A FOOD PRODUCT OR FOOD INGREDIENT COMPRISING FUNGAL BIOMASS WITH AN INCREASED INTRACELLULAR FAT CONTENT

The present disclosure pertains to a food product or food ingredient comprising filamentous food-safe fungal biomass, the fungal biomass comprising fungal cells which comprises intracellular fat and/or oil in the form of droplets or accumulations such that within the range from 20% to 90% of the tot...

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Bibliographische Detailangaben
Hauptverfasser:	NAIR, Ramkumar Balachandran, TEIXEIRA, Paulo Gonçalves, NÚÑEZ OTERO, Carlos
Format:	Patent
Sprache:	eng ; fre
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 present disclosure pertains to a food product or food ingredient comprising filamentous food-safe fungal biomass, the fungal biomass comprising fungal cells which comprises intracellular fat and/or oil in the form of droplets or accumulations such that within the range from 20% to 90% of the total volume of the fungal cells constitutes of the intracellular fat or oil. The present disclosure also pertains to methods of preparing a food product or a food ingredient. La présente invention concerne un produit alimentaire ou un ingrédient alimentaire comprenant une biomasse fongique filamenteuse sans danger pour l'alimentation, la biomasse fongique comprenant des cellules fongiques qui comprennent une graisse et/ou une huile intracellulaires sous la forme de gouttelettes ou d'accumulations de telle sorte que dans la plage de 20 % à 90 % du volume total des cellules fongiques, elle constitue une graisse ou une huile intracellulaires. La présente invention concerne également des procédés de préparation d'un produit alimentaire ou d'un ingrédient alimentaire.