MARBLED MEAT ANALOG AND METHODS OF MAKING

• Main Authors: BORTONE, Eugenio, NICHOLSON, Reed A, BAIER, Stefan K, BOEHM, Michael W
• Format: Patent
• Language: English; French
• Published: 03.08.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Provided herein are compositions, methods, and systems for making a meat analog that comprise an oleogel, providing a non-homogenous distribution of lipids giving the resulting product a marbled meat-like. Some example compositions provided herein comprise vegetarian protein composition and cellulosic oleogels comprising plant derived lipids. Also provided herein are oleogel-composite preparations that may be incorporated into meat analogs and other food products. L'invention concerne des compositions, des procédés et des systèmes permettant de préparer un analogue de viande qui comprend un oléogel, assurant une distribution non homogène de lipides donnant au produit résultant une apparence de viande marbrée. Certains exemples de compositions de l'invention comprennent une composition de protéines végétariennes et des oléogels cellulosiques comprenant des lipides dérivés de plante. L'invention concerne également des préparations composites d'oléogel qui peuvent être incorporées dans des analogues de viande et d'autres produits alimentaires.