids using standard methods (for example, meth ods described for tree nut oils in Gong and Pegg (2015) [in Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications (Elsevier Ltd.) pp. 65-86.]). The mixture of lipids may be further decolored with bentonite clay or activated carbon, and/or deodorized by vacuum steaming. [0181] Sal butter obtained by such standard processes has a typical melting point of be tween 30°C and 38.5°C, an iodine value of between 7 and 42, a saponification value (i.e., mass of potassium hydroxide in milligrams to saponify lg of lipid) of between 180 and 220, an acid value (i.e., mass of potassium hydroxide in milligrams to neutralize lg of substance) of between 0.1 and 33, a saturated fat content of between 45%-65%, and a non-saponifiable fraction of between 0.6% and 2.7%. Sal butter obtained by such processes typically comprises between 55% and 75% by mass of 1,3-di (saturated fatty acid ester)-2-oleoyl glycerides (i.e., SatOSat glycerides, primarily l,3-distearoyl-2-oleoyl glycerol triglyceride), and between 20% and 30% by mass of glycerides comprising more than one unsaturated fatty acid. Sal butter fatty acid profile comprises between 32% and 60% by mass of stearic acid, between 32% and 50% by mass of oleic acid, between 0.5% and 12% by mass of arachidic acid, between 2% and 11% by mass of palmitic acid, and between 0% and 8% by mass of linoleic acid. Other minor fatty acids in sal butter (i.e., fatty acids typically present in less than 5% by mass of sal butter) may comprise palmitoleic acid, margaric acid, linolenic acid, and eicosenoic acid [Shashi Kumar C. et al. (2016) Exploration of Shorea robusta (Sal) Seeds Kernels and its Oil] Glycerides com prising glycerol acyl esters of 9, 10-dihydroxy stearic acid and 9, 10-epoxy stearic acid are also found accounting for 6% and 12% by mass of the total triglycerides, respectively (i.e., includ ing glycerol acyl esters of 9,10-dihydroxystearic acid or 9, 10-epoxy stearic acid in the form of mixed glycerides with other fatty acid glycerol esters) [Talbot (2015) in Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications (Elsevier Ltd.) pp. 87-123] Additional components found in the unsaponifiable fraction of sal butter obtained by standard processes may comprise 4-desmethylsterols (e.g., campesterol and sitosterol), triterpene alco hols (e.g., b-amyrin, a-amyrin and lupeol), and 4a-methylsterols [Talbot (2015) in Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications (Elsevier Ltd.) pp. 87-123]

[0182] It will be recognized by one of skill in the art that the yield, molecular composition (e.g., lipid content, lipid profile, fatty acid profile, glyceride composition), and properties (e.g., melting point, hardness, color, flavor, appearance, iodine value, saponification value, acid number) of sal butter may vary based on, for example, source, farming practices, weather, cli mate change, and isolation methods, as well as post-harvest processing, handling, and storage conditions. For example, different levels of moisture content and total lipid content resulting from the preceding variables would affect the characterization of a sal butter sample, even though such variables (moisture content, total lipid content) might be further normalized to allow comparison across samples. Thus, the term “sal butter” as used herein will be understood to encompass lipid obtained from Shorea robusta from all sources, processes, and stages of isolation, through any refinement method, and comprising any lipid quality. In some embodi ments, the sal butter of the present disclosure may comprise a variance of up to +/- 50% (e.g., about 50%, about 45%, about 40%, about 35%, about 30%, about 25%, about 20%, about 15%, about 10%, about 5%) by mass of the average values for lipids typically present in major quan tities (i.e., lipids present in greater than 5% by mass) of sal butter. In some embodiments, the sal butter of the present disclosure comprises a fatty acid profile with between 22-70% of stea ric acid (e.g., between 22% and 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, or 30%; between 30% and 70%, 65%, 60%, 55%, 50%, 45%, 40%, or 35%; between 35% and 70%, 65%, 60%, 55%, 50%, 45%, or 40%; between 40% and 70%, 65%, 60%, 55%, 50%, or 45%; between 45% and 70%, 65%, 60%, 55%, or 50%; between 50% and 70%, 65%, or 60%; between 60% and 70%, or 65%; or between 65% and 70% by mass of stearic acid); between 22-60% by mass of oleic acid (e.g., between 22% and 60%, 55%, 50%, 45%, 40%, 35%, or 30%; between 30% and 60%, 55%, 50%, 45%, 40%, or 35%; between 35% and 60%, 55%, 50%, 45%, or 40%; between 40% and 60%, 55%, 50%, or 45%; between 45% and 60%, 55%, or 50%; between 50% and 60%, or 55%; or between 55% and 60% by mass of oleic acid); between 0.1-16% by mass of arachidic acid (e.g., between 0.1% and 16%, 12%, 10%, 5%, 1%, or 0.5%; between 0.5% and 16%, 12%, 10%, 5%, or 1%; between 1% and 16%, 12%, 10%, or 5%; between 5% and 16%, 12%, or 10%; between 10% and 16%, or 12%; or between 12% and 16% by mass of arachidic acid); between 1-15% by mass of palmitic acid (e.g., between 1% and 15%, 11%, 5%, or 2%; between 2% and 15%, 11%, or 5%; between 5% and 15%, or 11%; or between 11% and 15% by mass of palmitic acid); and/or between 0-10% by mass of bnoleic acid (e.g., between 0% and 10%, 8%, 5%, 1%, or 0.1%; between 0.1% and 10%, 8%, 5%, or 1%; between 1% and 10%, 8%, or 5%; between 5% and 10%, or 8%; or between 8% and 10% by mass of bnoleic acid). In some further embodiments, the sal butter of the present disclosure comprises a fatty acid profile with between 0.5-9% by mass of 9, 10-dihydroxy stearic acid (e.g., between 0.5% and 9%, 6%, 3%, 1%; between 1% and 9%, 6%, or 3%; between 3% and 9%, or 6%; or between 6% and 9% by mass of 9, 10-dihydroxy stearic acid); and/or 0.5-15% by mass of 9,10- epoxystearic acid (e.g., between 0.5% and 15%, 12%, 9%, 6%, 3%, or 1%; between 1% and 15%, 12%, 9%, 6%, or 3%; between 3% and 15%, 12%, 9%, or 6%; between 6% and 15%, 12%, or 9%; between 9% and 15%, or 12%; or between 12% and 15% by mass of 9,10-epoxy s tearic acid). In some further embodiments, the sal butter of the present disclosure comprises between 20-70% of total saturated fat (e.g., between 20% and 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, or 30%; between 30% and 70%, 65%, 60%, 55%, 50%, 45%, 40%, or 35%; between 35% and 70%, 65%, 60%, 55%, 50%, 45%, or 40%; between 40% and 70%, 65%, 60%, 55%, 50%, or 45%; between 45% and 70%, 65%, 60%, 55%, or 50%; between 50% and 70%, 65%, or 60%; between 60% and 70%, or 65%; or between 65% and 70% by mass of total saturated fat).

[0183] It will be further recognized by one of skill in the art that sal butter may either be enriched or lessened in certain lipids and that minor fatty acids (i.e., fatty acids present at less than 5% by mass of the sal butter) may have a higher variation in their concentrations on a relative basis (i.e., changes in minor components may have large variance, even if the absolute magnitude of the change is small). Accordingly, the sal butter of the present disclosure may comprise minor fatty acids (i.e., fatty acids present at less than 5% by mass of the sal butter) with a higher variance in concentration (e.g., up to +/- 600%, or up to +/- 1000%). In some embodiments, the sal butter of the present disclosure has a fatty acid profile that comprises between 0% and 5% by mass of palmitoleic acid (e.g., between 0% and 5%, 3%, 1%, or 0.1%; between 0.1% and 5%, 3%, or 1%; between 1% and 5%, or 3%; or between 3% and 5% by mass of palmitoleic acid); between 0% and 5% by mass of margaric acid (e.g., between 0% and 5%, 3%, 1%, or 0.1%; between 0.1% and 5%, 3%, or 1%; between 1% and 5%, or 3%; or between 3% and 5% by mass of margaric acid); between 0% and 5% by mass of linolenic acid (e.g., between 0% and 5%, 3%, 1%, or 0.1%; between 0.1% and 5%, 3%, or 1%; between 1% and 5%, or 3%; or between 3% and 5% by mass of linolenic acid); and/or between 0% and 5% by mass of eicosenoic acid (e.g., between 0% and 5%, 3%, 1%, or 0.1%; between 0.1% and 5%, 3%, or 1%; between 1% and 5%, or 3%; or between 3% and 5% by mass of eicosenoic acid).

[0184] The sal butter of the present disclosure may be characterized by the composition of glycerides. In some embodiments, sal butter comprises between 45-85% by mass of l,3-di(sat- urated fatty acid ester)-2-oleoyl glycerides (e.g., between 45% and 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 50% and 85%, 80%, 75%, 70%, 65%, 60%, or 55%; between 55% and 85%, 80%, 75%, 70%, 65%, or 60%; between 60% and 85%, 80%, 75%, 70%, or 65%; between 65% and 85%, 80%, 75%, or 70%; between 70% and 85%, 80%, or 75%; between 75% and 85%, or 80%; or between 80% and 85% by mass of 1,3-di (saturated fatty acid ester)- 2-oleoyl glycerides). In some further embodiments, the above 1,3-di (saturated fatty acid ester)- 2-oleoyl glycerides comprise l,3-distearoyl-2-oleoyl glycerol triglyceride as the major constit uent (i.e., >50% of the total 1,3-di (saturated fatty acid ester)-2-oleoyl glycerides provided by the above ranges). In some embodiments, the sal butter of the present disclosure comprises between 10-40% by mass of glycerides comprising more than one unsaturated fatty acid (e.g., between 10% and 40%, 35%, 30%, 25%, 20%, or 15%; between 15% and 40%, 35%, 30%, 25%, or 20%; between 20% and 40%, 35%, 30%, or 25%; between 25% and 40%, 35%, or 30%; between 30% and 40%, or 35%; or between 35% and 40% by mass of glycerides com prising more than one unsaturated fatty acid). In some embodiments, the sal butter of the pre sent disclosure comprises between 1-9% by mass of glycerides comprising an acylglycerol ester of 9, 10-dihydroxy stearic acid, including mixed glycerides where at least one acyl group of a mono-, di- or tri-acylglycerol is an ester of 9, 10-dihydroxy stearic acid (e.g., between 1% and 9%, 6%, or 3%; between 3% and 9%, or 6%; or between 6% and 9% by mass of glycerides comprising an acylglycerol ester of 9, 10-dihydroxy stearic acid). In some embodiments, the sal butter of the present disclosure comprises between 1-15% by mass of glycerides comprising an acylglycerol ester of 9, 10-epoxystearic acid, including mixed glycerides where at least one acyl group of a mono-, di- or tri-acylglycerol is an ester of 9, 10-epoxy stearic acid (e.g., between 1% and 15%, 12%, 9%, 6%, or 3%; between 3% and 15%, 12%, 9%, or 6%; between 6% and 15%, 12%, or 9%; between 9% and 15%, or 12%; or between 12% and 15%, by mass of glycerides comprising an acylglycerol ester of 9, 10-epoxy stearic acid).

[0185] In some embodiments, the sal butter of the present disclosure has a melting point of between 20°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, 29°C, 28°C, 27°C, 26°C, or 25°C; between 25°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, 29°C, 28°C, 27°C, or 26°C; between 26°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, 29°C, 28°C, or 27°C; between 27°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, 29°C, or 28°C; between 28°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, or 29°C; between 29°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C,

34°C, 33°C, 32°C, 31°C, or 30°C; between 30°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C,

35°C, 34°C, 33°C, 32°C, or 31°C; between 31°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C,

35°C, 34°C, 33°C, or 32°C; between 32°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C,

34°C, or 33°C; between 33°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, or 34°C; be tween 34°C and 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, or 35°C; between 35°C and 45°C, 40°C, 39°C, 38°C, 37°C, or 36°C; between 36°C and 45°C, 40°C, 39°C, 38°C, or 37°C; between 37°C and 45°C, 40°C, 39°C, or 38°C; between 38°C and 45°C, 40°C, or 39°C; between 39°C and 45°C, or 40°C; or between 40°C and 45°C.

[0186] In some embodiments, the sal butter of the present disclosure has an iodine value (i.e., the mass of iodine grams that is consumed by 100 grams of a chemical substance) of between 4 and 63 (e.g., between 4 and 63, 55, 50, 42, 35, 30, 20, or 7; between 7 and 63, 55, 50, 42, 35, 30, or 20; between 20 and 63, 55, 50, 42, 35, or 30; between 30 and 63, 55, 50, 42, or 35; between 35 and 63, 55, 50, or 42; between 42 and 63, 55, or 50; between 50 and 63, or 55; or between 55 and 63 iodine value). In some embodiments, the sal butter of the present disclosure has a saponification value (i.e., the of potassium hydroxide in milligrams which saponifies 1 gram of fat) of between 140 and 300 (e.g., between 140 and 300, 280, 240, 220, 200, 180, or 160; between 180 and 300, 280, 240, 220, 200, 180, or 160; between 200 and 300, 280, 240, 220, 200, or 180; between 220 and 300, 280, or 240; between 240 and 300, or 280; or between 280 and 300 saponification value). In some embodiments, the sal butter of the pre sent disclosure has an acid value (i.e., mass of potassium hydroxide in milligrams which neu tralizes 1 gram of substance) between 0 and 50 (e.g., between 0 and 50, 40, 33, 20, 10, 5, 1, or 0.1; between 0.1 and 50, 40, 33, 20, 10, 5, or 1; between 1 and 50, 40, 33, 20, 10, or 5; between 5 and 50, 40, 33, 20, or 10; between 10 and 50, 40, 33, or 20; between 20 and 50, 40, or 33; between 33 and 50, or 40; or between 40 and 50 acid value). In some embodiments, the sal butter of the present disclosure comprises between 0-4% by mass of a non-saponifiable fraction (e.g., 0% and 4%, 3.3%, 2.7%, 2.4%, 1.8%, 1.2%, 0.6%, or 0.1%; between 0.1% and 4%, 3.3%, 2.7%, 2.4%, 1.8%, 1.2%, or 0.6%; between 0.6% and 4%, 3.3%, 2.7%, 2.4%, 1.8%, or 1.2%; between 1.2% and 4%, 3.3%, 2.7%, 2.4%, or 1.8%; between 1.8% and 4%, 3.3%, 2.7%, or 2.4%; between 2.4% and 4%, 3.3%, or 2.7%; between 2.7% and 4%, or 3.3%;or between 3.3% and 4% by mass of non-saponifiable fraction). Non-saponifiable fractions are components of fatty substance (oil, fat, and wax) that fail to form soaps when treated with potassium hydroxide and remain insoluble in water but soluble in organic solvents. Stated another way, the lipid profile of the sal butter composition comprises a combination of long chain glycerides that have alkene groups such that the iodine value is between 4-63, ester groups such that the sa ponification value is 140-300, carboxylic acid groups such that the acid value is between 0-50, fatty substance groups such that there is 0-4% by mass of non-saponifiable fraction. This com bination of chemical groups may form a polar (from ester and carboxylic acid groups) and nonpolar (from the fatty substance and alkene groups) balance which imparts solubility and molecular properties that: (1) melts at the temperatures listed above; (2) forms a sal butter emulsion or modified sal butter emulsion when contacted with water and an emulsion stabi lizer; and (3) forms a meat-like product when combined with a meat-structure protein product, wherein the meat-like product is an aggregate composition deriving from the meat-structure product and the sal butter emulsion or modified sal butter emulsion. [0187] Sal butter compositions of the present disclosure may also comprise “mimetic sal butter”, which term as used herein refers to a mixture of lipids that are obtained from one or more sources other than Shorea robusta or a genetic variant thereof (e.g., lipid obtained from one or more other natural organisms [e.g., one or more plant, microbe, fungus, yeast, or animal] or genetic variants thereof that are capable of producing mimetic sal butter or are capable of producing components that can be combined to obtain mimetic sal butter), and/or of lipids that are chemically or biochemically (e.g., enzymatically) synthesized, and/or of lipids that are semi-synthesized from one or more other natural organisms, but that is otherwise identical or materially similar in composition and properties to the mixture of lipids obtained from Shorea robusta , including the variances allowed by the present disclosure for yield and molecular com position (e.g., lipid content, lipid profile) of sal seeds and sal butter, as described in the preced ing paragraphs.

[0188] Sal butter compositions of the present disclosure may have a solid-like rheological properties at temperatures up to 41 °C (e.g., up to 41 °C, up to 35 °C, up to 30 °C; or between 1°C and 41°C, 40 °C, 35 °C, 30 °C, 20°C, 15 °C, 13 °C, or 10 °C; between 10°C and 41°C, 40 °C, 35 °C, 30 °C, 20°C, 15 °C, or 13 °C; between 13°C and 41°C, 40 °C, 35 °C, 30 °C, 20°C, or 15 °C; between 15°C and 41°C, 40 °C, 35 °C, 30 °C, or 20°C; between 20°C and 41°C, 40 °C, 35 °C, or 30 °C; between 35°C and 41°C, or 40 °C; or between 40°C and or 41°C. Modified Sal Butter

[0189] Sal butter compositions of the present invention may also comprise “modified sal butter”. Non-limiting examples of methods by which a modified sal butter can be obtained from sal butter include fractionation, re-crystallization, distillation, physical modification, en zymatic modification, biochemical modification, chemical modification, addition of lipids, ad dition of agents, addition of chemical compounds, and/or addition of structuring agents.

[0190] Non-limiting examples of modified sal butters that can be obtained via fractionation and/or crystallization include sal stearin, sal butter fractions with narrow melting point proper ties (e.g., as obtained by re-crystallization), sal butter fractions with low melting points, sal butter fractions with high melting points, and sal butter fractions obtained by distillation (e.g., sal monoglycerides, sal diglycerides, or sal mixed glycerides).

[0191] Non-limiting examples of enzymes that can be used to obtain a modified sal butter include lipases and esterases extracted or isolated from species or variants of any of the fol lowing genera: Candida, Thermomyces, Rhizopus, Candida, Aspergillus, Penicillium, Humi- cola, Fusarium, Acremonium, Ophiostoma, Bacillus, Rhizopus, Pseudomonas, or Thermosyn- tropha in particular lipases and esterases extracted or isolated from species Bacillus thermole- ovorans, Bacillus licheniformis, Bacillus coagulans, Pseudomonas fluorescens, Pseudomonas fragi, Thermosyntropha lipolytica, Thermomyces lanuginosus, Humicola lanuginose, Hunicola grisea, Aspergillus niger, Candida rugosa, or Candida antarctica. In some embodiments, mod ified sal butter is obtained by enzymatic treatment in the presence of another lipid (e.g., any of the other lipids disclosed herein). Without wishing to be bound by theory, such enzymatic modification can change material properties (e.g., hardness, solid state packing) and melting points by: 1) changing the fraction of glycerides to free fatty acids; 2) converting (in the pres ence of glycerol) liquid oils with high free fatty acid content to triglycerides; 3) isomerizing glycerides (e.g., changing the position of fatty acid acyl groups and isomeric combinations of different fatty acid esters distributed among the 1-, 2- and 3- positions); and 4) transesterifica- tion of glycerides with free fatty acids or other triglycerides present from another lipid. In ad dition, such enzymatic modifying can significantly reduce flavor contribution from sal butter in a meat-like food product provided herein. The enzymatic modifying agent may be present in the modified sal butter or removed from the modified sal butter once chemical or physical transformation of sal butter has occurred.

[0192] Non-limiting examples of chemical modifications by which a modified sal butter can be obtained include solvent extraction, pH adjustment, extraction, oxidation, reduction, and cross-linking.

[0193] Non-limiting examples of structuring agents that can be added to obtain a modified sal butter include synthetic compounds and natural compounds. A modified sal butter may comprise a structuring agent between 0.1% and 35%, 25%, 15%, 10%, 5%, 4%, 3%, 2%, or 1%; between 1% and 35%, 25%, 15%, 10%, 5%, 4%, 3%, or 2%; between 2% and 35%, 25%, 15%, 10%, 5%, 4%, or 3%; between 3% and 35%, 25%, 15%, 10%, 5%, or 4%; between 4% and 35%, 25%, 15%, 10%, or 5%; between 5% and 35%, 25%, 15%, or 10%; between 10% and 35%, 25%, or 15%; between 15% and 35%, or 25%; or between 25% and 35% by mass. [0194] Non-limiting examples of structuring agents include carbohydrates selected from the group consisting of polysaccharides, modified polysaccharides, reducing sugars, monosac charides, disaccharides, oligosaccharides, polysaccharides, modified polysaccharides, reduc ing sugars, arabinose, cellobiose, hexose, gentiobiose, fructose, fucose, galactose, glucose, lac tose, mannose, maltose, sorbose, sucrose, rhamnose, ribose, trehalose, maltodextrin (i.e., in cluding maltodextrin of dextrose equivalent values between 3 to 20), gums, carob gum, cycas gum, fenugreek gum, gelatin, gellan gum, guar gum, gum Arabic, gum karaya, gum ghatti, high-acyl gellan gum, Jingan gum, konjac gum, locust bean gum, low-acyl gellan gum, mes- quite gum, neem gum, rhamsan, senna gum, tara gum, tragacanth gum, wellan, xanthan gum, mucilage gum, flaxseed mucilage, psyllium gum, yellow mustard mucilage, agar, agarose, aga- ropectin, alginate, alginic acid salts, carrageenan, k-carrageenan, i-carrageenan, furcellaran, chitin, chitosan, pectin, galacturonans, rhamnogalacturonans, xylogalacturonans, high methyl pectin, low methyl pectin, apple pulp pectin, citrus peel pectin, sugar beet pulp pectin, cellu lose, hemicellulose, arabinogalactan, arabinoxylans, beta-glucans, mannans, galactomannans, xyloglucans, glucomannans, microcrystalline cellulose, amylose, amylopectin, beta-glucans, algae beta-glucans, yeast beta-glucans, bioemulsans, dextran, curdlan, pullulan, liposan, emul- san, lipid-based carbohydrates, methyl cellulose, ethyl cellulose, ethyl methyl cellulose, hy- droxyethyl cellulose, hydroxyethyl methyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, fructans, levan, starches, starches from grains, starches from tuber, almond starch, amaranth starch, arrowroot starch, banana starch, barley starch, bean starch, carob starch, chia seed starch, chickpea starch, com starch, modified com starch, lentil starch, mung bean starch, oat starch, pea starch, potato starch, quinoa starch, rice starch, rye starch, sorghum starch, soybean starch, sweet potato starch, tapioca starch, taro starch, waxy com starch, waxy rice starch, wheat starch, yeast starch, isolated amylose, isolated amylopectin, chemically modified starch (including, e.g., pre-gelatinized starch, acetylated starch, alkaline-modified starch, bleached starch, cationic starch, methylated starch, ethylated starch, carboxymethylated starch, hydroxypropylated starch, octenyl succinated starch, oxi dized starch, phosphate bonded starch), dextrin, cyclodextrin, phosphate distarch phosphate, acetylated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch glycerol, hy droxypropyl distarch phosphate, acetylated oxidized starch, starch sodium octenyl succinate, fiber, soluble dietary fiber, insoluble dietary fiber, almond fiber, apple fiber, bamboo fiber, banana fiber, barley bran, bean fiber, beet fiber, carrot fiber, chia seed fiber, chicory root, citrus fiber, com bran, lentil fiber, millet bran, oat fiber, pea fiber, potato fiber, psyllium husk, quinoa fiber, rice bran, rye bran, sweet potato fiber, soy fiber, wheat bran, wood pulp cellulose, inulin, glycoproteins, gly colipids, porous starches, oil bulking systems, gly colipid structured oils, and Quilllaja extract.

[0195] Further non-limiting examples of structuring agents include protein isolates, protein concentrates, or flours obtained from a source selected from the group consisting of algae, amaranth, alfalfa , Aspergillus orzyae, Baker’s yeast, barley, bean, biomass, brown algae, buck wheat, canola, carob, casein, chia seed, chickpea (garbanzo bean), com, cottonseed, cowpea, duckweed, Spirodela sp., dulse, English pea, Euglena gracilis, faba bean, flaxseed, Fusarium sp., Fusarium venenatum, garden cress, green algae, green pea, Pisum sativum, hemp, Irish moss, kelp, kidney bean, lentil, lima bean, lupin, mesquite, microorganism, milk, millet, mung bean, mushroom, navy bean, nori, oarweed protein, oat, pea, peanut, pinto bean, potato, pump kin, quinoa, rapeseed, red algae, rice, rye, safflower, sea grapes, sea lettuce, seaweed, sorghum, soy, spinach, sunflower, sweet potato, teff, triticale, wheat, whey, yeast, yellow pea, zein, acorn nut, almond, apricot kernel, cashew, coconut, gingko nut, hazelnut, jackfruit nut, macadamia nut, palm nut, paradise nut, peanut, pecan, pine nut, pistachio, walnut, fungal protein (my co protein), microorganism, arame, Aurantiochytrium limacinum, beech mushroom, Candida uti- lis, Chlorella, Chlorophyta sp. , crimini mushroom, egg wrack, enoki mushroom, Geotrichum candidum, gutweed, karengo, kombu, laver, maitake mushroom, Methylobacterium extor- quens, Methylococcus capsulatus, Methylophilus methylotrophus , nori, oarweed, oyster mush room, Phaeophyta sp. , Pichia pastoris, Polyporus, portabella mushroom, red algae, Rhodobac- ter capsulatus, Rhodophyta sp., Sclerotium rolfsii, Scytalidium acidophilum, sea rimu, shiitake mushroom, Spirulina, Trichoderma, Rhodotorula mucilaginosa, truffle, wakame, white button mushroom, leafy vegetable, leafy green, asparagus, bamboo greens, beet greens, broccoli, brus- sels sprouts, bok choy, cabbage, carrot greens, cassava, celery greens, chard, chickory, Crambe sp., dandelion greens, Diplazium esculentum, Dragon’s head, edamame, eggplant, endive, grass, hay, hops, Humulus sp., kale, rice paddy, squash, sugar cane, Lactuca erriola, Lalleman- tia iberica, leaf, lettuce protein, Leontondon hispidus, Lepidium sativum, lovage, mustard greens, Mycerlis muralis, onion greens, palm grass, parsnip, prickly lettuce, radish, red clover, rice paddy, rutabaga, sassafras, Sonchus sp., sow thistle, squash, sugar cane leaf, switchgrass, Taraxacum sp. , tomato, turnip greens, vegetable fem, wall lettuce, water celery, water spinach, watercress, zucchini, natural proteins, synthetic proteins, and recombinant protein.

[0196] Further nonlimiting examples of structuring agents include coacervates formed from a carbohydrate and a protein binding agent that have opposite charges at a given pH (e.g., any two or more carbohydrates and/or proteins disclosed herein).

[0197] Non-limiting examples of modified sal butters obtained by addition of a structuring agent include lipogels comprising polymers of natural origin; lipogels comprising polymers of synthetic origin; homopolymeric lipogels (i.e., lipogels comprising a polymer derived from a single monomer species), copolymeric lipogels (i.e., lipogels comprising a polymer derived from two or more different monomer species), interpenetrating multipolymer lipogels (i.e., li- pogels comprising polymers derived from two independent cross-linked natural and/or syn thetic polymers), semi-interpenetrating multipolymer lipogels (i.e., lipogels comprising poly mers derived from one cross-linked polymer and one non-crosslinked polymer), amorphous lipogels (i.e., non-crystalline lipogels), semicrystalline lipogels (i.e., lipogels comprising mix tures of amorphous and crystalline phases), crystalline lipogels, chemically cross-linked lipo- gels (i.e., lipogels comprising polymer networks with permanent junctions), physically cross- linked lipogels (i.e., lipogels comprising polymer networks with transient junctions that arise from either polymer chain entanglements or physical interactions such as ionic interactions, hydrogen bonds, or hydrophobic interactions), nonionic lipogels (i.e., neutral lipogels), ionic lipogels, ampholytic lipogels (i.e., lipogels comprising both acidic and basic groups), or Zwit- terionic lipogels (i.e., lipogels comprising both anionic and cationic groups in each structural repeating unit); lipogels comprising hydrophilic, hydrophobic, insoluble, soluble, slightly swelling, or strongly swelling properties; irreversible lipogels (i.e., lipogels that either 1) don’t lose gel structure upon application of energy [e.g., heat]) up to the gelation temperature or 2) lose gel structure upon application of energy [e.g., heat]) up to the gelation temperature and don’t reform gels upon cooling; and reversible lipogels (e.g., lipogels that loses gel structure upon application of energy [e.g., heat]) up to the gelation temperature but reform upon re cooling).

[0198] Modified sal butter may have a melting point of between 20°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, 29°C, 28°C, 27°C, 26°C, 25°C, or 24°C; between 24°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, 29°C, 28°C, 27°C, 26°C, or 25°C; between 25°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, 29°C, 28°C, 27°C, or 26°C; between 26°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, 29°C, 28°C, or 27°C; between 27°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, 29°C, or 28°C; between 28°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, 30°C, or 29°C; between 29°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, 31°C, or 30°C; between 30°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, 32°C, or 31°C; between 31°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, 33°C, or 32°C; between 32°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, 34°C, or 33°C; between 33°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, 35°C, or 34°C; between 34°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, 36°C, or 35°C; between 35°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, 37°C, or 36°C; between 36°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, 38°C, or 37°C; between 37°C and 90°C, 80°C, 75°C,

70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, 39°C, or 38°C; between 38°C and 90°C, 80°C,

75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, 40°C, or 39°C; between 39°C and 90°C, 80°C,

75°C, 70°C, 65°C, 60°C, 55°C, 50°C, 45°C, or 40°C; between 40°C and 90°C, 80°C, 75°C,

70°C, 65°C, 60°C, 55°C, 50°C, or 45°C; between 45°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, 55°C, or 50°C; between 50°C and 90°C, 80°C, 75°C, 70°C, 65°C, 60°C, or 55°C; be tween 55°C and 90°C, 80°C, 75°C, 70°C, 65°C, or 60°C; between 60°C and 90°C, 80°C, 75°C, 70°C, or 65°C; between 65°C and 90°C, 80°C, 75°C, or 70°C; between 70°C and 90°C, 80°C, or 75°C; between 75°C and 90°C, or 80°C; or between 80°C and 90°C.

[0199] Modified sal butter may have a texture profile analysis with a hardness value pa rameter that is greater (i.e., up to 25% greater, up to 50% greater, up to 100% greater, or up to 400% greater) than the hardness value of sal butter. In some embodiments, the modified sal butter has a standardized hardness value TPA parameter (i.e., maximum force needed to com press a sample [4 cm diameter, 2 cm thickness] of modified sal butter before fracture on a commercial texture analyzer [e.g., Shimadzu EZ-LX Texture Analyzer] using a 2 kiloNewton load cell, compression speed at 5 mm/min, a 1 cm diameter compression probe, and a temper ature of 21°C) of between 2 and 100 N, 80 N, 40 N, 20 N, or 10 N; between 10 and 100 N, 80 N, 40 N, or 20 N; between 20 and 100 N, 80 N, or 40 N; between 40 and 100 N, or 80 N; or between 80 and 100 N.

[0200] Modified sal butter may have a solid-like rheological properties at temperatures up to 60 °C (e.g., up to 60 °C; up to 55 °C, up to 50 °C, up to 45 °C, up to 40 °C, up to 35 °C, up to 30 °C; or between 5°C and 60°C, 50°C, 45°C, 42°C, 41°C, 40 °C, 35 °C, 30 °C, 20°C, 15 °C, 13 °C, or 10 °C; between 10°C and 60°C, 50°C, 45°C, 42°C, 41°C, 40 °C, 35 °C, 30 °C, 20°C, 15 °C, or 13 °C; between 13°C and 60°C, 50°C, 45°C, 42°C, 41°C, 40 °C, 35 °C, 30 °C, 20°C, or 15 °C; between 15°C and 60°C, 50°C, 45°C, 42°C, 41°C, 40 °C, 35 °C, 30 °C, or 20°C; between 20°C and 60°C, 50°C, 45°C, 42°C, 41°C, 40 °C, 35 °C, or 30 °C; between 35°C and 60°C, 50°C, 45°C, 42°C, 41°C, or 40 °C; between 40°C and 60°C, 50°C, 45°C, 42°C, or 41°C; between 41°C and 60°C, 50°C, 45°C, or 42°C; between 42°C and 60°C, 50°C, or 45°C; between 45°C and 60°C, or 50°C; or between 50°C and 60°C.

[0201] Modified sal butter may comprise between 5-90% of total saturated fat (e.g., be tween 5% and 90%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, or 20%; between 20% and 90%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, or 30%; between 30% and 90%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, or 35%; between 35% and 90%, 70%, 65%, 60%, 55%, 50%, 45%, or 40%; between 40% and 90%, 70%, 65%, 60%, 55%, 50%, or 45%; between 45% and 90%, 70%, 65%, 60%, or 55%; between 55% and 90%, 70%, 65%, or 60%; between 60% and 90%, 70%, or 65%; between 65% and 90%, or 70%; or between 70% and 90% by mass of total saturated fat).

[0202] Modified sal butter may comprise a fatty acid profile with between 15-100% by mass of stearic acid (e.g., between 15% and 100%, 99%, 95%, 90%, 80%, 70%, 60%, 50%, 45%, 40%, or 30%; between 30% and 100%, 99%, 95%, 90%, 80%, 70%, 60%, 50%, 45%, or 40%; between 40% and 100%, 99%, 95%, 90%, 80%, 70%, 60%, 50%, or 45%; between 45% and 100%, 99%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 100%, 99%, 95%, 90%, 80%, 70%, or 60%; between 60% and 100%, 99%, 95%, 90%, 80%, or 70%; between 70% and 100%, 99%, 95%, 90%, or 80%; between 80% and 100%, 99%, 95%, or 90%; be tween 90% and 100%, 99%, or 95%; between 95% and 100%, or 99%; or between 99% and 100% by mass of stearic acid); and/or between 5-85% by mass of oleic acid (e.g., between 5% and 85%, 70%, 60%, 50%, 45%, 40%, 30%, 20%, or 10%; between 10% and 85%, 70%, 60%, 50%, 45%, 40%, 30%, or 20%; between 20% and 85%, 70%, 60%, 50%, 45%, 40%, or 30%; between 30% and 85%, 70%, 60%, 50%, 45%, or 40%; between 40% and 85%, 70%, 60%, 50%, or 45%; between 45% and 85%, 70%, 60%, or 50%; between 50% and 85%, 70%, or 60%; between 60% and 85%, or 70%; or between 70% and 85% by mass of oleic acid); and/or between 0-40% by mass of arachidic acid (e.g., between 0% and 40%, 30%, 20%, 15%, 10%, 5%, 1%, or 0.5%; between 0.5% and 40%, 30%, 20%, 15%, 10%, 5%, or 1%; between 1% and 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 40%, 30%, 20%, 15%, or 10%; between 10% and 40%, 30%, or 20%; between 20% and 40%, or 30%; or between 30% and 40% by mass of arachidic acid); and/or between 0-40% by mass of palmitic acid (e.g., between 0% and 40%, 30%, 20%, 15%, 10%, 5%, 1%, or 0.5%; between 0.5% and 40%, 30%, 20%, 15%, 10%, 5%, or 1%; between 1% and 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 40%, 30%, 20%, 15%, or 10%; between 10% and 40%, 30%, or 20%; between 20% and 40%, or 30%; or between 30% and 40% by mass of palmitic acid); and/or between 0-60% by mass of 9,10- dihydroxystearic acid (e.g., between 0% and 60%, 40%, 30%, 20%, 15%, 10%, 5%, 1%, or 0.5%; between 0.5% and 60%, 40%, 30%, 20%, 15%, 10%, 5%, or 1%; between 1% and 60%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 60%, 40%, 30%, 20%, 15%, or 10%; between 10% and 60%, 40%, 30%, or 20%; between 20% and 60%, 40%, or 30%; between 30% and 60%, 40%; or between 40% and 60% by mass of 9, 10-dihydroxy stearic acid); and/or between 0-40% by mass of 9, 10-epoxy stearic acid (e.g., between 0% and 60%, 40%, 30%, 20%, 15%, 10%, 5%, 1%, or 0.5%; between 0.5% and 60%, 40%, 30%, 20%, 15%, 10%, 5%, or 1%; between 1% and 60%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 60%, 40%, 30%, 20%, 15%, or 10%; between 10% and 60%, 40%, 30%, or 20%; between 20% and 60%, 40%, or 30%; between 30% and 60%, 40%; or between 40% and 60% by mass of 9,10-epoxy s tearic acid).

[0203] Modified sal butter may comprise an altered glyceride composition compared to sal butter. In some embodiments, modified sal butter may comprise glycerides enriched in stearic acid and/or palmitic acid and/or arachidic acid (i.e., eiconanoic acid) and/or lauric acid beyond amounts present in sal butter from Shorea robusta and variations due to standard processing as disclosed previously herein. In some embodiments, the sal butter of the present disclosure com prises between 40-100% by mass of l,3-di(saturated fatty acid ester)-2-oleoyl glycerides (e.g., between 40% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 45% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 50% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, or 55%; between 55% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, or 60%; between 60% and 100%, 95%, 90%, 85%, 80%, 75%, or 70%; between 70% and 100%, 95%, 90%, 85%, or 80%; between 80% and 100%, 95%, 90%, or 85%; between 85% and 100%, 95%, or 90%; between 90% and 100%, or 95%; or between 95% and 100% by mass of l,3-di(saturated fatty acid ester)-2-oleoyl glycerides). In some further embodiments, the l,3-di(saturated fatty acid ester)-2-oleoyl glycerides may be further selected from the group of l,3-distearoyl-2-oleoyl glyceride, l,3-dipalmitoyl-2-oleoyl glyceride, l,3-di-eicosanoyl-2-oleoyl glyceride, l,3-dilauroyl-2-oleoyl glyceride, 1 -stearoyl-2- oleoyl-3-palmitoyl glyceride, l-stearoyl-2-oleoyl-3-eicosanoyl glyceride, l-stearoyl-2-oleoyl- 3-lauroyl glyceride, l-palmitoyl-2-oleoyl-3-eicosanoyl glyceride, l-palmitoyl-2-oleoyl-3-lau- royl glyceride, l-eicosanoyl-2-oleoyl-3-lauroyl glyceride.

[0204] The altered glyceride composition of the modified sal butter can be integrated and/or pressed together with meat-structured protein products to yield a cohesive unit of the meat-like food product herein (i.e., the aggregate composition). The meat-like food product herein has the following properties in the aggregate composition: a distribution of continuous ridges and grooves on the surface of the meat-like food product herein which resembles the texture of actual meat; the surface topology aligning with micro-scale or nano-scale structural arrangements which can retain moisture and other liquid content to retain juiciness of the meat like food product herein; and fibrous proteins which are substantially aligned with each other. [0205] In some embodiments, modified sal butter may comprise between 40% and 100% by mass of l,2,3-tri(saturated fatty acid ester) glycerides (i.e., SatSatSat glycerides) (e.g., be tween 40% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 45% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 50% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, or 55%; between 55% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, or 60%; between 60% and 100%, 95%, 90%, 85%, 80%, 75%, or 70%; between 70% and 100%, 95%, 90%, 85%, or 80%; between 80% and 100%, 95%, or 90%; between 90% and 100%, or 95%; or between 95% and 100% by mass of 1,2,3- tri(saturated fatty acid ester) glycerides). In some further embodiments, the l,2,3-tri(saturated fatty acid ester) glycerides may be further selected from the group of 1 ,2,3-tristearoyl glyceride,

1.2-distearoyl-3-palmitoyl glyceride, l,2-distearoyl-3-eicosanoyl glyceride, l,2-distearoyl-3- lauroyl glyceride, l,3-distearoyl-2-palmitoyl glyceride, l,3-distearoyl-2-eicosanoyl glyceride,

1.3-distearoyl-2-lauroyl glyceride, l-stearoyl-2,3-dipalmitoyl glyceride, l-stearoyl-2,3-di- eicosnaoyl glyceride, l-stearoyl-2,3-dilauroyl glyceride, 1,2,3-tripalmitoyl glyceride, 1,2-di- palmitoyl-3-stearoyl glyceride, l,2-dipalmitoyl-3-eicosanoyl glyceride, l,2-dipalmitoyl-3-lau- royl glyceride, l,3-dipalmitoyl-2-stearoyl glyceride, l,3-dipalmitoyl-2-eicosanoyl glyceride,

1.3-dipalmitoyl-2-lauroyl glyceride, l-palmitoyl-2,3-distearoyl glyceride, l-palmitoyl-2,3-di- eicosanoyl glyceride, l-palmitoyl-2,3-dilauroyl glyceride, 1,2,3-tri-eicosanoyl glyceride, 1,2- di-eicosanoyl-3-stearoyl glyceride, l,2-di-eicosanoyl-3-palmitoyl glyceride, 1,2-di-eicosa- noyl-3-lauroyl glyceride, l,3-di-eicosanoyl-2-stearoyl glyceride, l,3-di-eicosanoyl-2-pal- mitoyl glyceride, l,3-di-eicosanoyl-2-lauroyl glyceride, l-eicosanoyl-2,3-distearoyl glyceride, l-eicosanoyl-2,3-dipalmitoyl glyceride, l-eicosanoyl-2,3-dilauroyl glyceride, 1,2,3-trilauroyl glyceride, l,2-dilauroyl-3-stearoyl glyceride, l,2-dilauroyl-3-palmitoyl glyceride, 1,2-dilau- royl-3-eicosanoyl glyceride, l,3-dilauroyl-2-stearoyl glyceride, l,3-dilauroyl-2-palmitoyl gly ceride, l,3-dilauroyl-2-lauroyl glyceride, l-lauroyl-2,3-distearoyl glyceride, 1- lauroyl-2,3-di- palmitoyl glyceride, or 1- lauroyl-2,3-di-eicosanoyl glyceride.

[0206] In some embodiments, modified sal butter may comprise glycerides enriched in oleic acid. In some embodiments, the sal butter of the present disclosure comprises between 40-100% by mass of 1,2-di-oleoy 1-3 -(saturated fatty acid ester) glycerides and/or l-(saturated fatty acid ester)-2,3-di-oleoyl glycerides (e.g., between 40% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 45% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 50% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, or 55%; between 55% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, or 60%; between 60% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, or 65%; between 65% and 100%, 95%, 90%, 85%, 80%, 75%, or 70%; between 70% and 100%, 95%, 90%, 85%, or 80%; be tween 80% and 100%, 95%, or 90%; between 90% and 100%, or 95%; or between 95% and 100% by mass of l,2-di-oleoyl-3-(saturated fatty acid ester) glycerides and/or l-(saturated fatty acid ester)-2,3-di-oleoyl glycerides). In some embodiments, the sal butter of the present dis closure comprises between 40-100% by mass of 1,2-3-tri-oleoyl glycerides (e.g., between 40% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 45% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 50% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, or 55%; between 55% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, or 60%; between 60% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, or 65%; between 65% and 100%, 95%, 90%, 85%, 80%, 75%, or 70%; between 70% and 100%, 95%, 90%, 85%, or 80%; between 80% and 100%, 95%, or 90%; between 90% and 100%, or 95%; or between 95% and 100% by mass of 1,2-3-tri-oleoyl glycerides).

[0207] In some embodiments, modified sal butter may comprise glycerides enriched in 9, 10-dihydroxy stearic acid beyond amounts present in sal butter from Shorea robusta and var iations due to standard processing as disclosed previously herein. In some such embodiments, the sal butter of the present disclosure comprises between 6-100% by mass of glycerides com prising a 9, 10-dihydroxy stearic acid ester (i.e., mono-, di- or tri-glycerides comprising at least one acylglycerol ester of 9, 10-dihydroxy stearic acid) (e.g., between 6% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 40%, 30%, 20%, or 10%; between 10% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 40%, 30%, or 20%; between 20% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 40%, or 30%; be tween 30% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, or 40%; be tween 40% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 50% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, or 55%; between 55% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, or 60%; between 60% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, or 65%; between 65% and 100%, 95%, 90%, 85%, 80%, 75%, or 70%; between 70% and 100%, 95%, 90%, 85%, 80%, or 75%; between 75% and 100%, 95%, 90%, 85%, or 80%; between 80% and 100%, 95%, 90%, or 85%; between 85% and 100%, 95%, or 90%; between 90% and 100%, or 95%; or between 95% and 100% by mass of glycerides com prising a 9, 10-dihydroxy stearic acid ester). In some further embodiments, the glycerides com prising a 9, 10-dihydroxy stearic acid ester are triglycerides that may be further selected from the group of l-(9,10-dihydroxystearoyl)-2-oleoyl-3-stearoyl glyceride, 1 -(9,10-dihydroxy s- tearoyl)-2-oleoyl-3-palmitoyl glyceride, l-(9,10-dihydroxystearoyl)-2-oleoyl-3-eicosanoyl glyceride, l-(9,10-dihydroxystearoyl)-2-oleoyl-3-lauroyl glyceride, 1 -(9,1 O-dihydroxy s- tearoyl)-2,3-distearoyl glyceride, l-(9,10-dihydroxystearoyl)-2,3-dipalmitoyl glyceride, 1- (9,10-dihydroxystearoyl)-2,3-di-eicosanoyl glyceride, 1 -(9, 10-dihydroxy stearoyl)-2, 3 -dilau- royl glyceride, l-(9,10-dihydroxystearoyl)-2,3-di-oleoyl glyceride, l,3-distearoyl-2-(9,10-di- hydroxystearoyl) glyceride, l,3-dipalmitoyl-2-(9,10-dihydroxystearoyl) glyceride, 1,3-di-eico- sanoyl-2-(9,10-dihydroxystearoyl) glyceride, l,3-dilauroyl-2-(9,10-dihydroxystearoyl) glycer ide, l,2-di-(9,10-dihydroxystearoyl)-3-stearoyl glyceride, l,2-di-(9, 10-dihydroxy stearoyl)-3- palmitoyl glyceride, l,2-di-(9,10-dihydroxystearoyl)-3-eicosanoyl glyceride, l,2-di-(9, 10-di hydroxy stearoyl)-3-lauroyl glyceride, l,3-di-(9,10-dihydroxystearoyl)-2-oleoyl glyceride, 1,3- di-(9,l 0-dihydroxy stearoyl)-2-stearoyl glyceride, l,3-di-(9,10-dihydroxystearoyl)-2-palmitoyl glyceride, l,3-di-(9,10-dihydroxystearoyl)-2-eicosanoyl glyceride, 1, 3-di-(9, 10-dihydroxy s- tearoyl)-2-laurayl glyceride, l-stearoyl-2,3-di-(9,10-dihydroxystearoyl) glyceride, 1-pal- mitoyl-2,3-di-(9,l O-dihydroxy stearoyl) glyceride, l-eicosanoyl-2,3-di-(9,10-dihydroxys- tearoyl) glyceride, or l-lauroyl-2,3-di-(9,10-dihydroxystearoyl) glyceride. In some further em bodiments, the glycerides comprising a 9, 10-dihydroxy stearic acid ester are diglycerides that may be further selected from the group of 1 -(9,1 O-dihydroxy stearoyl)-2-oleoyl glyceride, 1- (9,10-dihydroxystearoyl)-3-oleoyl glyceride, 1 -(9,1 O-dihydroxy stearoyl)-2-stearoyl glycer ide, 1 -(9, 10-dihydroxystearoyl)-3-stearoyl glyceride, 1 -(9, 10-dihy droxystearoyl)-2-palmitoyl glyceride, 1 -(9,1 O-dihydroxy stearoyl)-3-palmitoyl glyceride, l-(9,10-dihydroxystearoyl)-2- eicosanoyl glyceride, 1 -(9,1 O-dihydroxy stearoyl)-3-eicosanoyl glyceride, 1 -(9,1 O-dihydroxy s- tearoyl)-2-lauroyl glyceride, l-(9,10-dihydroxystearoyl)-3-lauroyl glyceride, l-oleoyl-2-(9,10- dihydroxystearoyl) glyceride, 2-(9,10-dihydroxystearoyl)-3-oleoyl glyceride, l-oleoyl-3- (9,10-dihydroxystearoyl) glyceride, l-stearoyl-2-(9, 10-dihydroxy stearoyl) glyceride, 2-(9, 10- dihydroxy stearoyl)-3 -stearoyl glyceride, l-stearoyl-3 -(9, 10-dihydroxy stearoyl) glyceride, 1- palmitoyl-2-(9, 10-dihydroxy stearoyl) glyceride, 2-(9,l O-dihydroxy stearoyl)-3-palmitoyl gly ceride, l-palmitoyl-3-(9,10-dihydroxystearoyl) glyceride, l-eicosanoyl-2-(9, 10-dihydroxy s- tearoyl) glyceride, 2-(9,10-dihydroxystearoyl)-l-eicosanoyl glyceride, l-eicosanoyl-3-(9,10- dihydroxystearoyl) glyceride, l-lauroyl-2-(9, 10-dihydroxy stearoyl) glyceride, 2-(9,10-dihy- droxystearoyl)-3-lauroyl glyceride, or l-lauroyl-3-(9,10-dihydroxystearoyl) glyceride.

[0208] In some embodiments, modified sal butter may comprise glycerides enriched in 9, 10-epoxy stearic acid beyond amounts present in sal butter from Shorea robusta and varia tions due to standard processing as disclosed previously herein. In some such embodiments, the sal butter of the present disclosure comprises between 6-100% by mass of glycerides com prising a 9, 10-epoxy stearic acid ester (i.e., mono-, di- or tri-glycerides comprising at least one acylglycerol ester(s) of 9, 10-epoxy stearic acid) (e.g., between 6% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 40%, 30%, 20%, or 10%; between 10% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 40%, 30%, or 20%; between 20% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 40%, or 30%; between 30% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, or 40%; between 40% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, or 50%; between 50% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, or 55%; between 55% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, 65%, or 60%; between 60% and 100%, 95%, 90%, 85%, 80%, 75%, 70%, or 65%; between 65% and 100%, 95%, 90%, 85%, 80%, 75%, or 70%; between 70% and 100%, 95%, 90%, 85%, 80%, or 75%; between 75% and 100%, 95%, 90%, 85%, or 80%; between 80% and 100%, 95%, 90%, or 85%; between 85% and 100%, 95%, or 90%; between 90% and 100%, or 95%; or between 95% and 100% by mass of glycerides comprising 9, 10-epoxy stearic acid esters). In some further embodiments, the glycerides comprising a 9, 10- epoxy stearic acid ester are triglycerides that may be further selected from the group of 1 -(9, 10- epoxystearoyl)-2-oleoyl-3-stearoyl glyceride, 1 -(9,10-epoxy stearoyl)-2-oleoyl-3-palmitoyl glyceride, 1 -(9,10-epoxy stearoyl)-2-oleoyl-3-eicosanoyl glyceride, 1 -(9,10-epoxy stearoyl)-2- oleoyl-3-lauroyl glyceride, l-(9,10-epoxystearoyl)-2,3-distearoyl glyceride, 1 -(9,10-epoxy s- tearoyl)-2,3-dipalmitoyl glyceride, l-(9,10-epoxystearoyl)-2,3-di-eicosanoyl glyceride, 1- (9,10-epoxystearoyl)-2,3-dilauroyl glyceride, l-(9,10-epoxystearoyl)-2,3-di-oleoyl glyceride, l,3-distearoyl-2-(9,l 0-epoxy stearoyl) glyceride, l,3-dipalmitoyl-2-(9,10-epoxystearoyl) gly ceride, l,3-di-eicosanoyl-2-(9,10-epoxystearoyl) glyceride, l,3-dilauroyl-2-(9,10-epoxys- tearoyl) glyceride, l,2-di-(9,10-epoxystearoyl)-3-stearoyl glyceride, l,2-di-(9,l 0-epoxy s- tearoyl)-3-palmitoyl glyceride, 1 ,2-di-(9, 10-epoxy stearoyl)-3-eicosanoyl glyceride, 1,2-di- (9,10-epoxy stearoyl)-3-lauroyl glyceride, 1 ,3-di-(9, 10-epoxy stearoyl)-2-oleoyl glyceride, 1,3- di-(9,l 0-epoxy stearoyl)-2-stearoyl glyceride, 1 ,3-di-(9, 10-epoxy stearoyl)-2-palmitoyl glycer ide, 1 ,3-di-(9, 10-epoxy stearoyl)-2-eicosanoyl glyceride, l,3-di-(9,l 0-epoxy stearoyl)-2-laurayl glyceride, l-stearoyl-2,3-di-(9, 10-epoxy stearoyl) glyceride, l-palmitoyl-2,3-di-(9, 10-epoxy s- tearoyl) glyceride, l-eicosanoyl-2,3-di-(9, 10-epoxy stearoyl) glyceride, or l-lauroyl-2,3-di- (9, 10-epoxy stearoyl) glyceride. In some further embodiments, the glycerides comprising a 9, 10-epoxy stearic acid ester are diglycerides that may be further selected from the group of 1- (9,10-epoxy stearoyl)-2-oleoyl glyceride, l-(9,10-epoxystearoyl)-3-oleoyl glyceride, 1 -(9, 10- epoxy stearoyl)-2-stearoyl glyceride, 1 -(9,10-epoxy stearoyl)-3-stearoyl glyceride, 1 -(9, 10- epoxy stearoyl)-2-palmitoyl glyceride, l-(9,10-epoxystearoyl)-3-palmitoyl glyceride, 1 -(9, 10- epoxy stearoyl)-2-eicosanoyl glyceride, 1 -(9,10-epoxy stearoyl)-3-eicosanoyl glyceride, 1- (9,10-epoxy stearoyl)-2-lauroyl glyceride, 1 -(9,10-epoxy stearoyl)-3-lauroyl glyceride, 1- oleoyl-2-(9,l O-epoxy stearoyl) glyceride, 2-(9,10-epoxystearoyl)-3-oleoyl glyceride, 1-oleoyl- 3-(9,l 0-epoxy stearoyl) glyceride, l-stearoyl-2-(9, 10-epoxy stearoyl) glyceride, 2-(9, 10- epoxy stearoyl)-3-stearoyl glyceride, l-stearoyl-3-(9, 10-epoxy stearoyl) glyceride, 1-palmitoyl-

2-(9, 10-epoxy stearoyl) glyceride, 2-(9,l 0-epoxy stearoyl)-3-palmitoyl glyceride, 1-palmitoyl-

3-(9, 10-epoxy stearoyl) glyceride, l-eicosanoyl-2-(9, 10-epoxy stearoyl) glyceride, 2-(9, 10- epoxy stearoyl)- 1-eicosanoyl glyceride, l-eicosanoyl-3 -(9, 10-epoxy stearoyl) glyceride, 1-lau- royl-2-(9,10-epoxystearoyl) glyceride, 2-(9,10-epoxystearoyl)-3-lauroyl glyceride, or 1-lau- royl-3-(9, 10-epoxystearoyl) glyceride.

[0209] Modified sal butter may comprise reduced amounts of free fatty acids (i.e., fatty acids that are not found as chemical substituents in a glyceride or phospholipid compound but exist as independent molecules comprised in sal butter) compared to sal butter from Shorea robusta and variations due to standard processing as disclosed previously herein. For example, the amount of total free fatty acids in modified sal butter may between 0-20% (e.g., between 0% and 20%, 15%, 10%, 5%, 1%, 0.5%, or 0.1%; between 0.1% and 20%, 15%, 10%, 5%, 1%, and 0.5%; between 0.5% and 20%, 15%, 10%, 5%, or 1% by mass of total free fatty acids). The hydroxides of fatty acids are hydrogen bond donors and thereby the free fatty acids may hydrogen bond with hydrogen acceptor sites, such as a carbonyl oxygen of the glycerides or water. The reduced amounts of free fatty acids may decrease the rate of hydrolysis or saponi fication of the glycerides of the lipid profile, thereby: (1) imparting reduced pH-environments (i.e., less acidic conditions) within the modified sal butter; (2) suppressing or minimizing in teractions which activate carbonyl group(s) of the glycerides; and (3) maintaining the structural connectivities and chemical stability of the glycerides in the lipid profile.

Sal Butter Emulsion

[0192] The present invention may further comprise a sal butter emulsion. Sal butter emul sion can be a water-in-lipid (“w/1”) emulsion with a dispersed aqueous phase and a continuous lipid phase comprising sal butter, a lipid-in-water (“1/w”) emulsion with a dispersed lipid phase comprising sal butter and a continuous water phase, or a double emulsion (e.g., a lipid-in-water- in-lipid [“1/w/l”] emulsion that comprises sal butter in either the outer or inner lipid phase or both, a water-in-lipid-in-water [“w/l/w”] emulsion that comprises sal butter in the lipid phase). [0193] The aqueous phase of the sal butter emulsion can be pure water, tap water, bottled water, deionized water, distilled water, ionized water, mineral water, spring water, natural juice (i.e., liquid-based extract from a non-animal source such as a plant or any part of a plant), plant extract (i.e., extract from plant that comprises extracted components, as can be obtained through aqueous or steam processing methods), or a mixture thereof. The aqueous phase may also comprise flavor/aroma agents, color agents, pH adjusting agents, ionic strength modula tors, antioxidants, binding agents, vitamins, minerals, proteins, carbohydrates, fibers, starches, hydrocolloids, gums, or other water-soluble food ingredients.

[0194] The lipid phase of the sal butter emulsion may comprise sal butter or a modified sal butter. The lipid phase may also comprise one or more other lipids (e.g., any of the other lipids disclosed herein) including modified sal butter, flavor/aroma agents, color agents, pH adjusting agents, ionic strength modulators, antioxidants, binding agents, vitamins, minerals, proteins, carbohydrates, fibers, starches, hydrocolloids, gums, or other lipid-soluble food ingredients. [0195] The sal butter emulsion may comprise between 0.00001% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, 0.01%, 0.001%, or 0.0001%; between 0.0001% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, 0.01%, or 0.001%; between 0.001% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, or 0.01%; between 0.01% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, or 0.1%; between 0.1% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, or 0.5%; between 0.5% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, or 1%; between 1% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 70%, 60%, 50%, 40%, 30%, 25%, or 20%; between 20% and 70%, 60%, 50%, 40%, 30%, or 25%; between 25% and 70%, 60%, 50%, 40%, or 30%; between 30% and 70%, 60%, 50%, or 40%; between 35% and 70%, 60%, 50%, or 40%; between 40% and 70%, 60%, or 50%; between 50% and 70% or 60%; or between 60% and 70% by mass of a dispersed aqueous phase; and between 1% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 10%, or 5%; between 5% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 10%; between 10% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; be tween 30% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, or 70%; between 70% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, or 80%; between 80% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, or 90%; between 90% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, or 95%; between 95% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, or 98%; between 98% and 99.9999%, 99.999%, 99.99%, 99.9%, or 99%; between 99% and 99.9999%, 99.999%, 99.99%, or 99.9%; between 99.9% and 99.9999%, 99.999%, or 99.99%; between 99.99% and 99.9999%, or 99.999%; or between 99.999% and 99.9999% by mass of a continuous lipid phase.

[0196] The sal butter emulsion may comprise between 0.00001% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, 0.01%, 0.001%, or 0.0001%; between 0.0001% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, 0.01%, or 0.001%; between 0.001% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, or 0.01%; between 0.01% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, or 0.1%; between 0.1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, or 0.5%; between 0.5% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, or 1%; between 1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, or 20%; between 20% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 25%; between 25% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 95%, 90%, 80%, 70% or 60%; between 60% and 95%, 90%, 80%, or 70%; between 70% and 95%, 90%, or 80%; between 80% and 95%, or 90%; or between 90% and 95% by mass of a dispersed lipid phase; and between 1% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 10%, or 5%; between 5% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 10%; between 10% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, or 70%; between 70% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, or 80%; between 80% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, or 90%; between 90% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, or 95%; between 95% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, or 98%; between 98% and 99.9999%, 99.999%, 99.99%, 99.9%, or 99%; between 99% and 99.9999%, 99.999%, 99.99%, or 99.9%; between 99.9% and 99.9999%, 99.999%, or 99.99%; between 99.99% and 99.9999%, 99.999%; or be tween 99.999% and 99.9999% by mass of a continuous aqueous phase.

[0197] The sal butter emulsion may further comprise an emulsion stabilizing agent. The emulsifying agent can be chosen from any emulsion stabilizing agent known in the art. Non limiting examples of emulsion stabilizing agents include anionic emulsifiers, non-ionic emul sifiers, cationic emulsifiers, amphoteric emulsifiers, steric emulsifiers, Pickering emulsifiers, bioemulsifiers, biosurfactants, Alasan, amphipathic polysaccharides, Arthrofactin, Biosur PM, cellobiose lipids, gramicidin S, inositol phosphates, phosphatidylinositol 4,5-bisphosphate, Li- chenysin A, Lichenysin B, lipopeptides, lipopolysaccharides, lipoprotein, lysine peptides, or nithine lipids, phospholipids, polymeric biosurfactants, polyol lipids, polymyxin, rhamno- lipids, sophorolipids, mannosylerythriol lipids, sulfonylipids, Streptofactin, trehalose lipids, viscosin, glycopeptidolipids, glycosylated caroteinoids, glycosylated fatty acids, glycosylated fatty alcohols, glycosylated hopanoids, glycosyl mycolate, glycosylated paraconic acid, glyco sylated phytosterols, glycosylated sterols, nucleoside lipids, oligopeptides, surfactin, vesicles, whole microbial cells, phospholipids, ardiolipin, ceramide phosphocholines, ceramide phos- phoethanolamines, canola lecithin, cottonseed lecithin, egg lecithin, egg phospholipids, fish lecithin, fish phospholipids, glycerophosphocholine, hydrogenated phospholipids, milk leci thin, PEGylated phospholipids, phosphatidic acid, phosphatidylcholine, phosphatidylethanola- mine, phosphatidylinositol, phosphatidylserine, rapeseed lecithin, rice bran lecithin, soybean lecithin, soybean phospholipids, sphingolipids, sunflower lecithin, fatty acids, neutral lipids, glycoproteins, mannoprotein, synthetic surfactants, semi-synthetic surfactants, sodium phos phates, sodium stearoyl lactylate, sodium steoryl-2-lactylate, calcium stearoyl lactylate, cal cium steoryl-2-lactylate, DATEM, diacetyl tartaric acid ester of monoglycerides, diacetyl tar taric acid ester of diglycerides, acetic acid esters of monoglycerides, lactic acid esters of mono glycerides, citric acid esters of monoglycerides, citric acid esters of diglycerides, CITREM, propane- 1,2-diol esters of fatty acids, citric acid esters, fatty acid esters of citric acid, sugar esters, sucrose esters of fatty acids, isomalt (E953), hydrogenated saccharides, phosphate monoglycerides, magnesium stearate, sodium/potassium/calcium salts of fatty acids, sodium stearate, potassium stearate, calcium stearate, sodium oleoate, potassium oleoate, calcium ole- oate, sodium palmitate, potassium palmitate, calcium palmitate, sodium arachidonate, potas sium arachidonate, calcium arachidonate, sodium behenate, potassium behenate, calcium be- henate, ammonium phosphatide, carbohydrate, polysaccharides, modified polysaccharides, maltodextrin (i.e., including maltodextrin of dextrose equivalent values between 3 to 20), gums, carob gum, cycas gum, fenugreek gum, gelatin, gellan gum, guar gum, gum Arabic, gum karaya, gum ghatti, high-acyl gellan gum, Jingan gum, konjac gum, locust bean gum, low-acyl gellan gum, mesquite gum, neem gum, rhamsan, senna gum, tara gum, tragacanth gum, wellan, xanthan gum, mucilage gums, flaxseed mucilage, psyllium gum, yellow mustard mucilage, agar, agarose, agaropectin, alginate, alginic acid salts, carrageenan, k-carrageenan, i-carragee- nan, furcellaran, chitin, chitosan, pectin, galacturonans, rhamnogalacturonans, xylogalac- turonans, high methyl pectin, low methyl pectin, apple pulp pectin, citrus peel pectin, sugar beet pulp pectin, cellulose, hemicellulose, arabinogalactan, arabinoxylans, beta-glucans, man- nans, galactomannans, xyloglucans, glucomannans, microcrystalline cellulose, amylose, amy- lopectin, beta-glucans, algae beta-glucans, yeast beta-glucans, bioemulsans, dextran, curdlan, pullulan, liposan, emulsan, lipid-based carbohydrates, methyl cellulose, ethyl cellulose, ethyl methyl cellulose, hydroxyethyl cellulose, hydroxyethyl methyl cellulose, carboxymethyl cel lulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, fructans, inulin, levan, starches, starches from grains, starches from tuber, almond starch, amaranth starch, arrowroot starch, banana starch, barley starch, bean starch, carob starch, chia seed starch, chickpea starch, com starch, modified com starch, lentil starch, mung bean starch, oat starch, pea starch, potato starch, quinoa starch, rice starch, rye starch, sorghum starch, soybean starch, sweet potato starch, tapioca starch, taro starch, waxy com starch, waxy rice starch, wheat starch, yeast starch, isolated amylose, isolated amylopectin, and chemically modified starches (including, e.g., pre gelatinized starch, acetylated starch, alkaline-modified starch, bleached starch, cationic starch, methylated starch, ethylated starch, carboxymethylated starch, hydroxypropylated starch, oc- tenyl succinated starch, oxidized starch, phosphate bonded starch), dextrin, cyclodextrin, phos phate distarch phosphate, acetylated distarch phosphate, acetylated distarch adipate, hydroxy propyl distarch glycerol, hydroxypropyl distarch phosphate, acetylated oxidized starch, starch dosium octenyl succinate, oil seed extract, sorbitan fatty acid esters, sorbitan trioleate (Span 85), sorbitan tristearate (Span 65), sorbitan sesquioleate (Arlacel 83), sorbitan monooleate (Span 80), sorbitan monostearate (Span 60), sorbitan monopalmitate (Span 40), sorbitan monolaurate (Span 20), polysorbates, ethoxylated sorbitan fatty acid esters, polyoxyethylene sorbitan tristearate (Tween 65), polyoxyethylene sorbitan trioleate (Tween 85), polyethylene glycol 400 monostearate, polysorbate 60 (Tween 60), polyoxyethylene monostearate, poly- sorbate 80 (Tween 80), polysorbate 40 (Tween 40), polysorbate 20 (Tween 20), PEG 20 tri stearate, PEG 20 trioleate, PEG 20 monostearate, PEG 20 monooleate, PEG 20 monopalmitate, PEG 20 monolaurate sorbitan, polyglycerol esters, polyglycerol esters of fatty acids, polyglyc erol polyricinoleate, surfactants, alkyl sufate, sodium dodecylsulfate, sodium laureth sulfate, sodium myreth sulfate, sodium pareth sulfate, magnesium laureth sulfate, sodium dodecylben- zenesulfonate, dioctyl sodium sulfosuccinate, PENTEX 99, peril ourooctanesulfonate, PFOS, lignosulfonate, Darvan, sodium stearate, (3-[(3-cholamidopropyl)dimethylammonio]-l-pro- panesulfonate), CHAPS, polyoxyethylene glycol alkylphenol ethers, polyethylene glycol oc- tylphenol ethers, Triton X-100, Triton X-114, Triton X-405, Nonoxynol-9, poloxamers, Tergitol, Antarox, Synperonics, Pluronics, Kolliphor, Conco NI, Dowfax 9N, Igepal CO, Ma- kon, Neutronyx 600, Nonipol NO, Plytergent B, Renex 600's, Solar NO, Sterox, Serfonic N, T-DET-N, Tergitol NP, Tergitol L-61, Tergitol L-62, Tergitol L-64, Tergitol L-81, Tergitol L- 101, Triton N, and polypropylene glycol.

[0198] Further non-limiting examples of emulsion stabilizing agents include monoglycer ides, diglycerides, triglycerides, raoglycerides, hydrogenated glycerides, 1-acylglycerol, 2- acylglycerol, 1,2-diacylglycerol, 1,3-diacylglycerol, 2,3-diacylglycerol, 1,2,3-triacylglycerol,

1-glycosyl glycerol, 2-glycosyl glycerol, 1-glycosyl 2-acylglycerol, 2-glycosyl 1-acylglycerol,

2-glycosyl 3-acylglycerol, 3-glycosyl 1-acylglycerol, 3-glycosyl 2-acylglycerol, 1-glycosyl 2,3-diacylglycerol, 2-glycosyl 1,3-diacylglycerol, 3-glycosyl 1,2-diacylglycerol, l,2-di(glyco- syl) glycerol, 2,3-di(glycosyl) glycerol, l,3-di(glycosyl) glycerol, l,2-di(glycosyl) 3-acylglyc erol, 2,3-di(glycosyl) 1-acylglycerol, l,3-di(glycosyl) 2-acylglycerol; wherein the acyl group is optionally selected from mono-unsaturated fatty acids, crotonic acid, myristoleic, palmitoleic acid, sapienic acid, oleic acid, elaidic acid, vaccenic acid, gadoleic, eicosenoic acid, erucic acid, nervonic acid, paullinic acid, di-unsaturated fatty acids, linoleic acid, eicosadienoic acid, do- cosadienoic acid, tri-unsaturated fatty acids, linolenic acid, pinolenic acid, eleostearic acid, mead acid, dihomo-y-linolenic acid, eicosatrienoic acid, tetra-unsaturated fatty acids, stea- ridonic acid, arachidonic acid, eicosatetraenoic acid, adrenic acid, penta-unsaturated fatty ac ids, bosseopentaenoic acid, eicosapentaenoic acid, ozubondo acid, sardine acid, tetracosanol- pentaenoic acid, hexa-unsaturated fatty acids, cervonic acid, herring acid, saturated fatty acids, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, undecylic acid, lauric acid, tridecylic acid, myristic acid, pentadecylic acid, palmitic acid, margaric acid, stearic acid, nonadecylic acid, arachidic acid, heneicosylic acid, behenic acid, tricosylic acid, lignoceric acid, pentacosylic acid, cerotic acid, carboceric acid, montanic acid, nonacosylic acid, melissic acid, hentriacontylic acid, lacceroic acid, psyllic acid, geddic acid, ceroplastic acid, hexatriacontylic acid, heptatriacontylic acid, octatriacontylic acid, nonatriacontylic acid, tetracontylic acid, 9, 10-dihydroxy stearic acid, 9, 10-epoxy stearic acid; and wherein the glycosyl group when present is optionally selected from monosaccha rides, triose, glycerose, tetraose, erythrose, erythrulose, pentose, xylose, xylulose, arabinose, ribose, ribulose, lyxose, xylaose, hexose, rhamnose, fucose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, fructose, sorbose, glucoheptose, sedoheptulose, mannoheptu- lose, mannoheptose, galactoheptose, coriose, heptulose, dissacharides, sucrose, maltose, lac tose, trehalose, cellobiose, gentiobiose, melibiose, primeverose, rutinose, nigerose, isomaltose, dixylose, diarabinose, diribose, dirhamnose, difucose, diglucose, dimannose, digalactose; or wherein the glycosyl group is optionally selected from disaccharides, trisaccharides or oligo saccharides further comprised of monomeric unites selected from glycerose, tetraose, erythrose, erythrulose, pentose, xylose, xylulose, arabinose, ribose, ribulose, lyxose, xylaose, hexose, rhamnose, fucose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, fructose, sorbose, glucoheptose, sedoheptulose, mannoheptulose, mannoheptose, galactohep tose, coriose, and heptulose.

[0199] Further non-limiting examples of emulsion stabilizing agents include proteins, pro tein isolates, protein concentrates, or flours obtained from a source selected from the group consisting of algae, amaranth, alfalfa , Aspergillus orzyae, Baker’s yeast, barley, bean, biomass, brown algae, buckwheat, canola, carob, casein, chia seed, chickpea (garbanzo bean), com, cot tonseed, cowpea, duckweed, Spirodela sp., dulse, English pea, Euglena gracilis, faba bean, flaxseed, Fusarium sp., Fusarium venenatum, garden cress, green algae, green pea, Pisum sa tivum, hemp, Irish moss, kelp, kidney bean, lentil, lima bean, lupin, mesquite, microorganism, milk, millet, mung bean, mushroom, navy bean, nori, oarweed protein, oat, pea, peanut, pinto bean, potato, pumpkin, quinoa, rapeseed, red algae, rice, rye, safflower, sea grapes, sea lettuce, seaweed, sorghum, soy, spinach, sunflower, sweet potato, teff, triticale, wheat, whey, yeast, yellow pea, zein, acom nut, almond, apricot kernel, cashew, coconut, gingko nut, hazelnut, jackfruit nut, macadamia nut, palm nut, paradise nut, peanut, pecan, pine nut, pistachio, walnut, fungal protein (mycoprotein), microorganism, algae, arame, Aurantiochytrium limacinum, beech mushroom, Candida utilis, Chlorella, Chlorophyta sp., crimini mushroom, egg wrack, enoki mushroom, Geotrichum candidum, gutweed, karengo, kombu, laver, maitake mushroom, Methylobacterium extorquens, Methylococcus capsulatus, Methylophilus methylotrophus , mushroom, nori, oarweed, oyster mushroom, Phaeophyta sp.,Pichia pastoris, Polyporus, port- abella mushroom, red algae, Rhodobacter capsulatus, Rhodophyta sp., Sclerotium rolfsii, Scytalidium acidophilum, sea rimu, shiitake mushroom, Spirulina, Trichoderma, Rhodotorula mucilaginosa, truffle, wakame, white button mushroom, yeast, leafy vegetable, leafy green, asparagus, bamboo, beet greens, broccoli, brussels sprouts, bok choy, cabbage, carrot greens, cassava, celery greens, chard, chickory, Crambe sp., dandelion greens, Diplazium esculentum, Dragon’s head, edamame, eggplant, endive, grass, hay, hops, Humulus sp., kale, rice paddy, squash, sugar cane, Lactuca erriola, Lallemantia iberica, leaf, lettuce protein, Leontondon his- pidus, Lepidium sativum, lovage, mustard greens, Mycerlis muralis, onion greens, palm grass, parsnip, prickly lettuce, radish, red clover, rice paddy, rutabaga, sassafras, Sonchus sp., sow thistle, squash, sugar cane leaf, switchgrass, Taraxacum sp., tomato, turnip greens, vegetable fem, wall lettuce, water celery, water spinach, watercress, zucchini, natural proteins, synthetic proteins, and recombinant protein.

[0200] Further non-limiting examples of emulsion stabilizing agents include hydrolyzed or enzymatically digested proteins obtained from any of the protein sources (i.e., protein isolates, protein concentrates, or fours) disclosed herein. Hydrolyzed proteins may be obtained by acidic, alkaline, or enzymatic treatment of a protein, and isolation of the protein hydrolysate. Enzymatic treatment involves incubation of a protein source with an enzyme, or biological extract comprising an enzyme, or live cell culture comprising an enzyme (e.g., microbial en- zymolysis, autolysis), and then isolating the protein lysate as known in the art. Non-limiting examples of suitable enzymes include any enzyme with protease activity, including exopepti dases and endopeptidases, papain, bromelain, aspergillopepsin, dipeptidyl peptidase IV, alka line protease, thermomycolin, Bacillus licheniformis serine protease, Bacillus amyloliquefa- ciens metalloprotease, Fungal Protease P, Alcalase, Flavourzyme, Keratinase from Paecilomy- ces marquandii, protease from Bacillus licheniformis, protease from Stenotrophomonas malto- philia, protease from Thermoactinomyces , protease from Bacillus licheniformis, protease from Aspergillus oryzae, metallopeptidases, serine proteases, and combinations thereof.

[0201] In preferred embodiments, the emulsion stabilizing agent may be selected from the group of phospholipids, lecithin, canola lecithin, cottonseed lecithin, egg lecithin, fish lecithin, milk lecithin, rapeseed lecithin, rice bran lecithin, soybean lecithin, soybean phospholipids, sunflower lecithin, sodium stearoyl lactylate, calcium stearoyl lactylate, DATEM, CITREM, isomalt (E953), carob gum, guar gum, gum Arabic, konjac gum, locust bean gum, xanthan gum, carrageenan, k-carrageenan, i-carrageenan, pectin, high methyl pectin, low methyl pectin, apple pulp pectin, citrus peel pectin, sugar beet pulp pectin, hemicellulose, microcrystalline cellulose, beta-glucans, algae beta-glucans, yeast beta-glucans, methyl cellulose, ethyl cellu- lose, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, inu- lin, levan, bean starch, carob starch, chia seed starch, chickpea starch, com starch, modified com starch, lentil starch, mung bean starch, oat starch, pea starch, potato starch, quinoa starch, rice starch, soybean starch, tapioca starch, taro starch, waxy com starch, waxy rice starch, wheat starch, sorbitan fatty acid esters, sorbitan trioleate (Span 85), sorbitan tristearate (Span 65), sorbitan monooleate (Span 80), sorbitan monostearate (Span 60), sorbitan monopalmitate (Span 40), sorbitan monolaurate (Span 20), polysorbates, ethoxylated sorbitan fatty acid esters, polyglycerol esters, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, mono glycerides, diglycerides, triglycerides, hydrogenated glycerides, distilled mono- and di-glycer ides (i.e., distilled mono- and di -glycerides from coconut oil, palm oil, rice bran oil, cottonseed oil, flaxseed oil, soybean oil, canola oil, sunflower oil); or proteins, protein isolates, protein concentrates, or flours from algae, Baker’s yeast, bean, canola, carob, casein, chia seed, chick pea (garbanzo bean), com, cottonseed, cowpea, duckweed, faba bean, flaxseed, green algae, green pea, Pisum sativum, hemp, kelp, kidney bean, lentil, mesquite, milk, millet, mung bean, mushroom, navy bean, nori, oarweed protein, oat, pea, peanut, pinto bean, potato, pumpkin, quinoa, rapeseed, red algae, rice, rye, safflower, seaweed, sorghum, soy, sunflower, teff, triti- cale, wheat, whey, yeast, yellow pea, zein; or hydrolyzed or enzymatically digested proteins obtained from any of the preceding protein sources (i.e., protein isolates, protein concentrates, or fours).

[0202] In some embodiments, the sal butter emulsion comprises between 0.000001%, and 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.01%, 0.001%, 0.0001%, or 0.00001%; between 0.00001%, and 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.01%, 0.001%, or 0.0001%; between 0.0001%, and 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.01%, or 0.001%; between 0.001%, and 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, or 0.01%; between 0.01%, and 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.1%; between 0.1%, and 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, or 0.5%; between 0.5%, and 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1%; between 1%, and 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, or 2%; between 2%, and 10%, 9%, 8%, 7%, 6%, 5%, 4%, or 3%; between 3%, and 10%, 9%, 8%, 7%, 6%, 5%, or 4%; between 4%, and 10%, 9%, 8%, 7%, 6%, or 5%; between 5%, and 10%, 9%, 8%, 7%, or 6%; between 6%, and 10%, 9%, 8%, or 7%; between 7%, and 10%, 9%, or 8%; between 8%, and 10%, or 9%; or between 9% and 10% by mass of an emulsion stabilizing agent.

[0203] The sal butter emulsion can have dispersed phase droplets of various sizes. In some embodiments, the sal butter emulsion is a poly disperse emulsion (i.e., an emulsion comprising droplets with a broad distribution of droplet sizes). In other embodiments, the sal buter emul sion is a monodisperse emulsion (i.e., an emulsion comprising droplets with a narrow distribu tion of droplet sizes). In some embodiments, the sal buter emulsion has a monodisperse droplet size distribution with a polydispersity index (PDI) of between 0.10 and about 0.25.

[0204] In some embodiments, the sal buter emulsion has a droplet size span of between 0.05 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, 1.0, 0.75, 0.50, 0.25, or 0.10; between 0.10 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, 1.0, 0.75, 0.50, or 0.25; between 0.25 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, 1.0, 0.75, or 0.50; between 0.50 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, 1.0, or 0.75; between 0.75 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, or 1.0; between 1.0 and 4.0, 3.0, 2.0, 1.75, 1.50, or 1.25; between 1.25 and 4.0, 3.0, 2.0, 1.75, or 1.50; between 1.50 and 4.0, 3.0, 2.0, or 1.75; between 1.75 and 4.0, 3.0, or 2.0; between 2.0 and 4.0, or 3.0; or between 3.0 and 4.0.

[0205] In some embodiments, the sal buter emulsion is a microemulsion (i.e., thermody namic stable systems of dispersed droplets in continuous phase with average droplet sizes ex ceeding 100 nm). In some embodiments, the emulsion has an average droplet size of less than 200 pm, less than 25 pm, less than 2 pm, less than 1,000 nm, less than 750 nm, less than 500 nm, less than 250 nm, less than 100 nm, or less than 50 nm. In some embodiments, the emulsion has a D_V5O droplet size in the range of between 1 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, 750 nm, 500 nm, 250 nm, 100 nm, or 50 nm; between 50 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, 750 nm, 500 nm, 250 nm, or 100 nm; between 100 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, 750 nm, 500 nm, or 250 nm; between 250 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, 750 nm, or 500 nm; between 500 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, or 750 nm; between 750 nm and 200 pm, 25 pm, 2 pm, or 1,000 nm; between 1000 nm and 200 pm, 25 pm, or 2 pm; between 2 pm and 200 pm, or 25 pm; or between 25 pm and 200 pm.

[0206] The size of droplets can be determined by methods known in the art including but not limited to light scatering, microscopy, and spectroscopy.

[0207] In some embodiments, the sal buter emulsion remains stable against droplet coa lescence and gravitational creaming for at least 7 days, at least 10 days, or at least 14 days when stored at 4°C.

[0208] Sal butter emulsions of the present disclosure can be prepared by any method or process known in the art. For example, the dispersed phase can be added to a mixture of con tinuous lipid phase with optional emulsion stabilizing agent. Shear can be applied via mixing, homogenizer, high-pressure homogenizer, rotor-stator mixer, or by forcing the mixture through a membrane. In instances where lipid components of the emulsion are in a solid or semi-solid state at ambient temperature, the emulsion can be prepared at temperatures above the melting point of the lipid to ensure liquid mixing before cooling and congealing (i.e., rendering solid or semi-solid) the resulting emulsion. Factors such as shear rate, shear force, shear time, tem perature, cooling rate, concentration of dispersed phase, and concentration of emulsion stabi lizing agent contribute to the properties and stability of the resulting emulsion.

Sal Butter. Modified Sal Butter, or Sal Butter Emulsion Comprising Other Lipid [0209] A sal butter composition may also be a mixture of sal butter, modified sal butter, and/or sal butter emulsion with one or more other lipids (i.e., as used herein, the term “other lipid” refers to lipids and mixtures of lipids that are not sal butter or sal butter compositions). Such other lipids may be obtained from a natural or a modified natural source (e.g., genetically modified, cross-bred, transplanted to non-natural growing conditions), or may be synthetically or biosynthetically generated but be identical or similar to a lipid found in a natural source, or may be non-naturally occurring lipids. Such other lipids can be isolated through processes such as milling, pressing, extraction, distillation, co-distillation, physical separation, fractionation, recrystallization, melting point fractionation, purification, chromatographic separation, solid phase extraction, rendering, and phase separation. Such other lipids can be modified (e.g., by enzymatic, chemical, and/or biochemical modification).

[0210] Non-limiting examples of other lipids include algae oil, almond oil, aloe vera oil, apricot oil, avocado oil, baobab oil, calendula oil, canola oil, coconut oil, com oil, cottonseed oil, evening primrose oil, flaxseed oil, grape seed oil, hazelnut oil, jojoba oil, linseed oil, mac- adamia oil, neem oil, olive oil, palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, sunflower oil, synthetic oils, walnut oil, vegetable oil, high oleic oils, high oleic sunflower oil, high oleic safflower oil, berry wax, candelilla wax, camauba wax, cocoa butter, illipe nut butter, Japan wax, jasmine wax, kokum butter, lemon peel wax, mango butter, myrica fruit wax, murumuru butter, orange peel wax, ouricury wax, rapeseed wax, rice bran wax, rose wax, shea butter, sumac wax, sunflower wax, sunflower seed wax, ucuuba but ter, fractionated candelilla wax, fractionated camauba wax, fractionated cocoa butter, fraction ated coconut oil, fractionated mango butter, fractionated palm oil, fractionated rice bran oil, fractionated rice bran wax, fractionated shea butter, palm stearin, shea stearin, rice bran stearin, cocoa stearin, hydrogenated canola oil, hydrogenated com oil, hydrogenated cottonseed oil, hydrogenated flaxseed oil, hydrogenated grape seed oil, hydrogenated palm oil, hydrogenated peanut oil, hydrogenated rapeseed oil, hydrogenated rice bran oil, hydrogenated safflower oil, hydrogenated sesame oil, hydrogenated soybean oil, hydrogenated sunflower oil, hydrogenated vegetable oil, glycerides, diglycerides, triglycerides, medium chain triglycerides, distilled monoglycerides, distilled diglycerides, non-essential oils, essential oils, fungal oil, marine oil, phospholipids, ardiolipin, ceramide phosphocholines, ceramide phosphoethanolamines, glyc- erophospholipids, phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phos- phatidylinositol, phosphosphingolipids, phosphatidylserine, lecithin, canola lecithin, cotton seed lecithin, fish lecithin, milk lecithin, rapeseed lecithin, rice bran lecithin, sunflower leci thin, soybean lecithin, egg lecithin, glycolipids, cerebrosides, galactolipids, glycosphin- golipids, lipopolysaccharides, gangliosides, fatty acids, saturated fatty acids, unsaturated satu rated fatty acids, omega-fatty acids, omega-3-fatty acids, omega-6-fatty acids , omega-7-fatty acids, omega-9-fatty acids, mono-unsaturated fatty acids, crotonic acid, myristoleic, pal- mitoleic acid, sapienic acid, oleic acid, elaidic acid, vaccenic acid, gadoleic, eicosenoic acid, erucic acid, nervonic acid, paullinic acid, di-unsaturated fatty acids, linoleic acid, eicosadienoic acid, docosadienoic acid, tri-unsaturated fatty acids, linolenic acid, pinolenic acid, eleostearic acid, mead acid, dihomo-y-linolenic acid, eicosatrienoic acid, tetra-unsaturated fatty acids, stearidonic acid, arachidonic acid, eicosatetraenoic acid, adrenic acid, penta-unsaturated fatty acids, bosseopentaenoic acid, eicosapentaenoic acid, ozubondo acid, sardine acid, tetracosanol- pentaenoic acid, hexa-unsaturated fatty acids, cervonic acid, herring acid, saturated fatty acids, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, undecylic acid, lauric acid, tridecylic acid, myristic acid, pentadecylic acid, palmitic acid, margaric acid, stearic acid, nonadecylic acid, arachidic acid, heneicosylic acid, behenic acid, tricosylic acid, lignoceric acid, pentacosylic acid, cerotic acid, carboceric acid, montanic acid, nonacosylic acid, melissic acid, hentriacontylic acid, lacceroic acid, psyllic acid, geddic acid, ceroplastic acid, hexatriacontylic acid, heptatriacontylic acid, octatriacontylic acid, nonatriacontylic acid, tetracontylic acid, 9, 10-dihydroxy stearic acid, 9, 10-epoxy stearic acid, derivatives of the above named fatty acids (e.g., esters [e.g., methyl and ethyl esters], salts [e.g., sodium and potassium salts], triglyceride derivatives, diglycerides derivatives, mono glyceride derivatives), crude oils, semi-refined (also called alkaline refined) oils, refined oils, oils comprising re-esterified triglycerides, synthetic oils, fat substitutes (e.g., fatty acid-esteri- fied alkoxylated glycerin compositions), sucrose fatty acid esters, animal fat, beef fat, tallow, beef fat trimmings, pork fat, lard, pork fat trimmings, chicken fat, duck fat, bison fat, buffalo fat, cow milk fat, goat fat, goat milk fat, fish oil, Atlantic fish oil, Pacific fish oil, Mediterranean fish oil, bonito oil, pilchard oil, tuna oil, sea bass oil, halibut oil, spearfish oil, barracuda oil, cod oil, menhaden oil, sardine oil, anchovy oil, capelin oil, Atlantic cod oil, Atlantic herring oil, Atlantic mackerel oil, Atlantic menhaden oil, salmon oil, shark oil, squid oil, cuttle fish oil, octopus oil, krill oil, seal oil, and whale oil. [0211] Further non-limiting examples of other lipids include monoglycerides, diglycerides, triglycerides, ra -glycerides. hydrogenated glycerides, 1-acylglycerol, 2-acylglycerol, 1,2-di- acylglycerol, 1,3-diacylglycerol, 2,3-diacylglycerol, 1,2,3-triacylglycerol, 1-glycosyl glycerol, 2-glycosyl glycerol, 1-glycosyl 2-acylglycerol, 2-glycosyl 1-acylglycerol, 2-glycosyl 3-acyl- glycerol, 3-glycosyl 1-acylglycerol, 3-glycosyl 2-acylglycerol, 1-glycosyl 2,3-diacylglycerol, 2-glycosyl 1,3-diacylglycerol, 3-glycosyl 1,2-diacylglycerol, l,2-di(glycosyl) glycerol, 2,3- di(glycosyl) glycerol, l,3-di(glycosyl) glycerol, l,2-di(glycosyl) 3-acylglycerol, 2,3-di(glyco- syl) 1-acylglycerol, l,3-di(glycosyl) 2-acylglycerol; wherein the acyl group is optionally se lected from mono-unsaturated fatty acids, crotonic acid, myristoleic, palmitoleic acid, sapienic acid, oleic acid, elaidic acid, vaccenic acid, gadoleic, eicosenoic acid, erucic acid, nervonic acid, paullinic acid, di-unsaturated fatty acids, linoleic acid, eicosadienoic acid, docosadienoic acid, tri-unsaturated fatty acids, linolenic acid, pinolenic acid, eleostearic acid, mead acid, di- homo-y-linolenic acid, eicosatrienoic acid, tetra-unsaturated fatty acids, stearidonic acid, ara- chidonic acid, eicosatetraenoic acid, adrenic acid, penta-unsaturated fatty acids, bosseopentae- noic acid, eicosapentaenoic acid, ozubondo acid, sardine acid, tetracosanolpentaenoic acid, hexa-unsaturated fatty acids, cervonic acid, herring acid, saturated fatty acids, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, undecylic acid, lauric acid, tridecylic acid, myristic acid, pentadecylic acid, palmitic acid, margaric acid, stearic acid, nonadecylic acid, arachidic acid, heneicosylic acid, behenic acid, tricosylic acid, lignoceric acid, pentacosylic acid, cerotic acid, carboceric acid, montanic acid, nonacosylic acid, melissic acid, hentriacontylic acid, lacceroic acid, psyllic acid, geddic acid, ceroplastic acid, hexatriacontylic acid, heptatriacontylic acid, octatriacontylic acid, nonatriac- ontylic acid, tetracontylic acid, 9, 10-dihydroxy stearic acid, 9, 10-epoxy stearic acid; and wherein the glycosyl group when present is optionally selected from monosaccharides, triose, glycerose, tetraose, erythrose, erythrulose, pentose, xylose, xylulose, arabinose, ribose, ribu- lose, lyxose, xylaose, hexose, rhamnose, fucose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, fructose, sorbose, glucoheptose, sedoheptulose, mannoheptulose, man- noheptose, galactoheptose, coriose, heptulose, dissacharides, sucrose, maltose, lactose, treha lose, cellobiose, gentiobiose, melibiose, primeverose, rutinose, nigerose, isomaltose, dixylose, diarabinose, diribose, dirhamnose, difucose, diglucose, dimannose, digalactose; or wherein the glycosyl group is optionally selected from disaccharides, trisaccharides or oligosaccharides further comprised of monomeric unites selected from glycerose, tetraose, erythrose, erythru lose, pentose, xylose, xylulose, arabinose, ribose, ribulose, lyxose, xylaose, hexose, rhamnose, fucose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, fructose, sorbose, glucoheptose, sedoheptulose, mannoheptulose, mannoheptose, galactoheptose, coriose, orhep- tulose; and may include stereochemical isomers, racemic mixtures, and non-chiral compounds. [0212] In preferred embodiments, the other lipid may be selected from the group of algae oil, aloe vera oil, avocado oil, canola oil, coconut oil, com oil, cottonseed oil, flaxseed oil, grape seed oil, olive oil, palm oil, peanut oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, soybean oil, sunflower oil, high oleic sunflower oil, high oleic safflower oil, berry wax, candelilla wax, camauba wax, cocoa butter, illipe nut butter, Japan wax, jasmine wax, kokum butter, lemon peel wax, mango buter, myrica fruit wax, ouricury wax, rapeseed wax, rice bran wax, shea buter, sumac wax, sunflower wax, fractionated coconut oil, fractionated palm oil, fractionated rice bran oil, palm stearin, shea stearin, rice bran stearin, cocoa stearin, distilled mono- and di-glycerides (i.e., distilled mono- and di-glycerides from coconut oil, palm oil, rice bran oil, cotonseed oil, flaxseed oil, soybean oil, canola oil, sunflower oil), animal fat, beef fat, tallow, pork fat, lard, or fish oil.

[0213] A sal buter composition may comprise between 0.001% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, 0.1%, or 0.01%; between 0.01% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, or 0.1%; between 0.1% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, or 2%; between 2% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, or 20%; between 20% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 25%; between 25% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, or 70%; between 70% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, or 80%; between 80% and 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, or 90%; between 90% and 99.999%, 99.99%, 99.9%, 99%, 98%, or 95%; between 95% and 99.999%, 99.99%, 99.9%, 99%, or 98%; between 98% and 99.999%, 99.99%, 99.9%, or 99%; between 99% and 99.999%, 99.99%, or 99.9%; between 99.9% and 99.999%, or 99.99%; or between 99.99% and 99.999% by mass of one or more other lipids.

Sal Butter Composition as Solid Fat or Adipose Tissue Mimetic

[0214] The sal butter compositions of the present disclosure may function as a mimetic of solid animal fat or animal adipose tissue. For example, many beef products (e.g., ground beef, steak, beef fillets) have a visible solid fat component (adipose tissue) which further contributes to texture, appearance, color, cohesiveness, malleability and flavor to animal meat, and which further transforms during cooking to provide melted fat release, sizzle sound, and provide juic iness, fatty mouthfeel and texture to the cooked animal meat. Sal butter and sal butter compo sitions that function as solid fat or adipose tissue mimetics may impart such properties to meat like food products and other food products while lowering saturated fat content.

[0215] Without wishing to be bound by theory, the use of a sal butter composition provided herein as a solid fat or adipose tissue mimetic takes advantage of the unique properties of sal butter to create hardened fat reminiscent of adipose tissue, fatty deposits, and marbling in ani mal meat high in saturated fatty acids, which remain in solid or semi-solid form at refrigerated temperatures but effect melting, cook loss, and sizzle during cooking, as well as increased juic iness in the final cooked product. Solid fat and adipose tissue mimetics comprising sal butter may function as a lipid structuring agent, melting point modifier, hardness modifier, viscosity modifier, taste modifier, mouthfeel modifier, texture modifier, or cohesiveness modifier. Solid fat mimetics comprising sal butter may also be used to impart heterogeneous appearance of fat in a meat-like food product by mimicking animal fatty deposits in certain animal meats like beef and pork.

[0216] Any of the preceding sal butter compositions that provide such properties may fur ther be considered as solid fat or adipose tissue mimetics. In some embodiments, the sal butter composition provided herein has a white color (i.e., L* value > 45 in L*a*b* color space) that resembles that of adipose tissue. In some embodiments, a sal butter composition provided herein has a melting point of at least 24°C and mimics the melt profile of solid animal fat (e.g., tallow, lard, marbled fat). In some embodiments, the sal butter composition provided herein has a melting point that is greater than sal butter (i.e., greater than 30-41°C) and provides a melting point equal to or greater than solid animal fat. In some embodiments, the sal butter composition provided herein has a hardness greater than sal butter (i.e., up to 10%, 25%, 50%, 75%, 100%, 500%, 1000%, 5,000%, 10,000% greater hardness measured by Texture Profile Analysis) and provides a hardness equal or greater than solid animal fat. Meat-Like Food Product Comprising Sal Butter and/or Sal Butter Composition [0217] In another aspect, provided herein is a meat-like food product that comprises sal butter and/or a sal butter composition provided herein. In some embodiments, the sal butter composition is a modified sal butter. In some embodiments, the sal buter composition is a sal buter emulsion. In some embodiments, the sal buter composition is a mixture of sal buter, modified sal buter, and/or sal buter emulsion with one or more other lipids. In some embodi ments, the sal buter composition is a solid fat or adipose tissue mimetic.

[0218] The meat-like food product provided herein has several advantages, including tex tural and other properties (e.g., color, appearance, flavor, aroma, taste, malleability, juiciness, fatiness, mouthfeel) that more closely resemble those of animal meat, as well as nutritional benefits (e.g., content of protein, content of lipid, content of water) that surpass those of animal meat. This disclosure is based on the inventors’ discovery that sal buter and sal buter compo sitions improve meat-like properties in a meat-like food product in a manner that was not an ticipated based on the lipid composition of sal buter. Without wishing to be bound by theory, the effect of sal buter in a meat-like product may be related to its unique composition, micro structure, macrostructure, and materials properties that allow for a more structured, unsatu rated, and retained fat in a food product.

[0219] In some embodiments, the sal buter or sal buter composition increases a meat-like texture in a meat-like food product. In some embodiments, the sal buter composition is a mod ified sal buter that is a gel having an average characteristic mesh size for a polymer chain network in the gel that imparts a meat-like cohesiveness on a meat-like food product provided herein. Without wishing to be bound by theory, it is believed that an increase in the average length of the polymer network of a gel has the effect of increasing its elasticity, which in turn can firm up a food product comprising such a gel and permit stronger binding of that food product’s components. Therefore, in some embodiments, the average characteristic mesh sizes of the polymer network comprised in a sal buter composition is greater than about 100 microns, greater than about 20 microns, greater than about 5 microns, or greater than about 1 micron.

[0220] In some embodiments, the sal buter or sal buter composition increases meat-like cohesiveness and/or binding in a meat-like food product. In some such embodiments, sal buter compositions comprising gels provide increased texture, cohesiveness, and malleability to the meat-like food product in an uncooked state. In some such embodiments, the gels become firmer upon heating and provide increased texture and cohesiveness to a meat-like food product in a cooked state. [0221] In some embodiments, the sal butter or sal butter compositions increase meat-like juiciness and fatty mouthfeel. Without wishing to be bound by theory, the structuring of sal butter in the form of a modified sal butter may prevent loss of lipid during cooking and thereby imparting more juiciness and fatty mouthfeel to the meat-like food product in a cooked state. [0222] In some embodiments, the sal butter or sal butter compositions increase a meat-like color in the meat-like food product provided herein have meat-like colors. For example, gels that appear tan can add a tan hue to food products comprising such gels. Additionally, gels that have been made using a small quantity of oil-soluble dye appear orange-red and can add a modified red hue to food products comprising such gels.

[0223] The meat-like food product provided herein provides similar use versatility (e.g., can be used in sauces, burger patties, meat loafs, meatballs, and the like), and cooking experi ences (e.g., produce meat-like aroma, color change, appearance, sizzle sound, texture, cohe siveness, and the like during cooking), and eating experiences (e.g., flavor, aroma, taste, juici ness, fattiness, texture, chewiness, cohesiveness, and mouthfeel) as animal meat. Compared to meat production from domesticated animals, the production of the meat-like food product pro vided herein can be less costly, have a smaller negative impact on the environment (e.g., less carbon footprint, water use, or land use), have no negative impact on animal welfare (e.g., no animal confinement, force feeding, premature weaning, or animal slaughter), and require less resources for production and distribution (e.g., less energy use, less shipment due to local pro duction). The meat-like food product provided herein can be eaten by people whose religious beliefs forbid consumption of animal products, be devoid of allergenic compounds (e.g., glu ten, soy), and can be produced using waste streams (e.g., brewery yeast waste streams) or pro duced using only non-animal ingredients, preferably from local sources.

[0224] Further, compared to animal meat, the meat-like food product provided herein can have significantly reduced or no unhealthy saturated fats and cholesterol. Consumption of diets high in these lipids has been associated with medical conditions and certain diseases, as well as higher instances of morbidity and mortality. Strategies for lowering or replacing lipid and saturated fats in meat-like food products have previously been ahempted, but have not, gener ally, provided useful outcomes: replacing saturated fats with unsaturated fats tends to nega tively impact mouthfeel, and ahempts to alleviate this deficiency by adding structuring agents to unsaturated fats are generally unfavorable due to the synthetic or semi-synthetic nature of such structuring agents and/or due to the persistent poor mouthfeel at the required usage levels of the structuring agents; replacing saturated fats with hydrocolloids also confers undesired mouthfeel qualities (e.g., slimy mouthfeel, lacking fatty mouthfeel) and contribute functional properties (e.g., emulsification, foaming) that may be unwanted. Similarly, use of other agents (e.g., fibers, phosphates) to increase the juiciness of meat-like food products has also not suc ceeded in replicating animal meat-like mouthfeel and fatty qualities. Using the sal butter and sal butter compositions provided herein in meat-like food products provides an unexpected benefit of imparting similar properties as are conferred by animal fat in animal meat (e.g., juiciness, fattiness, mouthfeel, texture) while also providing favorable nutritional qualities of being low in saturated fat content. Accordingly, the meat-like food product provided herein comprises a saturated fat content that is reduced between 1% and 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, 5%, or 2%; between 2% and 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, or 10%; between 10% and 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 15%; between 15% and 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 90%, 80%, 70%, 60%, or 50%; between 50% and 90%, 80%, 70%, or 60%; between 60% and 90%, 80%, or 70%; between 70% and 90%, or 80%; or between 80% and 90% compared to animal meat.

[0225] Sal buter and/or the sal buter composition provided herein may be comprised in the meat-like food product provided herein at any amount. In some embodiments, the meat- like food product provided herein comprises at least 0.000001%, at least 0.00001%, at least 0.0001%, at least 0.001%, at least 0.01%, at least 0.1%, or at least 1% by mass of sal buter and/or a sal buter composition provided herein.

[0226] In some embodiments, the meat-like food product provided herein comprises be tween 0.001% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, 1%, 0.5%, 0.1%, or 0.01%; between 0.01% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, 1%, 0.5%, or 0.1%; between 0.1% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, 1%, or 0.5%; between 0.5% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, or 2%; between 2% and 50%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 50%, 40%, 30%, 20%, 15%, or 10%; between 10% and 50%, 40%, 30%, 20%, or 15%; between 15% and 50%, 40%, 30%, or 20%; between 20% and 50%, 40%, or 30%; between 30% and 50%, or 40%; or between 40% and 50% by mass of a sal buter and/or a sal buter composition provided herein.

[0227] The meat-like food product provided herein may have any shape, form and dimen sion. It will be understood that the meat-like food products may have complex, irregular or non-ideal shapes (e.g., a circular patty that has non-uniform or rough edges, or a patty that is unsymmetrical) that may not be precisely defined by standard or geometric shapes. In such cases, a complex, irregular or non-ideal shape may be approximated by a similar standard or geometric shape and described by an averaged dimension of the shape.

[0228] In some embodiments, the meat-like food product resembles ground animal meat (e.g., ground beef, ground pork, ground turkey, ground lamb, ground fish). In some embodi ments, the meat-like food product resembles ground animal meat with a grind size. In various representative embodiments, the meat-like food product provided herein resembles ground meat with a grind size (i.e., the shape resulting from pressing ground meat-like food product through a hole on a meat grinding plate) of 1/8” grind size, 3/16” grind size, 1/4” grind size, 5/16” grind size, 3/8” grind size, 7/16” grind size, 1/2” grind size, 9/16” grind size, 5/8” grind size, 11/16” grind size, 3/4” grind size, 13/16” grind size, 7/8” grind size, 15/16” grind size, or 1” grind size. It will be understood by one of skill in the art that other grind sizes may be embodied by this disclosure resulting from other grind sizes that may be available, or other grind sizes that can be prepared by machining a new meat grinding plate. In some embodi ments, the ground meat-like food product has a heterogeneous population of grind sizes (i.e., a meat-like food product may comprise two or more grind sizes).

[0229] In some embodiments, the meat-like food product provided herein resembles ground animal meat (e.g., ground beef, ground pork, ground turkey, ground fish) that has been reformed or compacted into a shape. In some embodiments, the meat-like food product is in the shape of a patty. The patty can have any shape, including but not limited to three-dimen sional objects with square, rectangular, circular, oval, cone, or non-geometric dimensions. In some embodiments, the patty has an average diameter of between 15 mm and 250 mm and an average thickness of between 1 mm and about 120 mm. In some embodiments, the patty has an average length of between 15 mm and 250 mm, an average width of between 20 and 140 mm, and an average thickness of between 1 mm and about 120 mm.

[0230] In some embodiments, the meat-like food product provided herein is in the shape of a nugget. The nugget can have any shape, including but not limited to three-dimensional objects with square, rectangular, rectangular prism, circular, oval, cone, oblong, or non-geo metric dimensions. In some embodiments, the nugget has a length of between 10 mm and 250 mm at the longest point, and a width of between 3 mm and 200 mm at the widest point, and an average thickness of between 1 mm and about 100 mm. In some embodiments, two or more nuggets have a heterogeneous population of size and shapes.

[0231] In some embodiments, the meat-like food product provided herein is in the shape of a tender. The tender can have any shape, including but not limited to three-dimensional objects with square, rectangular, rectangular prism, circular, oval, cone, oblong, and non-geo metric dimensions. In some embodiments, the tender has a length of between 15 mm and 250 mm at the longest point, and a width of between 4 mm and 200 mm at the widest point, and an average thickness of between 1 mm and about 100 mm. In some embodiments, two or more tenders have a heterogeneous population of size and shapes.

[0232] In some embodiments, the meat-like food product provided herein is in the shape of a sausage. In some such embodiments, the meat-like food product is comprised in a casing. The sausage can have any shape, including but not limited to a three-dimensional object with square, rectangular, rectangular prism, circular, oval, cone, oblong, or non-geometric dimen sions. In some embodiments, the sausage is cylindrical with an average length of between 10 mm and 600 mm, and an average diameter of between 5 mm and 200 mm.

[0233] In some embodiments, the meat-like food product provided herein resembles whole muscle animal meat. In some embodiments, the whole muscle animal meat is selected from cow, pig, lamb, mutton, horse, poultry, chicken, turkey, whale, seal, dolphin, kangaroo, bison, buffalo, moose, deer, reindeer, caribou, antelope, elk, wild pig, fox, zebra, squirrel, marmot, rabbit, bear, beaver, muskrat, opossum, raccoon, armadillo, porcupine, boar, lynx, bobcat, bat, fowl, ostrich, goose, duck, pheasant, pigeon, dove, grouse, partridge, emu, quail, fish, catfish, tuna, spearfish, shark, halibut, haddock, sturgeon, salmon, bass, cod, muskie, pike, bowfin, gar, eel, paddlefish, bream, carp, trout, walleye, snakehead, crappie, sister, mussel, scallop, abalone, squid, octopus, sea urchin, cuttlefish, tunicate, whitefish, oyster, caviar, flounder, anchovy, yellowtail, mackerel, crustacean, crab, lobster, shrimp, shark, barnacle, reptiles, amphibians, frog, lizard, snake, turtle, alligator, crocodile, insect, cricket, worm, cockroach, slug, rodent, nutria, guinea pig, rat, mice, vole, groundhog, or capybara.

[0234] In some embodiments, the meat-like food product provided herein has a form that resembles a cut of meat (e.g., butcher cut) from whole muscle animal meat. In some embodi ments, the cut of animal meat is selected from cow meat, beef steak, beef fillets, beef tenderloin, beef fillet mignon, beef rib eye, boneless beef rib eye, New Y ork beef strip, boneless New Y ork beef strip, beef flank steak, beef sirloin, beef porterhouse, beef hanger steak, beef skirt steak, beef medallion, beef ribs, beef tenders, poultry meat, chicken meat, chicken breast, chicken thigh, chicken wing, chicken drumstick, chicken tenderloin, chicken tenders, pig meat, pork shoulder, pork ham, pork ribs, pork chop, pork loin, pork sirloin, pork hock, pork belly, pork tenderloin, pork tenders, pork steak, bacon, pork loin roast, pork rump, pork shank, turkey meat, turkey breast, turkey thigh, turkey wing, turkey drumstick, turkey tenderloin, turkey ten ders, turkey bacon, lamb meat, lamb shoulder, lamb ribs, lamb chop, lamb loin, lamb belly, lamb breast, lamb tenderloin, lamb tenders, lamb steak, lamb bacon, lamb fillets, lamb medal lion, fish meat, whole fish, fish fillet, fish steak, fish medallion, fish tail, or fish loin.

[0235] In some embodiments, the meat-like food product provided herein has a form that resembles sliced meat (e.g., butcher or processed cuts) or deli meats. In some embodiments, the sliced meat is selected from sliced cow meat, sliced beef, sliced roast beef, sliced beef steak, sliced beef medallions, sliced beef fillet, sliced beef tenderloin, sliced beef fillet mignon, sliced beef loin, sliced beef bacon, sliced poultry meat, sliced chicken meat, sliced chicken breast, sliced chicken thigh, sliced chicken tenderloin, sliced chicken tenders, sliced chicken bacon, sliced pig meat, sliced pork, sliced ham, sliced pork loin, sliced pork belly, sliced pork tender loin, sliced pork tenders, sliced pork bacon, sliced pork roast, sliced turkey meat, sliced turkey breast, sliced turkey thigh, sliced turkey tenderloin, sliced turkey tenders, sliced turkey bacon, sliced lamb meat, sliced roast lamb, sliced lamb steak, sliced lamb medallion, sliced lamb fil lets, sliced lamb tenderloin, lamb tenders, sliced lamb bacon, sliced lamb loin, sliced lamb breast, sliced fish meat, sliced fish fillet, sliced fish steak, sliced fish medallion, sliced fish tail, sliced fish loin, or sliced shrimp. The sliced meats can have any shape, including but not limited to three dimensional objects with square, rectangular, rectangular prism, circular, oval, cone, oblong and non-geometric dimensions. In some embodiments, the sliced meat has a length of between 10 mm and 300 mm at the longest point, and an average width of between 5 mm and 300 mm at the widest point, and an average thickness of between 0.05 mm and about 30 mm. [0236] In some embodiments, the meat-like food product provided herein has a form that resembles processed meat. The processed meat can be sliced, cut, ground, shredded, grated, smoked, cured, fermented, breaded, coated, sprayed, dipped, formed, extruded, or otherwise processed. In some embodiments, the processed meat is selected from cured beef, beef jerky, dehydrated beef, beef bacon, beef hot dogs, beef sausage, beef crumbles, cured chicken, chicken jerky, dehydrated chicken, chicken bacon, chicken hot dogs, chicken sausage, chicken crumble, cured ham, pork jerky, dehydrated pork, pork bacon, pork hot dogs, pork sausage, pork crumble cured turkey, turkey jerky, dehydrated turkey, turkey bacon, turkey hot dogs, turkey sausage, turkey crumble, cured fish, fish jerky, or dehydrated fish. The processed meats can have any shape, including but not limited to three dimensional objects with square, rectan gular, rectangular prism, circular, oval, cone, oblong, and non-geometric dimensions. In some embodiments, the processed meat is further cased, coated, or wrapped. In some embodiments, the meat-like food product provided herein is reformed, shredded and then bound together, chunked and formed, ground and formed, chopped and formed, or extruded and formed. [0237] In some embodiments, the meat-like food product provided herein has the shape of crumbles with dimensions of between 2 mm and 50 mm average length, between 2 mm and 50 mm average width, and between 1 mm and about 30 mm average thickness. In further embod iments, the crumbles are spherical with an average diameter of between 1 mm and 50 mm. In some embodiments, the crumbles may be a heterogeneous size distribution resembling bacon bits with an average diameter of less than 20 mm. In some embodiments, the crumbles have a heterogeneous population of grind sizes (i.e., a meat-like food product that comprises two or more crumbles with different dimensions).

[0238] In some embodiments, the meat-like food product provided herein has the shape of a loaf with dimensions of between 50 mm and 500 mm average length, between 20 mm and 250 mm average width, and between 5 mm and about 200 mm average thickness [0239] In some embodiments, the meat-like food product provided herein has the shape of a ball (e.g., meatball) with average diameters of between 5 mm and 120 mm.

[0240] In some embodiments, the meat-like food product provided herein resembles emul sified meat. In some embodiments, the emulsified meat is selected from beef emulsion, beef hot dogs, beef sausage, beef jerky, chicken emulsion, chicken hot dogs, chicken sausage, chicken jerky, pork emulsion, pork hot dogs, pork sausage, or pork jerky. The emulsified meat can have any shape and be reformed into any shape, including but not limited to three dimen sional objects with square, rectangular, rectangular prism, circular, oval, cone, oblong, and non-geometric dimensions. In some embodiments, the emulsified meat is cased or wrapped. In some embodiments, the emulsified meat comprised mixed meats (e.g., emulsified beef and pork, emulsified beef and chicken, emulsified beef and turkey, emulsified pork and chicken, emulsified pork and turkey, emulsified chicken and turkey, emulsified beef and pork and chicken, emulsified beef and pork and turkey, emulsified beef and pork and turkey and chicken).

[0241] In some embodiments, the meat-like food product provided herein is an animal meat comprising sal butter and/or a sal butter composition provided herein. In some such embodi ments, the animal meat is selected from animal, cow, pig, lamb, mutton, horse, poultry, chicken, turkey, whale, seal, dolphin, kangaroo, bison, buffalo, moose, deer, reindeer, caribou, antelope, elk, wild pig, fox, zebra, squirrel, marmot, rabbit, bear, beaver, muskrat, opossum, raccoon, armadillo, porcupine, boar, lynx, bobcat, bat, fowl, ostrich, goose, duck, pheasant, pigeon, dove, grouse, partridge, emu, quail, fish, catfish, tuna, spearfish, shark, halibut, had dock, sturgeon, salmon, bass, cod, muskie, pike, bowfin, gar, eel, paddlefish, bream, carp, trout, walleye, snakehead, crappie, sister, mussel, scallop, abalone, squid, octopus, sea urchin, cut tlefish, tunicate, whitefish, oyster, caviar, flounder, anchovy, yellowtail, mackerel, crustacean, crab, lobster, shrimp, shark, barnacle, insect, cricket, worm, cockroach, slug, Orthoptera sp. , grasshopper, locust, crickets, Hemiptera sp., cicadas, leafhopper, planthopper, Isoptera sp., termite, Odonata sp. , dragonfly, Diptera sp. , fly, Coleoptera sp. , beetle, mealworm, silkworm, Lepidoptera sp., caterpillar, Hymenoptera sp.. bee. wasp, ant, Blattodea sp.. reptile amphibian, frog, lizard, snake, turtle, alligator, crocodile, rodent, nutria, guinea pig, rat, mice, vole, ground hog, or capybara. In some embodiments, the animal meat is further processed, cured, dried, dehydrated, cut, sliced, emulsified, smoked, coated, breaded, or cased. In some embodiments, the animal meat is selected from the above list and has the form of bacon, jerky, sliced meat, deli meat, lunch meat, hot dog, or sausage. In some embodiments, the animal meat is a mixture of two or more of the above animal meats that further comprises sal butter and/or a sal butter composition.

[0242] The meat-like food product provided herein may be consumed by humans or other animals, including domesticated animals (e.g., dogs, cats), farm animals (e.g., cows, pigs, horses), and wild animals (e.g., non-domesticated predatory animals).

[0243] The meat-like food product provided herein may be cooked, partially cooked, or frozen in either uncooked, partially cooked, or cooked state. Cooking may include frying either as sauteing, deep-frying, baking, broiling, roasting, smoking, impingement cooking, steaming, grilling, searing, boiling, roasting, broiling, char broiling, braising, sous-vide, microwaving, slow cooked, heating in forced air system, heating in an air tunnel, and combinations thereof. In some embodiments, the meat-like food product is used in cooked meals, including but not limited to soups, salads, bowls, burritos, tacos, empanadas, tostadas, enchiladas, chilis, sand wiches, subs, wraps, lasagnas, sauces, stews, kebabs, gyros, pizza toppings, hamburgers, cheeseburgers, meat sticks, or as toppings on other foods such as rice, quinoa, vegetable, or stir fries.

[0244] The meat-like food product provided herein can be mixed with other protein prod ucts, including but not limited to other plant-derived products and/or animal meat.

[0245] The meat-like food product provided herein can be used for various purposes, in cluding but not limited to feeding; delivery of active ingredients (e.g., vitamins, minerals, nu trients, therapeutics); and analogs for pork, beef, poultry, game, ham, veal, and fish.

[0246] The meat-like food product provided herein can meet standards for food safety re quired by government regulation. In various embodiments, the meat-like food product meets standards for food safety required by the U.S. Food and Drug Administration (FDA), the U.S. Department of Agriculture, the European Food Safety Authority, or other state or regional food regulatory agencies.

[0247] The meat-like food product provided herein can have at least the shelf life of animal meat. In some such embodiments, the meat-like food product has at least the shelf-life of 80/20 ground beef. In some such embodiments, the meat-like food product has at least the shelf-life of 90/10 ground beef. In some embodiments, the meat-like food product provided herein has a shelf life greater than animal meat (i.e., reduced microbial load at given time points that meet food safety standard, compared to animal meat).

Other Lipids

[0248] The meat-like food product provided herein may further comprise one or more (e.g., one, two, three, four, five, or more) other lipids (i.e., lipids that are not sourced from sal butter or are not derived from sal butter). The other lipids may be any of the other lipids disclosed herein and may be present at any amount in the meat-like food product provided herein. In some embodiments, the meat-like food product provided herein comprises at least 1 pptr, at least 10 pptr, at least 100 pptr, at least 1 ppb, at least 10 ppb, at least 100 ppb, at least 1 ppm, at least 10 ppm, at least 100 ppm, at least 1 ppt, at least 10 ppt, at least 100 ppt, or > at least 1 pph of the one or more other lipids. In some embodiments, the meat-like food product provided herein comprises between 0.001% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, 1%, 0.5%, or 0.01%; between 0.01% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, 1%, 0.5%, or 0.1%; between 0.1% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, 1%, or 0.5%; between 0.5% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 50%, 40%, 30%, 20%, 15%, 10%, 5%, or 2%; between 2% and 50%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 50%, 40%, 30%, 20%, 15%, or 10%; between 10% and 50%, 40%, 30%, 20%, or 15%; between 15% and 50%, 40%, 30%, or 20%; between 20% and 50%, 40%, or 30%; between 30% and 50%, or 40%; or between 40% and 50% by mass of the one or more other lipids. Meat- Structured Protein Product

[0249] In some embodiments, the meat-like food product provided herein further com prises at least 2% by mass of one or more meat-structured protein products.

[0250] In some such embodiments, the meat-like food product comprises between 2% and 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 50%, 40%, 30%, 25%, or 20%; between 20% and 50%, 40%, 30%, or 25%; between 25% and 50%, 40%, or 30%; between 30% and 50%, or 40%; or between 40% and 50% by mass of the one or more meat-structured protein products. [0251] In some embodiments, the meat-structured protein product is of animal origin (i.e., the meat-structured protein product is animal meat). In some such embodiments, the animal origin (i.e., animal meat) is selected from cow, pig, lamb, mutton, horse, poultry, chicken, tur key, whale, seal, dolphin, kangaroo, bison, buffalo, moose, deer, reindeer, caribou, antelope, elk, wild pig, fox, zebra, squirrel, marmot, rabbit, bear, beaver, muskrat, opossum, raccoon, armadillo, porcupine, boar, lynx, bobcat, bat, fowl, ostrich, goose, duck, pheasant, pigeon, dove, grouse, partridge, emu, quail, fish, catfish, tuna, spearfish, shark, halibut, haddock, stur geon, salmon, bass, cod, muskie, pike, bowfin, gar, eel, paddlefish, bream, carp, trout, walleye, snakehead, crappie, sister, mussel, scallop, abalone, squid, octopus, sea urchin, cuttlefish, tu nicate, whitefish, oyster, caviar, flounder, anchovy, yellowtail, mackerel, crustacean, crab, lob ster, shrimp, shark, barnacle, insect, cricket, worm, cockroach, slug, Orthoptera sp. , grasshop per, locust, crickets, Hemiptera sp., cicadas, leafhopper, planthopper, Isoptera sp., termite, Odonata sp., dragonfly, Diptera sp., fly, Coleoptera sp., beetle, mealworm, silkworm, Lepi- doptera sp., caterpillar, Hymenoptera sp., bee, wasp, ant, Blattodea sp., reptile, amphibian, frog, lizard, snake, turtle, alligator, crocodile, rodent, nutria, guinea pig, rat, mice, vole, ground hog, or capybara.

[0252] In some embodiments, the animal meat is further processed, cured, dried, dehy drated, cut, sliced, emulsified, smoked, coated, breaded, or cased. In some embodiments, the animal meat is selected from the above list and has the form of bacon, jerky, sliced meat, deli meat, lunch meat, hot dog, or sausage. In some embodiments, the meat-structured protein prod uct is a mixture of two or more meat-structured protein products of animal origin.

[0253] In some embodiments, the meat structured protein product comprises a texturized protein isolate, protein concentrate, or flour obtained or derived from animal, animal, cow, pig, lamb, mutton, horse, poultry, chicken, turkey, whale, seal, dolphin, kangaroo, bison, buffalo, moose, deer, reindeer, caribou, antelope, elk, wild pig, fox, zebra, squirrel, marmot, rabbit, bear, beaver, muskrat, opossum, raccoon, armadillo, porcupine, boar, lynx, bobcat, bat, fowl, ostrich, goose, duck, pheasant, pigeon, dove, grouse, partridge, emu, quail, fish, catfish, tuna, spearfish, shark, halibut, haddock, sturgeon, salmon, bass, cod, muskie, pike, bowfin, gar, eel, paddlefish, bream, carp, trout, walleye, snakehead, crappie, sister, mussel, scallop, abalone, squid, octopus, sea urchin, cuttlefish, tunicate, whitefish, oyster, caviar, flounder, anchovy, yellowtail, mackerel, crustacean, crab, lobster, shrimp, shark, barnacle, insect, cricket, worm, cockroach, slug, Orthoptera sp., grasshopper, locust, crickets, Hemiptera sp., cicadas, leafhop per, planthopper, Isoptera sp. , termite, Odonata sp. , dragonfly, Diptera sp. , fly, Coleoptera sp. , beetle, mealworm, silkworm, Lepidoptera sp., caterpillar, Hymenoptera sp., bee, wasp, ant, Blattodea sp. , reptile, amphibian, frog, lizard, snake, turtle, alligator, crocodile, rodent, nutria, guinea pig, rat, mice, vole, groundhog, or capybara.

[0254] In some embodiments, the meat-structured protein product is of non-animal origin. In some embodiments, the non-animal origin is selected from plants, microbes, fungi, and tis sue-engineered meat origin.

[0255] In some embodiments, the meat-structured protein product comprises a texturized protein isolate, texturized protein concentrate, or texturized protein flour selected from algae, amaranth, alfalfa , Aspergillus orzyae, Baker’s yeast, barley, bean, biomass, brown algae, buck wheat, canola, carob, casein, chia seed, chickpea (garbanzo bean), com, cottonseed, cowpea, duckweed, Spirodela sp., dulse, English pea, Euglena gracilis, faba bean, flaxseed, Fusarium sp., Fusarium venenatum, garden cress, green algae, green pea, Pisum sativum, hemp, Irish moss, kelp, kidney bean, lentil, lima bean, lupin, mesquite, microorganism, milk, millet, mung bean, mushroom, navy bean, nori, oarweed protein, oat, pea, peanut, pinto bean, potato, pump kin, quinoa, rapeseed, red algae, rice, rye, safflower, sea grapes, sea lettuce, seaweed, sorghum, soy, spinach, sunflower, sweet potato, teff, triticale, wheat, whey, yeast, yellow pea, zein, acorn nut, almond, apricot kernel, cashew, coconut, gingko nut, hazelnut, jackfruit nut, macadamia nut, palm nut, paradise nut, peanut, pecan, pine nut, pistachio, walnut, fungal protein (myco- protein), microorganism, arame, Aurantiochytrium limacinum, beech mushroom, Candida uti- lis, Chlorella, Chlorophyta sp. , crimini mushroom, egg wrack, enoki mushroom, Geotrichum candidum, gutweed, karengo, kombu, laver, maitake mushroom, Methylobacterium extor- quens, Methylococcus capsulatus, Methylophilus methylotrophus, mushroom, nori, oarweed, oyster mushroom, Phaeophyta sp., Pichia pastoris, Polyporus, portabella mushroom, red al gae, Rhodobacter capsulatus, Rhodophyta sp. , Sclerotium rolfsii, Scytalidium acidophilum, sea rimu, shiitake mushroom, Spirulina, Trichoderma, mucilaginosa, truffle, wakame, white but ton mushroom, leafy vegetable, leafy green, asparagus, bamboo, beet greens, broccoli, brussels sprouts, bok choy, cabbage, carrot greens, cassava, celery greens, chard, chickory, Crambe sp., dandelion greens, Diplazium esculentum, Dragon’s head, edamame, eggplant, endive, grass, hay, hops, Humulus sp., kale, rice paddy, squash, sugar cane, Lactuca erriola, Lallemantia iberica, leaf, lettuce protein, Leontondon hispidus, Lepidium sativum, lovage, mustard greens, Mycerlis muralis, onion greens, palm grass, parsnip, prickly lettuce, radish, red clover, rice paddy, rutabaga, sassafras, Sonchus sp., sow thistle, squash, sugar cane leaf, switchgrass, Ta raxacum sp., tomato, turnip greens, vegetable fem, wall lettuce, water celery, water spinach, watercress, zucchini, natural proteins, synthetic proteins, or recombinant proteins. [0256] In some embodiments, the meat-structured protein product comprises between 1% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, or 10%; between 10% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 15%; between 15% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 99%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99%, 95%, 90%, 80%, or 70%; between 70% and 99%, 95%, 90%, or 80%; between 80% and 99%, 95%, or 90%; between 90% and 99%, or 95%; or between 95% and 99% by mass of one or more proteins. Non-limiting exam ples of suitable proteins include any of the proteins disclosed herein.

[0257] In some embodiments, the meat-structured protein product comprises between 0.001% and 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, 0.1%, or 0.01%; between 0.01% and 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, or 0.1%; between 0.1% and 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, or 2%; between 2% and 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 50%, 40%, 30%, 25%, or 20%; between 20% and 50%, 40%, 30%, or 25%; between 25% and 50%, 40%, or 30%; between 30% and 50%, or 40%; or between 40% and 50% by mass of one or more carbohydrates. Non-limiting exam ples of suitable carbohydrates include any of the carbohydrates disclosed herein.

[0258] In some embodiments, the meat-structured protein product comprises between 0.001% and 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, 0.1%, or 0.01%; between 0.01% and 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, or 0.1%; between 0.1% and 30%, 25%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 30%, 25%, 20%, 15%, 10%, 5%, or 2%; between 2% and 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 30%, 25%, 20%, 15%, or 10%; between 10% and 30%, 25%, 20%, or 15%; between 15% and 30%, 25%, or 20%; between 20% and 30%, or 25%; or between 25% and 30% by mass of one or more fibers.

[0259] In some embodiments, the meat-structured protein product comprises between 0.001%, and 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, 0.1%, or 0.01%; between 0.01% and 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, or 0.1%; between 0.1% and 30%, 25%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 30%, 25%, 20%, 15%, 10%, 5%, or 2%; between 2% and 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 30%, 25%, 20%, 15%, or 10%; between 10% and 30%, 25%, 20%, or 15%; between 15% and 30%, 25%, or 20%; between 20% and 30%, or 25%; or between 25% and 30% by mass of one or more lipids.

[0260] In some embodiments, the meat-structured protein product comprises between 0.1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, or 2%; between 2% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, or 20%; between 20% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 25%; between 25% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 95%, 90%, 80%, 70%, or 60%; between 60% and 95%, 90%, 80%, or 70%; between 70% and 95%, 90%, or 80%; between 80% and 95%, or 90%; or between 90% and 95% by mass of water. The water content of a meat-structured protein product can be determined by the amount of water added in a protein texturization process, or by the amount of water added (e.g., by hydrating, steam ing) or removed (e.g., by drying, freeze-drying) from the meat-structured protein product. [0261] In some embodiments, the meat-structured protein product has a bulk density of between 0.05 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, 1.0 g/cm³, 0.9 g/cm³, 0.8 g/cm³, 0.7 g/cm³, 0.6 g/cm³, 0.5 g/cm³, 0.4 g/cm³, 0.3 g/cm³, 0.2 g/cm³, or 0.1 g/cm³; between 0.1 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, 1.0 g/cm³, 0.9 g/cm³, 0.8 g/cm³, 0.7 g/cm³, 0.6 g/cm³, 0.5 g/cm³, 0.4 g/cm³, 0.3 g/cm³, or 0.2 g/cm³; between 0.2 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, 1.0 g/cm³, 0.9 g/cm³, 0.8 g/cm³, 0.7 g/cm³, 0.6 g/cm³, 0.5 g/cm³, 0.4 g/cm³, or 0.3 g/cm³; between 0.3 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, 1.0 g/cm³, 0.9 g/cm³, 0.8 g/cm³, 0.7 g/cm³, 0.6 g/cm³, 0.5 g/cm³, or 0.4 g/cm³; between 0.4 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, 1.0 g/cm³, 0.9 g/cm³, 0.8 g/cm³, 0.7 g/cm³, 0.6 g/cm³, or 0.5 g/cm³; between 0.5 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, 1.0 g/cm³, 0.9 g/cm³, 0.8 g/cm³, 0.7 g/cm³, or 0.6 g/cm³; between 0.6 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, 1.0 g/cm³, 0.9 g/cm³, 0.8 g/cm³, or 0.7 g/cm³; between 0.7 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, 1.0 g/cm³, 0.9 g/cm³, or 0.8 g/cm³; between 0.8 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, 1.0 g/cm³, or 0.9 g/cm³; between 0.9 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, 1.1 g/cm³, or 1.0 g/cm³; between 1.0 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, 1.2 g/cm³, or 1.1 g/cm³; between 1.1 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, 1.5 g/cm³, or 1.2 g/cm³; between 1.2 g/cm³ and 3.0 g/cm³, 2.0 g/cm³, or 1.5 g/cm³; between 1.5 g/cm³ and 3.0 g/cm³ or 2.0 g/cm³; or between 2.0 g/cm³ and 3.0 g/cm³. In some embodiments, the meat-structured protein product has a density of animal meat.

[0262] In some embodiments, the meat-structured protein product has a volume fold- change after hydration of between 1.01 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, 2.3, 2.2, 2.1, 2.0, 1.5, 1.2, or 1.1; between 1.1 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, 2.3, 2.2, 2.1, 2.0, 1.5, or 1.2; between 1.2 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, 2.3, 2.2, 2.1, 2.0, or 1.5; between 1.5 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, 2.3, 2.2, 2.1, or 2.0; between 2.0 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, 2.3, 2.2, or 2.1; between 2.1 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, 2.3, or 2.2; between 2.2 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, 2.6, 2.5, 2.4, or 2.3; between 2.3 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, 2.6, 2.5, or 2.4; between 2.4 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, 2.6, or 2.5; between 2.5 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, 2.7, or 2.6; between 2.6 and 5.0, 4.0, 3.5, 3.0, 2.9, 2.8, or 2.7; between 2.7 and 5.0, 4.0, 3.5, 3.0, 2.9, or 2.8; between 2.8 and 5.0, 4.0, 3.5, 3.0, or 2.9; between 2.9 and 5.0, 4.0, 3.5, or 3.0; between 3.0 and 5.0, 4.0, or 3.5; between 3.5 and 5.0, or 4.0; or between 4.0 and 5.0.

[0263] The meat-structured protein product can have any particle size and any particle size distribution (e.g., narrow to disperse particle size distribution) that provides meat-like texture or appearance to the meat-like food product provided herein. Suitable particle sizes can be obtained during the process used for producing the meat-structured protein product, or by post production processes known in the art (e.g., milling, blending, cutting, grinding, particle size reduction, comminution, separation, agglomeration, pressing, forging). Additionally, meat- structured protein products can be sieved to isolate discreet particle size fractions that can then be combined in different fractions of sizes, or as non-contiguous size distributions. The pres ence and size of the meat-structured protein product can be determined by methods known in the art, such as, for example, methods that involve microscopic observation using brightfield, fluorescence, or phase contrast microscopy of thin strips of refrigerated meat-like food product stained with a natural or fluorescent dye that selectively stains protein. The size and particle size distribution may also be determined by via laser diffraction of a sample of meat-structured protein product (e.g., Mastersizer 3000, Malvern Panalytical, Malvern, UK).

[0264] In some embodiments, the meat-structured protein product has a particle size that can pass through a sieve having a sieve size (ISO 565/3310-1 standard) of 3.15 mm, or can pass through a sieve having a sieve size of 3.15 mm but cannot pass through a sieve having a sieve size of 2.80 mm, or can pass through a sieve having a sieve size of 3.15 mm but cannot pass through a sieve having a sieve size of 2.00 mm, or can pass through a sieve having a sieve size of 3.15 mm but cannot pass through a sieve having a sieve size of 1.40 mm, or can pass through a sieve having a sieve size of 3.15 mm but cannot pass through a sieve having a sieve size of 1.00 mm, or can pass through a sieve having a sieve size of 3.15 mm but cannot pass through a sieve having a sieve size of 0.50 mm.

[0265] In some embodiments, the meat-structured protein product has a particle size that can pass through a sieve having a sieve size (ISO 565/3310-1 standard) of 3.35 mm, or can pass through a sieve having a sieve size of 3.35 mm but cannot pass through a sieve having a sieve size of 2.80 mm, or can pass through a sieve having a sieve size of 3.35 mm but cannot pass through a sieve having a sieve size of 2.00 mm, or can pass through a sieve having a sieve size of 3.35 mm but cannot pass through a sieve having a sieve size of 1.40 mm, or can pass through a sieve having a sieve size of 3.35 mm but cannot pass through a sieve having a sieve size of 1.00 mm, or can pass through a sieve having a sieve size of 3.35 mm but cannot pass through a sieve having a sieve size of 0.50 mm.

[0266] In some embodiments, the meat-structured protein product has a particle size that can pass through a sieve having a sieve size (ISO 565/3310-1 standard) of 4.75 mm, or can pass through a sieve having a sieve size of 4.75 mm but cannot pass through a sieve having a sieve size of 2.80 mm, or can pass through a sieve having a sieve size of 4.75 mm but cannot pass through a sieve having a sieve size of 2.00 mm, or can pass through a sieve having a sieve size of 4.75 mm but cannot pass through a sieve having a sieve size of 1.40 mm, or can pass through a sieve having a sieve size of 4.75 mm but cannot pass through a sieve having a sieve size of 1.00 mm, or can pass through a sieve having a sieve size of 4.75 mm but cannot pass through a sieve having a sieve size of 0.50 mm.

[0267] In some embodiments, the meat-structured protein product has a particle size that can pass through a sieve having a sieve size (ISO 565/3310-1 standard) of 8.00 mm, or can pass through a sieve having a sieve size of 8.00 mm but cannot pass through a sieve having a sieve size of 6.30 mm, or can pass through a sieve having a sieve size of 8.00 mm but cannot pass through a sieve having a sieve size of 4.75 mm, or can pass through a sieve having a sieve size of 8.00 mm but cannot pass through a sieve having a sieve size of 3.35 mm, or can pass through a sieve having a sieve size of 8.00 mm but cannot pass through a sieve having a sieve size of 2.80 mm, or can pass through a sieve having a sieve size of 8.00 mm but cannot pass through a sieve having a sieve size of 2.00 mm, or can pass through a sieve having a sieve size of 8.00 mm but cannot pass through a sieve having a sieve size of 1.40 mm, or can pass through a sieve having a sieve size of 8.00 mm but cannot pass through a sieve having a sieve size of 1.00 mm, or can pass through a sieve having a sieve size of 8.00 mm but cannot pass through a sieve having a sieve size of 0.50 mm.

[0268] In some embodiments, the meat-structured protein product has a particle size that can pass through a sieve having a sieve size (ISO 565/3310-1 standard) of 16.00 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 8.00 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 5.60 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 4.75 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 4.00 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 3.35 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 2.80 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 2.00 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 1.40 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 1.00 mm, or can pass through a sieve having a sieve size of 16.00 mm but cannot pass through a sieve having a sieve size of 0.50 mm.

[0269] In some embodiments, the meat-structured protein product is of a size that can pass through a sieve having a sieve size (ISO 565/3310-1 standard) of 25.00 mm, or can pass through a sieve having a sieve size of 25.00 mm but cannot pass through a sieve having a sieve size of 16.00 mm, or can pass through a sieve having a sieve size of 25.00 mm but cannot pass through a sieve having a sieve size of 8.00 mm, or can pass through a sieve having a sieve size of 25.00 mm but cannot pass through a sieve having a sieve size of 6.30 mm, or can pass through a sieve having a sieve size of 25.00 mm but cannot pass through a sieve having a sieve size of 4.00 mm, or can pass through a sieve having a sieve size of 25.00 mm but cannot pass through a sieve having a sieve size of 3.35 mm, or can pass through a sieve having a sieve size of 25.00 mm but cannot pass through a sieve having a sieve size of 2.80 mm.

[0270] In some embodiments, the meat-structured protein product is of a size that can pass through a sieve having a sieve size (ASTM El 1 standard) of 100.00 mm, or can pass through a sieve having a sieve size of 100.00 mm but cannot pass through a sieve having a sieve size of 25.00 mm, or can pass through a sieve having a sieve size of 100.00 mm but cannot pass through a sieve having a sieve size of 16.00 mm, or can pass through a sieve having a sieve size of 100.00 mm but cannot pass through a sieve having a sieve size of 8.00 mm, or can pass through a sieve having a sieve size of 100.00 mm but cannot pass through a sieve having a sieve size of 6.30 mm, or can pass through a sieve having a sieve size of 100.00 mm but cannot pass through a sieve having a sieve size of 4.00 mm, or can pass through a sieve having a sieve size of 100.00 mm but cannot pass through a sieve having a sieve size of 3.15 mm. In some alternative embodiments, the meat-structured protein product is of a size that may not pass through a sieve having a sieve size (ASTM El l standard) of 100.00 mm.

[0271] In some embodiments, the meat-structured protein product has a volume of between 0.125 cm³ and 3000 cm³, 1500 cm³, 750 cm³, 375 cm³, 188 cm³, 94 cm³, 48 cm³, 24 cm³, 12 cm³, 6 cm³, 3 cm³, or 1 cm³; between 1 cm³ and 3000 cm³, 1500 cm³, 750 cm³, 375 cm³, 188 cm³, 94 cm³, 48 cm³, 24 cm³, 12 cm³, 6 cm³, or 3 cm³; between 3 cm³ and 3000 cm³, 1500 cm³, 750 cm³, 375 cm³, 188 cm³, 94 cm³, 48 cm³, 24 cm³, 12 cm³, or 6 cm³; between 6 cm³ and 3000 cm³, 1500 cm³, 750 cm³, 375 cm³, 188 cm³, 94 cm³, 48 cm³, 24 cm³, or 12 cm³; between 12 cm³ and 3000 cm³, 1500 cm³, 750 cm³, 375 cm³, 188 cm³, 94 cm³, 48 cm³, or 24 cm³; between 24 cm³ and 3000 cm³, 1500 cm³, 750 cm³, 375 cm³, 188 cm³, 94 cm³, or 48 cm³; between 48 cm³ and 3000 cm³, 1500 cm³, 750 cm³, 375 cm³, 188 cm³, or 94 cm³; between 94 cm³ and 3000 cm³, 1500 cm³, 750 cm³, 375 cm³, or 188 cm³; between 188 cm³ and 3000 cm³, 1500 cm³, 750 cm³, or 375 cm³; between 375 cm³ and 3000 cm³, 1500 cm³, or 750 cm³; between 750 cm³ and 3000 cm³, or 1500 cm³; or between 1500 cm³ and 3000 cm³.

[0272] In some embodiments, the meat-structured protein product has an alkaline pH of at least 7.0. In some such embodiments, the meat-structured protein product has a pH of between 7.2 and 12. In some embodiments, the meat-structured protein product has an acidic pH of less than 7.0. In some such embodiments, the meat-structured protein product has a pH of between 7.0 and 3.0. In some embodiments, the meat-structured protein product has a neutral pH of about 7.0. In some embodiments, the meat-structured protein product has a pH between 5.5 and 8.0. It will be understood by one skilled in the art that the pH of a meat-structured protein product is subject to change based on thermal exposure (i.e., heating, cooling, cooking), change in water content or water activity (e.g., due to hydration, desiccation, heating, cooling), envi ronmental or storage conditions (i.e., exposure to light, exposure to oxygen, exposure to carbon dioxide), and time. Accordingly, the pH of a meat-structured protein product may be different before and after a meat-like food product comprising meat-structured protein product is cooked. [0273] In some embodiments, the meat-structured protein product comprises between 5% and about 95% by mass of protein, between 0.01% and about 20% by mass of total carbohy drate, between 0.01% and about 20% by mass of fiber, between 0.01% and about 20% by mass of total lipid, and between 5% and about 95% by mass of water.

[0274] In some such embodiments, the meat-structured protein product comprises between 20% and about 80% by mass of protein, between 0.01% and about 20% by mass of total car bohydrate, between 0.01% and about 20% by mass of fiber, between 0.1% and about 20% by mass of total lipid, and between 20% and about 80% by mass of water.

[0275] In some embodiments, a post-hydrated meat-structured protein product (i.e., a meat- structured protein product that following its creation is further hydrated) comprises between 5% and about 80% by mass of protein, between 0.01% and about 10% by mass of total carbo hydrate, between 0.01% and about 10% by mass of fiber, between 0.1% and about 10% by mass of total lipid, and between 20% and about 95% by mass of water.

[0276] In some embodiments, the meat-like food product provided herein comprises two or more meat-structured protein products having different attributes. Examples of such differ ent attributes include but are not limited to different color, appearance, flavor, aroma, taste, protein content, lipid content, carbohydrate content, fiber content, protein type, lipid type, car bohydrate type, fiber type, moisture content, pH, percentage of protein fibers that are substan tially aligned, TPA parameters, chewiness, hardness, elasticity, density, dimensions, diameter, thickness, and length. Different protein types, lipid types, carbohydrate types, and fiber types may be selected from among any of the sources of these ingredients provided by this disclosure, or any attributes provided herein that distinguish two or more different ingredient types.

[0277] In some embodiments, the two or more meat-structured protein products having different attributes are present in equal proportion in the meat-like food product provided herein. In other embodiments, the two or more meat-structured protein products having differ ent attributes are present in different proportions in the meat-like food product.

[0278] In some such embodiments, the two or more meat-like food products comprise a first meat-structured protein product that is present in a range of between 0.5% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, 5%, or 2%; between 2% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, or 10%; between 10% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 15%; between 15% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 99.5%, 95%, 90%, 80%, 70%, 60%, or 50%; be tween 50% and 99.5%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99.5%, 95%, 90%, 80%, or 70%; between 70% and 99.5%, 95%, 90%, or 80%; between 80% and 99.5%, 95%, or 90%; between 90% and 99.5%, or 95%; or between 95% and 99.5% by mass of the total mass of the two or more meat-structured protein products; and a second meat-structured protein product that is present in a range of between 0.5% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, 5%, or 2%; between 2% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, or 10%; between 10% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 15%; between 15% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; be tween 40% and 99.5%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99.5%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99.5%, 95%, 90%, 80%, or 70%; between 70% and 99.5%, 95%, 90%, or 80%; between 80% and 99.5%, 95%, or 90%; between 90% and 99.5%, or 95%; or between 95% and 99.5% by mass of the total mass of the two or more meat- structured protein products.

[0279] In some embodiments, the two or more meat-structured protein products having different attributes are a meat-structured protein product derived from animal protein and a meat-structured protein product derived from non-animal protein. In some embodiments, the two or more meat-structured protein products having different attributes are a meat-structured protein product derived from non-animal protein and a meat-structured protein product that is animal meat. In some embodiments, the two or more meat-structured protein products having different attributes are a meat-structured protein product derived from non-animal protein and a meat-structured protein product that is tissue-engineered meat.

[0280] In some embodiments, the meat-like food product comprises a first meat-structured protein product and a second meat-structured protein product, wherein the first meat-structured protein product is of a first size that can be passed through a first sieve, wherein the second meat-structured protein product is of a second size that can pass through a second sieve, wherein the first size and the second size differ from each other, and wherein the first sieve and second sieve are of sizes disclosed herein. [0281] In some embodiments, the meat-like food product provided herein comprises a first meat-structured protein product and a second meat-structured protein product, wherein the first meat-structured protein product has a first volume, and the second meat structured protein has a second volume, wherein the first volume and the second volume differ from each other, and wherein the first volume and second volume are volumes disclosed herein.

[0282] The meat-structured protein product comprised in the meat-like food product pro vided herein may be produced by any method that produces protein networks and/or aligned protein fibers that confer meat-like textures, or by any method of isolating meat-structured protein product from organisms. Methods for determining the degree of protein fiber alignment and three-dimensional protein network are known in the art and include visual determination based upon photographs and micrographic images, as disclosed in U.S. Utility Application Ser. No. 14/687,803 filed on April 15, 2015. Without being bound by theory, it is believed that the protein macrostructure, microstructures, and nanostructures of the meat-structured protein product imparts physical, textural, and sensory properties that are similar to those of cooked animal meat, wherein the networked or interacting protein fibers may impart cohesion and firmness, and the open spaces in the protein network may weaken the integrity of the fibrous structures and tenderize the meat-like food product while also providing pockets or a matrix structure for capturing water, carbohydrates, salts, lipids, flavorings, and other materials that are slowly released during chewing to lubricate the shearing process and to impart other meat like sensory characteristics. In some embodiments, the meat-structured protein product has a protein fiber arrangement that is isotropic. In some embodiments, the meat-structured protein product has a protein fiber arrangement that is anisotropic. In some embodiments, the meat- structured protein product has at least 10%, at least 25%, at least 35%, at least 45%, at least 55%, at least 65%, at least 75%, at least 85%, or at least 95% by mass of the protein fibers substantially aligned. In some embodiments, the meat-structured protein product has flake structure wherein protein microstructures interact to give sheet-like morphologies (i.e., as op posed to aligned fibers). In some embodiments, the meat-structured protein product has a net worked structure wherein protein fibers interact in random orientations to form a random net work of protein bundles. In some embodiments, the meat-structured protein product has a pro tein alignment of animal meat tissue. In some embodiments, the meat-structured protein prod uct has a protein alignment of tissue-engineered animal meat.

[0283] In some embodiments, the meat-structured protein product has meat-like fibrous texture and chewiness. Non-limiting examples of suitable meat-structured protein products in clude those disclosed, for example, in U.S. patent publication number 13/272,825 published April 19, 2012; U.S. patent publication number 14/687,803 published October 22, 2015; U.S. patent 9,526,267 issued December 27, 2016; U.S. patent publication number 2015/050421 pub lished March 24, 2016; or U.S. patent publication number 15/225,646 published February 9, 2017; or U.S. patent publication number 14/855,212 published April 20, 2017; or U.S. patent publication number 15/225,646 published April 20, 2017; or U.S. patent 8728560B2 published May, 20, 2014; or U.S. patent US8685485B2 published April 1, 2014; or European patent EP2020875B1 published December 31, 2014; the disclosures of which are all hereby incorpo rated by reference in their entireties.

Protein

[0284] In some embodiments, the meat-like food product provided herein comprises at least 1% by mass of protein.

[0285] Without wishing to be bound by theory, it is believed that protein is responsible for improving texture of the meat-like product by promoting protein-protein interactions, protein crosslinking, gelation, or protein interactions with other ingredients to create texture with meat- like properties. In some cases, the protein provides meat-like texture following thermally in duced reactions that occur during cooking. Additionally, protein can effect binding of water via hydrophilic interactions (e.g., mediated by polar groups of the side chains of proteins, such as carboxyl-, amino-, hydroxyl-, and sulfhydryl-groups, or by undissociated carbonyl- and am- ido-groups of the peptide bonds), and cross linkages and electrostatic forces between peptide chains create pockets in which water or lipid can be retained. Thus, the source of protein, con centration of protein, state of protein (i.e., native protein, denatured protein, texturized protein, crosslinked protein, chemically -modified protein) will interact with the sal butter compositions of the present disclosure to advantageously effect textural properties such as cohesiveness, ad hesiveness, malleability, juiciness, and melted fat release of a meat-like food product.

[0286] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, or 10%; be tween 10% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 15%; between 15% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 99%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99%, 95%, 90%, 80%, or 70%; between 70% and 99%, 95%, 90%, or 80%; between 80% and 99%, 95%, or 90%; be tween 90% and 99%, or 95%; or between 95% and 99% by mass of one or more proteins. [0287] The protein can be obtained from animal sources (e.g., any of the animal sources disclosed herein), non-animal sources (e.g., any of the non-animal sources disclosed herein, e.g., plants, fungi, microbes), natural or modified natural sources, or from multiple such sources, and may optionally be derivatized (e.g., through enzymatic, chemical, and/or biochem ical modification). Alternatively, the protein is not obtained from natural or modified natural sources but are identical or similar to protein found in natural or modified natural sources (e.g., the protein is synthetically or biosynthetically generated). Protein content of a food product can be determined by a variety of methods, including but not limited to AO AC International refer ence methods AO AC 990.03 and AO AC 992 15

[0288] In some embodiments, the meat-like food provided herein comprises a protein iso late, protein concentrate, or flour obtained from algae, amaranth, alfalfa, Aspergillus orzyae, Baker’s yeast, barley, bean, biomass, brown algae, buckwheat, canola, carob, casein, chia seed, chickpea (garbanzo bean), com, cottonseed, cowpea, duckweed, Spirodela sp., dulse, English pea, Euglena gracilis, faba bean, flaxseed, Fusarium sp., Fusarium venenatum, garden cress, green algae, green pea, Pisum sativum, hemp, Irish moss, kelp, kidney bean, lentil, lima bean, lupin, mesquite, microorganism, milk, millet, mung bean, mushroom, navy bean, nori, oarweed protein, oat, pea, peanut, pinto bean, potato, pumpkin, quinoa, rapeseed, red algae, rice, rye, safflower, sea grapes, sea lettuce, seaweed, sorghum, soy, spinach, sunflower, sweet potato, teff, triticale, wheat, whey, yeast, yellow pea, zein, acom nut, almond, apricot kernel, cashew, coconut, gingko nut, hazelnut, jackfruit nut, macadamia nut, palm nut, paradise nut, peanut, pecan, pine nut, pistachio, walnut, fungal protein (mycoprotein), microorganism, arame, Au- rantiochytrium limacinum, beech mushroom, Candida utilis, Chlorella, Chlorophyta sp., crimini mushroom, egg wrack, enoki mushroom, Geotrichum candidum, gutweed, karengo, kombu, laver, maitake mushroom, Methylobacterium extorquens, Methylococcus capsulatus, Methylophilus methylotrophus , mushroom, nori, oarweed, oyster mushroom, Phaeophyta sp., Pichia pastoris, Polyporus, portabella mushroom, red algae, Rhodobacter capsulatus, Rhodo- phyta sp. , Sclerotium rolfsii, Scytalidium acidophilum, searimu, shiitake mushroom, Spirulina, Trichoderma, mucilaginosa, truffle, wakame, white button mushroom, leafy vegetable, leafy green, asparagus, bamboo, beet greens, broccoli, brussels sprouts, bok choy, cabbage, carrot greens, cassava, celery greens, chard, chickory, Crambe sp., dandelion greens, Diplazium es- culentum, Dragon’s head, edamame, eggplant, endive, grass, hay, hops, Humulus sp., kale, rice paddy, squash, sugar cane, Lactuca erriola, Lallemantia iberica, leaf, lettuce protein, Leon- tondon hispidus, Lepidium sativum, lovage, mustard greens, Mycerlis muralis, onion greens, palm grass, parsnip, prickly lettuce, radish, red clover, rice paddy, rutabaga, sassafras, Sonchus sp., sow thistle, squash, sugar cane leaf, switchgrass, Taraxacum sp., tomato, turnip greens, vegetable fem, wall lettuce, water celery, water spinach, watercress, zucchini, natural proteins, synthetic proteins, or recombinant proteins.

[0289] In some embodiments, the meat-like food product provided herein comprises a pro tein isolate, protein concentrate, or flour obtained from animal, including but not limited to cow, pig, lamb, mutton, horse, poultry, chicken, turkey, whale, seal, dolphin, kangaroo, bison, buffalo, moose, deer, reindeer, caribou, antelope, elk, wild pig, fox, zebra, squirrel, marmot, rabbit, bear, beaver, muskrat, opossum, raccoon, armadillo, porcupine, boar, lynx, bobcat, bat, fowl, ostrich, goose, duck, pheasant, pigeon, dove, grouse, partridge, emu, quail, fish, catfish, tuna, spearfish, shark, halibut, haddock, sturgeon, salmon, bass, cod, muskie, pike, bowfin, gar, eel, paddlefish, bream, carp, trout, walleye, snakehead, crappie, sister, mussel, scallop, abalone, squid, octopus, sea urchin, cuttlefish, tunicate, whitefish, oyster, caviar, flounder, anchovy, yellowtail, mackerel, crustacean, crab, lobster, shrimp, shark, barnacle, insect, cricket, worm, cockroach, slug, Orthoptera sp., grasshopper, locust, crickets, Hemiptera sp., cicadas, leafhop- per, planthopper, Isoptera sp. , termite, Odonata sp. , dragonfly, Diptera sp. , fly, Coleoptera sp. , beetle, mealworm, silkworm, Lepidoptera sp., caterpillar, Hymenoptera sp., bee, wasp, ant, Blattodea sp. , reptile, amphibian, frog, lizard, snake, turtle, alligator, crocodile, rodent, nutria, guinea pig, rat, mice, vole, groundhog, or capybara.

[0290] In some embodiments, the meat-like food product provided herein comprises two or more proteins having different attributes. Non-limiting examples of such different attributes include different amino acid profile, solubility, gel forming effect, emulsion stabilizing effect, texturizing effect, taste, flavor, color, appearance, particle size, or enzyme activity. In some embodiments, the two or more proteins are derived from different sources (e.g., a protein de rived from animal and a protein derived from non-animal sources). In some embodiments, the two or more proteins having different attributes are present in equal proportion in the meat-like food product provided herein. In other embodiments, the two or more proteins having different attributes are present in different proportions in the meat-like food product.

[0291] In some such embodiments, the meat-like food product comprises a first protein that is present in a range of between 0.5% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, 5%, or 2%; between 2% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, or 10%; between 10% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 15%; between 15% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 99.5%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99.5%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99.5%, 95%, 90%, 80%, or 70%; between 70% and 99.5%, 95%, 90%, or 80%; between 80% and 99.5%, 95%, or 90%; between 90% and 99.5%, or 95%; or between 95% and 99.5% by mass of the total mass of the two or more proteins; and a second protein that is present in a range of between 0.5% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, 5%, or 2%; between 2% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, 10%, or 5%; between 5% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 15%, or 10%; between 10% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 15%; between 15% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99.5%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; be tween 40% and 99.5%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99.5%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99.5%, 95%, 90%, 80%, or 70%; between 70% and 99.5%, 95%, 90%, or 80%; between 80% and 99.5%, 95%, or 90%; between 90% and 99.5%, or 95%; or between 95% and 99.5% by mass of the total mass of the two or more proteins.

Moisture Content

[0292] In some embodiments, the meat-like food product provided herein further com prises water (moisture content). Without wishing to be bound by theory, it is believed that a high moisture content may prevent the sensation of dryness or a lack of juiciness during chew ing of a meat-like food product.

[0293] Moisture content in a meat-like food product may change upon application of dif ferent conditions to the meat-like food product, for example application of heat to a meat-like food product during cooking would give rise to a cooked meat-like food product that has lower moisture content due to loss of water during the cooking process. Furthermore, different types of meat (beef, pork, chicken, bacon) have different intrinsic moisture contents. Storage condi tions, processing conditions and handling conditions are all expected to have an effect on the moisture content of meat-like food products. Accordingly, it is to be understood that the meat- like food product provided herein can have a wide range of moisture content. [0294] In some embodiments, the meat-like food product provided herein comprises be tween 0.1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, or 2%; between 2% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, or 20%; between 20% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 25%; between 25% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 95%, 90%, 80%, 70%, or 60%; between 60% and 95%, 90%, 80%, or 70%; between 70% and 95%, 90%, or 80%; be tween 80% and 95%, or 90%; or between 90% and 95% by mass of water. In some embodi ments, the meat-like food product comprises a similar moisture content as animal meat. A method for determining moisture content is disclosed in U.S. Utility Application Ser. No. 14/687,803 filed on April 15, 2015.

Carbohydrates

[0295] In some embodiments, the meat-like food product provided herein further com prises one or more carbohydrates.

[0296] Non-limiting examples of suitable carbohydrates include polysaccharides, modified polysaccharides, reducing sugars, monosaccharides, disaccharides, oligosaccharides, polysac charides, modified polysaccharides, reducing sugars, arabinose, cellobiose, hexose, gentiobi- ose, fructose, fucose, galactose, glucose, lactose, mannose, maltose, sorbose, sucrose, rham- nose, ribose, trehalose, maltodextrin (i.e., including maltodextrin of dextrose equivalent values between 3 to 20), gums, carob gum, cycas gum, fenugreek gum, gelatin, gellan gum, guar gum, gum Arabic, gum karaya, gum ghatti, high-acyl gellan gum, Jingan gum, konjac gum, locust bean gum, low-acyl gellan gum, mesquite gum, neem gum, rhamsan, senna gum, tara gum, tragacanth gum, wellan, xanthan gum, mucilage gum, flaxseed mucilage, psyllium gum, yellow mustard mucilage, agar, agarose, agaropectin, alginate, alginic acid salts, carrageenan, k-car- rageenan, i-carrageenan, furcellaran, chitin, chitosan, pectin, galacturonans, rhamnogalac- turonans, xylogalacturonans, high methyl pectin, low methyl pectin, apple pulp pectin, citrus peel pectin, sugar beet pulp pectin, cellulose, hemicellulose, arabinogalactan, arabinoxylans, beta-glucans, mannans, galactomannans, xyloglucans, glucomannans, microcrystalline cellu lose, amylose, amylopectin, beta-glucans, algae beta-glucans, yeast beta-glucans, bioemulsans, dextran, curdlan, pullulan, liposan, emulsan, lipid-based carbohydrates, methyl cellulose, ethyl cellulose, ethyl methyl cellulose, hydroxyethyl cellulose, hydroxyethyl methyl cellulose, car- boxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, fructans, levan, starches, starches from grains, starches from tuber, almond starch, amaranth starch, ar rowroot starch, banana starch, barley starch, bean starch, carob starch, chia seed starch, chick pea starch, com starch, modified com starch, lentil starch, mung bean starch, oat starch, pea starch, potato starch, quinoa starch, rice starch, rye starch, sorghum starch, soybean starch, sweet potato starch, tapioca starch, taro starch, waxy com starch, waxy rice starch, wheat starch, yeast starch, isolated amylose, isolated amylopectin, chemically modified starch (in cluding, e.g., pre-gelatinized starch, acetylated starch, alkaline-modified starch, bleached starch, cationic starch, methylated starch, ethylated starch, carboxymethylated starch, hydrox- ypropylated starch, octenyl succinated starch, oxidized starch, phosphate bonded starch), dex trin, cyclodextrin, phosphate distarch phosphate, acetylated distarch phosphate, acetylated dis tarch adipate, hydroxypropyl distarch glycerol, hydroxypropyl distarch phosphate, acetylated oxidized starch, starch dosium octenyl succinate, fiber, soluble dietary fiber, insoluble dietary fiber, almond fiber, apple fiber, bamboo fiber, banana fiber, barley bran, bean fiber, beet fiber, carrot fiber, chia seed fiber, chicory root, citms fiber, com bran, lentil fiber, millet bran, oat fiber, pea fiber, potato fiber, psyllium husk, quinoa fiber, rice bran, rye bran, sweet potato fiber, soy fiber, wheat bran, wood pulp cellulose, inulin, glycoproteins, gly colipids, porous starches, oil bulking systems, glycolipid structured oils, and Quilllaja extract.

[0297] In some embodiments, the meat-like food product provided herein comprises be tween 0.01% and 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, 0.5%, or 0.1%; between 0.1% and 30%, 25%, 20%, 15%, 10%, 5%, 2%, 1%, or 0.5%; between 0.5% and 30%, 25%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 30%, 25%, 20%, 15%, 10%, 5%, or 2%; between 2% and 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 30%, 25%, 20%, 15%, or 10%; between 10% and 30%, 25%, 20%, or 15%; between 15% and 30%, 25%, or 20%; between 20% and 30%, or 25%; or between 25% and 30% by mass of one or more carbohydrates. [0298] The carbohydrates can be obtained from animal sources (e.g., any of the animal sources disclosed herein), non-animal sources (e.g., any of the non-animal sources disclosed herein, e.g., plants, fungi, microbes), natural sources or modified natural sources, or from mul tiple such sources, and may optionally be derivatized (e.g., through enzymatic, chemical, and/or biochemical modification). Alternatively, the carbohydrates are not obtained from nat ural or modified natural sources but are identical or similar to carbohydrates found in natural or modified natural sources (e.g., the carbohydrates are synthetically or biosynthetically gen erated).

Other Emulsions

[0299] In some embodiments, the meat-like food product provided herein further com prises another emulsion (i.e., as used herein, the term “other emulsion” is an emulsion that does not comprise sal butter or a sal butter composition). The emulsion can be a w/1 emulsion with a dispersed aqueous phase and a continuous lipid phase, a 1/w emulsion with a dispersed lipid phase and a continuous water phase, or a double emulsion (e.g., a 1/w/l emulsion or w/l/w emulsion). In some embodiments, the meat-like food product comprises both i) another emul sion, and ii) a sal butter emulsion.

[0300] The aqueous phase of the other emulsion can be pure water, tap water, bottled water, deionized water, distilled water, ionized water, mineral water, spring water, natural juice (i.e., liquid-based extract from a non-animal source such as a plant or any part of a plant), plant extract (i.e., extract from plant that comprises extracted components, as can be obtained through aqueous or steam processing methods), or a mixture thereof. The aqueous phase may also comprise a flavor/aroma agent, a color agent, a pH adjusting agent, an ionic strength mod ulator, an antioxidant, a binding agent, a vitamin, a mineral, a protein, a carbohydrate, a fiber, a starch, a hydrocolloid, a gum, or another water-soluble food ingredient.

[0301] The lipid phase of the other emulsion can be a lipid selected from any of the other lipids disclosed herein. The lipid phase may also comprise a flavor/aroma agent, a color agent, a pH adjusting agent, an ionic strength modulator, an antioxidant, a binding agent, a vitamin, a mineral, a protein, a carbohydrate, a fiber, a starch, a hydrocolloid, a gum, or another lipid- soluble food ingredient.

[0302] In some embodiments, the emulsion comprises between 0.00001% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, 0.01%, 0.001%, or 0.0001%; between 0.0001% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, 0.01%, or 0.001%; between 0.001% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, or 0.01%; between 0.01% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, or 0.1%; between 0.1% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, or 0.5%; between 0.5% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, or 1%; between 1% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 70%, 60%, 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 70%, 60%, 50%, 40%, 30%, 25%, or 20%; between 20% and 70%, 60%, 50%, 40%, 30%, or 25%; between 25% and 70%, 60%, 50%, 40%, or 30%; between 30% and 70%, 60%, 50%, or 40%; between 40% and 70%, 60%, or 50%; between 50% and 70% or 60%; or between 60% and 70% by mass of a dispersed aqueous phase; and between 1% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 10%, or 5%; between 5% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 10%; between 10% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, or 70%; between 70% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, or 80%; between 80% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, or 90%; between 90% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, or 95%; between 95% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, or 98%; between 98% and 99.9999%, 99.999%, 99.99%, 99.9%, or 99%; between 99% and 99.9999%, 99.999%, 99.99%, or 99.9%; between 99.9% and 99.9999%, 99.999%, or 99.99%; between 99.99% and 99.9999%, or 99.999%; or between 99.999% and 99.9999% by mass of a continuous lipid phase.

[0303] In some embodiments, the emulsion comprises between 0.00001% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, 0.01%, 0.001%, or 0.0001%; between 0.0001% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, 0.01%, or 0.001%; between 0.001% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, 0.1%, or 0.01%; between 0.01% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, 0.5%, or 0.1%; between 0.1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 1%, or 0.5%; between 0.5% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, or 1%; between 1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, or 20%; between 20% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 25%; between 25% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 95%, 90%, 80%, 70% or 60%; between 60% and 95%, 90%, 80%, or 70%; between 70% and 95%, 90%, or 80%; between 80% and 95%, or 90%; or between 90% and 95% by mass of a dispersed lipid phase; and between 1% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, 10%, or 5%; between 5% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 10%; between 10% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 20%; between 20% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, 70%, or 60%; between 60% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, 80%, or 70%; between 70% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, 90%, or 80%; between 80% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, 95%, or 90%; between 90% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, 98%, or 95%; between 95% and 99.9999%, 99.999%, 99.99%, 99.9%, 99%, or 98%; between 98% and 99.9999%, 99.999%, 99.99%, 99.9%, or 99%; between 99% and 99.9999%, 99.999%, 99.99%, or 99.9%; between 99.9% and 99.9999%, 99.999%, or 99.99%; between 99.99% and 99.9999%, 99.999%; or between 99.999% and 99.9999% by mass of a continuous aqueous phase.

[0304] The emulsion may further comprise an emulsion stabilizing agent (e.g., any of the emulsion stabilizing agents disclosed herein), at any of the mass ranges disclosed previously herein for a sal butter emulsion.

[0305] In some embodiments, the emulsion has a droplet size span of between 0.05 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, 1.0, 0.75, 0.50, 0.25, or 0.10; between 0.10 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, 1.0, 0.75, 0.50, or 0.25; between 0.25 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, 1.0, 0.75, or 0.50; between 0.50 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, 1.0, or 0.75; between 0.75 and 4.0, 3.0, 2.0, 1.75, 1.50, 1.25, or 1.0; between 1.0 and 4.0, 3.0, 2.0, 1.75, 1.50, or 1.25; between 1.25 and 4.0, 3.0, 2.0, 1.75, or 1.50; between 1.50 and 4.0, 3.0, 2.0, or 1.75; between 1.75 and 4.0, 3.0, or 2.0; between 2.0 and 4.0, or 3.0; or between 3.0 and 4.0.

[0306] In some embodiments, the emulsion is a microemulsion (i.e., droplet sizes greater than 100 nm). In other embodiments, the emulsion is a nanoemulsion (i.e., droplet sizes ranging from 1 to 100 nm). In some embodiments, the emulsion has an average droplet size of less than 200 pm, less than 25 pm, less than 2 pm, less than 1,000 nm, less than 750 nm, less than 500 nm, less than 250 nm, less than 100 nm, or less than 50 nm. In some embodiments, the emulsion has a D_V5O droplet size in the range of between 1 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, 750 nm, 500 nm, 250 nm, 100 nm, or 50 nm; between 50 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, 750 nm, 500 nm, 250 nm, or 100 nm; between 100 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, 750 nm, 500 nm, or 250 nm; between 250 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, 750 nm, or 500 nm; between 500 nm and 200 pm, 25 pm, 2 pm, 1,000 nm, or 750 nm; between 750 nm and 200 pm, 25 pm, 2 pm, or 1,000 nm; between 1000 nm and 200 pm, 25 pm, or 2 pm; between 2 pm and 200 pm, or 25 pm; or between 25 pm and 200 pm. The size of droplets can be determined by methods known in the art including but not limited to light scatering, mi croscopy, and spectroscopy.

[0307] In some embodiments, the emulsion remains stable against droplet coalescence and gravitational creaming for at least 7 days, at least 10 days, or at least 14 days when stored at 4C.

[0308] Emulsions of the present disclosure can be prepared by any method or process known in the art. For example, the dispersed phase can be added to a mixture of continuous lipid phase with optional emulsion stabilizing agent. Shear can be applied via mixing, homog- enizer, high-pressure homogenizer, rotor-stator mixer, or by forcing the mixture through a membrane. In instances where lipid components of the emulsion are in a solid or semi-solid state at ambient temperature, the emulsion can be prepared at temperatures above the melting point of the lipid to ensure liquid mixing before cooling and congealing (i.e., rendering solid or semi-solid) the resulting emulsion. Factors such as shear rate, shear force, shear time, tem perature, cooling rate, concentration of dispersed phase, and concentration of emulsion stabi lizing agent contribute to the properties and stability of the resulting emulsion.

Binding Agent

[0309] In some embodiments, the meat-like food product provided herein further com prises one or more (e.g., two, three, four, five, or more) binding agents. Binding agents can affect texture, cohesiveness, binding, and/or malleability of uncooked or cooked meat-like food products. Binding agents can also interact or bind water and thereby affect juiciness, moisture content, and mouthfeel of the meat-like food products.

[0310] In some embodiments, the one or more binding agents hold the meat-like food prod uct and its sub-components together in a cohesive uncooked mass. In some embodiments, the one or more binding agents hold the meat-like food product and its sub-components together in a cohesive cooked mass. Different embodiments of the meat-like product provided herein (e.g., beef, chicken, pork, bacon) can be anticipated to need different types and/or amounts of the one or more binding agents to give optimal meat-like properties in uncooked and cooked states.

[0311] In some embodiments, the meat-like food product provided herein comprises be tween 0.01% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.1%; between 0.1% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, or 0.5%; between 0.5% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1%; between 1% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, or 2%; between 2% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, or 3%; between 3% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, or 4%; between 4% and 15%, 10%, 9%, 8%, 7%, 6%, or 5%; between 5% and 15%, 10%, 9%, 8%, 7%, or 6%; between 6% and 15%, 10%, 9%, 8%, or 7%; between 7% and 15%, 10%, 9%, or 8%; between 8% and 15%, 10%, or 9%; between 9% and 15%, or 10%; or between 10% and 15% by mass of one or more binding agents.

[0312] In some embodiments, the binding agent is selected from the group consisting of purees, bean puree, sweet potato puree, pumpkin puree, applesauce, yam puree, banana puree, plantain puree, date puree, prune puree, fig puree, zucchini puree, carrot puree, coconut puree, tomato puree, pea puree, potato puree, pumpkin puree, cauliflower puree, cucumber puree, nut and seed butters (e.g., almond butter, cashew butter, hazelnut butter, macadamia nut butter, peanut butter, pecan butter, pistachio butter, walnut butter, pumpkin seed butter, sesame seed butter, soybean butter, sunflower seed butter), polysaccharides, modified polysaccharides, re ducing sugars, monosaccharides, disaccharides, oligosaccharides, polysaccharides, modified polysaccharides, reducing sugars, arabinose, cellobiose, hexose, gentiobiose, fructose, fucose, galactose, glucose, lactose, mannose, maltose, sorbose, sucrose, rhamnose, ribose, trehalose, maltodextrin (i.e., including maltodextrin of dextrose equivalent values between 3 to 20), gums, carob gum, cycas gum, fenugreek gum, gelatin, gellan gum, guar gum, gum Arabic, gum karaya, gum ghatti, high-acyl gellan gum, Jingan gum, konjac gum, locust bean gum, low-acyl gellan gum, mesquite gum, neem gum, rhamsan, senna gum, tara gum, tragacanth gum, wellan, xanthan gum, mucilage gum, flaxseed mucilage, psyllium gum, yellow mustard mucilage, agar, agarose, agaropectin, alginate, alginic acid salts, carrageenan, k-carrageenan, i-carrageenan, furcellaran, chitin, chitosan, pectin, galacturonans, rhamnogalacturonans, xylogalacturonans, high methyl pectin, low methyl pectin, apple pulp pectin, citrus peel pectin, sugar beet pulp pectin, cellulose, hemicellulose, arabinogalactan, arabinoxylans, beta-glucans, mannans, gal- actomannans, xyloglucans, glucomannans, microcrystalline cellulose, amylose, amylopectin, beta-glucans, algae beta-glucans, yeast beta-glucans, bioemulsans, dextran, curdlan, pullulan, liposan, emulsan, lipid-based carbohydrates, methyl cellulose, ethyl cellulose, ethyl methyl cellulose, hydroxy ethyl cellulose, hydroxy ethyl methyl cellulose, carboxymethyl cellulose, hy- droxypropyl cellulose, hydroxypropyl methyl cellulose, fructans, levan, starches, starches from grains, starches from tuber, almond starch, amaranth starch, arrowroot starch, banana starch, barley starch, bean starch, carob starch, chia seed starch, chickpea starch, com starch, modified com starch, lentil starch, mung bean starch, oat starch, pea starch, potato starch, quinoa starch, rice starch, rye starch, sorghum starch, soybean starch, sweet potato starch, tapioca starch, taro starch, waxy com starch, waxy rice starch, wheat starch, yeast starch, isolated amylose, isolated amylopectin, chemically modified starch (including, e.g., pre-gelatinized starch, acetylated starch, alkaline-modified starch, bleached starch, cationic starch, methylated starch, ethylated starch, carboxymethylated starch, hydroxypropylated starch, octenyl succinated starch, oxi dized starch, phosphate bonded starch), dextrin, cyclodextrin, phosphate distarch phosphate, acetylated distarch phosphate, acetylated distarch adipate, hydroxypropyl distarch glycerol, hy droxypropyl distarch phosphate, acetylated oxidized starch, starch dosium octenyl succinate, fiber, soluble dietary fiber, insoluble dietary fiber, almond fiber, apple fiber, bamboo fiber, banana fiber, barley bran, bean fiber, beet fiber, carrot fiber, chia seed fiber, chicory root, citrus fiber, com bran, lentil fiber, millet bran, oat fiber, pea fiber, potato fiber, psyllium husk, quinoa fiber, rice bran, rye bran, sweet potato fiber, soy fiber, wheat bran, wood pulp cellulose, inulin, glycoproteins, glycolipids, porous starches, oil bulking systems, glycolipid structured oils, and Quilllaja extract, and combinations thereof.

[0313] In some embodiments, the binding agent is a protein isolate, protein concentrate, or flour obtained from algae, amaranth, alfalfa , Aspergillus orzyae, Baker’s yeast, barley, bean, biomass, brown algae, buckwheat, canola, carob, casein, chia seed, chickpea (garbanzo bean), com, cottonseed, cowpea, duckweed, Spirodela sp. , dulse, English pea, Euglena gracilis, faba bean, flaxseed, Fusarium sp., Fusarium venenatum, garden cress, green algae, green pea, Pi- sum sativum, hemp, Irish moss, kelp, kidney bean, lentil, lima bean, lupin, mesquite, microor ganism, milk, millet, mung bean, mushroom, navy bean, nori, oarweed protein, oat, pea, pea nut, pinto bean, potato, pumpkin, quinoa, rapeseed, red algae, rice, rye, safflower, sea grapes, sea lettuce, seaweed, sorghum, soy, spinach, sunflower, sweet potato, teff, triticale, wheat, whey, yeast, yellow pea, zein, acom nut, almond, apricot kernel, cashew, coconut, gingko nut, hazelnut, jackfruit nut, macadamia nut, palm nut, paradise nut, peanut, pecan, pine nut, pista chio, walnut, fungal protein (mycoprotein), microorganism, arame, Aurantiochytrium lim- acinum, beech mushroom, Candida utilis, Chlorella, Chlorophyta sp. , crimini mushroom, egg wrack, enoki mushroom, Geotrichum candidum, gutweed, karengo, kombu, laver, maitake mushroom, Methylobacterium extorquens, Methylococcus capsulatus, Methylophilus methylotrophus, mushroom, nori, oarweed, oyster mushroom, Phaeophyta sp.,Pichia pastoris, Polyporus, portabella mushroom, red algae, Rhodobacter capsulatus, Rhodophyta sp., Sclero- tium rolfsii, Scytalidium acidophilum, sea rimu, shiitake mushroom, Spirulina, Trichoderma, mucilaginosa, truffle, wakame, white button mushroom, leafy vegetable, leafy green, aspara gus, bamboo, beet greens, broccoli, brussels sprouts, bok choy, cabbage, carrot greens, cassava, celery greens, chard, chickory, Crambe sp., dandelion greens, Diplazium esculentum, Dragon’s head, edamame, eggplant, endive, grass, hay, hops, Humulus sp., kale, rice paddy, squash, sugar cane, Lactuca erriola, Lallemantia iberica, leaf, lettuce protein, Leontondon hispidus, Lepidium sativum, lovage, mustard greens, Mycerlis muralis, onion greens, palm grass, pars nip, prickly lettuce, radish, red clover, rice paddy, rutabaga, sassafras, Sonchus sp., sowthistle, squash, sugar cane leaf, switchgrass, Taraxacum sp. , tomato, turnip greens, vegetable fem, wall lettuce, water celery, water spinach, watercress, zucchini, natural proteins, synthetic proteins, or recombinant protein.

[0314] In some embodiments, the binding agent is a protein isolate, protein concentrate, or flour obtained from animal, cow, pig, lamb, mutton, horse, poultry, chicken, turkey, whale, seal, dolphin, kangaroo, bison, buffalo, moose, deer, reindeer, caribou, antelope, elk, wild pig, fox, zebra, squirrel, marmot, rabbit, bear, beaver, muskrat, opossum, raccoon, armadillo, por cupine, boar, lynx, bobcat, bat, fowl, ostrich, goose, duck, pheasant, pigeon, dove, grouse, par tridge, emu, quail, fish, catfish, tuna, spearfish, shark, halibut, haddock, sturgeon, salmon, bass, cod, muskie, pike, bowfin, gar, eel, paddlefish, bream, carp, trout, walleye, snakehead, crappie, sister, mussel, scallop, abalone, squid, octopus, sea urchin, cuttlefish, tunicate, whitefish, oys ter, caviar, flounder, anchovy, yellowtail, mackerel, crustacean, crab, lobster, shrimp, shark, barnacle, insect, cricket, worm, cockroach, slug, Orthoptera sp., grasshopper, locust, crickets, Hemiptera sp., cicadas, leafhopper, planthopper, Isoptera sp., termite, Odonata sp., dragonfly, Diptera sp., fly, Coleoptera sp., beetle, mealworm, silkworm, Lepidoptera sp., caterpillar, Hy- menoptera sp., bee, wasp, ant, Blattodea sp., reptile, amphibian, frog, lizard, snake, turtle, al ligator, crocodile, rodent, nutria, guinea pig, rat, mice, vole, groundhog, or capybara.

Color Agent

[0315] The meat-like food product provided herein can further comprise one or more color agents. Such color agents can contribute to the color of the meat-like food product provided herein, including both uncooked and cooked states of the meat-like food product.

[0316] In some embodiments, the meat-like food product provided herein comprises be tween 0.0001% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.01%, or 0.001%; between 0.001% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, or 0.01%; between 0.01% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, 0.5%, or 0.1%; between 0.1% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1%, or 0.5%; between 0.5% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or 1%; between 1% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, 3%, or 2%; between 2% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, 4%, or 3%; between 3% and 15%, 10%, 9%, 8%, 7%, 6%, 5%, or 4%; between 4% and 15%, 10%, 9%, 8%, 7%, 6%, or 5%; between 5% and 15%, 10%, 9%, 8%, 7%, or 6%; between 6% and 15%, 10%, 9%, 8%, or 7%; between 7% and 15%, 10%, 9%, or 8%; between 8% and 15%, 10%, or 9%; between 9% and 15%, or 10%; or between 10% and 15% by mass of one or more color agents.

[0317] Non-limiting examples of suitable color agents include artificial colorants, natural colorants, natural extracts, beet juice, red beet juice, yellow beet juice, spinach juice, huito juice, annatto juice, apple juice, gardenia fruit juice, modified natural juices, red radish juice, purple carrot juice, purple cabbage juice, black carrot juice, black currant juice, currant juice, purple sweet potato juice, purple com juice, grape juice, blackberry juice, blueberry juice, cran berry juice, currant juice, raspberry juice, strawberry juice, hibiscus juice, maqui juice, bilberry juice, gooseberry juice, elderberry juice, aronia berry juice, pomegranate juice, acai berry juice, dabai fruit juice, nitratia juice, black soybean juice, eggplant juice, black bean juice, cherry juice, purple tomato juice, black rice juice, beet extract, red beet extract, yellow beet extract, spinach extract, huito extract, annatto extract, apple extract, apple peel extract, malt extract, yeast extract, spirulina extract, crocin extract, safflower extract, gardenia extract, red seaweed extract, turmeric extract, spinach extract, carob extract, green tea extract, black tea extract, coffee bean extract, tomato extract, red radish extract, purple carrot extract, purple cabbage extract, black carrot extract, currant extract, black currant extract, purple sweet potato extract, purple com extract, grape extract, blackberry extract, blueberry extract, cranberry extract, cur rant extract, raspberry extract, strawberry extract, hibiscus extract, maqui extract, bilberry ex tract, gooseberry extract, elderberry extract, aronia berry extract, pomegranate extract, acai berry extract, dabai fruit extract, nitratia extract, black soybean extract, eggplant extract, black bean extract, cherry extract, purple tomato extract, black rice extract, FD&C (Food Drug & Cosmetics) Red No. 3 (erythrosine), FD&C Green No. 3 (fast green FCF), FD&C Red No. 40 (allura red AC), FD&C Yellow No. 5 (tartazine), FD&C Yellow No. 6 (sunset yellow FCF), FD&C Blue No. 1 (brilliant blue FCF), FD&C Blue No. 2 (indigotine), titanium oxide, annatto, anthocyanins, betanins, beta-APE 8 carotenal, beta-carotene, sunflower seed protein concen trate, pea powder, spinach powder, burnt sugar, canthaxanthin, caramel, carmine/carminic acid, cochineal extract, curcumin, lutein, carotenoids, monascin, paprika, riboflavin, saffron, tur meric, myoglobin, hemoglobin, animal blood (e.g., cow, pig), leghemoglobin, and combina tions thereof.

[0318] The color agent can be obtained from animal sources (e.g., any of the animal sources disclosed herein), non-animal sources (e.g., any of the non-animal sources disclosed herein, e.g., plants, fungi, microbes), natural or modified natural sources, or from multiple such sources, and may optionally be derivatized (e.g., through enzymatic, chemical, and/or biochem ical modification). Alternatively, the color agent is not obtained from natural or modified nat ural sources but is identical or similar to lipids found in natural or modified natural sources (e.g., the color agent is synthetically or biosynthetically generated).

[0319] In some embodiments, the meat-like food product provided herein comprises a mix ture of two or more color agents. In some embodiments, the two or more color agents are se lected from any of the color agents provided herein, and mass percent of each color agent of two or more color agents may be selected from any of the percentages provided herein. In further such embodiments, the two or more color agents are selected from the mixtures of red beet juice and annatto, red beet juice and lycopene, red beet juice and turmeric, red beet juice and saffron, red beet juice and yellow beet juice, red beet juice and purple carrot juice, red beet juice and grape seed juice, red beet juice and tomato juice, red beet juice and lycopene, red beet juice and beta carotene, red beet juice and anthocyanin, red beet juice and anthocyanin and annatto, red beet juice and annatto and lycopene, red beet juice and annatto and yellow beet juice, red beet juice and lycopene and yellow beet juice, red beet juice and ascorbic acid, red beet juice and annatto and ascorbic acid, red beet juice and annatto and beta carotene, red beet juice and turmeric and ascorbic acid, red beet juice and yellow beet juice and ascorbic acid, red beet juice and lycopene and ascorbic acid, red beet juice and anthocyanin and ascorbic acid, red beet extract and annatto, red beet extract and lycopene, red beet extract and turmeric, red beet extract and saffron, red beet extract and yellow beet extract, red beet extract and purple carrot extract, red beet extract and grape seed extract, red beet extract and tomato extract, red beet extract and lycopene, red beet extract and beta carotene, red beet extract and anthocyanin, red beet extract and anthocyanin and annatto, red beet extract and annatto and lycopene, red beet extract and annatto and yellow beet extract, red beet extract and lycopene and yellow beet extract, red beet extract and ascorbic acid, red beet extract and annatto and ascorbic acid, red beet extract and annatto and beta carotene, red beet extract and turmeric and ascorbic acid, red beet extract and yellow beet extract and ascorbic acid, red beet extract and lycopene and ascor bic acid, red beet extract and anthocyanin and ascorbic acid, anthocyanin and annatto, and anthocyanin and lycopene and annatto.

[0320] In some embodiments, the one or more color agents comprise myoglobin present in animal meat. In some embodiments, the one or more color agents comprise animal blood. In some embodiments, the one or more color agents comprise a browning agent (i.e., a natural and vegan color product made from the pyrolysis of wood). Non-limiting examples of suitable browning agents include pentose (e.g., ribose, arabinose, xylose), hexose (e.g., glucose, fruc tose, mannose, galactose), dextrins, commercial browning agents (e.g., dextrose, wood-derived agents), and combinations thereof.

Flavor and Aroma Agent

[0321] In some embodiments, the meat-like food product provided herein further com prises one or more flavor/aroma agent.

[0322] Non-limiting examples of flavor/aroma agents include natural flavors, artificial fla vors, reaction flavors/aromas (i.e., a compound or a mixture of compounds that can react chem ically to produce one or more flavor/aroma agents), lipid oxidation flavors, flavor extracts, flavor distillates, oil soluble flavor compounds, water soluble flavor compounds, oil soluble aroma compounds, water soluble aroma compounds, volatile aroma compounds, smoke fla vors, grill flavors, herbs, basil, bay leaf, sage, rosemary, oregano, cilantro, coriander, cumin, fennel, dill, thyme, parsley, all spice, clove, cinnamon, nutmeg, ginger, sumac, paprika, garlic, onion, red pepper, turmeric, herb extracts, herb oleoresins, paprika oleoresin, onion oil, garlic oil, clove oil, cilantro extract, coffee oil, coriander extract, oregano extract, parsley extract, rosemary extract, sage extract, thyme extract, vanilla extract, vanillin, cocoa, vegetable juices, fruit juice, powdered mushroom, powdered tomato, powdered garlic, powdered onion, pow dered leek, powdered chive, turmeric, malate, sugars, ribose, glucose, fructose, 5 ’-ribonucleo tide salts, glutamic acid salts, glycine salts, guanylic acid salts, fatty acids, lauric acid, myristic acid, palmitic acid, stearic acid, linoleic acid, linolenic acid, yeast extracts, autolyzed yeast, nutritional yeast, hydrolyzed proteins, salts, sodium chloride, potassium chloride, black pepper, white pepper, meat flavor, meat extracts, and combinations thereof.

[0323] Further non-limiting examples of flavor/aroma agents include furans, 2-fu- ranmethanol, 2-pentylfuran, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl furfuryl disulfide, 2-furfurylthiol, aldehydes, 2,4-decadienal, 2-decenal, (E)-2-heptenal, (E)-2- nonenal, (Z)-2-nonenal, (Z)-3-nonenal, (E)-2-decenal, (Z)-2-decenal, (E,E)-2,4-heptadienal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, acetaldehyde, propanal, butanal, 3-methylbutanal, 2-methylpropanal, 3-methylbutanal, 2-methylbutanal, pentanal, hexanal, heptanal, octanal, 5- hexyl-2-furaldehyde, ketones, acetone, 1 -hydroxy -2-propanone, 1-propanone, 2-butanone, 3- mercapto-2-butanone, 2-pentantone, 2-heptanone, 2-nonanone, 2-decanone, 3-mercapto-2- pentanone, 2,3-butanodione, 2,3-pentanodione, 2-mercapto-3-pentanone, 3-mercapto-2-penta- none, guaicol, / cresol. m- cresol, o-cresol, eugenol, benzaldehyde, vanillin, ethyl vanillin, 3- methyl-butanal, methional, alcohols, hexanol, heptanol, octanol, nonanol, (Z)-2-penten-l-ol, alkanes, heptadecane, nonane, decane, lactones, g-butyrolactone, g-pentalactone, g-heptalac- tone, g-decalactone, g-dodecalactone, 2-acetyl-2-thiazoline, 2-acetylthiazole, 2-ethyl-4-me- thylthiazole, 2-isopropyl-4-methylthiazole, 4,5-dimethylthiazole, 2,4,5-trimethylthiazole, 2,4- dimethyl-5-acetylthiazole, 2-isobutylthiazole, benzothiazole, sulfurol, 2-methylthiophene, 2- ethylthiophene, 2,5-dimethylthiophene, 5-methylthiophene-2-carbaldehyde, 2-acetylthio- phene, 2-thiophenethiol, 2-ethyl-3,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 4-hy- droxy-5-methyl-3(2H)-furanone, 3-hydroxy -4, 5-dimethyl-2(5H)-furanone, 4-hydroxy-2,5-di- methyl-3(2H)-furanone, maltol, isomaltol, octen-3-ol, phenyl acetic acid, acetic acid, propa noic acid, 2-propenoic acid, butanoic acid, 3-methyl-butanoic acid, pentanoic acid, hexanoic acid, heptanoic acid, octanoic acid, 2-octenoic acid, nonanoic acid, decanoic acid, ionone beta, trithioacetone, dimethyl disulphide, benzyl mercaptan, furfuryl mercaptan, methyl furfuryl di sulfide, pyrazine, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-butylpyrazine, 3-methyl-5- butyl-l,2,4-trithiolane, ammonia, ammonium sulfide, dimethyl sulfide, dimethyl trisulfide, acetoin, methional, phenyl acetaldehyde, isovaleraldehyde, 5-methyl-2-phenyl-5-hexenal, homofuranol, 2-methyl tetrahydrofuran-3 -thiol, methyl mercaptan, furaneol, indole, molecules such as guanosine and/or inosine mono-, di-, or tri-phosphates, and combinations thereof. [0324] Further nonlimiting examples of flavor/aroma agents include compounds that func tion as flavor/aroma enhancing agents (i.e., agents that enhance a flavor/aroma) and fla vor/aroma masking agents (i.e., agents that obscure a flavor/aroma).

Agent Release Systems

[0325] The meat-like food products provided herein may optionally comprise one or more agent release systems. In some embodiments, the dispersed system components of the agent release systems are droplets of dispersed phases of emulsions. In some embodiments, the dis persed system components are gels. In some embodiments, the dispersed system components are encapsulates (e.g., liposomes; microparticles; nanoparticles; microreservoirs; cell wall ma terials; cell wall derived gluten particles; coacervates). In some embodiments, the dispersed system components are edible wax molecules. In some embodiments, the dispersed system components are alginate spheres. In some embodiments, the dispersed system components are agglomerates. In some embodiments, the dispersed system components are cyclodextrin com plexes. In some embodiments, the dispersed system components are nanoparticles, conjugates, and complexes comprised of extracellular polymeric substance or exopolysaccharides (e.g., dextran, curdlan, scleroglucan, pullulan, levan) of bacterial, fungal, or algal origin. In some embodiments, the dispersed system components are edible diatoms.

[0326] Meat-like food products that comprise agent release systems have several ad vantages. For example, agent release systems can act as carrier phases for oil-soluble agents to be released (e.g., lipid-soluble top note flavoring agents) or water-soluble agents to be released (e.g., pH and/or ionic strength adjusting agents). Such agent release systems can then release such agents in a slow and controlled manner when trigger conditions are reached (e.g., release binding agents once a particular temperature is reached during cooking), thus preventing prem ature reaction of the agents to be released with other components (e.g., coloring agents) of the meat-like food products. Agents-to-be-released may include flavor agents, color agents, bind ing agents, lipid, water, vitamins or nutrients, pH and/or ionic strength adjusting agents.

[0327] The agents to be released can impart or enhance meat-like attributes when merely contained in the agent release systems or after trigger conditions cause their release from the agent release systems. In some embodiments, the agents to be released impart or enhance meat like attributes both when comprised in the agent release systems and after trigger conditions cause their release from the agent release systems. Examples of trigger conditions that can cause the release of the agents to be released from the agent release systems include but are not limited to temperature (e.g., cooking, cooling, freezing), pH, pressure, shear (e.g., chewing), level of oxygenation, time, salt concentration, and combinations thereof. In other embodiments, trigger conditions are temperatures higher than ambient temperature (e.g., at least 15°C, at least 20°C, at least 25°C, at least 50°C, at least 75°C, at least 100°C, at least 125°C, between 11°C and 45°C, between 15°C and 50°C, between 20°C and 50°C, between 25°C and 50°C, between 30°C and 50°C, between 50°C and 75°C, between 75°C and 100°C, or between 100°C and 125°C). In some embodiments, trigger conditions are alkaline pH (e.g., pH of greater than 7, between 7 and 8, between 7 and 9, between 8 and 9, between 7.05 and 10). In other embodi ments, trigger conditions are acidic pH (e.g., pH of less than 7, between 6 and 7, between 5 and 7, between 4 and 5). In some embodiments, trigger conditions for one or more primary agent release systems are affected by the release of one or more agents to be released from one or more secondary agent release systems. In some such embodiments, the trigger conditions for one or more primary agent release systems are pH that are affected by the release of one or more pH and/or ionic strength adjusting agents from one or more secondary agent release sys tems. For example, the meat-like product is an aggregate composition that has the dispersed system components of the agent release systems which retains the lipid profile of the sal butter composition and enhanced levels of digestible proteins which are released when the trigger conditions, such as contacting the aggregate composition with saliva. The acidic saliva may contact the polar carboxylic acid group and ester groups of the lipid profile and mediate acidic hydrolysis of some of the ester groups which weakens the structural integrity of the meat-like product. Chewing the meat-like product in this weakened structural state further breaks down the ester groups, thereby release agents are released from the dispersed agent release system. [0328] Suitable amounts of agent release systems comprised in the meat-like food products provided herein will vary depending on the compositions of the agent release systems and the desired degree of imparted or enhanced meat-like attributes. In some embodiments, the meat- like food products comprise at least 0.0001%, at least 1%, at least 5%, between 0.5% and 50%, between 1% and 20%, between 1% and 40%, between 3% and 10%, between 3% and 20%, between 5% and 20%, between 5% and about 40%, between 10% and 15%, between 10% and 25%, between 15% and 25%, between 20% and 25%, between 15% and 30%, between 15% and 20%, between 20% and 25%, between 25% and 30%, between 30% and 35%, between 35% and 40%, between 40% and 45%, or between 45% and 50% by weight of agent release systems.

[0329] In some embodiments, the agent release systems comprised in the meat-like food products provided herein are emulsions. In some embodiments, the agent release system com prised in the meat-like food product further comprises an emulsifying agent.

[0330] In Examples of suitable emulsions include but are not limited to water-in-lipid emulsions, lipid-in-water emulsions, lipid-in-water-in-oil double emulsions, water-in-lipid-in- water double emulsions, and Pickering emulsions. In some further embodiments, the agent release system comprises a congealed emulsion. In some further embodiments, the agent re lease system comprises a gelled emulsion. In preferred embodiments of the present disclosure the lipid content of the agent release system contains a sal butter composition of between 0.1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, 2%, or 1%; between 1% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, 5%, or 2%; between 2% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, 10%, or 5%; between 5% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, 15%, or 10%; between 10% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, 20%, or 15%; between 15% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, 25%, or 20%; between 20% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, 30%, or 25%; between 25% and 95%, 90%, 80%, 70%, 60%, 50%, 40%, or 30%; between 30% and 95%, 90%, 80%, 70%, 60%, 50%, or 40%; between 40% and 95%, 90%, 80%, 70%, 60%, or 50%; between 50% and 95%, 90%, 80%, 70%, or 60%; between 60% and 95%, 90%, 80%, or 70%; between 70% and 95%, 90%, or 80%; be tween 80% and 95%, or 90%; or between 90% and 95% by mass of sal butter composition. Other Ingredients

[0331] In some embodiments, the meat-like food product provided herein further comprise one or more other ingredients. In most embodiments, the meat-like protein product provided herein comprises any one or all of these one or more other ingredients at between about 0.00001% and about 5% by weight.

[0332] Non-limiting examples of suitable other ingredients include amino acids and amino acid derivatives (e.g., 1-aminocyclopropane-l -carboxylic acid, 2-aminoisobutyric acid, ala nine, arginine, aspartic acid, canavanine, catecholamine, citruline, cysteine, essential amino acids, glutamate, glutamic acid, glutamine, glycine, histidine, homocysteine, hydroxyproline, hypusine, isoleucine, lanthionine, leucine, lysine, lysinoalanine, methionine, mimosine, non- essential amino acids, ornithine, phenylalanine, phenylpropanoids, photoleucine, photomethi onine, photoreactive amino acids, proline, pyrrolysine, selenocysteine, serine, threonine, tryp tophan, tyrosine, valine), anti-inflammatory agents (e.g., leukotriene antagonists, lipoxins, re- solvins), antibiotics (e.g., alamethicin, erythromycin, tetracyclines), antimicrobial agents (e.g., potassium sorbate), antiparasitic agents (e.g., avermectins), buffering agents (e.g., citrate), clot ting agents (e.g., thromboxane), coagulants (e.g., fumarate), coenzymes (e.g., coenzyme A, coenzyme C, s-adenosyl-methionine, vitamin derivatives), crosslinking agents (e.g., beta- 1,3- glucan transglutaminase, calcium salts, magnesium salts), dairy protein (e.g., casein, whey pro tein), dietary minerals (e.g., ammonium, calcium, fat soluble minerals, gypsum, iron, magne sium, zinc, potassium, aluminum), disaccharides (e.g., lactose, maltose, trehalose), edulcorants (e.g., artificial sweeteners, com sweeteners, sugars), egg protein (e.g., ovalbumin, ovoglobulin, ovomucin, ovomucoid, ovotransferrin, ovovitella, ovovitellin), elasticizing agents (e.g., glu ten), emulsifiers (e.g., lecithin, lecithins), enzymes (e.g., hydrolase, oxidoreductase, peroxi dase), essential nutrients (e.g., alpha-linolenic acid, gamma-linolenic acid, linoleic acid, cal cium, iron, omega-3 fatty acids, zinc), fat soluble compounds, flavones (e.g., apigenin, chrysin, luteolin, flavonols, daemfero, datiscetin, myricetin), glycoproteins, hemoproteins (e.g., hemo globin, leghemoglobin, myoglobin), humectants (e.g., polyethylene glycol, propylene glycol, sorbitol, xylitol), isoprenes, isoprenoid pathway compounds (e.g., mevalonic acid, dimethylal- lyl pyrophosphate, isopentenyl pyrophosphate), isoprenoids or isoprenoid derivatives (e.g., dolichols, polyprenols), liver X receptor (LXR) agonists and antagonists, meat proteins (e.g., collagen), mechanically separated meat, metabolic pathway intermediates (e.g., oxaloacetate, succinyl-CoA), monosaccharides (e.g., fructose, galactose, glucose, lactose, lyxose, maltose, mannose, ribose, ribulose, xylulose), neuroactive compounds (e.g., anandamide, cannabinoids, cortisol, endocannabinoids, gamma-aminobutyric acid, inositol), nutraceuticals, nucleic acids (e.g., DNA, RNA, rRNA, tRNA), nutritional supplements (e.g., carnitine, fumarate, glucosa mine), nutritional yeast, oil-soluble compounds, organ meat, oxidizing agents (e.g., quinones), partially defatted tissue and blood serum proteins, plasticizing materials, polyols (e.g., alkylene glycols, butanediols, glycerine, glycerol, mannitol, propylene glycol, sorbitol, xylitol), porphy rins, secondary metabolites (e.g., polyketides), secosteroids, spices, steroids (e.g., Cl 8-carbon containing steroids, Cl 9-carbon containing steroids, C21 -carbon containing steroids, choles terol, cycloartenol, estradiol, lanosterol, squalene), sterols (e.g., betasitosterol, brassicasterol, cholesterol, ergosterol, lanosterol, oxysterols, phytosterols, stigmasterol), tannins (e.g., ellagic tannins, ellagic tannins from roasted oak wood, gallic tannins, proanthocyanidin tannins from aromatic grape skin, proanthocyanidin tannins from grape seeds, proanthocyanidin tannins from grape skin, profisetinidin tannins, tannins from green tea leaves, tannins from sangre de drago), terpenes (e.g., diterpenes, monoterpenes, sesquiterpene, squalane, tetraterpenes, triter- penes), thickening agents (e.g., guar gum, pectin, xanthan gum, agar, alginic acid and its salts, carboxymethyl cellulose, carrageenan and its salts, gums, modified starches, pectins, processed Eucheuma seaweed, sodium carboxymethyl cellulose, taragum), vitamins (e.g., alpha-tocoph erol, alpha-tocotrienol, beta-tocopherol, beta-tocotrienol, delta-tocopherol, delta-tocotrienols, fat soluble vitamins, gamma-tocopherol, gamma-tocotrienol, pantothenic acid, vitamin A, vit amin B-l, vitamin B-2, vitamin B-3, vitamin B-5, vitamin B-6, vitamin B-7, vitamin B-9, vit amin B-12, vitamin C, vitamin D, vitamin E, vitamin K, water soluble vitamins, thiamine), water-soluble compounds, wax esters, xenoestrogens (e.g., phytoestrogens), and combinations thereof.

[0333] Further non-limiting examples of suitable other ingredients include antioxidants (e.g., carotenes, ubiquinone, resveratrol, alpha-tocopherol, lutein, zeaxanthin, "2,4-(tris-3',5'- bitert-butyl-4'-hydroxybenzyl)-mesitylene (i.e., Ionox 330)", "2,4,5-trihydroxybutyrophe- none", "2,6-di-tert-butyiphenol", "2,6-di-tert-butyl-4-hydroxymethylphenol (i.e., Ionox 100)", "3,4-dihydroxybenzoic acid", 5-methoxy tryptamine, "6-ethoxy 1 ,2-dihydro-2,2,4-trime- thylquinoline", acetyl gallate, alpha-carotene, alpha-hydroxybenzyl phosphinic acid, al- phaketoglutarate, anoxomer, ascorbic acid and its salts, ascorbyl palmitate, ascorbyl stearate, benzyl isothiocyanate, beta naphthoflavone, beta-apo-carotenoic acid, beta-carotene, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), caffeic acid, canthaxantin, camosol, carvacrol, catalase, catechins, chlorogenic acid, citric acid and its salts, clove extract, coffee bean extract, di-stearyl thiodipropionate, dilauryl thiodipropionate, dodecyl gallate, edetic acid, ellagic acid, erythorbic acid, esculetin, esculin, ethyl gallate, ethyl maltol, ethylenediaminetet- raacetic acid (EDTA), eucalyptus extract, eugenol, ferulic acid, flavanones, flavones, flavo- noids, flavonoids, flavonols, fraxetin, fumaric acid, gallic acid, gentian extract, gluconic acid, glycine, gum guaiacum, hesperetin, hydroquinone, hydroxycinammic acid, hydroxyglutaric acid, hydroxytryrosol, hydroxyurea, isoflavones, lactic acid and its salts, lecithin, lecithin cit rate; R-alpha-lipoic acid, lutein, lycopene, malic acid, maltol, methyl gallate, mono isopropyl citrate, monoglyceride citrate, morin, N-acetylcysteine, N-hydroxysuccinic acid, “N,N'diphe- nyl-p-phenylenediamine (DPPD)", natural antioxidants, nordihydroguaiaretic acid (NDGA), octyl gallate, oxalic acid, p-coumaric acid, palmityl citrate, phenothiazine, phosphates, phos phatidylcholine, phosphoric acid, phytic acid, phytylubichromel, pimento extract, polyphos phates, propyl gallate, quercetin, retinyl palmitate, rice bran extract, rosemary extract, rosma- rinic acid, sage extract, sesamol, silymarin, sinapic acid, sodium erythorbate, stearyl citrate, succinic acid, superoxide dismutase (SOD), synthetic antioxidants, syringic acid, tartaric acid, taurine, tertiary butyl hydroquinone (TBHO), thiodipropionic acid, thymol, tocopherols, to- cotrienols, trans resveratrol, trihydroxy butyrophenone, tryptamine, tyramine, tyrosol, ubiqui none, uric acid, vanillic acid, vitamin K and derivates, wheat germ oil, zeaxanthin, and combi nations thereof.

[0334] Further non-limiting examples of suitable other ingredients include dietary minerals (e.g., ammonium, calcium, fat soluble minerals, gypsum, iron, iodine, magnesium, potassium, aluminum, zinc). In some embodiments, the meat-like food product provided herein comprises at least about 0.005%, at least about 0.006%, at least about 0.007%, between about 0.005% and about 0.015%, between about 0.006% and about 0.012%, between about 0.007% and about 0.01%, between about 0.007% and about 0.009%, or between about 0.007% and about 0.008% by mass of iron. In some embodiments, the meat-like food product comprises at least about 0.025%, at least about 0.05%, at least about 0.1%, between about 0.05% and about 0.2%, be tween about 0.075% and about 0.175%, between about 0.1% and about 0.15%, between about 0.11% and about 0.13%, or between about 0.12% and about 0.13% by mass of iron. Non- limiting examples of suitable iron sources include non-heme organic and inorganic low molec ular weight iron sources such as ferric citrate, ferrous gluconate, ferrous fumarate, ferrous sul fate, ferrous carbonate, ferric chloride (pH < 2.5), ferric citrate, ferric EDTA, and ferric chlo ride (pH > 4); and high molecular weight iron sources such as iron carbonyl, iron-dextran (a polysaccharide with small clusters of ferric ions linked by oxygen atoms), ferritin (a protein- iron complex with a protein cage and a mineral center of thousands of ferric ions linked by oxygen atoms), and combinations thereof.

[0335] Further non-limiting examples of suitable other ingredients include pH and/or ionic strength adjusting agents. Non-limiting examples of suitable pH and/or ionic strength adjusting agents include acetic acid, ascorbic acid, vinegar, hydrochloric acid, phosphoric acid, citric acid, fumaric acid, succinic acid, lactic acid, malic acid, tartaric acid, glucono delta-lactone, hydrochloride salts of organic molecules (e.g., amino acid hydrochlorides), and combinations thereof.

[0336] Further non-limiting examples of suitable other ingredients include shelf life ex tending agents (e.g., carbon monoxide, nitrites, sodium metabisulfite, Bombal, vitamin E, rose mary extract, greet tea extract, catechins, antioxidants, and combinations thereof).

[0337] The other ingredients can be obtained from animal sources (e.g., any of the animal sources disclosed herein), non-animal sources (e.g., any of the non-animal sources disclosed herein, e.g., plants, fungi, microbes), natural or modified natural sources, or from multiple such sources, and may optionally be derivatized (e.g., through enzymatic, chemical, and/or biochem ical modification). Alternatively, the other ingredients are not obtained from natural or modi fied natural sources but are identical or similar to lipids found in natural or modified natural sources (e.g., the other ingredients are synthetically or biosynthetically generated). Representative Compositions of the Disclosure

[0338] Non-limiting representative compositions of the disclosure are discussed below and provided in the following examples. The percentages given below refer to the mass percent of each component in the meat-like food product unless otherwise stated.

[0339] In some embodiments, the sal butter composition provided herein is a modified sal butter. In some embodiments, the modified sal butter provided herein is an enzymatically mod ified sal butter. In some embodiments, the modified sal butter provided herein comprises a lipogel.

[0340] In some embodiments, the sal butter composition provided herein comprises a lipo- gel and between 0.1% and 20% by mass of a lipid structuring agent. In some embodiments, the sal butter composition provided herein comprises a lipogel with between 0.1% and 20% by mass of lipid structuring agent that is a carbohydrate. In some embodiments, the sal butter composition provided herein comprises a lipogel with between 0.1% and 20% by mass of lipid structuring agent that is a protein. In some embodiments, the sal butter composition provided herein comprises a lipogel with between 0.1% and 20% by mass of two lipid structuring agents that are a carbohydrate and a protein.

[0341] The lipogel has a polymer network which can form intermolecular bonding inter actions with both proteins and lipids of the meat-like food product. Accordingly, there are ad vantageous textural properties when a meat-like food product as an aggregate composition en hances binding, cohesiveness, and adhesiveness by incorporation of a sal butter composition with certain combinations of protein and polymer compositions that permit such stabilizing interactions to occur. Such interactions also effect the protein folding state and stability of plant protein that can cause plant-protein to align with the polymeric network of the gel and enhance meat-like textural and fibrous perception properties.

[0342] In some embodiments, the sal butter composition provided herein is a sal butter emulsion.

[0343] In some embodiments, the sal butter composition provided herein is a sal butter emulsion that comprises between 0.1% and 10% by mass of an emulsion stabilizing agent. In further embodiments, the sal butter emulsion is congealed with a melting point of between 30- 41 °C. In further embodiments, the sal butter emulsion comprises a binding agent and is con gealed with a melting point of between 34-42°C.

[0344] In some embodiments, the sal butter composition provided herein is a mixture of sal butter, a modified sal butter, or a sal butter emulsion with one or more other lipid. In further embodiments, the other lipid comprised in a modified sal butter or a sal butter emulsion is selected from canola oil, coconut oil, shea butter, or cocoa butter.

[0345] In some embodiments, the sal butter composition provided herein is a solid fat mi metic. In further embodiments, provided herein is a solid fat mimetic comprising sal butter with a melting point between 30-40°C. In further such embodiments, provided herein is a solid fat mimetic comprising sal butter with a melting point between 30-40°C and a white color with an L* value in L*a*b* color space of >45.

[0346] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter and/or of a sal butter composition provided herein. [0347] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of a modified sal butter.

[0348] In some embodiments, the meat-like food product provided herein comprises be tween 1 % and 30% by mass of a modified sal butter that comprises a lipogel and between 0.1% and 10% by mass of a lipid structuring agent. In some further embodiments, the sal butter composition provided herein comprises a lipogel with between 0.1% and 20% by mass of lipid structuring agent that is a carbohydrate. In some further embodiments, the sal butter composi tion provided herein comprises a lipogel with between 0.1% and 20% by mass of lipid struc turing agent that is a protein. In some further embodiments, the sal butter composition provided herein comprises a lipogel with between 0.1% and 20% by mass of two lipid structuring agents that are a carbohydrate and a protein.

[0349] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of a sal butter emulsion.

[0210] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of a sal butter emulsion comprising a w/1 emulsion, wherein the w/1 emulsion comprises between 50% and 99% by mass of sal butter, between 1% and 50% by mass of water, and between 0.1% and 10% by mass of an emulsion stabilizing agent, wherein the emulsion stabilizing agent is selected from the group consisting of poly glycerol polyricino- leate (PGPR), lecithin, sunflower lecithin, soybean phospholipids, phosphatidylcholine, phos- phatidylserine, sorbitan monostearate, sorbitan trioleate (Span 85), sorbitan tristearate (Span 65), sorbitan monostearate (Span 60), and sorbitan monopalmitate (Span 40). In further em bodiments, the w/1 emulsion may comprise a lipid structuring agent between 0.1% and 10% by mass of the emulsion, wherein the lipid structuring agent is a protein selected from of algae protein, canola protein, chickpea protein (garbanzo bean), faba bean protein, mung bean pro tein, hemp protein, pea protein, potato protein, rice protein, soy protein, wheat protein, zein protein.

[0350] In other further embodiments, the w/1 emulsion may comprise a binding agent be tween 0.1% and 10% by mass of the emulsion, wherein the binding agent is a protein, carbo hydrate, or modified carbohydrate.

[0351] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of a sal butter emulsion comprising a 1/w emulsion, wherein the 1/w emulsion comprises between 1% and 80% by mass of sal butter, between 20% and 99% by mass of water, and between 0.1% and 10% by mass of an emulsion stabilizing agent. In further embodiments, the 1/w emulsion may further comprise a lipid structuring agent between 0.1% and 10% by mass of the emulsion. In other further embodiments, the 1/w emulsion may further comprise a binding agent between 0.1% and 10% by mass of the emulsion.

[0352] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of a modified sal butter emulsion. The modified sal butter emulsion may be an emulsion which forms where water and the modified sal butter contact each other in the presence of an emulsion stabilizing agent. The micelles in the modified sal butter emul sions may take on a droplet form, which undergoes congealing. In the congealed state, the droplets (as disclosed above) remain separated. The separated droplets may contact, for exam ple, plant-derived meat structured protein products to reinforce porous channels or vacuole- type structures to maintain water equilibrium in the meat-like product, which aids in imparting juiciness when consumed.

[0353] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of a sal butter emulsion comprising a w/1 emulsion, wherein the w/1 emulsion comprises between 50% and 99% by mass of a modified sal butter, between 1% and 50% by mass of water, and between 0.1% and 10% by mass of an emulsion stabilizing agent. In further embodiments, the modified sal butter comprised in a w/1 emulsion is a frac tionated sal butter with a melting point of >36°C. In other further embodiments, the modified sal butter comprised in a w/1 emulsion is an enzymatically modified sal butter with a melting point of >36°C. In other further embodiments, the modified sal butter comprised in the w/1 emulsion has between 0.1% and 10% of a lipid structuring agent. In other further embodiments, the modified sal butter comprised in the w/1 emulsion has between 0.1% and 10% of a binding agent.

[0354] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of a sal butter emulsion comprising a 1/w emulsion, wherein the 1/w emulsion comprises between 1% and 80% by mass of a modified sal butter, between 20% and 99% by mass of water, and between 0.1% and 10% by mass of an emulsion stabilizing agent. In further embodiments, the modified sal butter comprised in the 1/w emulsion is a frac tionated sal butter with a melting point of >36°C. In other further embodiments, the modified sal butter comprised in the 1/w emulsion is an enzymatically modified sal butter with a melting point of >36°C. In other further embodiments, the modified sal butter comprised in the 1/w emulsion has between 0.1% and 10% of a lipid structuring agent. In other further embodiments, the modified sal butter comprised in the 1/w emulsion has between 0.1% and 10% of a binding agent.

[0355] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein and between 1% and 30% by mass of another lipid. In further embodiments, the other lipid is se lected from canola oil, sunflower oil, coconut oil, shea butter, or cocoa butter.

[0356] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein and between 5% and 45% by mass of a meat-structured protein product. In further embodiments, the meat-structured protein product has a protein source selected from pea protein, mung bean protein, rice protein, fava bean protein, soy protein, wheat protein, or combinations thereof. [0357] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein and between 0.01% and 10% by mass of a binding agent.

[0358] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein and between 0.5% and 30% by mass of another emulsion.

[0359] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein and between 30% and 80% by mass of water.

[0360] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein and between 0.1% and 10% by mass of a protein isolate, protein concentrate, or flour.

[0361] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein and between 0.01-10% by mass of a carbohydrate.

[0362] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5% and 45% by mass of a meat-structured protein product, between 1% and 30% by mass of another lipid, and between 30% and 80% by mass of water.

[0363] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a binding agent, and between 30% and 80% by mass of water.

[0364] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 30% by mass of another emulsion, and between 30% and 80% by mass of water.

[0365] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a protein isolate, protein concentrate, or flour, and between 30% and 80% by mass of water. [0366] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a carbohydrate, and between 30% and 80% by mass of water.

[0367] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a binding agent, between 1% and 30% by mass of another lipid, and between 30-80% by mass of by mass of water.

[0368] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a binding agent, between 1% and 30% by mass of another emulsion, and between 30% and 80% by mass of water.

[0369] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a binding agent, between 0.1% and 10% by mass of a protein isolate, protein concentrate, or flour, and between 30% and 80% by mass of water.

[0370] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a binding agent, between 0.1% and 10% by mass of a carbohydrate, and between 30% and 80% by mass of water.

[0371] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of a sal butter composition provided herein, between 5-45% by mass of a meat-structured protein product, between 0.1% and 10% binding agent, between 1% and 30% by mass of another emulsion, between 0.1% and 10% by mass of a protein isolate, or protein concentrate, or flour, and between 30-80% by mass of water.

[0372] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a binding agent, between 1% and 30% by mass of another lipid, between 0.1% and 10% by mass of a protein isolate, protein concentrate, or flour, and between 30-80% by mass of water. [0373] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a binding agent, between 1% and 30% by mass of another emulsion, between 1% and 30% by mass of another lipid, between 0.1% and 10% by mass of a protein isolate, protein concen trate, or flour, and between 30-80% by mass of water.

[0374] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a binding agent, between 1% and 30% by mass of another emulsion, between 1% and 30% by mass of another lipid, between 0.1% and 10% by mass of a protein isolate, protein concen trate, or flour, between 0.1% and 10% by mass of a carbohydrate, and between 30-80% by mass of water.

[0375] In some embodiments, the meat-like food product provided herein comprises be tween 1% and 30% by mass of sal butter or of a sal butter composition provided herein, be tween 5-45% by mass of a meat-structured protein product, between 0.1% and 10% by mass of a binding agent, and between 30% and 90% by mass of water; and wherein the meat-like food product is of a form selected from a patty, loaf, sausage, hot dog, deli slice, meatball, nugget, tender, strip, bacon, jerky, crumble, or whole muscle tissue.

[0376] In some embodiments, the meat-like food products of the above compositions do not contain animal derived ingredients. In some embodiments, the meat-like food products of the above compositions contain plant derived ingredients. In some embodiments, the meat-like food products of the above compositions contain animal derived ingredients.

[0377] In some embodiments, the meat-like food product provided herein comprises ani mal meat. In some such embodiments, sal butter or the sal butter composition provided herein functions as a meat extender to improve animal meat nutritionals wherein lean animal meat is blended with the sal butter or sal butter composition to create a meat-like food product that comprises animal meat.

[0378] In some embodiments, the meat-like food product provided herein comprises be tween 1-40% by mass of sal butter or of a sal butter composition provided herein and between 60-99% by mass of ground or shredded beef. In further embodiments, the meat-like food prod uct comprising ground or shredded beef has a form selected from the group consisting of a patty, loaf, sausage, hot dog, slice, meatball, nugget, tender, strip, bacon, jerky, crumble, and whole muscle tissue. [0379] In some embodiments, the meat-like food product provided herein comprises be tween 1-40% by mass of sal butter or of a sal butter composition provided and between 60- 99% by mass of ground or shredded pork. In further embodiments, the meat-like food product comprising ground or shredded pork has a form selected from the group consisting of a patty, loaf, sausage, hot dog, slice, meatball, nugget, tender, strip, bacon, jerky, crumble, and whole muscle tissue.

[0380] In some embodiments, the meat-like food product provided herein comprises be tween 1-40% by mass of sal butter or of a sal butter composition provided herein, and between 60-99% by mass of ground or shredded chicken. In further embodiments, the meat-like food product comprising ground or shredded chicken has a form selected from the group consisting of a patty, loaf, sausage, hot dog, slice, meatball, nugget, tender, strip, bacon, jerky, crumble, and whole muscle tissue.

[0381] In some embodiments, the meat-like food product provided herein comprises be tween 1-40% by mass of sal butter a sal butter composition provided herein and between 60- 99% by mass of ground or shredded turkey. In further embodiments, the meat-like food product comprising ground or shredded turkey has a form selected from the group consisting of a patty, loaf, sausage, hot dog, slice, meatball, nugget, tender, strip, bacon, jerky, crumble, and whole muscle tissue.

[0382] In some embodiments, the meat-like food product provided herein comprises be tween 1-40% by mass of sal butter or of a sal butter composition provided herein and between 60-99% by mass of minced fish. In further embodiments, the meat-like food product compris ing minced fish has a form selected from the group consisting of a patty, loaf, sausage, hot dog, slice, meatball, nugget, tender, strip, bacon, jerky, crumble, and whole muscle tissue.

[0383] In some embodiments, the meat-like food product provided herein comprises be tween 1-40% by mass of sal butter or of a sal butter composition provided herein and between 60-99% by mass of tissue-engineered meat. In further embodiments, the meat-like food product comprising tissue-engineered meat has a form selected from the group consisting of a patty, loaf, sausage, hot dog, slice, meatball, nugget, tender, strip, bacon, jerky, crumble, and whole muscle tissue.

[0384] Different processes may be used for introducing sal butter or a sal butter composi tion provided herein to a meat-like food product provided herein. In non-limiting examples, a meat-like food product can be marinated, infused, injected, soaked, or tumbled with sal butter or a sal butter composition provided herein to introduce the sal butter or sal butter composition to the meat-like food product. In an alternative approach, separate ingredients can be combined during a mixing process, for example by mixing together a meat-structured protein product, sal butter and/or a sal butter composition provided herein, binding agent, and water at appropriate amounts. Accordingly, to create a meat-like food product provided herein any techniques for combining food ingredients know in the art may be used.

EXAMPLES

[0385] The following examples are included to demonstrate preferred embodiments of the invention. It should be appreciated by those of skill in the art that the techniques disclosed in the examples that follow represent techniques discovered by the inventors to function well in the practice of the invention. However, those of skill in the art should, in light of the present disclosure, appreciate that many changes can be made in the specific embodiments that are disclosed and still obtain a like or similar result without departing from the spirit and scope of the invention, therefore all matter set forth or shown in the accompanying drawings is to be interpreted as illustrative and not in a limiting sense.

EXAMPLE 1 - Preparation of Meat-Like Food Products in a Beef Burger Patty Form Com prising Either Sal Butter or Coconut Oil as the Primary Source of Saturated Fat [0386] Meat-like food products were prepared by combining the following ingredients and agents: 1) meat-structured protein product comprising pea protein (25% by mass of the finished product; prepared as described previously in US15/298,199 and EP16858190.8A); 2) lipid source of saturated fat that comprises either sal butter (0.7% of finished product; 53% saturated fat; commercially sourced from India) or coconut oil (3.9% of finished product; 92% saturated fat; Nutiva; Richmond, CA); and wherein canola oil (6% saturated fat; Bridgewell, Clackamas, OR) is added, quantum satis, to bring the total lipid content (i.e., unsaturated and saturated fat combined) to a level of 14% in the finished product; 3) a dry mixture comprising 5% (wt./wt.) of natural flavors, 0.5% salt, 5% (wt./wt.) of binding agents comprising a starch and fiber; 4) water (50.5% by mass of finished product) containing beet juice color agent (0.5% by mass of finished product) and antimicrobial agent (0.5% by mass of finished product).

[0387] The product mixture was formed into burger patties of 113 g with 80 mm average diameter (+/- 10 mm), packed and sealed under modified atmosphere containing carbon diox ide and nitrogen gas, frozen for 24 hours, then thawed, and analyzed before and after cooking (on a Presto® 07211 Liddle Griddle [National Presto Industries Inc., Eau Claire, WI] set to a temperature of 350°F, for 3.5 minutes per side, flipping once).

[0388] The two meat-like products were evaluated in both the raw and cooked states. A blinded panel of 10 trained human subjects evaluates the two samples (i.e., meat-like food product comprising either 3.7% coconut oil Sample A or 0.7% sal butter Sample B) to quantify: 1) each of the raw products for adhesiveness and cohesiveness and 2) each of the cooked prod ucts for chewiness, cohesiveness, juiciness and overall cooked preference between the samples where the panelists where blinded to nutritional content and information, the results of which are provided in Table 1.

Table 1. Sensory testing results for meat-like food products comprising either sal butter or coconut oil as the sole source of saturated fat.

* Panelists are instructed to form a patty into a meatball and then flatten it back to a patty using their hand over a period of 30 seconds and then to gauge the adhesiveness and cohesion of each sample through this manipulation of the uncooked product.

**Intensity scale ranges from 1 (lowest) to 9 (highest) intensity.

***Panelists are instructed to assess the cooked attributes of chewiness, cohesiveness, and juic iness by consumption of the product and the assessing the attributes of the product over the first 3-5 chews.

[0389] Meat-like food products comprising either coconut oil or sal butter as the primary source of saturated fat surprisingly are characterized very similarly across uncooked and cooked sensory attributes despite the significant difference in saturated fat levels between the samples. No significant differences are observed between the samples in the intensity scores for uncooked adhesiveness and cohesiveness, or in the cooked chewiness, cohesiveness, or juiciness. Panelists overall had no preference between the meat-like food product comprising coconut oil and the meat-like food product comprising sal butter, even though the latter sample has 72% less saturated fat.

EXAMPLE 2 - Preparation of Meat-Like Food Products of Pork Meat, Chicken Meat and Bacon Meat of Non- Animal Origin Comprising Sal Butter as the Primary Source of Saturated Fat

[0390] Meat-like food products mimicking either pork meat, bacon meat, or chicken meat are prepared by combining the following ingredients and agents: 1) meat-structured protein product comprising pea protein (14% by mass of the finished product; prepared as described previously in US15/298, 199 and EP16858190.8 A); 2) lipid source of saturated fat that com prises either sal butter (0.7% of finished product; 53% saturated fat; commercially sourced from India) or coconut oil (3.9% of finished product; 92% saturated fat; Nutiva; Richmond, CA); and wherein canola oil (6% saturated fat; Bridgewell, Clackamas, OR) is added, quantum satis, to bring the total lipid content (i.e., unsaturated and saturated fat combined) to a level of 20% in the finished product; 3) a dry mixture comprising 5% (wt./wt.) of natural flavors com prising either vegan pork-type flavor, or vegan bacon-type flavor, or vegan chicken-type flavor, 0.5% salt, 5% (wt./wt.) of binding agents comprising a starch and fiber; 4) water (55.5% by mass of finished product) containing antimicrobial agent (0.5% by mass of finished product) and optionally containing added beet juice color agent (0.5% by mass of finished product) for red meat products (i.e., pork and bacon; chicken omitted the color agent).

[0391] The product mixture is formed into either a loaf format (ground pork), pressed into a strip format (bacon), or formed into a nugget shape and batter-breaded and par-fried (chicken nugget), then packed and sealed under modified atmosphere containing carbon dioxide and nitrogen gas, frozen for 24 hours, then thawed, and analyzed before and after cooking (on a Presto® 07211 Liddle Griddle [National Presto Industries Inc., Eau Claire, WI] set to a tem perature of 350°F.

EXAMPLE 3 - Preparation of Meat-Like Food Products in Sausage Link Form Comprising Either Sal Butter or Coconut Oil as the Source of Saturated Fat

[0392] Meat-like food products are prepared by combining the following ingredients and agents: 1) meat-structured protein product comprising pea protein (20% by mass of finished product; prepared as described previously in US 15/298,199 and EP 16858190.8 A); 2) lipid source of saturated fat that comprises either sal butter (i.e., either 0.8%, 1.6%, or 2.4% of the finished product; 53% saturated fat; sourced commercially from India) or coconut oil (8% of finished product; 92% saturated fat; Nutiva; Richmond, CA); and wherein canola oil (6% sat urated fat; Bridgewell, Clackamas, OR) is added, quantum satis, to bring the total lipid content (i.e., unsaturated and saturated fat combined) to a level of 8% in the finished product; 3) a dry mixture comprising 5% (wt./wt.) of natural flavors, 0.5% salt, 5% (wt./wt.) of binding agents comprising a starch and fiber; 4) water (61.5% by mass of finished product) comprising natural fruit juice color agent (1% by mass of finished product) and antimicrobial agent (0.5% by mass of finished product).

[0393] The product mixture is formed into 82 g sausage links and packed into a cellulose- based casing and tied at the ends, then samples were sealed in packaging under modified at mosphere containing carbon dioxide and nitrogen gas, frozen for 24 hours, then thawed, and analyzed before and after cooking (on a Presto® 07211 Liddle Griddle [National Presto Indus tries Inc., Eau Claire, WI] set to a temperature of 400°F, for 8 minutes, turning frequently). [0394] The two meat-like products are evaluated in both the raw and cooked states. A blinded panel of 6 trained human subjects evaluated the samples (i.e., meat-like food product comprising either 8% coconut oil or 0.8%, 1.6%, or 2.4% of sal butter) to evaluate the flavor, mouthfeel and juiciness of the cooked products while blinded to the nutritional content of the samples. Panelists assessed that that 1.6% sal butter formulation gave no significant difference in flavor, mouthfeel and juiciness compared to the 8% coconut oil sample, whereas the 0.8% sal butter formulation has a perceived decrease in mouthfeel and juiciness compared to the higher levels of sal butter.

EXAMPLE 4 - Preparation of an Extended Meat-Like Food Products of Animal Origin Com prising Sal Butter Composition

[0395] Meat-like food products is prepared by combining the following ingredients: 1) commercial lean ground chicken with 7.1% fat (Tyson Foods Inc., Springdale, Arkansas); and 2) either lipid that comprised sal butter (53% saturated fat; sourced commercially from India) at 3% by mass of the finished extended meat product, or no additional lipid as reference. [0396] The product mixture is formed into burger patties of 100 g with 80 mm average diameter (+/- 10 mm), packed and sealed under modified atmosphere containing carbon diox ide and nitrogen gas, frozen for 24 hours, then thawed, and cooked (on a Presto® 07211 Liddle Griddle [National Presto Industries Inc., Eau Claire, WI] set to a temperature of 350°F, and cooked to an internal temperature of 165 °F, flipping once). Tasting evaluation by blinded panelists confirms an increased in juiciness perception by addition of sal butter to chicken meat of animal origin. EXAMPLE 5 - Preparation of a Meat-Like Food Product Comprising a Sal Butter Composition as a Saturated Fat Mimetic of Heterogeneous Animal Fat.

[0397] Saturated fat mimetics of animal fat were prepared using sal butter (53% saturated fat; sourced commercially from India) as the exclusive source of saturated fat. The lipid source (84% by mass of the saturated fat mimetic composition) was melted and maintained at 35-40 °C followed by addition of lecithin emulsifying agent (0.7% by mass of the saturated fat mi metic composition) and mixed for approximately 30 seconds using an immersion blender (Bamix; Clearwater, FL) on low setting. Cold water was slowly added to the lipid with constant homogenization using an immersion blender at high setting over 1-2 minutes. The initially formed emulsion was poured onto liquid nitrogen by pipet droplets and the resulting congealed emulsion particles were collected by sieve. Larger chunks of congealed emulsion were also collected and cold-milled to break up into small particles and collected by filtering through a sieve.

[0398] Meat-like food products were prepared by combining the ingredients provided in Example 1 except that the lipid source of saturated fat was replaced with saturated fat mimetic particles (4% of the finished meat-like food product); and wherein canola oil was added, quan tum satis, to bring the total lipid content (i.e., unsaturated and saturated fat combined) to a level of 14%. The product mixture was formed into burger patties of 113 g with 80 mm average diameter (+/- 10 mm), packed and sealed under modified atmosphere containing carbon diox ide and nitrogen gas, frozen for 24 hours, then thawed, and analyzed before and after cooking (on a Presto® 07211 Liddle Griddle [National Presto Industries Inc., Eau Claire, WI] set to a temperature of 350°F, for 3.5 minutes per side, flipping once).

[0399] The meat-like food product comprising a sal butter composition as saturated fat mimetic was evaluated in burger patty format immediately after thawing from frozen, and again after warming the patty to 15 °C over a period of 2 hours to test the stability of the saturated fat mimetic to maintain a heterogeneous distribution and appearance of fat in the uncooked product. Figure 1 provides a photographic image of the meat-like food product comprising a sal butter composition as saturated fat mimetic shows the heterogeneous distribution and ap pearance of fat after warming to 15 °C over a period of 2 hours thus supporting the stability of sal butter compositions as saturated fat mimetics in meat-like food products to provide an ap pearance of a fatty product with lower saturated fat content than animal-based fatty deposits or other non-animal lipids like coconut oil or cocoa butter.

[0400] As demonstrated herein, the material properties of a modified sal butter of the pre sent invention has unique material properties not anticipated by the basic composition and fatty acid profile of the lipid. The development of the modified sal butter to be used as a saturated fat replacement show unique profiles compared to other sources of saturated fats. The sensory properties of meat-like food products that comprise sal butter coupled with the characterization of sal butter itself, as compared to other lipids, show that sal butter of the present invention unexpectedly performs like a saturated fatty acid, or even exceeds anticipated properties of other saturated fatty acids despite the significant source of unsaturated fatty acids in the com position. Stated another way, the fatty acids of the lipid profile of the sal butter of the present invention, which is a substantial source of unsaturated fatty acids, exhibits disproportionately and predominately saturated fatty acid behavior.

EXAMPLE 6 - Characterization of the Properties of Sal Butter Compared to Other Lipid Sources of Saturated Fat.

Crystallization and Melting Point Thermal Profiles

[0401] Sal butter, cocoa butter and coconut oil crystallization thermal profiles was evalu ated by differential scanning calorimetry (Discovery 250, TA Instruments). Samples (20 mg) were accurately weighed into aluminum pans that and hermetically sealed; an empty pan was used as a reference sample. The samples were heated at a rate of 10 °C/min to 60°C, held isothermally at 60°C for 15 min, and then cooled at a rate of -5 °C/min. The results of this analysis show that sal butter, which comprises significantly less saturated fat and greater un saturated fat content that the other lipids, has a higher peak crystallization temperature point (34 °C) than either cocoa butter (11 °C) and coconut oil (1 °C), as shown in Figure 2. Surpris ingly, sal butter has a biphasic crystallization temperature profile with a secondary peak at 17 °C that is unique among the lipids and represented a more complex crystal form with a possible stable or meta-stable two-phase compositional crystal profile.

[0402] Sal butter, cocoa butter and coconut oil melting point thermal profiles were evalu ated by differential scanning calorimetry (Discovery 250, TA Instruments). Samples were ac curately weighed into aluminum pans and hermetically sealed; an empty pan was used as a reference sample. The samples were incubated at 20 °C for 14 h prior to analysis. Each sample was then heated at a rate of 10 °C/min until 60°C. The results of this analysis show that sal butter has a higher peak melting point (41 °C) than either cocoa butter (29 °C) and coconut oil (not determined, but <23 °C), as shown in Figure 3. Additionally, the melting profile of sal butter is very broad compared to the sharp melting profile of cocoa butter that again supports a complex crystal form and fractions of sal butter that melt in a similar range as cocoa butter and fractions that melt higher. Rheological Properties

[0403] Viscosity measurements of sal butter, cocoa butter and coconut oil were made using a Discovery Hybrid Rheometer (DHR-3) with a crosshatched surface and 40 mm parallel plate geometry. Each sample was loaded on the instrument at 50 °C, the gap was reduced to 1.75 mm and incubated for 300 seconds. A flow sweep was conducted from shear rate of 0.8 to 110 Hz. The results of these measurements are provided in Figure 4, which show that sal butter exhibited significantly greater viscosity than both cocoa butter or coconut oil that are more closely related in viscosity.

[0404] Storage Modulus and Loss Modulus of sal butter, cocoa butter and coconut oil were made using a Discovery Hybrid Rheometer (DHR-3) with a crosshatched surface and 40 mm parallel plate geometry. Each sample was loaded on the instrument at 50 °C, the gap was re duced to 0.632 mm and incubated for 150 seconds. A temperature sweep at 0.01% strain (within the linear viscoelastic region) and 10 Hz was conducted from 40 °C to -5 °C at a rate of -5 °C/min. The results of these measurements are provided in Figure 5, which show that sal butter has the highest modulus between 14-30 °C and exhibits solid-like behavior (G'»G"). At the peak crystallizing temperature of sal butter at 34 °C, the low modulus values of coconut oil and cocoa butter may not accurately be determined under these experimental conditions. For ex ample, below 13 °C, the modulus of sal butter and cocoa butter has values (i.e., same order of magnitude), whereas below 0 °C the modulus of sal butter, cocoa butter, and coconut oil all have similar values (i.e., same order of magnitude). The solid-like behavior of sal butter through the 14-30 °C temperature range supports the concept of sal butter providing textural and mouthfeel effects when comprised in a meat-like food product that is not apparent for other lipids at these higher temperatures.

Imaging

[0405] The structure of sal butter, cocoa butter, and coconut oil was evaluated using polar ized light on an inverted microscope. Sal butter and cocoa butter (5 mg) were each added to a microscope slide and dispersed with white mineral oil (100 pL), and a cover glass was applied. Coconut oil (10 mg) was added to a microscope slide and a cover glass was applied without dispersion in mineral oil. Polarized light microscopy was performed using Leica DMi8 Inverted Microscope at lOx magnification, the images of which are shown in Figure 6. These images show that the solid form of sal butter has a compact crystal form with rounded edges, while cocoa butter has a relatively short needle-like crystalline form, although aggregation is also observed in each case too. Coconut oil provides longer needle-like crystals for a more regular consistency and uniformity observable at this magnification level. [0406] The structure of sal butter, cocoa butter, and coconut oil were evaluated using scan ning electron microscopy using a PhenomX Desktop SEM. Each lipid sample (20 mg) was applied on a sample stub and observed at 200x magnification using an accelerating voltage of 5 kV and the backscatter electron detector. The SEM results shown in Figure 7 further support structural morphology differences between the lipids, wherein sal butter has a smoother surface structure than cocoa butter, wherein cocoa butter has a rougher structure with a lot of micro- or nano-structured surface morphology. Coconut oil by contrast has a very dense, closely packed smooth structure.

[0407] Taken together, the material properties of sal butter show that it has unique material properties not anticipated by the basic composition and fatty acid profile of the lipid. The de velopment of sal butter to be used as a saturated fat replacement may be related to the unique crystallization and melting point profiles and viscoelastic properties that show unique profiles compared to other sources of saturated fats. The sensory properties of meat-like food products that comprise sal butter coupled with the characterization of sal butter itself, as compared to other lipids, show that sal butter unexpectedly performs like a saturated fatty acid, or even exceeds anticipated properties of other saturated fatty acids despite the significant source of unsaturated fatty acids in the composition. Stated another way, the fatty acids of the lipid profile of the sal butter, which is a substantial source of unsaturated fatty acids, exhibits dispropor tionately and predominately saturated fatty acid behavior.

Claims

CLAIMS What is claimed is:

1. A meat-like food product that comprises sal butter and/or a sal butter composition.

2. A meat-like food product of claim 1 wherein the meat-like food product comprises between 0.001% and 50% by mass of sal butter.

3. A meat-like food product of claim 1 wherein the sal butter composition comprises a modified sal butter.

4. A meat-like food product of claim 1 wherein the sal butter composition comprises a sal butter emulsion.

5. A meat-like food product of claim 1 wherein the meat-like food product comprises between 0.001% and 50% by mass of a sal buter composition.

6. A meat-like food product of claim 1 wherein the sal buter composition comprises a fatty acid profile with between 22-70% by mass of stearic acid; between 22-60% by mass of oleic acid; between 0.1-16% by mass of arachidic acid; between 1-15% by mass of palmitic acid; and/or between 0-10% by mass of bnoleic acid.

7. A meat-like food product of claim 1 wherein the sal buter composition comprises 45- 85% by mass of l,3-di(saturated fatty acid ester)-2-oleoyl glycerides.

8. A meat-like food product of claim 7 wherein the l,3-di(saturated fatty acidester)-2- oleoyl glycerides comprises l,3-distearoyl-2-oleoyl glycerol triglyceride as the major constit uent.

9. A meat-like food product of claim 1 wherein the sal buter composition comprises be tween 1-9% by mass of glycerides comprising an acylglycerol ester of 9,10-dihydroxystearic acid, including mixed glycerides where at least one acyl group of a mono-, di- or tri-acylglyc- erol is an ester of 9,10-dihydroxystearic acid.

10. A meat-like food product of claim 1 wherein the sal buter composition comprises be tween 1-15% by mass of glycerides comprising an acylglycerol ester of 9, 10-epoxystearic acid, including mixed glycerides where at least one acyl group of a mono-, di- or tri-acylglyc- erol is an ester of 9, 10-epoxy stearic acid.

11. A meat-like food product of claim 1 wherein the sal butter composition comprises be tween 20-70% by mass of total saturated fat.

12. A meat-like food product of claim 1 wherein the sal butter composition has a melting point of between 20°C and 90°C.

13. A meat-like food product of claim 12 wherein the sal butter composition has a melting point of between 30°C and 60°C.

14. A meat-like food product of claim 1 wherein the sal butter composition has solid-like rheological properties up to 41 °C.

15. A meat-like food product of claim 3 wherein the modified sal butter has a melting point of between 20°C and 90°C.

16. A meat-like food product of claim 3 wherein the modified sal butter comprises be tween 15-100% by mass of stearic acid; and/or between 5-85% by mass of oleic acid; and/or between 0-40% by mass of arachidic acid; and/or between 0-40% by mass of palmitic acid; and/or between 0-60% by mass of 9,10-dihydroxystearic acid; and/or between 0-40% by mass of 9, 10-epoxy stearic acid.

17. A meat-like food product of claim 3 wherein the modified sal butter comprises be tween 40-100% by mass of l,3-di(saturated fatty acid ester)-2-oleoyl glycerides.

18. A meat-like food product of claim 3 wherein the modified sal butter comprises be tween 40% and 100% by mass of l,2,3-tri(saturated fatty acid ester) glycerides.

19. A meat-like food product of claim 3 wherein the modified sal butter comprises between 40-100% by mass of l,2-di-oleoyl-3 -(saturated fatty acid ester) glycerides and/or 1- (saturated fatty acid ester)-2,3-di-oleoyl glycerides.

20. A meat-like food product of claim 3 wherein the modified sal butter comprises between 40-100% by mass of 1,2-3-tri-oleoyl glycerides.

21. A meat-like food product of claim 3 wherein the modified sal butter comprises be tween 6-100% by mass of glycerides comprising a 9,10-dihydroxystearic acid ester.

22. A meat-like food product of claim 3 wherein the modified sal butter comprises be tween 6-100% by mass of glycerides comprising a 9, 10-epoxystearic acid ester.

23. A meat-like food product of claim 1 wherein the meat-like food product is an animal meat comprising sal butter and/or a sal butter composition.

24. A meat-like food product of claim 1 wherein the meat-like food product comprises at least one lipid that is not sourced from sal butter or is not derived from sal butter.

25. A meat-like food product of claim 24 wherein the at least one lipid that is not sourced from sal butter or is not derived from sal butter comprises between 0.001% and 50% by mass of the meat-like food product.

26. A meat-like food product of claim 1 wherein the meat-like food product comprises one or more meat-structured protein products with the sal butter and/or the sal butter compo sition.

27. A meat-like food product of claim 26 wherein the meat-like food product comprises at least 2% by mass of the one or more meat-structured protein products.

28. A meat-like food product of claim 26 wherein the one or more meat-structured protein products is of animal origin.

29. A meat-like food product of claim 26 wherein the one or more meat-structured protein products comprises a texturized protein isolate, protein concentrate, or flour obtained or de rived from an animal.

30. A meat-like food product of claim 26 wherein the one or more meat-structured protein products is of non-animal origin.

31. A meat-like food product of claim 30 wherein the one or more meat-structured protein products of non-animal origin is selected from plants, microbes, fungi, and tissue-engineered meat origin.

32. A meat-like food product of claim 4 wherein the sal butter emulsion comprises an emulsion stabilizing agent.

33. A meat-like food product of claim 32 wherein the emulsion stabilizing agent is be tween 0.1%, and 10% by mass of the sal buter emulsion.

34. A meat-like food product of claim 4 wherein the sal buter emulsion is a water-in-lipid emulsion with a dispersed aqueous phase and a continuous lipid phase comprising sal buter and/or modified sal buter.

35. A meat-like food product of claim 4 wherein the sal buter emulsion is a lipid-in- water emulsion with a dispersed lipid phase comprising sal buter and/or modified sal buter and a continuous water phase.

36. A meat-like food product of claim 34 wherein the water-in-lipid emulsion comprises an emulsion stabilizing agent such that the water-in-lipid emulsion is 50-99% by mass of sal buter and/or modified sal buter, 0.1-10% by mass of emulsion stabilizing agent, and 1-50% by mass of water.

37. A meat-like food product of claim 35 wherein the lipid-in-water emulsion comprises an emulsion stabilizing agent such that the lipid-in- water emulsion is 1-80% by mass of sal buter and/or modified sal buter, 0.1-10% by mass of emulsion stabilizing agent, and 20-99% by mass of water.

38. A meat-like food product of claim 4 wherein the sal buter emulsion comprises a dou ble emulsion comprising a lipid-in- water-in-lipid emulsion that comprises sal buter and/or modified sal buter in either the outer or inner lipid phase or both.

39. A meat-like food product of claim 4 wherein the sal buter emulsion comprises a dou ble emulsion comprising a water-in-lipid-in- water emulsion that comprises sal buter and/or modified sal buter in the lipid phase.

40. A meat-like food product of any of claims 32-39 wherein the aqueous phase of the sal buter emulsion comprises a flavor agent, an aroma agent, a color agent, a pH adjusting agent, an ionic strength modulator, an antioxidant, a binding agent, a vitamin, a mineral, a protein, a carbohydrate, a fiber, a starch, a hydrocolloid and/or a gum.

41. A meat-like food product of any of claims 32-39 wherein the lipid phase of the sal buter emulsion comprises a flavor agent, an aroma agent, a color agent, a pH adjusting agent, an ionic strength modulator, an antioxidant, a binding agent, a vitamin, a mineral, a protein, a carbohydrate, a fiber, a starch, a hydrocolloid and/or a gum.

42. A meat-like food product of claim 4 wherein the sal butter emulsion has a droplet size span of between 0.05 and 4.0.

43. A meat-like food product of claim 4 wherein the sal butter emulsion is a micro-emul sion.

44. A meat-like food product of claim 34 wherein the water-in-lipid emulsion further comprises a lipid structuring agent or a binding agent that is 0.1 to 10% by mass of the water- in-lipid emulsion.

45. A meat-like food product of claim 35 wherein the lipid-in- water emulsion further comprises a lipid structuring agent or a binding agent that is 0.1 to 10% by mass of the lipid- in-water emulsion.

46. A meat-like food product of claim 1 further comprising at least one of a binding agent, an aroma agent, a color agent, a pH and/or ionic strength adjusting agent, an antioxi dant, and a vitamin.

47. A meat-like food product of claim 26 wherein the one or more meat-structured protein products resembles patty loaf, sausage, hot dog, deli slice, meatball, nugget, tender, bacon, jerky, crumble, or muscle tissue.

48. A meat-like food product of claim 26 wherein the meat-like food product is 1-30% by mass of sal butter or sal butter composition and 4-45% by mass of one or more meat-struc tured protein products, wherein the one or more meat-structured protein products further comprises a protein source selected from pea protein, mung bean protein, hemp protein, rice protein, fava bean protein, soy protein, wheat protein, algal protein, chickpea protein, zein protein, potato protein, or combinations thereof.

49. A meat-like food product of claim 26 further comprising a binding agent; another li pid; another emulsion; a carbohydrate; a protein isolate, protein concentrate, or flour; and wa ter.

50. A meat-like food product of claim 49 wherein the meat-like food product is 1-30% by mass of sal butter or sal butter composition and 1-30% by mass of the other lipid, wherein the other lipid is selected from canola oil, sunflower oil, coconut oil, shea butter, or cocoa butter.

51. A meat-like food product of claim 49 wherein the meat-like food product is 1-30% by mass of sal butter or sal butter composition, 5-45% by mass of the one or more meat-struc tured protein products, 1-10% by mass of the binding agent, 1-30% by mass of the other emulsion, 1-30% by mass of the other lipid, 0.1-10% by mass of the protein isolate, protein concentrate, or flour, and 30-80% by water.

52. A meat-like food product of claim 49 wherein the meat-like food product is 1-30% by mass of sal butter or sal butter composition and 30-80% by mass of water.

53. A meat-like food product of claim 49 wherein the meat-like food product is 1-30% by mass of sal butter or sal buter composition, 5-45% by mass of one or more meat-structured protein products, 1-30% by mass of the other lipid or binding agent, and 30-80% by mass of water.

54. A meat-like food product of claim 49 wherein the meat-like food product is 1-30% by mass of sal buter or sal buter composition, 5-45% by mass of one or more meat-structured protein products, 1-30% by mass of the other emulsion or the lipid, 0.1-10% by mass of the protein isolate, and 30-80% by mass of water.

55. A meat-like food product of claim 49 wherein the meat-like food product is 1-30% by mass of sal buter or sal buter composition, 5-45% by mass of one or more meat-structured protein products, 0.1-10% by mass of the binding agent, 0.1-10% by mass of the protein iso late or the carbohydrate, and 30-80% by mass of water.

56. A meat-like food product of claim 49 wherein the meat-like food product is 1-30% by mass of sal buter or sal buter composition, 5-45% by mass of one or more meat-structured protein products, 0.1-10% by mass of the binding agent, and 30-80% by mass of water.

57. A meat-like food product of claim 49 wherein the meat-like food product is 1-30% by mass of sal buter or sal buter composition, 5-45% by mass of one or more meat-structured protein product, 0.1-30% by mass of the binding agent, 1-30% by mass of the other emulsion,

0.1-10% by mass of the carbohydrate, and 0.1-10% by mass of the protein isolate, and 30- 80% by mass of water.

58. A meat-like food product of claim 1 further comprising meat such that the meat-like food product comprises (i) between 1-40% by mass of a sal butter or sal butter composition and (ii) between 60-99% by mass of a meat, wherein the meat is a ground or shredded chicken, beef, pork, turkey, fish, or a tissue-engineered meat.