WO2024246915A1

WO2024246915A1 - Alternatives to animal-based food products and methods for production thereof

Info

Publication number: WO2024246915A1
Application number: PCT/IL2024/050544
Authority: WO
Inventors: Aviel EVEN; Yohanan GERBER
Original assignee: Ingrediome Inc
Current assignee: Ingrediome Inc
Priority date: 2023-05-31
Filing date: 2024-06-02
Publication date: 2024-12-05
Anticipated expiration: 2025-11-30
Also published as: IL324895A

Abstract

A composition is disclosed. The composition includes myosin and can be adapted for use in a variety of alternative foods. One composition is for use in a solid food comprising: myosin; at least one oil; at least one spice; and at least one plant protein. Another composition for use as a meat alternative comprising; a first mixture comprising: a first myosin; and textured vegetable protein; a second mixture comprising: a second myosin; salt; vegetable oil; coconut oil; spices; and protein powder. Another composition for use as an animal fat alternative. Another composition for use as a mayonnaise alternative. Another composition for use as a milk alternative. Additionally, methods for the production of each alternative food are described.

Description

Alternatives to Animal-based Food Products and Methods for Production Thereof

TECHNICAL FIELD

[0001] Non-meat food products, especially meat alternative food products.

BACKGROUND

[0002] Traditional production of animal-derived food products requires growing feed crops in open fields (e.g., soy, corn, sorghum etc.), harvesting, transporting, and processing of the seeds to different locations where it will be used as feed for animals such as cows, chickens and pigs. This production chain is resource intensive, inefficient, and most importantly, is not able to support the fast-growing human population demand for food. The paradigm is that animals are grown for their ability to produce milk, eggs, and meat, which is being collected by farmers, transported to designated food production facilities where it is processed into different products or integrated as ingredients in many different food products. As 50% of the habitable land is already used for food production, and climate change has a dramatic and devastating influence on food production, humanity urgently needs to find an alternative that allows production of food all year round, in any geographical location and without fertilizers, pesticides or risk of pathogenic bacterial/viral/fungal contaminants.

[0003] These methods of production are resource intensive (water, land, antibiotics, gas, and energy) and also raise moral issues about the use of animals as food production “machines.” Furthermore, whether based on animal or crop agriculture, production requires transportation of the goods from remote locations to designated facilities where the goods are processed and packed into food products. In light of the global energy crisis, and the need to produce food more efficiently and sustainably, a new method of food production is proposed that takes place in a single geographical location, detached from land type, requires just a fraction of the water and electricity, and is not dependent on season of the year.

SUMMARY

[0004] In a first aspect, the disclosure provides a composition for use in a food. The composition includes isolated or purified myosin, water, an edible oil or fat, salt, and at least one flavoring. [0005] In some embodiments, the composition further includes a plant protein. In some embodiments, the plant protein is one of textured vegetable protein, soy protein, bean protein, nut protein, cyanobacteria protein, or seed protein.

[0006] In some embodiments, the oil is one of canola oil, avocado oil, rapeseed oil, grape seed oil, and olive oil, coconut oil, palm oil, or cocoa oil.

[0007] In some embodiments, the composition further includes a plant fiber. In some embodiments, the plant fiber is one of vegetable fiber, potato fiber, bean fiber, legume fiber, and whole grain fiber.

[0008] In some embodiments, the isolated or purified myosin is an animal myosin. In some embodiments, the isolated or purified animal myosin is one or a combination of cow, chicken, scallop, or fish myosin.

[0009] In some embodiments, the composition further includes water. In some embodiments, the composition further includes mustard and/or vinegar.

[00010] In some embodiments, the composition is a solid food alternative. In some embodiments, the solid food alternative is a meat alternative. In some embodiments, the meat alternative is a substitute for one of beef, chicken, pork, lamb, shrimp, calamari, scallop, hot dog, polish sausage, or pepperoni. In some embodiments, the isolated or purified myosin is between about 0.5% (w/w) and about 12.5% (w/w) of the total mass of the composition.

[00011] In some embodiments, the composition is a dairy food alternative, and the dairy food alternative is a substitute for one of eggs, milk, yogurt, or mayonnaise.

[00012] In some embodiments, the composition further includes a second isolated myosin, different from the first isolated myosin.

[00013] In some embodiments, the composition further includes a second edible oil.

[00014] In some embodiments, the isolated or purified myosin is isolated or purified from an organism grown in culture. In some embodiments, the organism grown in culture is one of yeast, algae, fungi, plants, or cyanobacteria.

[00015] Further aspects and embodiments are provided in the foregoing drawings, detailed description, and claims. BRIEF DESCRIPTION OF THE DRAWINGS

[00016] The following drawings are provided to illustrate certain embodiments described herein. The drawings are merely illustrative and are not intended to limit the scope of claimed inventions and are not intended to show every potential feature or embodiment of the claimed inventions. The drawings are not necessarily drawn to scale; in some instances, certain elements of the drawing may be enlarged with respect to other elements of the drawing for purposes of illustration.

[00017] Figure 1 is SDS-Page analysis to determine the purity of isolated Myosin from bovine Longissimus Dorsi.

[00018] Figure 2 is a cooking comparison of a plant (beyond meat), Ingrediome and pork breakfast sausage. There is a visible loss of fat in the plant sausage that is absent from Ingrediome’ s and the pork samples.

[00019] Figure 3 is a cooking test of coconut oil (left), animal-fat alternative (middle), and mutton fat.

[00020] Figure 4 is a Mayonnaise alternative using Myosin as a replacement for egg proteins.

[00021] Figure 5 is an Egg alternative using Myosin as a replacement for egg proteins.

[00022] Figure 6 is Myosin provides plant milk with the ability to foam. Cow’s milk

(left), alpro milk+1% ING001 (middle) or alpro milk (right) were foamed using a nespresso milk foamer. Foaming capacity was compared after drinks were allowed to sit for 5 minutes.

[00023] Figure 7 is SDS-Page analysis to determine the purity of isolated Myosin from chicken pectoralis minor.

[00024] Figure 8 is photographs of chicken Myosin Breaded Calamari.

[00025] Figure 9 is photographs of chicken Myosin Cooked and breaded shrimp.

[00026] Figure 10 is a photograph of chicken Myosin Raw and sauteed scallop.

[00027] Figure 11 is photographs of chicken Myosin Steamed hot dogs.

[00028] Figure 12 is photographs of chicken Myosin Polish style semi-dried smoked sausage.

[00029] Figure 13 is photographs of Chicken Myosin Pepperoni. [00030] Figure 14 is photographs of chicken Myosin Gouda cheese.

[00031] Figure 15 is photographs of chicken Myosin raw and cooked pasta.

[00032] Figure 16 is photographs of Scallop Myosin cooked calamari.

[00033] Figure 17 is photographs of Sea bass myosin cooked calamari.

[00034] Figure 18 is photographs of sea bass myosin scallop before cooking and after cooking. The raw scallop on the left and a cooked scallop on the right.

[00035] Figure 19 is photographs of scallop myosin scallop before cooking and after cooking. The raw scallop on the left and a cooked scallop on the right.

[00036] Figure 20 is photographs of scallop Myosin shrimp.

[00037] Figure 21 is a comparative photograph of chicken myosin Shrimp, scallop Myosin or Sea-bass Myosin.

[00038] Figure 23 is photographs of hotdogs temperature experiment 40-90 degrees Celsius.

[00039] Figure 24 is photographs of acid cooking with a chicken myosin solution.

DETAILED DESCRIPTION

[00040] The following description recites various aspects and embodiments of the inventions disclosed herein. No particular embodiment is intended to define the scope of the invention. Rather, the embodiments provide non-limiting examples of various compositions, and methods that are included within the scope of the claimed inventions. The description is to be read from the perspective of one of ordinary skill in the art. Therefore, information that is well known to the ordinarily skilled artisan is not necessarily included.

Definitions

[00041] The following terms and phrases have the meanings indicated below, unless otherwise provided herein. This disclosure may employ other terms and phrases not expressly defined herein. Such other terms and phrases shall have the meanings that they would possess within the context of this disclosure to those of ordinary skill in the art. In some instances, a term or phrase may be defined in the singular or plural. In such instances, it is understood that any term in the singular may include its plural counterpart and vice versa, unless expressly indicated to the contrary.

[00042] As used herein, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly dictates otherwise. For example, reference to “a substituent” encompasses a single substituent as well as two or more substituents, and the like.

[00043] As used herein, “for example,” “for instance,” “such as,” or “including” are meant to introduce examples that further clarify more general subject matter. Unless otherwise expressly indicated, such examples are provided only as an aid for understanding embodiments illustrated in the present disclosure and are not meant to be limiting in any fashion. Nor do these phrases indicate any kind of preference for the disclosed embodiment.

[00044] As used herein “edible oil or edible fat” means a substance that is physically extracted from one of several plants or from animal tissues. Oils are typically liquid at room temperature while fats are typically solid at room temperature. Edible oils and fats include but are not limited to canola oil, avocado oil, rapeseed oil, grape seed oil, olive oil, or cyanobacteria oil, coconut oil, palm oil, or cocoa oil.

[00045] Animal based food products have been used for thousands of years. Such extended use has led to expectations of how products should react to cooking or other food processing actions, and how such products should taste. Changes in diet and food consumption have led to increased demand for foods that are not derived from animals but that act and taste like animal derived foods.

[00046] Animal derived foods include meat, fish, scallops, shrimp, milk, with cow milk being the most commonly used, eggs, with chicken eggs being the most commonly used, animal fat, and mayonnaise. Each of these foods have specific tastes and cooking properties. While alternatives to these products have existed for some time, most alternatives are lacking in at least one area compared to the animal-based products. These areas include taste, appearance, and the manner in which these products affect cooking and baking.

[00047] A composition has been developed which addresses many of the shortcomings of alternatives to animal derived foods. The composition includes myosin. The myosin may be derived from many different sources. For the production of animal alternative foods, it is especially advantageous to derive the myosin from a non-animal production source. Production sources such as precision fermentation cultures, plant proteins, fungi proteins, cyanobacteria, and algae proteins. [00048] In some embodiments, the myosin is derived from the muscle cells of animals. In some embodiments, myosin is derived from bovine muscle. Other options from which myosin may be derived include chicken muscle, shrimp, scallops, or fish such as sea bass. In such embodiments, the myosin is isolated animal myosin. In some embodiments, the myosin is the only animal protein present in the composition.

[00049] Production sources using organisms that can be grown in culture are particularly cost effective. Such organisms include algae, yeast, fungi, plants, and cyanobacteria. Additionally, such organisms can incorporate the genes of other organisms. The incorporation of other organisms into the DNA of these organisms enables production of the proteins or portions of proteins coded in the incorporated DNA. In some embodiments, the entire gene which codes for myosin is incorporated into the host organism, and the entire myosin protein will be produced. In some embodiments, a portion or a fraction of the myosin gene will be incorporated into the host organism, and a portion or a fraction of the myosin gene is produced. A specific myosin gene, for example the myosin bovine gene could be incorporated into a cyanobacteria. The cyanobacteria would then produce the bovine myosin protein. The bovine myosin produced by the cyanobacteria would then be used in the composition. The bovine myosin gene could also be incorporated into algae, yeast, or fungi. In some embodiments, the specific myosin gene is incorporated into organisms used in precision fermentation, or mycelium protein production. In some embodiments,

[00050] Other components of the composition include water, oil, protein, and flavoring components. The oil used in the composition depends on the food the composition is acting as an alternative for. The oil needs to be an edible oil . In some embodiments, the composition includes non-saturated fat oil, such as canola oil, avocado oil, rapeseed oil, grape seed oil, olive oil, or cyanobacteria oil. In some embodiments, the composition includes saturated fat oil such as coconut oil, palm oil, or cocoa oil. In some embodiments the composition includes both a saturated fat oil and a non-saturated fat oil.

[00051] The protein used in the composition can be derived from multiple sources. Production sources using organisms that can be grown in culture are particularly cost effective. Such organisms include algae, yeast, fungi, plants, and cyanobacteria. Plant proteins are well known, particularly soy protein. Other plant proteins are also available for use in the composition. [00052] There are many available plant milks, or plant-based milk alternatives including soy milk, oat milk, rice milk, and nut milks such as coconut milk, almond milk, and cashew milk. A plant milk or plant-based milk alternative is a non-dairy beverage made from a waterbased plant extract. In some cases, nut- milk is used to define a subset of these plant milks. These milk alternatives fulfill many aspects of milk use but are not exactly equivalent. For example, none of these milk alternatives will foam the way milk will.

[00053] A composition for use as a milk alternative that performs more like animal milk has been developed. In addition to performing more like animal milk for drinking and being used as an additive to drinks such as coffee and tea, the milk alternative composition in some embodiments is used in milk-based foods such as ice cream. This composition incorporates a plant-based milk alternative, water, and an isolated myosin solution. In some embodiments of the composition, the amount of plant-based milk alternative used is between about 60% and about 90% of the total mass of the composition. The amount of plant-based milk alternative may be 60, 65, 70, 75, 80, 85, or 90% of the total mass of the composition. In some embodiments the amount of plant-based milk alternative used is between about 60% and about 80% of the total mass of the composition. In some embodiments, the amount of plant-based milk alternative used is about 74% of the total mass of the composition. In some embodiments, the amount of water used is between about 10% and about 40% of the total mass of the composition. In some embodiments, the amount of water used is between about 20% and about 30% of the total mass of the composition. In some embodiments, the amount of water used is about 10, 15, 20, 25, 30, 35, 40, or 45% of the total mass of the composition. In some embodiments, the amount of water used is about 25% of the total mass of the composition. In some embodiments, the amount of isolated myosin solution is between about 1% and about 3% of the total mass of the composition. In some embodiments, the amount of myosin solution is about .5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, or 5% of the total mass of the composition. In some embodiments, the amount of myosin solution is about 2% of the total mass of the composition.

[00054] The composition utilized as a milk alternative is composed of a plant-based milk alternative, water, and myosin. In certain embodiments, the total mass of the composition is about 204 grams. In some embodiments, the mass of the plant-based milk alternative is between about 100 grams and about 200 grams. In some embodiments, the mass of the plant-based milk alternative is about 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, or 200 grams. In some embodiments, the plant-based milk alternative is soy milk. In some embodiments, the mass of the water is between about 25 grams and about 75 grams. In some embodiments, the mass of the water is 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 75 grams. In some embodiments, the mass of the isolated myosin is between about 1 gram and about 7 grams. In some embodiments, the mass of the myosin is 1, 2, 3, 4, 5, 6, or 7 grams.

[00055] Existing meat alternatives also suffer in comparison to actual meat products. Meat alternative products include alternatives to calamari, shrimp, scallop, emulsified meat (hotdogs), polish style sausage, and pepperoni. One disadvantage to alternative meat products is that they often dry out during cooking, and do not stay together.

[00056] The composition utilized as a meat alternative includes some or all of the following water, textured vegetable protein, high fat oil, vegetable oil, protein powder, color, spices, and salt. In some embodiments, the high fat oil is coconut oil. In some embodiments, the vegetable oil is canola oil. In some embodiments the meat alternative includes water, textured vegetable protein, high fat oil, vegetable oil, isolated animal myosin, protein powder, color, spice, and salt. In some embodiments, the amount of water is between about 20% and about 85%. In some embodiments, the amount of water is about 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, or 85%. In some embodiments, the amount of water is 57%. In some embodiments, the amount of textured vegetable protein is between about 10% and about 23%. In some embodiments, the amount of textured vegetable protein is about 5, 10, 15, 20, 25, 30,35, or 45%. In some embodiments, the amount of textured vegetable protein is about 17%. In some embodiments, the amount of high fat oil is between about 6.5% and about 15%. In some embodiments, the amount of high fat oil is about 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, 15.5, 16, 16.5, 17, 17.5, 18, 18.5, or 19%. In some embodiments, the amount of high fat oil is about 11%. In some embodiments, the amount of vegetable oil is between about 2.5% and about 7%. In some embodiments, the amount of vegetable oil is about 5%. In some embodiments, the amount of isolated animal myosin is between about 2.5% and about 7%. In some embodiments, the amount of concentrated, isolated, or purified myosin is between about 0.1% and about 25%. In some embodiments, the amount of concentrated, isolated, or purified myosin is about 0.1, 0.2, 0.3. 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2.0, 3.0, 4.0, 5.0, 10, 15, 20, or 25%. In some embodiments, the amount of isolated animal myosin is about 5%. In some embodiments, the amount protein powder is between about 2% and about 4.5%. In some embodiments, the amount of protein powder is about 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, or 6.5%. In some embodiments, the amount of protein powder is about 3%. In some embodiments, the amount of color is between about .5% and about 2%. In some embodiments, the amount of color is about .5, 1, 1.5, 2, 2.5, or 3%. In some embodiments, the amount of color is about 1%. In some embodiments, the amount of spice is between about .5% and about 2%. In some embodiments, the amount of spice is about .5, 1, 1.5, 2, 2.5, or 3%. In some embodiments, the amount of spice is about 1%. In some embodiments, the amount of the salt is between about 0.1 % and about 0.3%. In some embodiments, the amount of the salt is 0.2%.

[00057] The composition utilized as a meat alternative includes some or all of the following water, textured vegetable protein, high fat oil, vegetable oil, protein powder, color, spices, and salt. In some embodiments, the high fat oil is coconut oil. In some embodiments, the vegetable oil is canola oil. In some embodiments, the total mass of the composition used as a meat alternative is 242.5 grams. In some embodiments, the mass of the water is between about 118 grams and about 158 grams. In some embodiments, the mass of the water is about 138 grams. In some embodiments, the mass of the textured vegetable protein is between about 25 grams and about 55 grams. In some embodiments, the mass of the textured vegetable protein is 40 grams. In some embodiments, the mass of the high fat oil is between about 16 grams and about 36 grams. In some embodiments, the mass of the high fat oil is about 26 grams. In some embodiments, the mass of the vegetable oil is between about 6 grams and about 18 grams. In some embodiments, the mass of the vegetable oil is 12 g. In some embodiments, the mass of the isolated animal myosin is between about 6 g and about 18 g. In some embodiments, the mass of the isolated animal myosin is about 12 g. In some embodiments, the protein powder is a bean powder. In some embodiments, the bean powder is faba bean powder. In some embodiments, the mass of the protein powder is between about 5 g and about 11 g. In some embodiments, the mass of the protein powder is about 8 g. In some embodiments, the color is carob based brown color. In some embodiments, the mass of the color is between about 1 g and about 5 g. In some embodiments, the mass of the color is about 3 g. In some embodiments, the spice is sausage spice mix. In some embodiments, the mass of the spice is between about 1 g and about 5 g. In some embodiments, the mass of the spice is about 3 g. In some embodiments, the mass of the salt is between about 0.3 g and about 0.7 g. In some embodiments, the mass of the salt is 0.5g.

[00058] In some embodiments, the meat alternative is Calamari. In some of these embodiments, the amount of myosin is between about 5% and about 20%. In some embodiments, the amount of isolated animal myosin is about 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, 15.5, 16, 16.5, 17, 17.5, 18, 18.5, 19, 19.5, or 20. In some embodiments, the amount of isolated animal myosin is 10%. In some embodiments, the amount of salt is between about .5% and about 2.5%/ In some embodiments, the amount of salt is about .5, 1, 1.5, 2, 2.5, 3, 3.5, 4%. In some embodiments, the amount of salt is 1.4%. In some calamari embodiments, the amount of coconut fat is between about 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2.0 %. In some calamari alternative embodiments, the amount of coconut fat is about 1.7%. In some calamari alternative embodiments, the amount of isolated soy protein is between about 0.4% and about 1.6%. In some embodiments, the amount of isolated soy protein is about 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, and 1.6%. In some calamari alternative embodiments, the amount of isolated soy protein is about 0.8%.

[00059] In some embodiments, the meat alternative is Shrimp. In some shrimp alternative embodiments, the amount of isolated animal myosin is between about 7% and about 12%. In some shrimp alternative embodiments, the amount of isolated animal myosin is about 7.0, 7.5, 8.0, 8.5, 9.0, 9.5, 10.0, 10.5, 11.0, 11.5, or 12.0%. In some shrimp alternative embodiments, the amount of isolated animal myosin is about 9.7%. In some shrimp alternative embodiments, the amount of salt is between about 0.5% and about 2.5%. In some shrimp alternative embodiments, the amount of salt is about 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3,

1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, or 2.5%/ In some shrimp alternative embodiments, the amount of salt is 1.4%. In some shrimp alternative embodiments, the amount of coconut fat is between about 1% and about 3%. In some shrimp alternative embodiments, the amount of coconut fat is about 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4,

2.5, 2.6, 2.7, 2.8, 2.9, or 3.0. In some shrimp alternative embodiments, the amount of coconut fat is about 1.9%.

[00060] In some embodiments, the meat alternative is Scallop. In some of these scallop embodiments, the amount of isolated animal myosin is between about 5% and about 20%. In some scallop embodiments, the amount of myosin is about 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, 15.5, 16, 16.5, 17, 17.5, 18, 18.5, 19, 19.5, or 20. In some scallop embodiments, the amount of isolated animal myosin is 10%. In some embodiments, the amount of salt is between about .5% and about 2.5%/ In some scallop embodiments, the amount of salt is about .5, 1, 1.5, 2, 2.5, 3, 3.5, 4%. In some scallop embodiments, the amount of salt is 1.4%. In some scallop embodiments, the amount of coconut fat is between about 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2.0 %. In some scallop alternative embodiments, the amount of coconut fat is about 1.7%. [00061] In some embodiments, the meat alternative is emulsified meat (hotdog). In some emulsified meat embodiments, the amount of isolated animal myosin is between about 6.4% and about 9.2%. In some embodiments, the amount of myosin is about 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0. 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1, or 9.2. In some embodiments, the amount of isolated animal myosin is 7.8%. In some emulsified meat embodiments, the amount of salt is between about 0.5% and about 2%. In some emulsified meat embodiments, the amount of salt is about 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2%. In some emulsified meat embodiments, the amount of salt is 1%. In some emulsified meat embodiments, the amount of coconut fat is between about 6% and about 26%. In some emulsified meat embodiments, the amount of coconut fat is about 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, or 26%. In some emulsified meat embodiments, the amount of coconut fat is about 16%. In some emulsified meat embodiments, the amount of isolated soy protein is between about 4.2% and about 6.2%. In some emulsified meat embodiments, the amount of isolated soy protein is about 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, or 6.2%. In some emulsified meat embodiments, the amount of isolated soy protein is about 5.2%.

[00062] In some embodiments, the meat alternative is polish style sausage. In some polish style sausage embodiments, the amount of isolated animal myosin is between about 6.4% and about 9.2%. In some polish style sausage embodiments, the amount of isolated animal myosin is about 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0. 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1, or 9.2. In some embodiments, the amount of isolated animal myosin is 7.8%. In some polish style sausage embodiments, the amount of salt is between about 0.5% and about 2%. In some polish style sausage embodiments, the amount of salt is about 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2%. In some polish style sausage embodiments, the amount of salt is 1%. In some polish style sausage embodiments, the amount of coconut fat is between about 6% and about 26%. In some polish style sausage embodiments, the amount of coconut fat is about 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, or 26%. In some polish style sausage embodiments, the amount of coconut fat is about 16%. In some polish style sausage embodiments, the amount of isolated soy protein is between about 4.2% and about 6.2%. In some polish style sausage embodiments, the amount of isolated soy protein is about 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, or 6.2%. In some polish style sausage embodiments, the amount of isolated soy protein is about 5.2%. [00063] In some embodiments, the meat alternative is pepperoni style sausage. In some polish style sausage embodiments, the amount of isolated animal myosin is between about 6.4% and about 9.2%. In some polish style sausage embodiments, the amount of myosin is about 6.4, 6.5, 6.6, 6.7, 6.8, 6.9, 7.0. 7.1, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7, 7.8, 7.9, 8.0, 8.1, 8.2, 8.3, 8.4, 8.5, 8.6, 8.7, 8.8, 8.9, 9.0, 9.1, or 9.2. In some pepperoni style sausage embodiments, the amount of isolated animal myosin is 7.8%. In some pepperoni style sausage embodiments, the amount of salt is between about 0.5% and about 2%. In some pepperoni style sausage embodiments, the amount of salt is about 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6,

1.7, 1.8, 1.9, or 2%. In some pepperoni style sausage embodiments, the amount of salt is 1%. In some pepperoni style sausage embodiments, the amount of coconut fat is between about 6% and about 26%. In some pepperoni style sausage embodiments, the amount of coconut fat is about 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, or 26%. In some pepperoni style sausage embodiments, the amount of coconut fat is about 16%. In some pepperoni style sausage embodiments, the amount of isolated soy protein is between about 4.2% and about 6.2%. In some pepperoni style sausage embodiments, the amount of isolated soy protein is about 4.2, 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9, 5.0, 5.1, 5.2, 5.3, 5.4, 5.5, 5.6, 5.7, 5.8, 5.9, 6.0, 6.1, or 6.2%. In some pepperoni style sausage embodiments, the amount of isolated soy protein is about 5.2%.

[00064] In some embodiments, the composition is used to make a gouda style cheese alternative. In some gouda style cheese embodiments, the amount of isolated animal myosin is between about .1% (w/w) and about 25% (w/w). In some gouda style cheese embodiments, the amount isolated animal of myosin is about 0.1, 0.2, 0.3. 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.5, 2.0, 3.0, 4.0, 5.0, 10, 15, 20, or 25%. In some gouda style cheese embodiments, the amount of isolated animal myosin is about 5.4%. In some gouda style cheese embodiments, the amount of salt was between about 0.2% and about 2.0%. In some gouda style cheese embodiments, the amount of salt is about 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7,

1.8, 1.9, or 2.0%. In some gouda style embodiments, the amount of salt is about 1.0%. In some gouda style cheese embodiments, the amount of coconut fat is between about 13% and about 33%. In some embodiments, the amount of coconut fat is about 13, 14, 15, 16, 17, 18 ,19, 10, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, or 33%. In some gouda style embodiments, the amount of coconut fat is about 23%. In some gouda style cheese embodiments, the amount of modified com starch is between about 10% and about 30%. In some embodiments, the amount of modified com starch is about 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, or 30%. In some embodiments, the amount of corn starch is about 20%.

[00065] In some embodiments, the composition is used to make pasta. In some pasta embodiments, the amount of isolated animal myosin is between about 40% and about 70%. In some pasta embodiments, the amount of isolated animal myosin is 40, 45, 50, 55, 60, 65, or 70%. In some pasta embodiments, the amount of isolated animal myosin is about 55%. In some embodiments, the amount of all-purpose flour is between about 30% and about 60%. In some pasta embodiments, the amount of all-purpose flour is about 30, 35, 40, 45, 50, 55, or 60%. In some pasta embodiments, the amount of all purpose flour is about 45%.

[00066] The composition used as an animal fat alternative includes water, isolated animal myosin, and a high saturated fat oil. In some embodiments, the mass of the composition is 250 g. In some embodiments, the amount of the water is between about 28% (w/w) and about 46% (w/w). In some embodiments, the amount of water is about 28, 30, 32, 34, 36, 38, 40, 42, 44, or 46 % (w/w). In some embodiments, the amount of the water is about 37% (w/w). In some embodiments, the mass of the isolated animal myosin is between about 1.6% (w/w) and about 4.8% (w/w). In some embodiments, the amount of myosin is about 1.6, 1.8, 2, 2.2, 2.4, 2.6, 2.8, 3, 3.2, 3.4, 3.6, 3.8, 4, 4.2, 4.4, 4.6, or 4.8% (w/w). In some embodiments, the mass of the isolated animal myosin is about 3.2% (w/w). In some embodiments, the high saturated fat oil is coconut oil. In some embodiments, the amount of the coconut oil is between about 50% (w/w) and about 70% (w/w). In some embodiments, the amount of the coconut oil is about 50, 55, 60, 65, or 70 % (w/w). In some embodiments, the amount of the coconut oil is about 60% (w/w).

[00067] The composition used as an animal fat alternative includes water, isolated animal myosin, and a high saturated fat oil. In some embodiments, the mass of the composition is 250 g. In some embodiments, the mass of the water is between about 72 g and about 112 g. In some embodiments, the mass of the water is about 92 g. In some embodiments, the mass of the isolated animal myosin is between about 4 g and about 12 g. In some embodiments, the mass of the isolated animal myosin is about 8 g. In some embodiments, the high saturated fat oil is coconut oil. In some embodiments, the mass of the coconut oil is between about 125 g and about 175 g. In some embodiments, the mass of the coconut oil is 150 g.

[00068] The composition used as a mayonnaise alternative includes water, isolated myosin, vegetable oil, mustard, and vinegar. In some embodiments, the total mass of the mayonnaise alternative composition is about 266 g. In some embodiments, the amount of the water is between about 27% (w/w) and about 42% (w/w). In some embodiments, the amount of the isolated myosin is between about 1.5% (w/w) and about 4.5% (w/w). In some embodiments, the amount of the isolated myosin is about 1.5, 2.0. 2.5, 3.0 3.5, 4.0 or 4.5 % (w/w). In some embodiments, the amount of the myosin is about 3% (w/w). In some embodiments, the vegetable oil is canola oil. In some embodiments, the amount of the vegetable oil is between about 46% (w/w) and about 68% (w/w). In some embodiments, the amount of vegetable oil is about 46, 48, 50, 52, 54, 56, 58, 60, 62, 64, 66, or 68 % (w/w). In some embodiments, the amount of the vegetable oil is about 56% (w/w). In some embodiments, the amount of the mustard is between about 1.5% (w/w) and about 4.5% (w/w). In some embodiments, the amount of the mustard is about 1.5, 2.0. 2.5, 3.0 3.5, 4.0 or 4.5 % (w/w). In some embodiments, the amount of the mustard is about 3% (w/w). In some embodiments, the amount of the vinegar is between about 1.5% (w/w) and about 4.5% (w/w). In some embodiments, the amount of the vinegar is about 1.5, 2.0. 2.5, 3.0 3.5, 4.0 or 4.5 % (w/w). In some embodiments, the amount of the vinegar is about 3% (w/w).

[00069] The composition used as a mayonnaise alternative includes water, isolated myosin, vegetable oil, mustard, and vinegar. In some embodiments, the total mass of the mayonnaise alternative composition is about 266 g. In some embodiments, the mass of the water is between about 72 g and about 112 g. In some embodiments, the mass of the isolated myosin is between about 4 g and about 12 g. In some embodiments, the mass of the myosin is about 8 g. In some embodiments, the vegetable oil is canola oil. In some embodiments, the mass of the vegetable oil is between about 125 g and about 175 g. In some embodiments, the mass of the vegetable oil is about 150 g. In some embodiments, the mass of the mustard is between about 4 g and about 12 g. In some embodiments, the mass of the mustard is about 8 g. In some embodiments, the mass of the vinegar is between about 4 g and about 12 g. In some embodiments, the mass of the vinegar is about 8 g.

[00070] In some embodiments, the composition is used as an egg alternative. In some egg alternatives, the egg alternative is an omelet. In some egg embodiments, the egg alternative is scrambled eggs. The composition used as an egg alternative has texture and test which resemble eggs prepared in specific manners, thus the omelet resembles an omelet prepared with eggs, and the scrambled eggs resemble eggs. The composition used as an egg alternative includes water, isolated myosin, acidifying agent, vegetable oil, sulfur salt, food colorant, a first protein, a second protein, and thickening agent. In some embodiments, the food colorant is curcumin. In some embodiments, the first protein is a non-animal protein, such proteins can be plant proteins, yeast proteins, recombinant proteins, or any other proteins. In some embodiments, the second protein is a non-animal protein, such proteins can be plant proteins, yeast proteins, recombinant proteins, or any other proteins. In some embodiments, either or both the first and second proteins are animal proteins, such animal proteins can be natural proteins or recombinant proteins. In some embodiments, the acidifying agent is vinegar. In other embodiments, the acidifying agent is another acid such as citric acid. In some embodiments, the thickening agent is methylcellulose. In other embodiments, the thickening agent is starch, modified starch, or gum. In some embodiments, the mass of the composition is 235.41 g. In some embodiments, the amount of the water is between about 64% and about 250 g. In some embodiments, the mass of the water is 200 g. In some embodiments, the mass of the isolated myosin is between about 1.7% (w/w) and about 6.0% (w/w). In some embodiments, the mass of the isolated myosin is about 3.8% (w/w). In some embodiments, the mass of the vegetable oil is between about 2.4% (w/w) and about 13% (w/w). In some embodiments, the mass of the vegetable oil is about 8.5 % (w/w). In some embodiments, the plant protein is soy protein. In some embodiments, the mass of the plant protein is between about 3 g and about 6 g. In some embodiments, the mass of the plant protein is about 4.5 g. In some embodiments, the mass of the yeast protein is between about 0.2 g and about 0.4 g. In some embodiments, the mass of the yeast protein is about .3 g. In some embodiments, the mass of the methyl cellulose is between about 1 g and about 2 g. In some embodiments, the mass of the methyl cellulose is about 1.5 g.

[00071] The composition used as an egg alternative includes water, isolated myosin, acidifying agent, vegetable oil, sulfur salt, food colorant, a first protein, a second protein, and thickening agent. In some embodiments, the food colorant is curcumin. In some embodiments, the first protein is a non-animal protein, such proteins can be plant proteins, yeast proteins, recombinant proteins, or any other proteins. In some embodiments, the second protein is a non- animal protein, such proteins can be plant proteins, yeast proteins, recombinant proteins, or any other proteins. In some embodiments, either or both the first and second proteins are animal proteins, such animal proteins can be natural proteins or recombinant proteins. In some embodiments, the acidifying agent is vinegar. In other embodiments, the acidifying agent is another acid such as citric acid. In some embodiments, the thickening agent is methylcellulose. In other embodiments, the thickening agent is starch, modified starch, or gum. In some embodiments, the mass of the composition is 235.41 g. In some embodiments, the mass of the water is between about 150 g and about 250 g. In some embodiments, the mass of the water is 200 g. In some embodiments, the mass of the isolated myosin is between about 4 g and about 14 g. In some embodiments, the mass of the myosin is about 9 g. In some embodiments, the mass of the vegetable oil is between about 10 g and about 30 g. In some embodiment, the mass of the vegetable oil is about 20 g. In some embodiments the mass of the sulfur salt is between about 0.01 g and about 0.02 g. In some embodiments, the mass of the sulfur salt is about 0.01 g. In some embodiments, the mass of the curcumin is between about 0.05 g and about 0.15 g. In some embodiments, the mass of the curcumin is about 0.1 g. In some embodiments, the plant protein is soy protein. In some embodiments, the mass of the plant protein is between about 3 g and about 6 g. In some embodiments, the mass of the plant protein is about 4.5 g. In some embodiments, the mass of the yeast protein is between about 0.2 g and about 0.4 g. In some embodiments, the mass of the yeast protein is about .3 g. In some embodiments, the mass of the methyl cellulose is between about 1 g and about 2 g. In some embodiments, the mass of the methyl cellulose is about 1.5 g.

[00072] A first embodiment is a composition for use in a food comprising: isolated or purified myosin, an edible oil , salt, and at least one flavoring.

[00073] A second embodiment is, the composition of embodiment 1, further comprising a plant protein.

[00074] A third embodiment is, he composition of embodiment 2, wherein the plant protein is one of textured vegetable protein, soy protein, bean protein, nut protein, cyanobacteria protein or seed protein.

[00075] A fourth embodiment is the composition of any of embodiments 1-3, wherein the oil is one of canola oil, avocado oil, rapeseed oil, grape seed oil, olive oil, coconut oil, palm oil, or cocoa oil.

[00076] A fifth embodiment is the composition of any of embodiments 1-4, further comprising a plant fiber.

[00077] A sixth embodiment is the composition of embodiment 5, wherein the plant fiber is one of vegetable fiber, potato fiber, bean fiber, legume fiber, and whole grain fiber.

[00078] A seventh embodiment is, the composition of any of embodiments 1-6, wherein the isolated or purified myosin is an animal myosin. [00079] an eighth embodiments is the composition of embodiment 7, wherein the isolated or purified animal myosin is one or a combination of cow, chicken, scallop, or fish myosin.

[00080] A ninth embodiment is the composition of any of embodiments 1-8, further comprising water.

[00081] A tenth embodiment is the composition of any of embodiments 1-9, further comprising mustard and/or vinegar.

[00082] An eleventh embodiment is the composition of any of embodiments 1-10, wherein the composition is a solid food alternative.

[00083] A twelfth embodiment is the composition of embodiment 11, wherein the solid food alternative is a meat alternative.

[00084] A thirteenth embodiment is the composition of embodiment 12, wherein the meat alternative is a substitute for one of beef, chicken, pork, lamb, shrimp, calamari, scallop, hot dog, polish sausage, or pepperoni.

[00085] A fourteenth embodiment is the composition of embodiment 13, wherein the isolated or purified myosin is between about 0.5% (w/w) and about 12.5% (w/w) of the total mass of the composition.

[00086] A fifteenth embodiment is the composition of embodiment 14, wherein isolated or purified myosin is about 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, 10.5, 11, 11.5, 12, 12.5, 13, 13.5, 14, 14.5, 15, 15.5, 16, 16.5, 17, 17.5, 18, 18.5, 19, 19.5, or 20 % (w/w) of the total mass of the composition.

[00087] A sixteenth embodiment is the composition of embodiment 11, wherein the solid food alternative is a cheese alternative and wherein the amount of isolated myosin is about 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, or 60% (w/w) of the total mass of the composition.

[00088] A seventeenth embodiment is the composition of any of embodiments 1-10, wherein the composition is a dairy food alternative, and the dairy food alternative is a substitute for one of eggs, milk, yogurt, or mayonnaise, and wherein the amount of isolated myosin is about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, or 12% (w/w) of the total mass of the composition.

[00089] An eighteenth embodiment is the composition of any of embodiments 1-17, further comprising a second isolated myosin, different from the first isolated myosin. [00090] A nineteenth embodiment is the composition of any of embodiments 1-18, further comprising a second edible oil.

[00091] A twentieth embodiment is the composition of any of claims 1-17, wherein the composition is an egg alternative.

[00092] A twenty-first embodiment is the composition of claim 20, wherein the egg alternative is one of an omelet, scrambled eggs, mayonnaise, egg replacement for ice cream.

[00093] A twenty-second embodiment is the composition of any of embodiments 1-19, wherein the isolated or purified myosin is isolated or purified from an organism grown in culture.

[00094] A twenty-third embodiment is the composition of embodiment 20, wherein the organism grown in culture is one of yeast, algae, fungi, plants, or cyanobacteria.

Examples

Isolation of myosin

[00095] Myosin was isolated from a bovine muscle Longissimus Dorsi muscle, chicken pectoralis muscle, Seabass fillet, or Scallop and purified to a purity of approximately 85%- 90%. To isolate Myosin tissues were frozen up to 24hr postmortem was cleaned of visible fat and homogenized using a food blender (Ninja Nutri bullet) in 10X V/W myosin isolation buffer (20 mM sodium phosphate buffer (pH 7.0) containing 0.1 M NaCl and 5 mM EDTA). The homogenate was centrifuged for 15 minutes in 4,800g at 4C. The supernatant was discarded, and the pellet was resuspended in lOx V/V myosin isolation buffer, for further homogenization using laboratory homogenizer at 12,000RPM for 2 minutes, and centrifuged again for 15 minutes in 4,800g at 4C. The supernatant was discarded, and the pellet was resuspended in lOx V/V myosin isolation buffer, and centrifuged again for 60 minutes in 4,800g at 4C. The different fractions of bovine or chicken muscle were analyzed using SDS-Page Gel (Figure 1 and Figure 7, respectively).

[00096] In embodiments that utilize other sources of myosin, the myosin is purified in a similar manner. For example, using myosin grown from cyanobacteria, or mycelium protein, or produced through fermentation, with the myosin gene incorporated into the DNA of the organism, will be harvested and then undergo similar steps.

Example 1 Meat Alternative [00097] To make a meat alternative, 100 grams of 8% Myosin solution/gel were mixed with dried textured vegetable proteins (TVP, Modernist Pantry, Druid Groove cat: 1803-24) and were kneaded by hand for 1-2 minutes. The mixture was allowed to rest overnight in a refrigerator (4C) to allow the hydration of the TVP. The following day, an additional 50 grams of 8% Myosin were mixed using 0.5 grams of table salt with a mixer (Kenwood Kmix KMX750) to allow the solubility of Myosin. Next, 12 grams of canola oil and 26 grams of melted coconut oil (37C) were added to the mixture. Last, 3 grams of brown food color powder, 3 grams of sausage spices and 8 grams of Faba protein powder (Modernist Pantry, Druid Groove cat: 1802-8) were added to the mixture. Then the two mixtures were combined and continued to mix at high speed, for 1-2 minutes until the mixture was homogenous. The resulting mixture was formed into a mold of breakfast sausage patty using a cookie culture and was allowed to rest overnight in a refrigerator (4C). A cooking comparison of a plant (beyond meat breakfast sausage), our breakfast sausage and traditional pork breakfast sausage showed visible similarities in the culinary behavior as examined by fat leakage during cooking (Figure 2).

Example 2 Animal-Fat (Lard) Alternative

[00098] To make an animal-fat alternative 100 grams of 10% myosin solution/gel, were mixed using a food blender (Ninja Nutri bullet) with ten portions of 20 ml of melted coconut oil that was pre-warmed to a temperature of 37C. Each portion of coconut oil was emulsified by pulsated mixing of 20-30 sec using a food blender (Ninja Nutri bullet). After the homogenization, the resulting emulsion was cooled down overnight in a freezer at -20C. This resulted in a fat-like bulb that with a melt temperature that increased from approximately 26C to over 70C as measured by the internal temperature of the bulb during cooking. A cooking comparison of coconut oil, our animal-fat alternative and mouton fat, showed a visible strong similarity in the culinary behavior as examined by melting point and overall appearance between our fat alternative and the mouton fat, which was strikingly different from the coconut oil (Figure 3).

Example 3 Mayonnaise Alternative

[00099] To make a mayonnaise alternative 100 grams of 10% isolated myosin solution/gel, were mixed using a food blender (Ninja Nutri bullet) with one teaspoon of mustard, and one teaspoon of clear white vinegar (5%) together with ten portions of 20 ml each canola oil. Each portion oil was emulsified by pulsated mixing of 20-30 sec using a food blender (Ninja Nutri bullet). After the homogenization, the resulting emulsion was allowed to rest for a night in a cooled refrigerator (4C). The resulting cream had a white appearance and a creamy texture (Figure 4). The aromas and flavors of the emulsion resembled those of traditional (egg-based) mayonnaise.

Example 4 Egg Alternative

[000100] To make an egg alternative, 100 grams of 10% isolated Myosin solution/gel were mixed with 100 ml of water using a food blender (Ninja Nutri bullet). Next, 20ml of canola oil was emulsified by pulsated mixing of 20-30 sec using a food blender (Ninja Nutri bullet). Finally, 4.5 grams of soy protein powder, 1.5 grams of carboxy-methylcellulose, 0.3 gram of yeast powder, 0.1 gram of curcumin and 0.01 grams of black cooking salt (sulfur salt) and mixed again using a food blender (Ninja Nutri bullet). The liquid was cooked and resulted in a yellow omelet like appearance, which was fluffy and airy, yellowish color and similar aromas and flavor to an egg (Figure 5).

Example 5 Milk Alternative

[000101] One of the main differences between plant-based and traditional dairy is the ability to foam. Dairy proteins have a strong foaming ability. The addition of isolated Myosin to a plant milk was examined to determine if such an addition could enhance its ability to foam similar to traditional dairy. Traditional milk, plant milk (Alpro, “This is Not Milk”), and plant milk (Alpro, “This is Not Milk”) with 2% Myosin were foamed using a milk foamer (Nespresso). The foamed liquid was immediately poured into a measuring cylinder and was allowed to settle for 5 minutes. A comparison of foam quantities showed similarity in the foam quantity and appearance between traditional milk and plant milk+myosin, foam was missing from the plant milk sample (Figure 6).

Example 7 Calamari

[000102] To prepare calamari, 85 grams of 10% chicken Myosin solution/gel was mixed in a Thermomix food processor with 1.2g salt, 1.5g Coconut fat, 0.7g isolated soy protein and natural flavorings until a uniform and smooth meat emulsion was obtained. To get the desired shape, the meat emulsion was poured into silicone molds in the shape of calamari. After ten minutes of incubation in a refrigerator, the silicone molds together with the meat were placed into a steam oven at 74 degrees Celsius for 30 minutes. After cooking, the meat was placed in the freezer to cool at -80 degrees Celsius for 10 to 15 minutes before packaging and storing it in a refrigerator. The springy and gummy texture of the calamari is unique and easily recognizable. It is a defining characteristic of this seafood and is often used to describe its taste and texture. (Figure 8).

Example 8 Shrimp

[000103] To prepare a shrimp, 100 grams of 10% chicken Myosin solution/gel was mixed in a Thermomix food processor with 1.5g salt, 2g Coconut fat, and natural flavorings until a uniform and smooth meat emulsion was obtained. The meat emulsion was poured into silicone molds in the shape of shrimp in order to get the desired shape. After ten-minute incubation in the refrigerator, the silicone molds with the meat were placed into a steam oven at 74 degrees Celsius for 30 minutes. After cooking, the meat was placed in the freezer to cool at -80 degrees Celsius for 10 to 15 minutes before packaging and storing it in a refrigerator. The result was shrimp with meaty textural properties with a pleasant and fragrant seafood flavor. (Figure 9).

Example 9 Scallop

[000104] To prepare a Scallop 85 grams of 10% chicken Myosin solution/gel was mixed in a Thermomix food processor together with 1.5g salt, 2g Coconut fat, potato fiber and natural flavorings until a uniform and smooth meat emulsion was obtained. In order to get the desired shape, the meat was poured into silicone molds in the shape of scallops. After ten minutes of incubation in the refrigerator, the silicone molds with the meat were put into a steam oven at 74 degrees Celsius for 30 minutes. After cooking, the meat was placed in the freezer to cool at -80 degrees Celsius for 10 to 15 minutes before packaging and storing it in a refrigerator. The result was a Scallop with a meaty and fragrant seafood flavor. (Figure 10).

Example 10 Emulsified meat (Hotdog)

[000105] To prepare Hotdogs, 75 grams of 10% chicken Myosin solution/gel was mixed in a Thermomix food processor together with 1g salt, 15g Coconut fat, 5g isolated soy protein, and natural flavorings and colorings until a uniform and smooth meat emulsion was obtained. To get the desired shape, the sausages were stuffed in 24mm peelable cellulose sausage casing. The hotdogs were dried in a 4° C fridge for an hour before cooking at 75 degrees Celsius for 30 minutes in a steam oven. After cooking, the hotdogs were placed in a -80 degrees Celsius freezer for 10 minutes to stop the cooking process before packaging and storing in the refrigerator. The result was a meaty and elastic hotdog texture, with excellent flavor. (Figure 11).

Example 11 Polish style sausage [000106] To prepare semi dried Polish style sausage, 75 grams of 10% chicken Myosin solution/gel were mixed in a Thermomix food processor together with 1g salt, 15g Coconut fat, 5g isolated soy protein, and natural flavorings and colorings until a uniform and smooth meat emulsion was obtained. In order to get the desired shape, the sausages were stuffed in a 24mm vegetarian collagen sausage casing. The sausage was dried in a 4° C fridge for an hour before smoking at 85 degrees Celsius for 1.5 hours in a Bradley digital electric smoker. After smoking, the sausage was placed to bloom at room temperature to develop the wrinkled casing to get the signature semi-dried Polish cabanossi look. The smoked sausages were packed in vacuum-sealed packages and stored in the refrigerator to age for at least a week before tasting to develop smokey depth flavor. The result was a meaty and elastic hotdog texture, with excellent flavor. (Figure 12).

Example 12 Pepperoni

[000107] To prepare Pepperoni style sausage, 75% of 10% chicken Myosin solution/gel was mixed in a Thermomix food processor together with 1% salt, 15% Coconut fat, 5% isolated soy protein, and natural flavorings and colorings until a uniform and smooth meat emulsion was obtained. The Pepperoni was stuffed in a 45mm vegetarian collagen sausage casing to get the desired shape. The sausage was dried in a 4° C fridge for an hour before smoking at 85 degrees Celsius for 2.5 hours in a Bradley digital electric smoker. After smoking, the sausage was set out to bloom and dry at room temperature for 6 hours. The smoked Pepperoni was packed in vacuum- sealed packages and stored in the refrigerator to age for at least a week before tasting to develop smokey depth flavor. The result was a final product with excellent flexibility after slicing and a great texture and flavor. (Figure 13).

Example 13 Gouda cheese

[000108] To prepare Gouda Style cheese, 54% of 10% chicken Myosin solution/gel was mixed and cooked in a Thermomix food processor together with 1% salt, 23% Coconut fat, 20% modified corn starch, natural flavorings, and colorings until we reached 80° C, and a uniform smooth Cheesy texture was obtained. The cheese mix was poured into glass cups and stored in the fridge at 4° C For 48 hours until harden. The result was a final product with excellent flexibility after slicing and a great texture and flavor. (Figure 14).

Example 14 Pasta

[000109] To prepare Pasta, 55% of 10% chicken Myosin solution/gel was kneaded and 45% all-purpose flour until a homogeneous dough was obtained. Then the dough was put to rest in the refrigerator for an hour before processing. After resting in the fridge, the pasta dough was rolled in an Atlas pasta machine to level 4 and then passed the dough through the fettuccine cutter. Finally, the Pasta was blanched for 4 minutes in boiling water to obtain Pasta with an al dente texture. (Figure 15).

Example 15 Calamari from Scallop Myosin solution

[000110] To prepare Calamari, 85 grams of 10% Scallop Myosin solution/gel was mixed in a Thermomix food processor together with 1.5 grams of salt, 2 grams of coconut fat, less than 1% of potato fibers and natural flavoring until a uniform and smooth meat emulsion was obtained. In order to get the desired shape, the meat was poured into silicone molds in the shape of Calamari. After ten minutes of incubation in the refrigerator, the silicone molds with the meat were put in a steam oven at 74 degrees Celsius for 30 minutes. After cooking, the meat was put in the freezer to cool at -80 degrees Celsius for 10 to 15 minutes before removing it from the mold. (Figure 16).

Example 16 Calamari from Sea bass myosin solution

[000111] To prepare Calamari, 85 grams of 10% Sea bass myosin solution/gel was mixed in a Thermomix food processor together with 1.5 grams of salt, 2 grams of coconut fat, less than 1% of potato fibers and natural flavoring until a uniform and smooth meat emulsion was obtained. In order to get the desired shape, the meat was poured into silicone molds in the shape of Calamari. After ten minutes of incubation in the refrigerator, the silicone molds with the meat were put in a steam oven at 74 degrees Celsius for 30 minutes. After cooking, the meat was put in the freezer to cool at 80 degrees Celsius for 10 to 15 minutes before removing it from the mold. (Figure 17).

Example 17 Scallop from Sea bass myosin solution

[000112] To prepare scallops, 85 grams of 10% Sea bass myosin solution/gel was mixed in a Thermomix food processor together with 1.5 grams of salt, 2 grams of coconut fat and less than 1% of potato fibers and natural flavoring until a uniform and smooth meat emulsion was obtained. In order to get the desired shape, the meat was poured into silicone molds in the shape of Scallops. After ten minutes of incubation in the refrigerator, the silicone molds with the meat were put in a steam oven at 74 degrees Celsius for 30 minutes. After cooking, the meat was put in the freezer to cool at 80 degrees Celsius for 10 to 15 minutes before removing it from the mold. (Figure 18).

Example 18 Scallop from Sea bass myosin solution [000113] To prepare scallops, 85 grams of 10% Sea bass myosin solution/gel were mixed in a Thermomix food processor together with 1.5 grams of salt, 2 grams of coconut fat and less than 1% of potato fibers and natural flavoring until a uniform and smooth meat emulsion was obtained. In order to get the desired shape, the meat was poured into silicone molds in the shape of Scallops. After ten minutes of incubation in the refrigerator, the silicone molds with the meat were put in a steam oven at 74 degrees Celsius for 30 minutes. After cooking, the meat was put in the freezer to cool at 80 degrees Celsius for 10 to 15 minutes before removing it from the mold. (Figure 19).

Example 19 shrimp from Scallop myosin solution

[000114] To prepare shrimp, 85 grams of 10% Scallop myosin solution/gel was mixed in a Thermomix food processor together with 1.5 grams of salt, 2 grams of coconut fat and less than 1% of potato fibers and natural flavoring until a uniform and smooth meat emulsion was obtained. In order to get the desired shape, the meat was poured into silicone molds in the shape of Scallops. After ten minutes of incubation in the refrigerator, the silicone molds with the meat were put in a steam oven at 74 degrees Celsius for 30 minutes. After cooking, the meat was put in the freezer to cool at 80 degrees Celsius for 10 to 15 minutes before removing it from the mold. (Figure 20).

Example 20 shrimp from Sea-bass myosin solution

[000115] To prepare shrimp, 85 grams of 10% Sea-bass myosin solution/gel was mixed in a Thermomix food processor together with 1.5 grams of salt, 2 grams of coconut fat and less than 1% of potato fibers and natural flavorings until a uniform and smooth meat emulsion was obtained. In order to get the desired shape, the meat was poured into silicone molds in the shape of Scallops. After ten minutes of incubation in the refrigerator, the silicone molds with the meat were put in a steam oven at 74 degrees Celsius for 30 minutes. After cooking, the meat was put in the freezer to cool at 80 degrees Celsius for 10 to 15 minutes before removing it from the mold. (Figure 21).

Example 21 Comparative test of myosin protein from different sources

[000116] A shrimp recipe was prepared for our experiment using three different types of myosin protein - sea bass, scallop, and chicken. To make the shrimp, 85 grams of 10% myosin solution/gel from each of the proteins was mixed along with 1.5 grams of salt, 2 grams of coconut fat, potato fibers, and natural flavoring agents in a Thermomix food processor. The ingredients were mixed until a smooth and uniform meat emulsion was obtained. The mixture was poured into silicone molds shaped like shrimp and allowed to sit in the refrigerator for 10 minutes. Next, the molds were placed in a steam oven at 74 degrees Celsius for 30 minutes. Once it was cooked, the meat was put in the freezer at -80 degrees Celsius for 10 to 15 minutes before removing it from the mold. The myosin proteins produced from sea bass, scallops, and chicken were completely identical in preparation and texture. (Figure 22).

Example 22 hotdogs temperature experiment 40-90 degrees Celsius

[000117] To make hotdogs, 375 grams of 10% chicken myosin solution/gel were combined with 5g of salt, 75g of coconut fat, 25g of isolated soy protein, and natural flavorings and colorings in a Thermomix food processor. The mixture was blended until it became a smooth and uniform meat emulsion. Then, the uniform meat emulsion was stuffed into 24mm peelable cellulose sausage casings to achieve the desired shape. After that, the hotdogs were refrigerated in a 4° C fridge for an hour before cooking them. The hotdogs were cooked with the help of a water bath in a controlled temperature cooker (sous-vide) at 40 degrees Celsius for 15 minutes. After every 15 minutes, a sausage sample was taken, and the temperature increased by ten degrees until six samples ranging from 40 degrees Celsius to 90 degrees Celsius were obtained. (Figure 23).

Example 23 Acid cook

[000118] To test the feasibility of cooking protein with acid, 30 grams each of a 10% chicken myosin solution/gel was sampled. One sample served as the control and the other was treated with a tablespoon of lemon juice. The result was positive. The addition of acid caused the sample to cook in just five minutes. Over time, the sample lightened in color and hardened in texture. (Figure 24).

[000119] All patents and published patent applications referred to herein are incorporated herein by reference. The invention has been described with reference to various specific and preferred embodiments and techniques. Nevertheless, it is understood that many variations and modifications may be made while remaining within the spirit and scope of the invention.

Claims

WHAT IS CLAIMED IS:

1. A composition for use in a food comprising: concentrated, isolated or purified myosin; an edible oil or fat; water salt; and at least one flavoring.

2. The composition of claim 1, further comprising a plant protein, a fungi protein, or a bacteria protein.

3. The composition of claim 2, wherein the plant protein is one of a textured vegetable protein, a soy protein, a bean protein, a nut protein, a seed protein a S. cerevisiae protein, a P. pastoris protein, a Y. lipolytica protein, an A. niger protein, a F. venenatum protein, an A. bisporus protein, a F. venenatum protein, a F. flavolapis protein,, a cyanobacteria protein, a S. elongatus protein, or a Synechocystis protein.

4. The composition of any of claims 1-3, wherein the oil is one of canola oil, avocado oil, rapeseed oil, grape seed oil, and olive oil, coconut oil, palm oil, cocoa oil, chia oil, algae oil, or cyanobacteria oil.

5. The composition of any of claims 1-4, further comprising a plant fiber.

6. The composition of claim 5, wherein the plant fiber is one of vegetable fiber, potato fiber, bean fiber, legume fiber, and whole grain fiber.

7. The composition of any of claims 1-6, wherein the concentrated, isolated, or purified myosin is an animal myosin.

8. The composition of claim 7, wherein the concentrated, isolated, or purified animal myosin is one or a combination of cow, chicken, turkey, pig, scallop, or fish myosin.

9. The composition of any of claims 1-6, wherein the concentrated, isolated, or purified myosin is concentrated, isolated, or purified from an organism grown in culture.

10. The composition of any of claims 1-9, wherein the concentrated, isolated, or purified myosin is a fraction of the full myosin protein.

11. The composition of claim 10, wherein the organism grown in culture is one of yeast, algae, fungi, plants, or cyanobacteria.

12. The composition of any of claims 1-11, further comprising mustard and/or vinegar.

13. The composition of any of claims 1-12, wherein the composition is a solid food alternative.

14. The composition of claim 13, wherein the solid food alternative is a meat alternative.

15. The composition of claim 14, wherein the meat alternative is a substitute for one of beef, chicken, turkey, goat, kangaroo, pork, lamb, fish, tuna, salmon, octopus, shrimp, calamari, scallop, hot dog, polish sausage, or pepperoni.

16. The composition of claim 15, wherein the concentrated, isolated, or purified myosin is between about 0.5% (w/w) and about 20% (w/w) of the total mass of the composition.

17. The composition of claim 16, wherein the concentrated, isolated, or purified myosin is about 0.1% (w/w) to about 25 % (w/w) of the total mass of the composition.

18. The composition of claim 17, wherein the solid food alternative is a cheese alternative and wherein the concentrated, isolated, or purified myosin is about 0.5 %(w/w) to about 15% (w/w) % (w/w) of the total mass of the composition.

19. The composition of any of claims 1-17, wherein the composition is a dairy food alternative, and the dairy food alternative is a substitute for one of , milk or yogurt, , and wherein the amount of isolated myosin is about 0.5 % (w/w) to about 20 % (w/w) of the total mass of the composition.

20. The composition of any of claims 1-17, wherein the composition is an egg alternative.

21. The composition of claim 20, wherein the egg alternative is one of an omelet, scrambled eggs, mayonnaise, egg replacement for ice cream.

22. The composition of any of claims 1-21, further comprising a second concentrated, isolated, or purified myosin, different from the first concentrated, isolated, or purified myosin.

23. The composition of any of claims 1-22, further comprising a second edible oil.