Plant-based analog meat compositions and methods of manufacture

The technology disclosed in this specification pertains to a plant-based meat analog comprising a pulse protein, and a vegetable oil. In any embodiment the pulse protein may be crosslinked. In any embodiment the oil may be provided as a structured vegetable oil comprising a vegetable oil and a water...

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Bibliographische Detailangaben
Hauptverfasser:	DAR, Yadunandan, ALDERTON, Amy, BIAN, Ying, NAGULESWARAN, Nagul, YANG, Xin
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The technology disclosed in this specification pertains to a plant-based meat analog comprising a pulse protein, and a vegetable oil. In any embodiment the pulse protein may be crosslinked. In any embodiment the oil may be provided as a structured vegetable oil comprising a vegetable oil and a water-soluble carrier. The plant-based meat analogs may further comprise moisture content of about 40% to about 65% by weight.