WO2023003510A3 - Plant based food products and methods of fabrication thereof - Google Patents

Plant based food products and methods of fabrication thereof Download PDF

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Publication number
WO2023003510A3
WO2023003510A3 PCT/SG2022/050508 SG2022050508W WO2023003510A3 WO 2023003510 A3 WO2023003510 A3 WO 2023003510A3 SG 2022050508 W SG2022050508 W SG 2022050508W WO 2023003510 A3 WO2023003510 A3 WO 2023003510A3
Authority
WO
WIPO (PCT)
Prior art keywords
based food
plant based
food product
fabrication
methods
Prior art date
Application number
PCT/SG2022/050508
Other languages
French (fr)
Other versions
WO2023003510A2 (en
Inventor
Yige ZHOU
Rui Xin Elen NG
Poornima VIJAYAN
Dejian Huang
Ying Jie Chen
Original Assignee
National University Of Singapore
Singapore Polytechnic
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by National University Of Singapore, Singapore Polytechnic filed Critical National University Of Singapore
Publication of WO2023003510A2 publication Critical patent/WO2023003510A2/en
Publication of WO2023003510A3 publication Critical patent/WO2023003510A3/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes

Abstract

The present invention relates to a plant based food product, comprising plant protein at about 8 wt% to about 50 wt% relative to the plant based food product; water at about 35 wt% to about 90 wt% relative to the plant based food product; gum at about 0.01 wt% to about 2 wt% relative to the plant based food product; and cross linking agent at about 0.01 wt% to about 2 wt% relative to the plant based food product; wherein the plant based food product is free of starch.
PCT/SG2022/050508 2021-07-19 2022-07-19 Plant based food products and methods of fabrication thereof WO2023003510A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SG10202107897R 2021-07-19
SG10202107897R 2021-07-19

Publications (2)

Publication Number Publication Date
WO2023003510A2 WO2023003510A2 (en) 2023-01-26
WO2023003510A3 true WO2023003510A3 (en) 2023-03-30

Family

ID=84980595

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SG2022/050508 WO2023003510A2 (en) 2021-07-19 2022-07-19 Plant based food products and methods of fabrication thereof

Country Status (1)

Country Link
WO (1) WO2023003510A2 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20190037883A1 (en) * 2016-03-10 2019-02-07 Ajinomoto Co., Inc. Method for producing vegetable protein-containing food
CN111616258A (en) * 2020-06-19 2020-09-04 西安源森生物科技有限公司 Vegetable meat cross-linking agent, vegetable meat and preparation method thereof
US20200352195A1 (en) * 2016-02-19 2020-11-12 Hampton Creek, Inc. Functional mung bean-derived compositions
WO2021009075A1 (en) * 2019-07-12 2021-01-21 Société des Produits Nestlé S.A. Bacon analogue product
WO2021119498A1 (en) * 2019-12-11 2021-06-17 Glanbia Nutritionals Limited Protein compositions for plant-based food products and methods for making

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20200352195A1 (en) * 2016-02-19 2020-11-12 Hampton Creek, Inc. Functional mung bean-derived compositions
US20190037883A1 (en) * 2016-03-10 2019-02-07 Ajinomoto Co., Inc. Method for producing vegetable protein-containing food
WO2021009075A1 (en) * 2019-07-12 2021-01-21 Société des Produits Nestlé S.A. Bacon analogue product
WO2021119498A1 (en) * 2019-12-11 2021-06-17 Glanbia Nutritionals Limited Protein compositions for plant-based food products and methods for making
CN111616258A (en) * 2020-06-19 2020-09-04 西安源森生物科技有限公司 Vegetable meat cross-linking agent, vegetable meat and preparation method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
KYRIAKOPOULOU, K. ET AL.: "Functionality of Ingredients and Additives in Plant-Based Meat Analogues", FOODS, vol. 10, no. 3, 12 March 2021 (2021-03-12), pages 600, XP055940246, [retrieved on 20230217], DOI: 10.3390/FOODS10030600 *
LEE, E.J. ET AL.: "Effects of microbial transglutaminase and alginate on the waterbinding, textural and oil absorption properties of soy patties", FOOD SCIENCE AND BIOTECHNOLOLGY, vol. 29, no. 6, 28 November 2019 (2019-11-28), pages 777 - 782, XP037191985, [retrieved on 20230217], DOI: 10.1007/S10068-019-00713-6 *
NERI LILIA, FAIETA MARCO, DI MATTIA CARLA, SACCHETTI GIAMPIERO, MASTROCOLA DINO, PITTIA PAOLA: "Antioxidant Activity in Frozen Plant Foods: Effect of Cryoprotectants, Freezing Process and Frozen Storage", FOODS, vol. 9, no. 12, 17 December 2020 (2020-12-17), pages 1886, XP093056045, DOI: 10.3390/foods9121886 *

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