WO2025059778A1 - Formulations de produit vegan et procédés associés - Google Patents

Formulations de produit vegan et procédés associés Download PDF

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Publication number
WO2025059778A1
WO2025059778A1 PCT/CA2024/051263 CA2024051263W WO2025059778A1 WO 2025059778 A1 WO2025059778 A1 WO 2025059778A1 CA 2024051263 W CA2024051263 W CA 2024051263W WO 2025059778 A1 WO2025059778 A1 WO 2025059778A1
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WIPO (PCT)
Prior art keywords
plant
food product
cellulose
protein
salmon
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Pending
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PCT/CA2024/051263
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English (en)
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WO2025059778A9 (fr
Inventor
Andrew PELLING
Anna CANTO
Cesar TISCHER
Ryan Hickey
Paula Cristina DE SOUSA FARIA TISCHER
Palak Chandrakant PATEL
Colin Russell
Keenan MACLAREN
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Spiderwort Biotechnologies Inc
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Spiderwort Biotechnologies Inc
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Publication of WO2025059778A1 publication Critical patent/WO2025059778A1/fr
Publication of WO2025059778A9 publication Critical patent/WO2025059778A9/fr
Anticipated expiration legal-status Critical
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins

Definitions

  • This invention relates to vegan product formulations with improved nutritional quality, improved sensory characteristics, improved mouthfeel or a combination thereof. More specifically, the invention relates to vegan product formulations that mimic meat and dairy products.
  • Plant-based meat and dairy products analogs are promising alternatives to protein sources in the future.
  • the plant-based option currently represents the biggest market among meat analogs with a prospect of market increase to over $21.23 billion US dollars by 2025 (Zion Market Report, 2019).
  • Plant-based alternatives demonstrate to be an efficient substitute, mainly on the nutritional value aspect, for a wide range of consumers.
  • most of the plant-based options are still considered ultra-processed foods and the sensory characteristics such as colour, flavour, and texture still represent a bottle-neck for this type of product being the main barrier to consumer acceptability (Lee et al., 2020; Asgar et al., 2010; Bohrer et al., 2019).
  • the invention described herein relates to vegan or plant-based food products.
  • the food-product could be any meat-mimic or seafood-mimic.
  • Various plant-based food formulations are envisioned and can be prepared as described in the application.
  • the plant-based food product such as cooked salmon may comprise various ingredients such as a bleached plant material or scaffold (cellulose based dry or wet); at least one texturized vegetable protein, isolated protein, or both; at least one thickening agent or gelling agent; and one or more food additives.
  • the invention also describes another plant-based product or formulation such as smoked salmon with ingredients such as a bleached plant material or scaffold (cellulose based dry or wet), at least one cellulose material, at least one fatty acid group; at least one thickening/gelling agent; and one or more food additives.
  • a bleached plant material or scaffold cellulose based dry or wet
  • the food product may additionally comprise at least one oil.
  • the invention described also provides a plant-based, vegan white lines mimic, or a white lines formulation.
  • the ingredients of the white lines mimic or formulation include an egg-white substitute, a gelatin substitute, or both; any oil, preferably a vegetable oil; and a cellulose source.
  • the plant-based white lines mimic may additionally comprise one or more food additives, one or more thickeners, one or more emulsifiers, salts, sugars, artificial sweeteners, water, or a combination thereof.
  • the invention described also provides a plant-based yogurt formulation.
  • the plant-based formulation may comprise a cellulosic material, at least one nanocellulose and/or one or more food additives.
  • a method of manufacturing a plant-based food product such as cooked salmon involves a step of preparing a mixture comprising a bleached plant material or a bleached plant-based scaffold, at least one thickening/gelling agent, one or more food additives except calcium hydroxide, at least one oil, or a combination thereof.
  • the mixture is then heated until a pre-determined temperature is reached or until a pre-determined period of time.
  • the next step is to add Calcium Hydroxide to the mixture, followed by adding at least one texturized vegetable protein, isolate protein, or both to the mixture, and mixing the ingredients manually or by electronic means to prepare a dough.
  • the dough i.e. the final mixture is then wrapped and vacuum sealed to prepare the plant-based food product.
  • the invention also describes another method of preparing the plant-based food product such as smoked salmon.
  • the method may comprise a step of preparing a dry mixture comprising at least one cellulose material, at least one thickening/gelling agent, at least one texturized vegetable protein, at least one isolate protein or a combination thereof.
  • the method further comprises a step of preparing a wet mixture comprising a bleached plant material or bleached plant-based scaffold, at least one oil, at least one fatty acid group, water, or a combination thereof, followed by a step of mixing the wet mixture continuously with intermittent breaks to add any additional food additives.
  • the method further includes a step of pouring the dry mixture slowly in the wet mixture to prepare a final mixture which is heated for a predetermined period until a desired temperature is reached. This is followed by a step of adding one or more preservatives to the final mixture and wrapping the final mixture and vacuum sealing it to prepare the plant-based food product.
  • a method of manufacturing a plant-based/vegan yogurt formulation is also described.
  • a cellulosic material and/or at least one nanocellulose is homogenized to prepare a homogenized cellulose mixture which is followed by adding one or more food additives, a protein source, a fat source, a sugar source, a bacterial source, a nitrogen source, at least one growth factor, or a combination thereof, to the homogenized cellulose mixture.
  • the final mixture is then allowed to ferment for a predetermined time to prepare the plant-based yogurt formulation.
  • a plant-based food product a plant-based tuna or plant-based fish product is provided.
  • the plant-based food product may comprise the following ingredients: a) a dry cellulosic material; b) at least one texturized vegetable protein; c) at least one thickening/gelling agent; and d) one or more food additives.
  • the plant-based food product such as a plant-based tuna or plant-based fish product.
  • the plant-based food product comprises water; a dry cellulosic material; a thickening/gelling agent from Konjac gum, Xanthan Gum, k-carrageenan, or a combination thereof; a texturized protein such as Fava Protein; a flavoring agent from a Fish Flavor, a Tuna flavour, or both; a coloring agent from Supra red, Magna Ruby, Red No. 40, or a combination thereof; a vegetable oil such as Flaxseed oil; a yeast extract; a food additive such as Salt, Sorbitol, or both; and a fatty acid such as Omega 3.
  • a plant-based ice cream product is also described.
  • the plant-based ice cream comprises a cellulosic material, at least one thickening/gelling agent, at least one starch, at least one milk alternative and one or more food additives.
  • the ice-cream comprises a cellulosic material preferably a plant-based material; a texturized vegetable protein such as fava protein, at least one thickening/gelling agent such as locust bean, cashew, or both; at least one starch such as arrowroot, cornstarch, or both; one or more food additives such as water; at least one flavoring agent such as coffee, hazelnut paste or both; at least one oil such as coconut oil, at least one milk alternative from cashew milk or oat milk, and at least one sugar source such as dry sugar, glucose or both.
  • a texturized vegetable protein such as fava protein, at least one thickening/gelling agent such as locust bean, cashew, or both
  • at least one starch such as arrowroot, cornstarch, or both
  • one or more food additives such as water
  • at least one flavoring agent such as coffee, hazelnut paste or both
  • at least one oil such as coconut oil, at least one milk alternative from cashew milk
  • a plant-based cheese product is also described.
  • the plant-based cheese comprises a cellulosic material, a plant-based texturizer, a vegetable oil and one or more food additives.
  • the cellulosic material may be used to prevent or decrease the formation of ice crystals in the plant-based cheese or to improve texture and water retention capacity of the plant-based cheese.
  • the plant-based cellulosic material may also be used to prepare plant-based meat, fish and tuna formulations and plant-based dairy formulations as described in the application.
  • Figure 1 shows images of FIMT-102 and FIMT-103 formulations before the formulations were cooked.
  • Figure 2 shows images of FIMT-102 and FIMT-103 formulations after they were cooked.
  • Figure 3 shows a chart-based comparison of the sensory characteristics of FIMT-102 and FIMT-103 formulations rated from 1 to 9.
  • Figure 4 shows images of the FIMT-108 and FIMT-109 before cooking.
  • Figure 5 shows images of FIMT-108 and FIMT-109 formulations after they were cooked.
  • Figure 6 shows a chart-based comparison of the sensory characteristics of FIMT-108 and FIMT-109 formulations rated from 1 to 9.
  • Figure 7 shows an image of FIMT-108 before cooking.
  • Figure 8 shows sensory analysis of FIMT-108 rated on a scale from 1 to 9.
  • Figure 9 shows an image of FIMT 105 A and FIMT 105 B formulations before cooking.
  • Figure 10 shows an image of FIMT 105 A and FIMT 105 B formulations after cooking.
  • Figure 11 shows sensory analysis of FIMT-105A and FIMT-105B rated on a scale from 1 to 9.
  • Figure 12 shows an image of the three formulations FIMT-099, FIMT-100 and FIMT-101 before cooking.
  • Figure 13 shows an image of FIMT-099, FIMT-100 and FIMT-101 after cooking.
  • Figure 14 shows sensory analysis of FIMT-099, FIMT-100 and FIMT-101 rated on a scale from 1 to 9.
  • Figure 15 provides a comparison between the FIMT-172 (left) and FIMT-173 (right) formulations.
  • Figure 16 shows the FIMT-173 formulation before the cooking process.
  • Figure 17 provides a comparison between formulations FIMT- 172 and FIMT-173 sensory analysis results.
  • Figure 18 provides the mechanical testing analysis of salmon standards (bottom 4 graphs i.e. Figure 18B) and FIMT-052 samples (top 4 graphs i.e. Figure 18A).
  • Figure 19 shows the samples of conventional Atlantic salmon and Salmon plant-based Salmon prototype (left) and an image of the LabMaster - Aw equipment (right).
  • Figure 20 shows the samples of plant-based Salmon prototype and conventional Atlantic Salmon after the cooking process to determine the cooking loss.
  • Figure 21 shows samples of conventional Atlantic Salmon (left), and plant-based Salmon (right) for colour analysis and the apparatus used for the colour analysis.
  • Figure 22 shows images of samples of conventional Atlantic Salmon (left), and plant-based Salmon (right) for density.
  • Figure 23 provides the mechanical test graph from the Chinook cooked salmon.
  • Figure 25 tabulates the distribution of the sensory attributes from the plant-based cooked salmon prototype
  • Figure 26 provides a Radar Graph of the sensory attributes from the plant-based cooked salmon prototype (FIMT-088) compared to the reference (Chinook salmon).
  • Figure 29 shows an image of the cooked plant-based salmon prototype plated.
  • Figure 30.1 shows an image of water loss after regular freezing ( -18°C) and thaw cycle.
  • Figure 30.2 shows an image of SSMT - 062 with no water loss after regular freezing ( -18°C) and thaw cycle.
  • Figure 30.3 shows an image of SSMT-061 after blast freezer.
  • Figure 30.4 shows an image of SSMT-061 after it is thawed in the regular fridge for 4 days.
  • Figure 32 shows the mechanical test graphs from the Conventional smoked salmon.
  • Figure 33 shows the mechanical test graphs from Plant-based smoked salmon.
  • Figure 34 shows an image of conventional smoked salmon plated.
  • Figure 38 provides the comparison of the Mechanical cohesiveness (N) among the vegan smoked salmon produced with cellulosic material, vegan smoked salmon produced with other cellulose types (competitors) and the reference (Real smoked salmon).
  • Figure 39 provides the comparison of the Water loss (%) among the vegan smoked salmon produced with cellulosic material, vegan smoked salmon produced with other cellulose types (competitors) and the reference (Real smoked salmon)
  • Figure 40 shows images of MAM-004 (top left), MAM-005 (top middle), GC-003 (top right), GC-005 (bottom left), MAC-004 (bottom right).
  • Figure 41 shows an image of MAC-029.
  • Figure 44 shows pictures of the PAC-001 (PAC) vs. bamboo fiber cellulose (1 %) (BFC) suspensions taken (LEFT) immediately after shaking, (MIDLLE) after sitting for 5 minutes, (RIGHT) after sitting for 4 hours.
  • Figure 45 provides pictures showing the spreadability of the non fermented cellulosic material gels samples, formulations PAC-003, PAC-004, and PAC-005.
  • Figure 46 shows a picture of the formulations PAC-003, PAC-004, and PAC-005 before (left) and after centrifugation.
  • Figure 47 shows a graph showing the effect on viscosity caused by centrifugation for the formulations PAC-003, PAC-004 and PAC-005.
  • Figure 48 shows a graph showing the distribution of the Viscosities of the Initial versus the two weeks stored samples.
  • Figure 49 shows a graph comparing the viscosities of the commercial yogurts and cellulosic material homogenates.
  • Samples PAC-007, 008, and 010 have protein in their composition where the dot lines represent the target viscosity values for regular and Greek yogurt.
  • Figure 50 shows pictures of the cellulosic material homogenates before and after centrifugation.
  • Figure 51 shows a picture of the plant-based homogenate before (LEFT) and after (MIDDLE) fermentation for 6h at 37°C. At right is the fermented gel after centrifugation.
  • Figure 52 shows a picture of the high-protein cellulosic material homogenate gel.
  • Figure 53 shows a diagram of the main steps to obtain plant-based yogurt using the cellulosic material scaffold.
  • Figure 54 shows a diagram for the process flows to obtain plant-based yogurt using the cellulosic material scaffold.
  • Figure 55A and Figure 55B provide a Sensory analysis graph for Tuna formulations.
  • Figure 55C provides a comparison among the sensory parameters from samples TMPC-028 to TMPC- 032.
  • Figure 55D provides a comparison among the sensory parameters from samples TMPC-033 to TMPC- 037.
  • Figure 55E provides a comparison among the sensory parameters from samples TMPC-039 to TMPC- 042.
  • Figure 56 provides a comparison between regular ice cream and ice cream made with the cellulosic material and cellulose competitors.
  • Figure 57 provides a comparison between milk ice cream (left) and regular ice cream fabricated in-house (right) - 5 min at room temperature.
  • Figure 58 provides a comparison between regular ice cream and ice cream made with cellulosic material without egg (Egg substitution).
  • Figure 59 provides a comparison between ice cream fabricated with Avicel (left) + vegan formulation (middle) + Methocel (right) after 1 h at room temperature.
  • Figure 60 provides a comparison of the churning time among vegan ice-cream fabricated with cellulosic material, Avicel, methocel, and regular ice creams.
  • Figure 61 shows the plant-based cream cheese control ((a) on the left) and fabricated with cellulosic material ((b) on the right) spread in a toast.
  • Figure 62 shows the plant-based cream cheese control ((b) on the right) and fabricated with cellulosic material ((a) on the left) right after the freezing process.
  • Figure 63 shows the plant-based cream cheese from the market (left), control fabricated in-house (middle), and fabricated with cellulosic material (right) after the thawing process at Room temperature.
  • Figure 64 shows the comparison of the viscosity from cream cheeses containing cellulosic material concentration ranging from 0 to 3%.
  • the term "about” in relation to a reference numerical value and its grammatical equivalents as used herein can include the numerical value itself and a range of values plus or minus 10% from that numerical value.
  • the term “about” or “approximately” means within an acceptable error range for the particular value as determined by one of ordinary skill in the art, which will depend in part on how the value is measured or determined, i.e., the limitations of the measurement system. For example, “about” can mean within 1 or more than 1 standard deviation, per the practice in the art. Alternatively, “about” can mean a range of up to 20%, up to 10%, up to 5%, or up to 1 % of a given value. In another example, the amount “about 10" includes 10 and any amounts from 9 to 11 .
  • plant-derived cellulosic material refers to mercerized or bleached plant material, plant part or tissue thereof.
  • the mercerized or bleached plant material may be cellulose-based dry or wet material.
  • the inventors propose recreating vegan products with improved formulations that mimic traditional meat products or dairy products, which would allow consumers to choose a gastronomic experience that does not involve animal pollution.
  • the inventors have set out to recreate production processes that usually present challenges and issues on animal welfare, public and environmental health, global warming, and impact on global food prices inflation.
  • vegan formulations within the Salmon family such as smoked salmon and cooked salmon are provided.
  • vegan products mimicking traditional dairy products such as vegan yogurt are provided.
  • the claimed formulations also reproduce or rather recreate products with the similar nutritional value expected of the traditional meal.
  • a vegan or plant-based food product is provided.
  • the food-product could be any meat-mimic or seafood-mimic.
  • Various plant-based food formulations could be envisioned and prepared as described in the application.
  • the plant-based food product may comprise various ingredients such as a bleached plant material (cellulose-based dry or wet) or bleached plant — based scaffold; at least one texturized vegetable protein, isolate protein, or both; at least one thickening agent or gelling agent; and one or more food additives.
  • a bleached plant material cellulose-based dry or wet
  • bleached plant — based scaffold at least one texturized vegetable protein, isolate protein, or both
  • at least one thickening agent or gelling agent at least one thickening agent or gelling agent
  • the food product may include a higher proportion of one or more of the ingredients listed above.
  • the method may be for preparing the plant-based food product as defined hereinbefore.
  • the method may be utilized for manufacturing a plant-based meat product, such as a smoked salmon meat mimic.
  • the method may comprise a step of preparing a dry mixture comprising at least one cellulose material, at least one th ickening/gelling agent, at least one texturized vegetable protein, at least one isolate protein or a combination thereof.
  • the method further comprises a step of preparing a wet mixture comprising a bleached plant material or bleached plant-based scaffold, at least one oil, at least one fatty acid group, water, or a combination thereof, followed by a step of mixing the wet mixture continuously with intermittent breaks to add any additional food additives.
  • the method includes placing the vacuum sealed food product in the sous-vide machine at a temperature of 40°C - 90°C.
  • the temperature may be in the range of 50°C - 80°C, or for a period of 0.5 minute - 5 minutes.
  • the method may also involve a step of optionally adding flavoring agent, coloring agents, taste maskers, taste enhancers, emulsifiers, artificial sweeteners, food acids, antioxidants, humectants, minerals, salts, vitamins, supplements, stabilizers, raising agents, preservatives, spices, texture modifying agents, pH adjusting agents, yeast extract, water or a combination thereof, to the homogenized cellulose mixture.
  • the method may also involve a step of packing and storing the plant-based/vegan yogurt formulation.
  • the plant-based food product may additionally comprise at least one oil, at least one fatty acid, or both.
  • the at least one thickening/gelling agent is konjac gum, tapioca starch, kappa-carrageenan, methylcellulose, cornstarch, potato starch, modified starch, cellulose ethers, xanthan gum, iota-carrageenan, Gellan, Calcium alginate, Sodium alginate, plant-based gelatin (agar) or a combination thereof.
  • the concentration of at least one thickening / gelling agent such as kappa-carrageenan is in the range of 0.15 g - 2.25 g, preferably in the range of 0.25 g - 1 .25 g.
  • the one or more food additives may be selected from the group of flavouring agents, colouring agents, taste maskers, taste enhancers, emulsifiers, artificial sweeteners, food acids, antioxidants, humectants, minerals, sugars, salts, vitamins, supplements, growth factors, stabilizers, preservatives, stabilizers, spices, texture modifying agents, pH adjusting agents, yeast extract, water or a combination thereof.
  • the flavouring agent may be from a plant-based fish flavour, a tuna flavour, or any similar fish flavour or a combination thereof.
  • the colouring agent may be from Magna Ruby, Supra Red, Red No. 40, or any similar colouring agent or a combination thereof.
  • the at least one oil may be any vegetable oil such as flaxseed oil, sunflower oil, coconut oil, peanut oil, olive oil or a combination thereof.
  • the at least one fatty acid may be Omega 3, Omega 6, or any other fatty acid with similar properties.
  • the concentration of the dry cellulosic material is in the range of 1% to 3%, and the concentration of the at least one texturized vegetable protein is in the range of 0.3% to 1 %.
  • the food product described above is a plant-based tuna mimic or any other fishmimic, where the mouthfeel, sensory feel and texture of the plant-based tuna mimic or fish-mimic is similar to a regular tuna product or fish product.
  • a plant-based food product comprises water; a dry cellulosic material; a thickening/gelling agent from Konjac gum, Xanthan Gum, k- carrageenan, or a combination thereof; a texturized protein such as Fava Protein; a flavoring agent from a Fish Flavor, a Tuna flavour, or both; a coloring agent from Supra red, Magna Ruby, Red No. 40, or a combination thereof; a vegetable oil such as Flaxseed oil; a yeast extract; a food additive such as Salt, Sorbitol, or both; and a fatty acid such as Omega 3.
  • a plant-based ice cream product comprises a cellulosic material, at least one thickening/gelling agent, at least one starch, at least one milk alternative and one or more food additives.
  • the ice-cream product may additionally comprise at least one vegetable oil, a texturized vegetable protein, a sugar source, or a combination thereof.
  • the at least one or more food additives may be selected from the group of flavoring agent, coloring agents, taste maskers, taste enhancers, emulsifiers, artificial sweeteners, food acids, antioxidants, humectants, minerals, salts, vitamins, supplements, stabilizers, raising agents, preservatives, spices, texture modifying agents, pH adjusting agents, yeast extract, water or in combination thereof.
  • the cellulosic material may be derived from a plant material.
  • the plant material may be obtained from apple, onions, pear, banana, mango, corn cob, apple pomace, carrots, palm heart, kale residue, watermelon, melon, produces residue, potato, potato residue, grape skin, or a combination thereof.
  • the texturized vegetable protein may be derived from mung bean, fava bean, brown rice, pea, wheat, soy, zein or a combination thereof.
  • the at least one th icken ing/ge Hing agent may be locust bean, konjac gum, tapioca starch, kappa-carrageenan, methyl cellulose, cellulose ethers , xanthan gum, iota-carrageenan, Gellan, Calcium alginate, Sodium alginate, plant-based gelatin (agar agar), cashew, or a combination thereof.
  • the at least one starch is arrowroot, cornstarch, potato starch, modified starch, or a combination thereof.
  • the at least one vegetable oil is coconut oil and the at least one milk alternative is almond milk, cashew milk or oat milk.
  • the concentration of the cellulosic material in the plant-based ice cream may be in the range of 0.3 - 2.5%, preferably in the range of 0.3 - 1 .5%.
  • the viscosity of the ice cream may be in the range of 40000 cps - H OOOOcps, preferably in the range of 70000 - 90000 cps.
  • meltiness, mouthfeel, creaminess, texture and other attributes of the ice cream are similar to regular dairy-based ice cream.
  • the ice-cream comprises a cellulosic material preferably a plant-based material; a texturized vegetable protein such as fava protein, at least one thickening/gelling agent such as locust bean, cashew, or both; at least one starch such as arrowroot, cornstarch, or both; one or more food additives such as water; at least one flavoring agent such as coffee, hazelnut paste or both; at least one oil such as coconut oil, at least one milk alternative from cashew milk or oat milk, and at least one sugar source such as dry sugar, glucose or both.
  • a texturized vegetable protein such as fava protein, at least one thickening/gelling agent such as locust bean, cashew, or both
  • at least one starch such as arrowroot, cornstarch, or both
  • one or more food additives such as water
  • at least one flavoring agent such as coffee, hazelnut paste or both
  • at least one oil such as coconut oil, at least one milk alternative from cashew milk
  • a plant-based cheese may comprise a cellulosic material, a plant-based texturizer, a vegetable oil and one or more food additives.
  • the one or more food additives in the plant-based cheese may be selected from the group of flavouring agents, colouring agents, taste maskers, taste enhancers, emulsifiers, artificial sweeteners, food acids, antioxidants, humectants, minerals, salts, vitamins, supplements, stabilizers, raising agents, preservatives, spices, texture modifying agents, pH adjusting agents, yeast extract, water or in combination thereof.
  • the cellulosic material in the cheese may be derived from a plant material.
  • the plant material may be obtained from apple, onions, pear, banana, mango, corn cob, apple pomace, carrots, palm heart, watermelon, melon, kale residue, produce residue, potato, potato residue grape skin, or a combination thereof.
  • the concentration of the cellulosic material may be in the range of 0.1 % - 10%, preferably in the range of 0.5% to 5%.
  • the plant-based texturizer may be derived from potato, banana, or any similar vegetable. In a further embodiment, the plant-based texturizer may be Perfectasol or any similar texturizer known in the art.
  • the vegetable oil may be flaxseed oil, coconut oil, olive oil, sunflower oil, peanut oil, or any other vegetable oil.
  • the plant-based cheese may additionally comprise a milk alternative.
  • the milk based alternative may be almond milk, cashew milk or oat milk or oat flour.
  • cellulosic material may be used to prevent or decrease the formation of ice crystals in the plant-based cheese or to improve texture and water retention capacity of the plant-based cheese.
  • the plant-based cellulosic material may also be used to prepare plant-based meat, fish and tuna formulations and plant-based dairy formulations as described above.
  • the core biomaterial technology is based on the decellularization and mercerization/bleaching of plant tissues.
  • the biomaterial is derived directly from plants, utilizing proprietary methods that avoid the harsh requirements of traditional cellulose processing.
  • the entire process utilizes simple ingredients, relies on food-grade chemicals and GRAS ingredients/additives, and can be efficiently adapted to the kitchen environment to create food-grade edible products.
  • the cellulose derived from plants is a readily available low-cost raw material, more affordable to work with than engineered bioscaffolds, versatile, and demonstrates overall biocompatibility in vitro.
  • the processes described herein allow for the creation of different food textures by creating biomaterials in which the mechanical properties of the matrix can be controlled.
  • the process results in plant-derived biomaterials with unique viscous, mechanical and water-absorbent properties ideal for food applications.
  • vegan products mimicking conventional meat alternatives have been recreated within the Salmon family such as smoked salmon, cooked salmon and tuna, with high-quality sensory characteristics achieved using bleached cellulosic material material to improve the stability, texture and other sensory attributes of the final product.
  • the final vegan products possess some of the nutritional characteristics similar to the traditional meal with improved fiber content.
  • the objective was to improve the texture of the plant-based salmon prototype by adding a gelation step of the protein isolate before adding it to the formulation.
  • FIMT-102 The inventors developed two vegan salmon formulations, which were referred to as FIMT-102 and FIMT-103 for ease of reference.
  • FIMT-102 70% Mung bean isolate, 20% Fava bean isolate, and 10% Brown rice isolate were used without the additional step.
  • FIMT-103 70% Mung bean isolate, 20% Fava bean isolate, and 10% Brown rice isolate were used after performing an additional step of combining the isolate protein and Plant-derived cellulosic material or bleached plant material - sous vide at 90°C for 30 minutes.
  • the isolate protein was combined with the Plant-derived cellulosic material or bleached plant material and added to the Sous Vide at 90°C for 30 mins.
  • Figure 1 shows images of the two formulations before the formulations were cooked.
  • Figure 2 shows images of the two formulations after they were cooked.
  • Figure 3 shows a chart-based comparison of the sensory characteristics or analysis of the two formulations rated from 1 to 9.
  • the chart compares the overall appearance, color, flavor, texture, white lines, and fibery texture of FIMT-102 and FIMT-103.
  • FIMT-102 the mixture of proteins was added to the formulation directly while in FIMT-103, the mixture of proteins and Plant-derived cellulosic material or bleached plant material was mixed first and then vacuum-sealed in a plastic bag. The mixture was allocated in a Sous-Vide for 30 mins at 90 °C. After that, the mixture was added to the ice bath for 15 minutes.
  • the objective was to improve the bite and mouthfeel of the cooked salmon prototype.
  • the new vegan salmon formulations were referred to as FIMT-108 and FIMT-109 for ease of reference.
  • FIMT - 108 the inventors worked on increasing the texturized protein and decreasing the isolate protein.
  • FIMT- 109 the inventors increased the texturized protein, decreased the isolate protein, and additionally added locust bean.
  • Figure 4 shows images of the FIMT-108 and FIMT-109 before cooking.
  • Figure 5 shows images of the two formulations after they were cooked.
  • Figure 6 shows a chart-based comparison of the sensory characteristics or analysis of the two formulations rated from 1 to 9. The chart compares the overall appearance, color, flavor, texture, white lines and fibery texture of FIMT-108 and FIMT-109.
  • the formulation prepared using the locust bean was the one preferred in the majority of attributes analyzed.
  • the locust bean gum acts as a thickener, stabilizer, emulsifier and gelling agent, and this ingredient is approved in the majority of countries worldwide.
  • the objective was to improve the flavour by changing the flavour in order to have a more fishy flavour.
  • FIMT-108 was prepared using 3g of new salmon flavour
  • the new FIMT-108 formulation included the following ingredients.
  • Figure 7 shows an image of FIMT-108 before cooking.
  • Figure 8 shows sensory analysis of FIMT-108 rated on a scale from 1 to 9. It was observed that the flavour was preferred in this formulation compared to old formulations like FIMT-102 and FIMT-103. The flavour in FIMT-108 received the best rate so far as 7 which was higher than previous scores which received a rating of around 4. The moist texture was presented in this formulation and that can be due to the high amount of water absorbed by wheat TVP.
  • the objective was to increase the protein content of the fish fillet sample.
  • the formulations contained the following ingredients.
  • Figure 9 shows an image of FIMT 105 A and FIMT 105 B formulations before cooking and Figure 10 shows an image of Fl MT 105 A and FIMT 105 B formulations after cooking.
  • Figure 11 shows sensory analysis of FIMT-105A and FIMT-105B rated on a scale from 1 to 9. It was observed that FIMT-105 A was rated the highest regarding the overall appearance, colour and white lines. The overall appearance and colour were favoured because of the robot coupe. FIMT-105 A also presented a pasty texture (no fibery texture). In contrast, the texture of FIMT-105 B was fibery. The overall appearance was not good because of the big chunks presented on the surface of the fish fillet.
  • Plant-based fish fillet formulations to improve the hydrating step for the texturized protein.
  • the objective here was to improve the hydrating step on the plant-based cooked salmon process of fabrication.
  • FIMT-099 i.e. Control where TVP was hydrated in a conventional way
  • FIMT-100 i.e. Control where the TVP was hydrated with seaweed
  • FIMT-101 i.e. Control with TVP hydrated using steam
  • Figure 12 shows an image of the three formulations FIMT-099, FIMT-100 and FIMT-101 before cooking.
  • Figure 13 shows an image of FIMT-099, FIMT-100 and FIMT-101 after cooking.
  • Figure 14 shows sensory analysis of FIMT-099, FIMT-100 and FIMT-101 rated on a scale from 1 to 9.
  • FIMT-099 Mung Bean TVP was hydrated with hot water. The excess water was squeezed using a cheesecloth. After that, all the ingredients were mixed in the thermomixer with mung bean TVP and wheat TVP with the colours too.
  • FIMT-100 mung bean TVP was hydrated with hot water and seaweed. The excess water was squeezed using a cheesecloth. After that, the ingredients were also mixed in the thermomixer with the mung bean TVP and wheat TVP with the colours too.
  • FIMT-101 mung bean TVP was steamed on the stove with boiling water. Since, mung bean TVP was not hydrated well, more Plant-derived cellulosic material or bleached plant material was added to the formulation. After that, the ingredients were also mixed in the thermomixer with mung bean TVP and wheat TVP along with the colours.
  • FIMT-099 and FIMT-100 were rated higher than FIMT-101 and that is because of the dark colour in FIMT-101 .
  • the dark colour in FIMT-101 was a result of hard mung bean TVP that was not hydrated well.
  • FIMT-101 got the highest texture by which it was chewy and not pasty.
  • the flavour in the three formulations was pretty much the same, by which the flavour of FIMT-100 was a little bit lower than the other even though seaweed should have added more flavour to it.
  • Figure 15 provides a comparison between the FIMT-172 (left) and FIMT-173 (right) formulations.
  • Figure 16 shows the FIMT-173 formulation before the cooking process.
  • Figure 17 provides a comparison between formulations FIMT- 172 and FIMT-173 sensory analysis results.
  • Table 1 The following table provides a comparison of sensory analysis results between formulations FIMT-172 and FIMT-173.
  • the objective of this experiment was to characterize the plant-based cooked salmon prototype and compare it with the conventional Atlantic salmon.
  • the parameters analyzed for this comparison were the nutritional value (which was analyzed by a third party), chemical (pH) and physical properties (Water activity - Aw, colour, texture, and cooking loss), analyzed internally
  • a salmon fillet and plant-based salmon prototype were cooked using dry heat for 10 min at 300°F and analyzed using instrumental texture analysis on the Mech-Tester.
  • the settings for the test were: 50 N load cell and double compression analysis (two 50% compression) comparing parameters such as hardness, cohesiveness, and springiness.
  • Figure 18 provides the mechanical testing analysis of salmon standards (bottom 4 graphs i.e. Figure 18B) and FIMT-052 samples (top 4 graphs i.e. Figure 18A). Table 2 provides an instrumental texture comparison between Plant-based salmon and Standard salmon samples.
  • the objective was to compare the water activity between conventional salmon and plant-based prototype.
  • FIG 19 shows the samples of conventional Atlantic salmon and Salmon plant-based Salmon prototype (left) and an image of the LabMaster - Aw equipment (right).
  • the objective was to compare the pH between the conventional salmon and plant-based prototype.
  • the objective was to compare the cooking loss between the conventional salmon and plant-based prototype.
  • Cook loss weight of raw sample-weight of cooked sample/weight of raw sample xi oo%
  • Figure 20 shows the samples of plant-based Salmon prototype and conventional Atlantic Salmon after the cooking process to determine the cooking loss
  • the objective was to compare the instrumental colour between the conventional salmon and plant-based prototype.
  • Figure 21 shows samples of conventional Atlantic Salmon (left), and plant-based Salmon (right) for colour analysis and the apparatus used for the colour analysis.
  • Figure 22 shows images of samples of conventional Atlantic Salmon (left), and plant-based Salmon (right) for density.
  • the objective of this experiment was to compare the proximate composition between the conventional salmon and plant-based prototype.
  • the nutritional profile of the plant-based salmon prototype was analyzed from the third part for proximate composition and the conventional Atlantic salmon information was collected from the USDA database.
  • the plant-based salmon prototype demonstrated similar (P>0.05) water activity, density, redness, and hardness when compared to the conventional cooked salmon. From the comparison, it is evident that the prototype still needs to improve other physical parameters such as lightness, cohesiveness, springiness, and yellowness. However, compared to the conventional salmon, the plant-based version demonstrated a similar proximate composition (Calories, moisture, protein, lipid, and ash).
  • the objective was to compare the Conventional Chinook salmon to the Plant-based version in different colour parameters.
  • the colour analyzer was placed on the top of the samples to acquire the values from L* (lightness), a* (redness), and b* (Yellowness).
  • the objective of this analysis was to compare the Conventional Chinook salmon to the Plant-based version in different texture parameters.
  • the treatment involved Chinook cooked salmon and plant-baseds cooked salmon
  • a salmon fillet and plant-based salmon prototype were cooked using dry heat for 10 min at 300°F and analyzed using instrumental texture analysis on the Mech-Tester.
  • the settings for the test were: 50 N Load cell and double compression analysis (two 50% compression) comparing parameters such as hardness, cohesiveness, and springiness.
  • the objective of this analysis was to compare the Conventional Chinook salmon to the Plant-based version sensory attributes using a trained panel.
  • the Chinook cooked salmon and plant-baseds cooked salmon (FIMT - 104) were used in this analysis.
  • Figure 25 tabulates distribution of the sensory attributes from the plant-based cooked salmon prototype (FIMT- 104) compared to the reference (Chinook salmon).
  • Figure 26 provides a Radar Graph of the sensory attributes from the plant-based cooked salmon prototype (FIMT-088) compared to the reference (Chinook salmon).
  • the radar graph and attributes distribution demonstrated a High Risk of difference in the following attributes: Cereal aroma, Raw aroma, and Metallic taste.
  • Cereal aroma Cereal aroma
  • Raw aroma Raw aroma
  • Metallic taste minus 4 attributes in the high-risk range compared to the previous sensory analysis, most of the attributes analyzed were considered Medium Risk of difference. In an ideal scenario, the target is to achieve a Low Risk of difference for all sensory attributes.
  • Figure 27 shows an image of cooked plant-based salmon prototype during the cooking process (dry-heating).
  • Figure 28 shows an image of the cooked plant-based salmon prototype plated.
  • Figure 29 shows an image of the cooked plant-based salmon prototype plated.
  • the inventors worked on developing a Plant-based smoked salmon which would mimic the traditional smoked salmon recipe in terms of smoked salmon texture, flavour and colour improvement.
  • the objective was to achieve the smoked salmon type texture, flavour and colour.
  • the following table lists the various formulations developed by the inventors and some observations that helped in perfecting the smoked salmon recipe. 2.1.1.1. Treatments, formulations and highlights
  • the protocol for all the samples was similar just differing in some of the ingredients.
  • the best gel from the aforementioned treatments was SSMT-060 which has a colour resembling real smoked salmon. Following is the protocol for the gel formulation.
  • thermomixer lids 7. Close the thermomixer lids and spin the liquid ingredients for 5 seconds.
  • Table 8 Means 1 of sensory rating of SSMT-041-044.
  • Table 10 Means 1 of sensory rating of SSMT-056-059.
  • the formulation (SSMT-061) was frozen using a blast freezer at -40°C as shown in Figure 30.3. The formulation was taken out of the freezer after 4 hours. No ice crystals/changes in texture were observed. The same formulation was thawed in the regular fridge for 4 days after being taken out of the blast freezer to understand the thawing process. No change in the texture or flavour was observed during the thawing process as seen in Figure 30.4.
  • Figure 30.1 shows an image of water loss after regular freezing ( -18°C) and thaw cycle.
  • Figure 30.2 shows an image of SSMT - 062 with no water loss after regular freezing ( -18°C) and thaw cycle .
  • Figure 30.3 shows an image of SSMT-061 after blast freezer.
  • Figure 30.4 shows an image of SSMT-061 after its thawed in the regular fridge for 4 days.
  • a way to achieve I obtain a formulation which is stable after freezing could be by making the formulation with different concentrations of starch and sorbitol and placing them in a blast freezer and regular freezer to understand and compare texture changes in different freezing methods.
  • the samples can be thawed after freezing in the regular fridge to observe texture change during the freeze-thaw process.
  • the inventors worked on developing various formulations that would help in determining the minimum viable product for the smoked salmon recipe.
  • Figure 31 provides a comparison between the sensory analysis results of the formulations SSMP -007 and SSM PC-008.
  • the goal of the trials from SSMPC-007 and SSMPC-008 was to define the best concentration of the Suprared liguid in the formulation. The objective was to improve the redness of the product.
  • the objective was to compare the Conventional Chinook salmon to the Plant-based version in different colour parameters.
  • the colour analyzer was placed on the top of the samples to acquire the values from L* (lightness), a* (redness), and b* (Yellowness).
  • the following table provides instrumental colour comparison between the conventional smoked salmon and plant- baseds smoked salmon prototype.
  • the objective was to compare the instrumental texture between the conventional salmon and plant-based prototype.
  • the settings for the test were: 50 N Load cell and double compression analysis (two 50% compression) comparing parameters such as hardness, cohesiveness, and springiness.
  • Figure 34 shows an image of conventional smoked salmon plated and Figure 35 shows an image of smoked plantbased salmon prototype plated.
  • the objective of this experiment was to compare the vegan smoked salmon made using the cellulosic material versus commercially available cellulose to analyze sensory feel, texture, and water loss (%) of the resulting formulations.
  • thermomixer lids Close the thermomixer lids and spin the liquid ingredients for 5 seconds.
  • Double compression analysis was conducted on samples FIMT-051 and a standard salmon sample, comparing parameters such as hardness, cohesiveness, springiness, and chewiness.
  • WT Loss (%) Minitial - Mend/Minitial *100 (Gibis et al., 2015)
  • the following table provides the recipes for formulations with ingredient concentration.
  • the following table provides pictures for formulation for each formulation.
  • the following table provides observations and analysis for all samples.
  • Figure 36 provides the sensory analysis graph for the formulations in this section.
  • Table 18 Sensory analysis for different attributes comparison among all samples.
  • T-test Treatments T-test (AO) T-test (C) T-test (T) T-test (F) T-test (O)
  • Figure 37 provides the comparison of the Mechanical hardness (N) among the vegan smoked salmon produced with cellulosic material, vegan smoked salmon produced with other cellulose types (competitors) and the reference (Real smoked salmon).
  • Figure 38 provides the comparison of the Mechanical cohesiveness (N) among the vegan smoked salmon produced with cellulosic material, vegan smoked salmon produced with other cellulose types (competitors) and the reference (Real smoked salmon).
  • Figure 39 provides the comparison of the Water loss (%) among the vegan smoked salmon produced with cellulosic material, vegan smoked salmon produced with other cellulose types (competitors) and the reference (Real smoked salmon).
  • the white stripes presented on the salmon fillet are constituted by connective tissue (myo-commata) congregated to a large proportion of the lipid.
  • the white lines in the salmon fillet segment the red-coloured muscle tissue in vertical blocks, giving a zebra-like appearance.
  • the red-coloured muscle located between the white stripes also contains fat but in a smaller concentration (Stien et al., 2007).
  • the formulations were prepared by following the steps outlined below:
  • MAM-004, 005 Sunflower oil and calcium chloride were added slowly to the aquafaba in a thermomixer. The xanthan gum was then added to the mixture.
  • GC-005 Aquafaba was heated to 95°C and then the agar-agar, as well as methocel, were added. Sunflower oil was then added slowly to the mixture.
  • MAM-004 Water was heated to 95°C and then the agar-agar, as well as methocel, was added. Aquafaba was added slowly to the mixture in a thermomixer. Then the sunflower oil was added slowly to the mixture in a thermomixer.
  • Figure 40 shows images of MAM-004 (top left), MAM-005 (top middle), GC-003 (top right), GC-005 (bottom left), MAC-004 (bottom right).
  • GC-003 was set in the fridge after storing overnight. The colour was transparent and not that pleasant to mimic the white lines of a salmon fillet. It did not melt during the cooking/baking process.
  • MAM-004 the consistency of the mayonnaise was perfect. The colour was not as pale as MAM-005. It did not melt during the cooking/baking process.
  • MAM-005 the consistency of the mayonnaise was perfect. The colour was also closer to the white lines of a salmon fillet than MAM-004. It did not melt during the cooking/baking process.
  • the mayonnaise was breaking (the oil did not want to mix with the aquafaba-agar-methocel mixture).
  • MAC-004 the gel sets well in the fridge after storing overnight, although the texture was not as hard as GC-003. The colour was also pale, which is promising.
  • MAM-004 has the best texture and look when it was incorporated into the formulation. However, it was still a paste after the cooking process, which is not ideal for texture in the mouth. In contrast, MAC-004 was a promising way to make the white lines more solid. However, further tests were done for this gel.
  • the objective was to improve the texture of the white lines on the plant-based fish filet prototype.
  • MAC - 029 (as MAC023 - corn starch), MAC - 030 (26 g corn starch/6 g Methocel), and MAC - 031 (29 g corn starch/3 g Methocel).
  • Tapioca starch was added to the aquafaba. Tapioca starch was added slowly into the aquafaba but not at once.
  • thermomixer should be on at a low speed.
  • the sunflower oil was added slowly into the mixture in the thermomixer until an emulsion formed. Keep watching when the gel is formed (It may be formed before using the whole amount of sunflower oil).
  • the formulations were prepared using the following ingredients.
  • Methocell A4C (12 g) • Methocell A4C (6 g) • Methocell A4C (3 g)
  • Figure 41 shows an image of MAC-029 and Figure 43 shows images of MAC-030 and MAC031 respectively
  • cornstarch should be mixed with the hot water and methylcellulose because heat causes the starch to absorb moisture, swell, and rupture, releasing molecules that dissolve in water. Gelatinization causes irreversible damage to the crystal structure, and it is a phenomenon known as "gelatinization” (Feltre et al., 2020).
  • the objective was to improve the texture of white lines on the plant-based fish filet prototype eliminating the Aquafaba.
  • Figure 42 provides a comparison between MAC-042 and MAC-043 formulations.
  • the above formulations can also be prepared without Aquafaba.
  • Aquafaba ingredient has a small shelf life, it is believed that the absence will help on the scale up of the product fabrication.
  • the objective was to produce a functional food that presents the same nutritional value as yogurt using cellulosic material as a scaffold for probiotic bacterial strains.
  • Thermostable gels can be obtained by blending with starch, gums, and proteins.
  • the regular yogurt viscosity is about 1.0 to 8.0 Pa.s, and for the greek yogurt near 8 to 10 Pa.s; Labneh made with goat milk has values up to 15 Pa.s.
  • composition of 100 g of regular yogurt, produced with non skimmed milk is listed below: o Calories: 150 o Fat: 8 g o Sodium: 113 mg o Carbohydrates: 11 .4 g o Fiber: 0 g o Sugars: 11.4 g o Protein: 8.5 g o Calcium o Phosphorus o Selenium o Zinc o Vitamin B2 (riboflavin) o Vitamin B5 o Vitamin B12 o Vitamin A
  • Yogurt-type emulsion carrying probiotic bacteria is produced, with or without fermentation, by mixing high protein sources with sugar, thickeners, and emulsifiers.
  • the Woven bamboo Fibre (plant-based) cellulose was homogenized using the Dynamic MINIPRO MX069.1 7" Immersion Blender With Homogenizer Attachment for 4 minutes at 10.000 rpm, room temperature. This sample was named PAC-001 .
  • the bamboo cellulose was homogenized in the same conditions, named BFC.
  • Three nanocelluloses were homogenized at the same conditions with Cellulosic material and nanocelluloses to obtain the samples PAC-003, PAC-004 and PAC-005; the rate of cellulosic material:nanocellulose can be seen in Table 21 .
  • the samples PAC- 003, PAC-004, and PAC-005 were centrifuged at 10OOxG for 10 minutes then poured out the supernatant and the viscosity was measured again.
  • the PAC-001 gives a fluid suspension, while the mixtures of the plant-based with nanocelluloses demonstrated structure and gel behavior as can be seen in Figure 45.
  • Figure 45 shows images of samples of the formulations PAC-003, PAC-004 and PAC-005, and their spreadability behavior. The centrifuged samples lost near 10% of their volume, Figure 45.
  • the viscosity values, shown in table 14, were similar to the ones registered for greek yogurt near ⁇ 10 Pa.s and for the centrifuged samples the increase in the viscosity was 1.6, 1.3 and 1.2 higher than the PAC-003, PAC-004, and PAC-005 samples before, Table 21 .
  • Figure 46 shows samples of the formulations PAC- 003, PAC-004, and PAC-005 before (left) and after centrifugation.
  • Table 22 shows the viscosity measured for the yogurt formulations right after the homogenization process and after two weeks in the fridge at 8°C.
  • Figure 47 shows a comparison of the Viscosities of the Initial versus 2 weeks Stored homogenized plant-based & nanocellulose samples. The viscosity increased for almost all conditions tested with the exception of the noncentrifuged formula PAC-003, Figure 3. The Figure 47 helps to figure out the fact that the viscosity was concentrated in the region near 10 Pa.s increasing to 15 to 20 Pa.s after 2 weeks.
  • Figure 48 shows the distribution of the Viscosities of the Initial versus 2 weeks of Stored homogenized plant-based & nanocellulose samples. It is also possible to observe in Figure 48 that the viscosity distribution is near 9 to 12 for 5 of the 10 fresh samples measured.
  • the viscosity of the prototypes made with homogenized cellulosic material were compared with the ones of the commercial yogurts.
  • the yogurt tested where: o liquid yogurt o reg u la r yog u rt (2% fat) o greek yogurt o plant-based regular smoothie
  • Figure 49 shows a comparison among commercial dairy and plant-based products produced with the plant-based starting material.
  • Sample PAC-010 was prepared with 1% of Bacillus bulgaricus, using 50% of cellulosic material and only 4% of protein, 4% of sucrose, 2% of yeast extract, and this mixture can be considered a functional smoothie considering the fact that it has probiotic bacteria.
  • After 5 hours of fermentation at 36°C was observed an increase in adhesivity and the reduced pH from neutral to 4.8.
  • the viscosity achieved was 23 Pa.s, similar to the regular yogurt. Most important is the fact that after the fermentation was not observed precipitated proteins, and after centrifugation and consequent gas removal.
  • the remaining material was creamy and homogeneous, characteristics we are looking for using cellulosic material as a scaffold to recreate fermented functional food like yogurt.
  • Figure 51 shows the change in the aspect of plant-based smoothie (left); after 5 h fermenting with Bacillus bulgaricus (mid); centrifuged fermented cream (right).
  • the inventors have proposed the production of cellulosic material with a fermentation step that is a technological challenge for most of the plant-based yogurts concerning the instability and loss of structure given by the change in the pH during the metabolic process. It could be concerning to hold the probiotic bacteria owing to the capacity of scaffolding cells presented by cellulosic material and its stability to pH changes. For that, carbon and nitrogen sources should be added prior to the fermentation, as well as growth factors such as B complex vitamins and biotin.
  • cellulosic material has its capacity to form strong and stable emulsions after homogenization with oils and proteins.
  • the blend needs to be mixed with a homogenizer probe at 10k rpm for up to 5 minutes giving the consistency as shown in the Figure 46, where cellulosic material was the base for the PAC-008 prototype with 8% of protein.
  • the cellulosic material has only ⁇ 1 % of dry matter; it means that 1g in 100 g of sample was capable of holding 8 g of protein as a cream with high stability and no sign of syneresisafter 2 weeks (as shown in figure 47).
  • Figure 52 shows an image prototype PAC- 008 after homogenization.
  • FIG. 53 shows images of a typical high-shear homogenization probe for bench and pilot homogenizers at the top; industrial homogenization/emulsifying machine with a speed rotor of ⁇ 3k rpm in the middle; and emulsifying system using high-pressure mixing at the bottom.
  • Figure 54 shows the main steps to obtain a plant-based yogurt preparation process using the cellulosic material scaffold proposed by the inventors.
  • Figure 54 shows a process flow diagram to obtain plant-based yogurt using the cellulosic material scaffold.
  • Plant-based seafood substitutes Plant-based raw Tuna
  • the objective was to develop and prototype a vegan alternative to traditional tuna, focusing on creating a plantbased formulation that replicates conventional tuna's sensory (flavour, odour, colour, and texture) attributes.
  • the inventors created several formulations comprising various combinations of ingredients to obtain a formulation with characteristics similar to traditional tuna. A list of formulations is provided below.
  • thermomixer a. The mixture of liquid ingredients was transferred into the designated thermomix bowl. b. The lid of the thermomixer was securely closed and a 15-second blending cycle was initiated for the liquid ingredients. c. The lid was opened and a spatula was used to ensure that any adhered material on the thermomixer walls was properly scraped off. 3. Gradual Dry Ingredient Addition: a. The thermomixer lid was closed and the device was set to a lower speed setting. b. The complex powder was gradually introduced into the thermomixer, maintaining a controlled and steady addition rate. c. The mixer was stopped once all the dry ingredients were incorporated. The lid was opened and a spatula was used to scrape off the material from the wall.
  • Blending and Mixing a. The thermomixer lid was closed again and the mixture was blended for 30 seconds, ensuring homogeneity and even distribution.
  • Heating and Preparation a. The blended mixture was transferred into a nonstick pan, ensuring careful handling to avoid spillage. b. Heat was applied to the pan using a gas stove, gently heating the mixture until its temperature reached 65°C or above. c. Once the desired temperature was achieved, the stove was turned off.
  • Transfer and Packaging a. The heated mixture was carefully moved into a suitable plastic container. b. The plastic container containing the mixture was placed into a vacuum-seal bag, and securely the bag was sealed using a vacuum sealer device.
  • Figure 55A and Figure 55B provides a Sensory analysis graph for Tuna formulations TMPC-021 (55A), TMPC- 022 (55A), TMPC-023 (55A), TMPC-026 (55B) and TMPC-027 (55B).
  • TMPC-021 demonstrated a high score for the overall sensory performance in overall appearance, color, and texture attributes. Tuna and metallic flavour attributes remained consistent across all treatments, suggesting that these attributes are not strongly influenced by formulation differences.
  • TMPC-026 demonstrated superior qualities in key attributes. It exhibited a more appealing overall appearance, colour, and texture, along with a milder metallic flavour and a more favourable odour profile when compared to TMPC-027. While TMPC-026 and TMPC-027 samples had similar ratings for tuna flavour, TMPC-026 demonstrated a better score for overall appearance when compared to TMPC-027, indicating its potential for a more satisfactory sensory experience.
  • the primary objective was to develop and prototype a vegan alternative to traditional tuna, focusing on creating a plant-based formulation that replicates conventional tuna's sensory (flavour, odour, colour, and texture) attributes.
  • a further objective was to determine the range of the most important additives/ingredients (K-carrageenan, fava protein, and cellulosic material (also referred to as WBF cellulose), to create plant-based tuna with an acceptable sensory profile.
  • the inventors created several formulations comprising various combinations of ingredients to obtain a formulation with characteristics similar to traditional tuna. A list of formulations is provided below.
  • thermomix bowl a.
  • the lids of the thermomixer were securely closed and a 15-second blending cycle was initiated for the liquid ingredients.
  • the lid was opened and a spatula was used to ensure that any adhered material on the thermomixer walls was properly scraped off.
  • Heating and Preparation a. The blended mixture was transferred into a nonstick pan, ensuring careful handling to avoid spillage. b. Heat was applied to the pan using a gas stove, gently heating the mixture until its temperature reaches 65°C or above. c. Once the desired temperature was achieved, the stove was turned off.
  • Transfer and Packaging a. The heated mixture was carefully moved into a suitable plastic container. b. The plastic container containing the mixture was placed into a vacuum-seal bag, and the bag was securely sealed using a vacuum sealer device.
  • Figure 55D provides a comparison among the sensory parameters from samples TMPC-033 to TMPC-037.
  • Figure 55E provides a comparison among the sensory parameters from samples TMPC-039 to TMPC-042.
  • the main objective was to recreate a plant-based Ice cream using cellulosic material, i.e. cellulose-based scaffolds.
  • Another objective was to evaluate the capacity of the cellulosic material or scaffolds to substitute the egg and compare the vegan ice cream formulation with the ones available in the market. 2.1 .2. Treatments
  • Table 28 provides a tabular comparison of different formulations and their sensory attributes.

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Abstract

L'invention décrit divers produits alimentaires à base de plantes tels qu'une substance mimétique de viande, une substance mimétique de poisson ou un produit laitier à base de plantes. Les formulations alimentaires à base de plantes contiennent un matériau cellulosique à base de plantes ou un matériau cellulosique sec. En particulier, l'invention décrit un saumon fumé à base de plantes, un saumon cuit, une substance mimétique de thon et une substance mimétique de filin blanc. L'invention décrit en outre un yaourt à base de plantes, une crème glacée à base de plantes et un fromage à la crème à base de plantes. En outre, l'invention concerne également des procédés de production des formulations alimentaires à base de plantes susmentionnées.
PCT/CA2024/051263 2023-09-22 2024-09-20 Formulations de produit vegan et procédés associés Pending WO2025059778A1 (fr)

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023004515A1 (fr) * 2021-07-30 2023-02-02 Spiderwort Inc. Procédés pour l'infiltration rapide de cellules dans des échafaudages 3d

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023004515A1 (fr) * 2021-07-30 2023-02-02 Spiderwort Inc. Procédés pour l'infiltration rapide de cellules dans des échafaudages 3d

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