WO2025212866A1 - Meat substitute compositions and methods of making the same - Google Patents

Abstract

Meat substitute compositions and products made from the compositions are disclosed. The meat substitute composition includes a texture improver comprising beta-lactoglobulin; and plant protein. The texture improver may include whey protein enriched in beta-lactoglobulin. A method of making a meat substitute product includes preparing a mixture of water, oil, and a texture improver comprising beta-lactoglobulin; preparing a hydrated plant protein; mixing the mixture and the hydrated plant protein to form a meat substitute composition; and forming the meat substitute composition into a meat substitute product.

Description

PT-1881-WO-PCT

MEAT SUBSTITUTE COMPOSITIONS AND METHODS OF MAKING THE SAME

Cross-Reference to Related Applications

[0001] This application claims the benefit of United States Provisional Application No. 63/575,568, filed April 5, 2024, which is hereby incorporated by reference in its entirety.

Background

[0002] A shift in diets towards more plant-based foods includes trends such as flexitarianism, characterized by only occasionally consuming meat, vegetarianism, characterized by excluding animal-containing food but consuming dairy and egg, and finally veganism, characterized by excluding both animal-containing food and animal by-products (including dairy and egg). Over the last decade, increasing investment has been directed towards creating meat alternatives and substitute products with ever closer organoleptic properties to meat.

[0003] It is desirable that plant-based meat alternatives provide similar texture, mouthfeel, appearance, and flavor as meat. A range of ingredients, including methylcellulose and its derivatives, may be used to achieve these properties. Methylcellulose is the simplest cellulose derivative. Methyl groups (-CH3) replace the naturally occurring hydroxyls at the C-2, C-3 and/or C-6 positions of the cellulose anhydro-D- glucose units. Typically, commercial methylcellulose is produced via alkaline treatment (e.g., with NaOH) for swelling cellulosic fibers to form an alkali-cellulose which can then react with an etherifying agent, such as chloromethane, iodomethane or dimethyl sulfate. Acetone, toluene, or isopropanol can also sometimes be added, after the etherifying agent, for tailoring the final degree of methylation. As a result, methylcellulose has amphiphilic properties and exhibits a unique thermal behavior which is not found in naturally occurring polysaccharide structures, e.g., gelling upon heating. Methylcellulose acts as a binder, providing adhesion to uncooked products, and when heated, provides gelation that lends to a meat-like texture with realistic firmness and springiness while retaining moisture and increasing the perception of juiciness.

[0004] However, consumers are becoming increasingly concerned about chemically modified ingredients in food products. Formulators are looking for solutions that will provide the same or similar functionality as methylcellulose, whilst offering a cleaner label. Current clean label solutions, such as citrus fibers alone, unfortunately do not bring the necessary increase in firmness upon heating. Furthermore, the high inclusion rate of citrus fibers needed to act as a methylcellulose replacement may also impart a bitter flavor. Further improvements are desired. Summary

[0005] In one aspect, the present disclosure describes a meat substitute composition. The meat substitute composition includes a texture improver and plant protein. The texture improver includes beta-lactoglobulin. In another aspect, the present disclosure describes a meat substitute product prepared from the meat substitute composition as described herein. The texture improver may be present at a concentration of about 2 wt-% to about 15 wt-% by weight of the meat substitute composition. The texture improver may include about 65 wt-% or more of beta- lactoglobulin. The texture improver may be whey protein enriched in beta-lactoglobulin. The meat substitute composition may include about 1 wt-% to about 10 wt-% of beta-lactoglobulin. [0006] A method of making a meat substitute product includes preparing a mixture of water, oil, and a texture improver comprising beta-lactoglobulin; preparing a hydrated plant protein; mixing the mixture and the hydrated plant protein to form a meat substitute composition; and forming the meat substitute composition into a meat substitute product.

[0007] The above summary of the present disclosure is not intended to describe each disclosed embodiment or every implementation of the present disclosure. The description that follows more particularly exemplifies illustrative embodiments. In several places throughout the disclosure, guidance is provided through lists of examples, which examples may be used in various combinations. In each instance, the recited list serves only as a representative group and should not be interpreted as an exclusive or exhaustive list. Thus, the scope of the present disclosure should not be limited to the specific illustrative structures described herein, but rather extends at least to the structures described by the language of the claims, and the equivalents of those structures. Any of the elements that are positively recited in this specification as alternatives may be explicitly included in the claims or excluded from the claims, in any combination as desired. Although various theories and possible mechanisms may have been discussed herein, in no event should such discussions serve to limit the claimable subject matter. [0008] All headings are for the convenience of the reader and should not be used to limit the meaning of the text that follows the heading, unless so specified.

Brief Description of Figures

[0009] FIG. 1A. shows the modulus of the samples of Example 1, demonstrating the rheological behavior during heating and cooling.

[0010] FIG. IB. shows the Kramer shear Texture Measurement for cooked patties made from the samples of Example 1. Definitions

[0011] All scientific and technical terms used herein have meanings commonly used in the art unless otherwise specified. The definitions provided herein are to facilitate understanding of certain terms used frequently herein and are not meant to limit the scope of the present disclosure.

[0012] As used herein in the context of taste testing, “flavor” refers to the taste and retronasal perception in the nasal cavity.

[0013] The term “substantially” as used here has the same meaning as “significantly,” and can be understood to modify the term that follows by at least about 90 %, at least about 95 %, or at least about 98 %.

[0014] The term “substantially free” of a particular compound means that the compositions of the present invention contain less than 1,000 parts per million (ppm) (less than 0.1 %) of the recited compound.

[0015] The term “not substantially” as used here has the same meaning as “not significantly,” and can be understood to have the inverse meaning of “substantially,” i.e., modifying the term that follows by not more than 25 %, not more than 10 %, not more than 5 %, or not more than 2 %.

[0016] The term “about” is used here in conjunction with numeric values to include normal variations in measurements as expected by persons skilled in the art, and is understood to have the same meaning as “approximately” and to cover a typical margin of error, such as ±5 % of the stated value.

[0017] Terms such as “a,” “an,” and “the” are not intended to refer to only a singular entity, but include the general class of which a specific example may be used for illustration.

[0018] The terms “a,” “an,” and “the” are used interchangeably with the term “at least one.” The phrases “at least one of’ and “comprises at least one of’ followed by a list refers to any one of the items in the list and any combination of two or more items in the list.

[0019] As used here, the term “or” is generally employed in its usual sense including “and/or” unless the content clearly dictates otherwise. The term “and/or” means one or all of the listed elements or a combination of any two or more of the listed elements.

[0020] Values expressed in a range format should be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range were explicitly recited. For example, a range of “about 0.1% to about 5%” or “about 0.1% to 5%” should be interpreted to include not just about 0.1% to about 5%, but also the individual values (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, 3.3% to 4.4%) within the indicated range. The statement “about X to Y” has the same meaning as “about X to about Y,” unless indicated otherwise. Likewise, the statement “about X, Y, or about Z” has the same meaning as “about X, about Y, or about Zi,” unless indicated otherwise.

[0021] Unless expressly stated, ppm (parts per million), percentage, and ratios are on a by weight basis. Percentage on a by weight basis is also referred to as wt% or % (wt) below.

[0022] As used here, “have,” “having,” “include,” “including,” “comprise,” “comprising,” or the like are used in their open-ended sense, and generally mean “including, but not limited to.” It will be understood that “consisting essentially of,” “consisting of,” and the like are subsumed in “comprising” and the like. As used herein, “consisting essentially of,” as it relates to a composition, product, method, or the like, means that the components of the composition, product, method, or the like are limited to the enumerated components and any other components that do not materially affect the basic and novel characteristic(s) of the composition, product, method, or the like.

[0023] As used herein, the term “room temperature” or “ambient temperature” refers to a temperature of 20 °C to 25 °C.

[0024] Reference throughout this specification to “one aspect,” “an aspect,” “aspects,” “one embodiment,” “an embodiment,” “certain embodiments,” or “some embodiments,” etc., means that a particular feature, configuration, composition, or characteristic described in connection with the embodiment or aspect is included in at least one embodiment or aspect of the disclosure. Thus, the appearances of such phrases in various places throughout this specification are not necessarily referring to the same embodiment or aspect of the disclosure. Furthermore, the particular features, configurations, compositions, or characteristics may be combined in any suitable manner in one or more embodiments or aspects.

[0025] The words “preferred” and “preferably” refer to embodiments that may afford certain benefits, under certain circumstances. However, other embodiments may also be preferred, under the same or other circumstances. Furthermore, the recitation of one or more preferred embodiments does not imply that other embodiments are not useful, and is not intended to exclude other embodiments from the scope of the disclosure, including the claims.

[0026] Any direction referred to here, such as “top,” “bottom,” “left,” “right,” “upper,” “lower,” and other directions and orientations are described herein for clarity in reference to the figures and are not to be limiting of an actual device or system or use of the device or system. Devices or systems as described herein may be used in a number of directions and orientations. Detailed Description

[0027] The present disclosure relates to meat substitute compositions and products, and to methods of making and using them. The present disclosure further relates to texture improvers that can be used to replace methylcellulose in meat substitute compositions and products.

[0028] It would be desirable to provide a methylcellulose replacement that is considered “clean label” and can at least partially fulfill some of the functions that methylcellulose currently fulfills. Methylcellulose is a chemical compound derived from cellulose. It is also known under the European food additive E number E461. Some known derivatives of methylcellulose used in the food industry are methyl- hydroxyethyl-cellulose and methyl-hydroxypropyl-cellulose. Preferably, the replacement for methylcellulose (or derivatives thereof) is capable of acting not only as a binder in an uncooked product, but also when heated provides gelation that lends to a meat-like texture with realistic firmness and springiness while retaining moisture and increasing the perception of juiciness.

[0029] The product used to replace methylcellulose in meat substitute compositions and products is referred to here as a “texture improver.” Although the term “texture improver” implies that the composition improves texture, it should not be considered a limiting term. The texture improvers of the present disclosure can also exhibit other functionalities, such as acting as a binder, improving flavor, improving color, having good solubility, and being easy to use. [0030] According to an aspect of the present technology, the texture improver is or includes a complete protein, including all of the essential amino acids. A problem experienced with typical plant-based foods is their lower protein quality compared to animal-derived proteins, specifically their insufficient lysine content. Animal proteins are considered complete proteins, as they contain all the essential amino acids of a balanced diet. The texture improver of the present disclosure may be used to enhance the protein quality of meat replacement products. In particular, the texture improver of the present disclosure may contain a higher content of lysine and methionine compared to plant proteins. For example, typical plant proteins obtained from sources such as soy, pea, com, wheat, potato, and the like, contain about 1.3 wt-% to 4.8 wt-% lysine and about 0.1 wt-% to 1.3 wt-% methionine. The texture improver of the present disclosure may include about 5 wt-% or more, 6 wt-% or more, 7, wt-% or more, 8 wt-% or more, or 9 wt-% or more of lysine. The texture improver of the present disclosure may include about 12 wt-% or less, 11 wt-% or less, or 10 wt-% or less of lysine. The texture improver of the present disclosure may include about 1.5 wt-% or more, 1.7 wt-% or more, 1.8 wt-% or more, or 2.0 wt-% or more of methionine. The texture improver of the present disclosure may include about 3.0 wt-% or less, 2.6 wt-% or less, 2.4 wt-% or less, or 2.2 wt-% or less of methionine. Beneficially, the texture improver of the present disclosure is easily digestible and is efficiently absorbed by the body. The texture improver of the present disclosure may also be used to create clean-label alternatives to meat replacement products that include methylcellulose.

Meat substitute compositions and products

[0031] The term “meat substitute composition” is used here to refer to a composition (e.g., a mixture of ingredients) used to prepare meat substitute products. Any ingredients discussed here as being included in the meat substitute composition would also be present in the resulting meat substitute products. Meat substitute products refer to meat alternative products, meat analogue products, meat mimicking products, meat replacement products, and the like. The term “meat” is used here to refer to red meats, such as beef, lamb, bison, goat and mutton, and any other animal meat, including poultry (e.g., chicken, turkey, duck, ostrich, pigeon), fish (whether farmed or wild-caught), and shellfish (e.g., shrimp, prawns, crab, crayfish, lobster, scallops).

[0032] Meat substitute products may include vegetarian or vegan burger patties, sausages, cold-cuts, nuggets, “crumbles” or meat-like toppings (e.g., for preparing dishes such as pizzas, pies, flans, quiche and the like), seafood alternatives, poultry alternatives, breakfast meat alternatives, and mincemeat alternatives. The meat substitute products can be frozen, fresh, or canned. The meat substitute products can be sold pre-cooked or raw. The meat substitute products can undergo a lethality cook step to make the product fully cooked and ready to eat. [0033] The term “vegetarian” is used to refer to compositions or products that do not contain any animal meat products, including bovid meats, poultry, fish, crustaceans, mollusks, game and the like. Vegetarian products may include animal by-products, such as eggs, honey, or dairy, and products derived therefrom.

[0034] The term “vegan” is used to refer to compositions or products that do not contain any animal meat products (such as bovid meats, poultry, fish, crustaceans, mollusks, game and the like), nor any animal by-products (such as eggs, honey, or dairy, and products derived therefrom).

[0035] The meat substitute compositions and meat substitute products according to the present disclosure are suitable for replacing meat substitute compositions and products that include methylcellulose and derivates thereof.

[0036] The meat substitute compositions include the texture improver and plant proteins, and optionally fillers, other ingredients, and additives. The meat substitute compositions typically include water. The meat substitute compositions may be formed into meat substitute products. Texture Improvers

[0037] The meat substitute compositions include the texture improver of the present disclosure. The texture improver is suitable for replacing methylcellulose and derivates thereof in meat substitute compositions and meat substitute products.

[0038] According to an aspect, the texture improver is a protein or protein mixture. The texture improver includes beta-lactoglobulin. The texture improver may include a mixture of beta-lactoglobulin and other proteins. The texture improver may include a mixture of beta- lactoglobulin and alpha-lactalbumin. However, the beta-lactoglobulin preferably makes up a majority of the texture improver. The texture improver may include about 50 wt-% or more, about 60 wt-% or more, about 70 wt-% or more, about 80 wt-% or more, or about 90 wt-% or more of beta-lactoglobulin. According to some aspects, the texture improver includes about 70 wt-% to about 90 wt-% or about 70 wt-% to about 85 wt-% of beta-lactoglobulin. According to some aspects, the texture improver is substantially pure beta-lactoglobulin, e.g., includes about 90 wt-% to about 100 wt-% beta-lactoglobulin.

[0039] The texture improver may be sourced from whey protein. Whey protein naturally includes beta-lactoglobulin. The whey protein may be enriched in beta-lactoglobulin by known methods. Preferably, the methods used to enrich beta-lactoglobulin include cold methods and/or methods that preserve or maintain the beta-lactoglobulin in its native form. That is, the beta- lactoglobulin is enriched by methods that do not cause a substantial degree of hydrolysis or denaturing of the beta-lactoglobulin. The beta-lactoglobulin of the texture improver may be substantially in its native form, unhydrolyzed and undenatured. The whey protein may be enriched in beta-lactoglobulin such that it includes about 50 wt-% or more, about 60 wt-% or more, about 70 wt-% or more, about 80 wt-% or more, or about 90 wt-% or more of beta- lactoglobulin. The whey protein may be enriched in beta-lactoglobulin such that it includes about 70 wt-% to about 90 wt-% or about 70 wt-% to about 85 wt-% of beta-lactoglobulin.

[0040] The texture improver may have a suitable denaturation temperature such that the texture improver becomes denatured at a typical cooking temperature of the meat substitute product. The texture improver may have a denaturation temperature of about 40 °C or greater, about 50 °C or greater, about 60 °C or greater, about 65 °C or greater, about 70 °C or greater, or about 75 °C or greater. The texture improver may have a denaturation temperature of about 90 °C or lower, about 85 °C or lower, or about 80 °C or lower. The texture improver may have a denaturation temperature of about 40 °C to about 90 °C, about 50 °C to about 90 °C, about 60 °C to about 85 °C, about 70 °C to about 85 °C, or about 75 °C to about 85 °C. [0041] The texture improver may be included at a concentration that achieves the desired texture in the end product. For example, the meat substitute composition or meat substitute product may include about 2 wt-% or more, about 3 wt-% or more, about 4 wt-% or more, about 5 wt-% or more, about 6 wt-% or more, or about 7 wt-% or more of the texture improver. The meat substitute composition or meat substitute product may include about 15 wt-% or less, about 12 wt-% or less, about 10 wt-% or less, about 9 wt-% or less, about 8 wt-% or less, or about 7 wt-% or less of the texture improver. The meat substitute composition or meat substitute product may include about 2 wt-% to about 12 wt-%, about 3 wt-% to about 10 wt-%, about 5 wt-% to about 9 wt-%, or about 7 wt-% of the texture improver.

[0042] The amount of texture improver may be expressed as the amount of betalactoglobulin. The texture improver may include about 50 wt-% or more, about 60 wt-% or more, about 70 wt-% or more, about 80 wt-% or more, or about 90 wt-% or more of betalactoglobulin by weight of the texture improver. The meat substitute composition may include about 1 wt-% or more, about 2 wt-% or more, about 3 wt-% or more, about 4 wt-% or more, or about 5 wt-% or more of beta-lactoglobulin. The meat substitute composition may include about 10 wt-% or less, about 9 wt-% or less, about 8 wt-% or less, about 7 wt-% or less, about 6 wt-% or less, or about 5 wt-% or less of beta-lactoglobulin. The meat substitute composition may include about 1 wt-% to about 10 wt-%, about 2 wt-% to about 8 wt-%, about 3 wt-% to about 7 wt-%, of beta-lactoglobulin. According to some aspects, it may be desirable to include about 5 wt-% of beta-lactoglobulin in the meat substitute composition.

[0043] The meat substitute compositions and meat substitute products of the present disclosure are free or substantially free of methylcellulose and any derivatives thereof. Preferably the meat substitute compositions and meat substitute products of the present disclosure are free of methylcellulose and any derivates thereof.

Plant Proteins

[0044] The meat substitute composition may contain one or more plant proteins. The plant protein may be textured or in a powder form. The meat substitute composition may contain a combination of textured and powdered plant proteins. Any suitable plant protein may be used. The plant protein may include legume protein (e.g., pea, fava, soy, chickpea, lupin, mung bean, lentil protein, or a combination thereof), cereal protein (e.g., corn, wheat, oat, barley, rice protein, or a combination thereof), pseudocereal protein (e.g., buckwheat, amaranth, quinoa, or a combination thereof), potato protein, water lentil protein, canola protein, sunflower protein, hemp protein, pumpkin protein, or a combination of any two or more thereof. [0045] The gelation process in proteins by heating involves denaturation of the proteins followed by subsequent aggregation of denatured proteins, resulting in the formation of a gel network structure.

[0046] The meat substitute composition may include textured plant protein. The textured protein may include a high-moisture textured plant protein or a dry textured plant protein. High- moisture textured plant protein means plant protein that has been extruded or texturized using a wet process. Dry textured plant protein means plant protein that has been extruded or texturized using a dry process. The textured plant protein may be hydrated prior to inclusion in the meat substitute composition. The final product may comprise additional plant protein in powder form, for instance as a concentrate or an isolate or a flour.

[0047] The textured plant protein and/or plant protein powder concentrate, isolate or flour can be selected from legume proteins (e.g., pea, soy, fava, lupin, chickpea, and lentil protein), cereal proteins, (e.g., corn, wheat, barley, and oat protein), pseudocereal proteins (e.g., buckwheat, amaranth, and quinoa), potato protein, canola protein, sunflower protein, hemp protein, pumpkin protein, mycoprotein, algae protein, fungal protein, and combinations thereof. [0048] The meat substitute composition may include about 12 wt-% or more, about 15 wt-% or more, about 17 wt-% or more, about 20 wt-% or more, or about 25 wt-% or more of plant protein. The meat substitute composition may include about 12 wt-% or more, about 15 wt-% or more, about 17 wt-% or more, about 20 wt-% or more, or about 25 wt-% or more of textured plant protein. The meat substitute composition may include about 75 wt-% or less, about 50 wt-% or less, about 40 wt-% or less, about 30 wt-% or less, or about 25 wt-% or less of plant protein. The meat substitute composition may include about 75 wt-% or less, about 50 wt-% or less, about 40 wt-% or less, about 30 wt-% or less, or about 25 wt-% or less of textured plant protein. According to some aspects, the meat substitute composition includes from about 12 wt-% to about 75 wt-%, from about 15 wt-% to about 50 wt-%, from about 15 wt-% to about 40 wt-%, or from about 15 wt-% to about 30 wt-% of plant protein, such as textured plant protein.

Fillers

[0049] The meat substitute composition may include one or more fillers. Any suitable filler may be used. Suitable fillers include starch, flour, plant-based fibers, microcrystalline cellulose, and the like. Starches used as fillers may include thermally inhibited starches (such as SIMPURE® available from Cargill, Incorporated in Wayzata, MN), chemically modified or unmodified starches, native starches (including starches containing about 10-35-wt% amylose), high amylose starches (such as those including more than about 35 wt-% amylose), and low amylose starches (also known as waxy starches with less than about 10 wt-% amylose).

[0050] Flour used as a filler can be any cereal-based flour. Examples include thermally inhibited flour (e.g., potato flour, tapioca flour or rice flour), thermally treated flour (e.g., soy flour), high fiber flour (e.g., SUSTAGRAIN® available from Ardent Mills in Plymouth, MN), or high-protein flour (containing more than about 10 wt-% of protein on a dry weight basis, such as PROLIA®, available from Cargill, Incorporated, which is a soy flour having about 54 wt-% protein on a dry weight basis), and combinations of two or more thereof.

[0051] The plant-based fibers used as a filler can be any naturally derived fibers. Examples include citrus fibers, legume fibers (e.g., pea fibers), flax fibers, potato fibers, psyllium fibers, apple fibers, carrot fibers, tapioca fibers, plantain fibers, sugar beet fibers, cereal fibers (e.g., millet fibers, oat fibers, barley fibers, com fibers), and combinations of two or more thereof. [0052] The meat substitute composition may include one or more fillers at any suitable concentration. The fillers may be present in the composition at a concentration of about 50 wt-% or less, about 25 wt-% or less, about 20 wt-% or less, about 10 wt-% or less, or about 5 wt-% or less. The fillers may be present in the composition at a concentration of greater than about 0 wt-%, about 0.5 wt-% greater, about 1 wt-% greater, about 1.5 wt-% greater, about 2 wt-% greater, about 3 wt-% greater, or about 5 wt-% greater. The fillers may be present in the composition at a concentration of 0 wt-% to about 50 wt-%, 0 wt-% to about 25 wt-%, 0 wt-% to about 10 wt-%, 0 wt-% to about 5 wt-%, about 1 wt-% to 10 wt-%, or about 1 wt-% to about 5 wt-%.

Other ingredients and additives

[0053] The meat substitute composition may include other ingredients and additives known to the person skilled in the art. For example, the meat substitute composition may include one or more of fats, oils; salt; water; flavoring components; inclusions, for instance pieces or chunks of vegetable, fruit, nuts, or mushrooms; color components; preservatives; enzymes, such as transglutaminase.

[0054] As used herein, “fat” is generally solid at room temperature and may include, for instance, coconut fat, palm fat, or cocoa butter. Coconut fat is generally preferred.

[0055] As used herein, “oil” is generally liquid at room temperature and may include, for instance sunflower oil, canola oil, soy oil, corn/maize oil, olive oil, or avocado oil. Sunflower oil is generally preferred. [0056] The amount of salt in the meat substitute composition may be any suitable level of salt to achieve a desired flavor profile. Typically, the amount of salt may range from about 0.5 wt-% to about 2 wt-%, or from about 0.6 wt-% to about 1 wt-%.

[0057] The meat substitute composition may include additional binders. The term “binder” refers to a substance capable of holding together particles in a cohesive mass. Binders may also contribute to product texture, add body, and help retain moisture. Certain plant-based fibers may be used not only as a filler but also as a binder. Particularly useful fibers are those that are capable of cold gelling and/or cold temperature increase of viscosity. Cold gelling is understood as a gelling process that occurs at ambient temperature (e.g., at about 20 °C to about 30 °C). Cold temperature increase of viscosity is understood as a viscosity increase that occurs at ambient temperature (e.g., at about 20 °C to about 30 °C). An example of such fibers is psyllium fiber. Plant-based fibers used as a binder may be used at a concentration of about 3 wt-% or less, about 2 wt-% or less, about 1.8 wt-% or less, about 1.5 wt-% or less, or about 1 wt-% or less by weigh of the meat substitute composition. Plant-based fibers used as a binder may be used at a concentration of about 0.2 wt-% or more, about 0.3 wt-% or more, or about 0.4 wt-% or more by weigh of the meat substitute composition. Plant-based fibers used as a binder may be used at a concentration of about 0.2 wt-% to about 3 wt-%, about 0.2 wt-% to about 2 wt-%, or about 0.3 wt-% to about 1.8 wt-% by weigh of the meat substitute composition. For example, the meat substitute composition may include about 0.2 wt-% to about 3 wt-%, about 0.2 wt-% to about 2 wt-%, or about 0.3 wt-% to about 1.8 wt-% of psyllium fiber by weigh of the meat substitute composition.

[0058] The meat substitute composition may include emulsifiers, such as lecithin, gum Arabic, sugar beet pectin, natural oil bodies (lipoproteins), or the like.

[0059] The meat substitute composition may include pectins. The pectins can be any naturally derived pectin from plant-based sources, for example from sugar beet pectin, apple pectin, citrus pectin. Pectin, if included, may be present at a concentration of about 0.5 wt-% or greater, about 1.0 wt-% or greater, or about 1.5 wt-% or greater, by weigh of the meat substitute composition. The concentration of pectin may be about 3 wt-% or less by weigh of the meat substitute composition.

[0060] The meat substitute composition may include cold-water-soluble fibers or cold-water- soluble hydrocolloids as a binder or viscosifier. Cold water solubility is understood as a solubility in water that occurs without heating at ambient temperature (e.g., at about 20 °C to about 30 °C). Examples of cold-water-soluble fibers include psyllium husk fiber, citrus fiber, oat fiber, flax fiber, and the like. Examples of cold-water-soluble hydrocolloids include konjac flour, konjac gum, gellan gum, guar gum, locust bean gum, carrageenan, sodium alginate, and the like.

Process for preparing the meat substitute products

[0061] The processes for preparing the meat substitute products according to the present disclosure include similar steps as when using methylcellulose (or its derivative) in a recipe, with the beta lactoglobulin replacing methylcellulose (or its derivative) in the recipe.

[0062] The texture improver may be first incorporated into a matrix composition. The matrix composition may act as a carrier for the texture improver. The matrix composition may be prepared by homogenously mixing the ingredients for the matrix composition together. The matrix composition may be an emulsion. The matrix composition may subsequently be mixed with other ingredients to form a meat substitute composition. The matrix composition may be mixed with the other ingredients to prepare an uncooked meat substitute composition. The meat substitute composition may then be formed into various meat substitute products and cooked, canned, and/or frozen.

[0063] The matrix composition may include plant protein powder, water, optionally salt, optionally flavorants, optionally colorants, and optionally fat(s) and/or oil(s). The plant protein powder can be any plant protein powder, whether a plant protein isolate or concentrate. Legume protein powders are preferred. In particular, the matrix composition may include pea protein powder. Pea protein concentrate powder is preferred.

[0064] The matrix composition may be prepared by mixing the texture improver with plant protein powder (preferably pea protein powder or low temperature gelling protein such as potato protein powder or soy protein powder), water, and optionally salt, flavorants, colorants, and fat(s) and/or oil(s), to prepare a matrix composition. The matrix composition may be prepared into an emulsion. For example, the matrix composition may be blended in a high shear blender. Providing the matrix as an emulsion may provide certain benefits, such as reducing stickiness during handling, reducing crust formation during cooking, and reduces a dark color of the final product. The powdered ingredients (e.g., texture improver and plant protein powder) may first be blended with water to fully hydrate and disperse the powdered ingredients. Additional water, liquid oil(s) and/or melted fat(s) and optional flavoring agents may be added and further blended until emulsification is complete. The amount of water in the matrix composition may be about 1/4, about 1/3, or about 1/2 of the total amount of water in the final meat substitute composition. The amount of water in the matrix composition may be roughly equal to the amount of nonwater ingredients in the matrix composition. The amount of liquid oil(s) in the matrix composition can be adjusted so that it results in an amount of about 3 wt-% or more, about 4 wt-% or more, about 5 wt-% or more, or about 6 wt-% or more of oil in the final product. The amount of liquid oil(s) in the matrix composition can be adjusted so that it results in an amount of about 12 wt-% or less, about 10 wt-% or less, about 8 wt-% or less, or about 7 wt-% or less of oil in the final product. The amount of oil in the final product, if used, may be from about 3 wt-% to about 12 wt-% to about, or from about 4 wt-% to about to about 10 wt-%. All or some of the oil may be added into the matrix.

[0065] The meat substitute composition may include hydrated plant proteins. For example, the meat substitute composition may include hydrated textured plant proteins, hydrated plant protein powder, or a combination thereof. The process of making the meat substitute composition may include mixing the plant protein (e.g., textured plant protein, plant protein powder, or both) with water to hydrate the plant protein. The amount of water used may be any amount that is suitable for hydrating the plant protein and results in a desired final texture. For example, the ratio of water to plant protein may be from about 1.5: 1 to about 3.5: 1, from about 1.8:1 to about 3.2: 1, or from about 2:1 to about 3: 1.

[0066] Any optional additional ingredients, such as salt, flavoring agents, color, emulsifiers, binders, inclusions, and the like, may be added either into the matrix, the hydrated plant protein, or into the final mixture.

[0067] The matrix and hydrated plant protein and any optional additional ingredients are then mixed together to form the meat substitute composition. The matrix and hydrated plant protein may be mixed at a suitable ratio that results in a desired concentration of the texture improver in the final product. In other words, the amount of matrix mixed into the hydrated plant protein depends on the amount of texture improver in the matrix. The desired amounts of texture improver and the other components in the meat substitute composition are discussed above.

[0068] The meat substitute composition may be used to prepare meat substitute products, such as burger patties, sausages, cold-cuts, nuggets, “crumbles” or meat-like toppings (e.g., for preparing dishes such as pizzas, pies, flans, quiche and the like), seafood alternatives, poultry alternatives, breakfast meat alternatives, mincemeat alternatives, and the like. The meat substitute product may be a fresh food product (e.g., a food that needs to be cooked prior to consuming). The meat substitute product may be cooked, frozen, canned, or a combination thereof. According to some aspects, the meat substitute product is a fully cooked product that has undergone a lethality cook step, making the product ready to eat. ASPECTS

[0069] The following is a list of exemplary aspects of the present disclosure.

[0070] Aspect l is a meat substitute composition comprising: a texture improver comprising beta-lactoglobulin; and plant protein.

[0071] Aspect 2 is the meat substitute composition of aspect 1, wherein the meat substitute composition comprises about 2 wt-% or more, about 3 wt-% or more, about 4 wt-% or more, about 5 wt-% or more, about 6 wt-% or more, or about 7 wt-% or more of the texture improver. [0072] Aspect 3 is the meat substitute composition of aspect 1 or 2, wherein the meat substitute composition comprises about 15 wt-% or less, about 12 wt-% or less, about 10 wt-% or less, about 9 wt-% or less, about 8 wt-% or less, or about 7 wt-% or less of the texture improver.

[0073] Aspect 4 is the meat substitute composition of any one of aspects 1 to 3, wherein the meat substitute composition comprises about 2 wt-% to about 12 wt-%, about 3 wt-% to about 10 wt-%, about 5 wt-% to about 9 wt-%, or about 7 wt-% of the texture improver.

[0074] Aspect 5 is the meat substitute composition of any one of aspects 1 to 4, wherein the texture improver is a protein-based product.

[0075] Aspect 6 is the meat substitute composition of any one of aspects 1 to 5, wherein the texture improver comprises about 50 wt-% or more, about 60 wt-% or more, about 70 wt-% or more, about 80 wt-% or more, or about 90 wt-% or more of beta-lactoglobulin by weight of the texture improver.

[0076] Aspect 7 is the meat substitute composition of any one of aspects 1 to 6, wherein the texture improver includes about 90 wt-% to about 100 wt-% beta-lactoglobulin.

[0077] Aspect 8 is the meat substitute composition of any one of aspects 1 to 7, wherein the texture improver includes about 70 wt-% of beta-lactoglobulin.

[0078] Aspect 9 is the meat substitute composition of any one of aspects 1 to 8, wherein the texture improver comprises whey protein enriched in beta-lactoglobulin.

[0079] Aspect 10 is the meat substitute composition of any one of aspects 1 to 9, wherein the beta-lactoglobulin is in its native form.

[0080] Aspect 11 is the meat substitute composition of any one of aspects 1 to 10, wherein the texture improver has a denaturation temperature of about 40 °C or greater, about 50 °C or greater, about 60 °C or greater, about 65 °C or greater, about 70 °C or greater, or about 75 °C or greater. [0081] Aspect 12 is the meat substitute composition of any one of aspects 1 to 11, wherein texture improver has a denaturation temperature of about 90 °C or lower, about 85 °C or lower, or about 80 °C or lower.

[0082] Aspect 13 is the meat substitute composition of any one of aspects 1 to 12, wherein texture improver has a denaturation temperature of about 40 °C to about 90 °C, about 50 °C to about 90 °C, about 60 °C to about 85 °C, about 70 °C to about 85 °C, or about 75 °C to about 85 °C.

[0083] Aspect 14 is the meat substitute composition of any one of aspects 1 to 13, wherein the meat substitute composition comprises about 1 wt-% or more, about 2 wt-% or more, about 3 wt-% or more, about 4 wt-% or more, or about 5 wt-% or more of beta-lactoglobulin.

[0084] Aspect 15 is the meat substitute composition of any one of aspects 1 to 14, wherein the meat substitute composition comprises about 10 wt-% or less, about 9 wt-% or less, about 8 wt-% or less, about 7 wt-% or less, about 6 wt-% or less, or about 5 wt-% or less of beta- lactoglobulin.

[0085] Aspect 16 is the meat substitute composition of any one of aspects 1 to 15, wherein the meat substitute composition comprises about 1 wt-% to about 10 wt-%, about 2 wt-% to about 8 wt-%, about 3 wt-% to about 7 wt-%, of beta-lactoglobulin.

[0086] Aspect 17 is the meat substitute composition of any one of aspects 1 to 16, wherein the meat substitute composition comprises about 5 wt-% of beta-lactoglobulin.

[0087] Aspect 18 is the meat substitute composition of any one of aspects 1 to 17, wherein the plant protein comprises textured legume protein.

[0088] Aspect 19 is the meat substitute composition of any one of aspects 1 to 18, wherein the meat substitute composition comprises a binder capable of cold gelling and/or cold temperature increase of viscosity.

[0089] Aspect 20 is the meat substitute composition of aspect 19, wherein the binder capable of cold gelling and/or cold temperature increase of viscosity comprises a plant-based fiber.

[0090] Aspect 21 is the meat substitute composition of any one of aspects 1 to 20, wherein the meat substitute composition comprises inclusions comprising pieces or chunks of vegetable, fruit, nuts, mushrooms, or combinations thereof.

[0091] Aspect 22 is the meat substitute composition of any one of aspects 1 to 21, wherein the meat substitute composition is free of methylcellulose.

[0092] Aspect 23 is the meat substitute composition of any one of aspects 1 to 22, wherein the texture improver comprises 5 wt-% or more, 6 wt-% or more, 7, wt-% or more, 8 wt-% or more, or 9 wt-% or more of lysine, and optionally about 12 wt-% or less, 11 wt-% or less, or 10 wt-% or less of lysine.

[0093] Aspect 24 is a meat substitute product prepared from the composition of any one of aspects 1 to 23.

[0094] Aspect 25 is the meat substitute product of aspect 24, wherein the meat substitute product comprises a burger patty, sausage, cold-cut, nugget, crumble toppings, seafood alternative, poultry alternative, breakfast meat alternative, mincemeat alternatives, or a combination thereof.

[0095] Aspect 26 is the meat substitute product of aspect 24 or 25, wherein the meat substitute product is a fresh food product, frozen food product, cooked food product, or canned food product.

[0096] Aspect 27 is a method of making a meat substitute product, the method comprising: preparing a mixture of water, oil, and a texture improver comprising beta-lactoglobulin; preparing a hydrated plant protein; mixing the mixture and the hydrated plant protein to form a meat substitute composition; and forming the meat substitute composition into the meat substitute product.

[0097] Aspect 28 is the method of aspect 27, wherein the mixture is an emulsion.

[0098] Aspect 29 is the method of aspect 27 or 28, wherein the texture improver is present at a concentration of about 2 wt-% or more, about 3 wt-% or more, about 4 wt-% or more, about 5 wt-% or more, about 6 wt-% or more, or about 7 wt-% or more of the texture improver.

[0099] Aspect 30 is the method of any one of aspects 27 to 29, wherein the meat substitute composition comprises about 15 wt-% or less, about 12 wt-% or less, about 10 wt-% or less, about 9 wt-% or less, about 8 wt-% or less, or about 7 wt-% or less of the texture improver. [0100] Aspect 31 is the method of any one of aspects 27 to 30, wherein the meat substitute composition comprises about 2 wt-% to about 12 wt-%, about 3 wt-% to about 10 wt-%, about 5 wt-% to about 9 wt-%, or about 7 wt-% of the texture improver.

[0101] Aspect 32 is the method of any one of aspects 27 to 31, wherein the texture improver is a protein-based product.

[0102] Aspect 33 is the method of any one of aspects 27 to 32, wherein the texture improver comprises about 50 wt-% or more, about 60 wt-% or more, about 70 wt-% or more, about 80 wt-% or more, or about 90 wt-% or more of beta-lactoglobulin by weight of the texture improver. [0103] Aspect 34 is the method of any one of aspects 27 to 33, wherein the texture improver includes about 90 wt-% to about 100 wt-% beta-lactoglobulin.

[0104] Aspect 35 is the method of any one of aspects 27 to 34, wherein the texture improver comprises about 65 wt-% or more of beta-lactoglobulin.

[0105] Aspect 36 is the method of any one of aspects 27 to 35, wherein the texture improver comprises whey protein enriched in beta-lactoglobulin.

[0106] Aspect 37 is the method of any one of aspects 27 to 36, wherein the beta-lactoglobulin is in its native form.

[0107] Aspect 38 is the method of any one of aspects 27 to 37, wherein the texture improver has a denaturation temperature of about 40 °C or greater, about 50 °C or greater, about 60 °C or greater, about 65 °C or greater, about 70 °C or greater, or about 75 °C or greater.

[0108] Aspect 39 is the method of any one of aspects 27 to 38, wherein texture improver has a denaturation temperature of about 90 °C or lower, about 85 °C or lower, or about 80 °C or lower.

[0109] Aspect 40 is the method of any one of aspects 27 to 39, wherein texture improver has a denaturation temperature of about 40 °C to about 90 °C, about 50 °C to about 90 °C, about 60 °C to about 85 °C, about 70 °C to about 85 °C, or about 75 °C to about 85 °C.

[0110] Aspect 41 is the method of any one of aspects 27 to 40, wherein the meat substitute composition comprises about 1 wt-% or more, about 2 wt-% or more, about 3 wt-% or more, about 4 wt-% or more, or about 5 wt-% or more of beta-lactoglobulin.

[0111] Aspect 42 is the method of any one of aspects 27 to 41, wherein the meat substitute composition comprises about 10 wt-% or less, about 9 wt-% or less, about 8 wt-% or less, about 7 wt-% or less, about 6 wt-% or less, or about 5 wt-% or less of beta-lactoglobulin.

[0112] Aspect 43 is the method of any one of aspects 27 to 42, wherein the meat substitute composition comprises about 1 wt-% to about 10 wt-%, about 2 wt-% to about 8 wt-%, about 3 wt-% to about 7 wt-%, of beta-lactoglobulin.

[0113] Aspect 44 is the method of any one of aspects 27 to 43, wherein the plant protein comprises textured legume protein.

[0114] Aspect 45 is the method of any one of aspects 27 to 44, further comprising including a binder capable of cold gelling and/or cold temperature increase of viscosity in the meat substitute composition.

[0115] Aspect 46 is the method of aspect 45, wherein the binder capable of cold gelling and/or cold temperature increase of viscosity comprises a plant-based fiber. [0116] Aspect 47 is the method of any one of aspects 27 to 46, further comprising mixing inclusions to the meat substitute composition, the inclusions comprising pieces or chunks of vegetable, fruit, nuts, mushrooms, or combinations thereof.

[0117] Aspect 48 is the method of any one of aspects 27 to 47, wherein the meat substitute composition is free of methylcellulose.

[0118] Aspect 49 is the method of any one of aspects 27 to 48, wherein the meat substitute product comprises a burger patty, sausage, cold-cut, nugget, crumble toppings, seafood alternative, poultry alternative, breakfast meat alternative, mincemeat alternatives, or a combination thereof.

[0119] Aspect 50 is the method of any one of aspects 27 to 49, wherein the meat substitute product is a fresh food product, frozen food product, cooked food product, or canned food product.

EXAMPLES

Example 1

[0120] Meatless burger patties were prepared using various texture improvers. The sample compositions were tested for their general handling properties, including mixing, ability to be formed into patties, stability in the freezer, performance during handling and cooking, gelling, taste testing, etc. The samples were cooked and the cooked samples were tested for their texture properties.

[0121] The texture improvers included BIPRO 9500 (sample SI) and ISOCHILL 9000 (sample S2). A comparative sample was prepared using methylcellulose. BIPRO 9500 and ISOCHILL 9000 are both available from Agropur in Eden Prairie, MN. BIPRO 9500 contains about 83 % of beta-lactoglobulin. The beta-lactoglobulin of BIPRO 9500 is obtained via ion exchange extraction. ISOCHILL 9000 contains about 70 % of beta-lactoglobulin. The beta- lactoglobulin of ISOCHILL 9000 is obtained via microfiltration and ultrafiltration. The pea protein used in the samples was PURIS® 870, and the textured pea protein was PURIS® TPP 80, both available from PURIS in Minneapolis, MN.

[0122] The denaturation temperature of the whey protein isolate samples was tested using DSC (differential scanning calorimeter). The products made using the texture improvers are typically cooked to a temperature of about 75 °C. It is, therefore, desirable that the denaturation temperature is below or near the intended cooking temperature. DSC was performed in a hermetically sealed stainless steel high pressure pan on a 20 % protein solution and was scanned from 5 °C to 130 °C at 10 °C/min. Two samples of ISOCHILL and BIPRO were tested. The results are shown in TABLE 1 A below.

[0123] It was observed that each whey sample had an onset temperature below 75 °C.

[0124] The rheological behavior of the whey proteins was tested using a rheometer to determine storage and loss modulus. The measurement was conducted with a Controlled Stress Rheometer Model 502 (available from Anton Paar in Graz, Austria) using a CC27 geometry with a C-PTD200 accessory and RHEOPLUS software (V3.62). The rheological method had 4 intervals (isothermal mechanical recovery and equilibrium, heating, isothermal hold and cooling.) The intervals are shown in TABLE IB below.

[0125] The modulus results are shown in FIG. 1 A. It was observed that the comparative sample Cl built initial cold viscosity, firm gel at elevated temperature but became soft and mushy upon cooling. The whey protein samples built up firm gel at a higher temperature and were able to maintain the firmness upon cooling. Sample S2 started building up firmness (gel) at around 75 °C, while Sample SI started around 80 °C.

[0126] The samples were prepared by first forming an emulsion with the texture improver, plant protein, water, oil, and psyllium fiber (comparative sample did not contain plant protein or psyllium fiber); and a hydrated plant protein; and then preparing a burger blend from the emulsion and hydrated plant protein. The oil was gradually added to whey protein while mixing in a food processor. Water was added and mixed for a total of about 2 min. Pea protein mix was added and mixed, and psyllium fiber was added and mixed. The mixture was blended until an emulsion or paste was formed, about 2-3 min. The textured protein was mixed with water until fully hydrated. The emulsion was added to the hydrated protein blend and bended until incorporated. The compositions also included coconut chips and salt.

[0127] The mixture was chilled to a temperature of about -2 °C - 0 °C. The chilled mixture was formed into patties using a patty smasher. The patties weighed about 113 g ± 1 g.

[0128] The patties were cooked on a flat top or in a pan over medium heat, flipping at about 4 min, until they reached an internal temperature of at least 74 °C (165 °F).

[0129] The composition of the samples is shown in TABLE 1C below.

[0130] The samples were formed into patties and cooked.

[0131] The samples were taste-tested by a trained panel to evaluate firmness, juiciness, cohesiveness, and chew at eating temperature (about 50 to 60 °C). Juiciness is the impression of moisture and lubrication when the product is chewed in the mouth or during mastication.

Chewiness is the toughness of the product, exhibited as the amount of work required to chew the product. Firmness is evaluated by the force required to compress the food between the molar teeth. Samples SI, S2, and S3 were observed to be firm, juicy, cohesive, and have a pleasant chew.

[0132] The comparative sample Cl was observed to have no off-notes. The samples were observed to be firm, juicy, cohesive, and chew. The patties had an off-white color prior to cooking, and a brown color after cooking.

Example 2

[0133] Two different recipes were prepared with BIPRO 9500, shown below in TABLE 2.

[0134] Kramer Shear Cell Test was used to measure the texture properties of the cooked patties. Measurement was taken at eating temperature (55 °C). TAXT2 Plus (available from Stable Micro Systems in Godaiming, United Kingdom) tensile tester was equipped with a 50 kg load cell and the mini Kramer shear cell (available from Stable Micro Systems), aligned for equal gaps on all sides. The force applied to the sample was recorded in compression test mode with 2.00 mm/s test speed and 10.00 mm/s post-test speed. The target mode was distance, with a distance of 35 mm. No trigger was used in the method. The height was calibrated with each testing session and was zeroed by holding a flat article on the bottom side of the rails for Kramer knife detection followed by a 35 mm probe retraction. The texture results are shown in FIG. IB. [0135] The composition of samples VI and V2 were prepared into patties and cooked as in Example 1. The patties exhibit a firm, juicy, and cohesive texture and a pleasant chew upon taste testing.

Example 3

[0136] Another whey -based texture improver, OPTISOL® 1007 (available from Glanbia, Pic in Kilkenny, Ireland) was tested for its performance in meatless burger patties. OPTISOL® 1007 contains greater than 76 % of protein. The pea protein used in the samples was PURIS® 870, and the textured pea protein was PURIS® TPP 80, both available from PURIS in Minneapolis, MN. [0137] The samples were prepared as described above in Example 1. The samples were tested for their general handling properties, including mixing, ability to be formed into patties, performance during handling and cooking, gelling, taste testing, etc. The samples were cooked, and the cooked samples were tested for their texture properties. The composition is shown in TABLE 3 below.

TABLE 3.

[0138] Although the samples were found to have a clean flavor with no off-notes, and a desirable brown color upon cooking, the cooked samples lacked firmness and cohesiveness. The cooked samples were found to be mushy and soft and not acceptable for burger patties. It was hypothesized that the OPTISOL® 1007 whey has undergone a heating step during manufacturing, which has altered its protein structure. However, OPTISOL® 1007 may be usable in products that do not require gelation or firmness. [0139] All references and publications cited herein are expressly incorporated herein by reference in their entirety into this disclosure, except to the extent they may directly contradict this disclosure. Although specific compositions have been illustrated and described herein, it will be appreciated by those of ordinary skill in the art that a variety of alternate and/or equivalent implementations can be substituted for the specific compositions shown and described without departing from the scope of the present disclosure. It should be understood that this disclosure is not intended to be unduly limited by the illustrative compositions and examples set forth herein and that such examples and compositions are presented by way of example only with the scope of the disclosure intended to be limited only by the claims set forth here.

Claims

Claims

1. A meat substitute composition comprising: a texture improver comprising beta-lactoglobulin; and plant protein.

2. The meat substitute composition of claim 1, wherein the texture improver is present at a concentration of about 2 wt-% to about 15 wt-% by weight of the meat substitute composition.

3. The meat substitute composition of claim 1 or 2, wherein the texture improver is a protein-based product.

4. The meat substitute composition of any one of claims 1 to 3, wherein the texture improver comprises about 65 wt-% or more of beta-lactoglobulin.

5. The meat substitute composition of any one of claims 1 to 4, wherein the texture improver comprises whey protein enriched in beta-lactoglobulin.

6. The meat substitute composition of any one of claims 1 to 5, wherein the beta- lactoglobulin is in its native form.

7. The meat substitute composition of any one of claims 1 to 6, wherein the texture improver has a denaturation temperature of about 65 °C to about 85 °C.

8. The meat substitute composition of any one of claims 1 to 7, wherein the meat substitute composition comprises about 1 wt-% to about 10 wt-% of beta-lactoglobulin.

9. The meat substitute composition of any one of claims 1 to 8, wherein the plant protein comprises textured legume protein.

10. The meat substitute composition of any one of claims 1 to 9, wherein the meat substitute composition comprises a binder capable of cold gelling and/or cold temperature increase of viscosity.

11. The meat substitute composition of claim 10, wherein the binder capable of cold gelling and/or cold temperature increase of viscosity comprises a plant-based fiber.

12. The meat substitute composition of any one of claims 1 to 11, wherein the meat substitute composition comprises inclusions comprising pieces or chunks of vegetable, fruit, nuts, mushrooms, or combinations thereof.

13. The meat substitute composition of any one of claims 1 to 12, wherein the meat substitute composition is free of methylcellulose.

14. The meat substitute composition of any one of claims 1 to 13, wherein the texture improver comprises 5 wt-% or more lysine.

15. A meat substitute product prepared from the composition of any one of claims 1 to 14.

16. The meat substitute product of claim 15, wherein the meat substitute product comprises a burger patty, sausage, cold-cut, nugget, crumble toppings, seafood alternative, poultry alternative, breakfast meat alternative, mincemeat alternatives, or a combination thereof.

17. The meat substitute product of claim 15 or 16, wherein the meat substitute product is a fresh food product, frozen food product, cooked food product, or canned food product.

18. A method of making a meat substitute product, the method comprising: preparing a mixture of water, oil, and a texture improver comprising beta-lactoglobulin; preparing a hydrated plant protein; mixing the mixture and the hydrated plant protein to form a meat substitute composition; and forming the meat substitute composition into a meat substitute product.

19. The method of claim 18, wherein the mixture is an emulsion.

20. The method of claim 18 or 19, wherein the texture improver is present at a concentration of about 2 wt-% to about 15 wt-% by weight of the meat substitute composition.

21. The method of any one of claims 18 to 20, wherein the texture improver is a proteinbased product.

22. The method of any one of claims 18 to 21, wherein the texture improver comprises about 65 wt-% or more of beta-lactoglobulin.

23. The method of any one of claims 18 to 22, wherein the texture improver comprises whey protein enriched in beta-lactoglobulin.

24. The method of any one of claims 18 to 23, wherein the beta-lactoglobulin is in its native form.

25. The method of any one of claims 18 to 24, wherein the texture improver has a denaturation temperature of about 65 °C to about 85 °C.

26. The method of any one of claims 18 to 25, wherein the meat substitute composition comprises about 1 wt-% to about 10 wt-% of beta-lactoglobulin.

27. The method of any one of claims 18 to 26, wherein the plant protein comprises textured legume protein.

28. The method of any one of claims 18 to 27, further comprising including a binder capable of cold temperature increase of viscosity in the meat substitute composition.

29. The method of claim 28, wherein the binder capable of cold temperature increase of viscosity comprises a plant-based fiber.

30. The method of any one of claims 18 to 29, further comprising mixing inclusions to the meat substitute composition, the inclusions comprising pieces or chunks of vegetable, fruit, nuts, mushrooms, or combinations thereof.

31. The method of any one of claims 18 to 30, wherein the meat substitute composition is free of methylcellulose.

32. The method of any one of claims 18 to 31, wherein the meat substitute product comprises a burger patty, sausage, cold-cut, nugget, crumble toppings, seafood alternative, poultry alternative, breakfast meat alternative, mincemeat alternatives, or a combination thereof.

33. The method of any one of claims 18 to 32, wherein the meat substitute product is a fresh food product, frozen food product, cooked food product, or canned food product.