An improved mycelium in the form of an edible aerial mycelium that is suitable for use as a food product, including a food ingredient for making mycelium-based food, such as bacon. A method of making an edible aerial mycelium suitable for use as a food product, including a food ingredient. An edible product containing an edible aerial mycelium, and a method of making an edible product comprising an edible aerial mycelium, such as a mycelium-based bacon. A mycelium-based food product having a texture that is analogous to a whole-muscle meat product, wherein that whole-muscle meat product is bacon.

This application relates generally to aerial mycelium and methods of making aerial mycelium suitable for use as a food or textile product or ingredient. Such a food product or ingredient can include edible aerial mycelium having a texture that is analogous to a whole-muscle meat product, such as for example mycelium-based bacon. Such a textile product or ingredient can be used in the manufacture of mycelium-based textile products, leather-like materials, petroleum-based product alternatives, or foams.

This application relates generally to aerial mycelium and methods of making aerial mycelium suitable for use as a food or textile product or ingredient. Such a food product or ingredient can include edible aerial mycelium having a texture that is analogous to a whole-muscle meat product, such as for example mycelium-based bacon. Such a textile product or ingredient can be used in the manufacture of mycelium-based textile products, leather-like materials, petroleum-based product alternatives, or foams.

A method of dehydrating and rehydrating mycelium includes growing fungal cells in a growth media such that the fungal cells produce a mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium mass. The method includes separating the mycelium mass from the growth media, compacting the mycelium mass, and dehydrating the compacted mycelium mass to produce a dehydrated mycelium mass having a moisture content in a range of 5 wt % to 60 wt % and a first hardness in a range of 0.007 kgf/mm.sup.2 to 0.018 kgf/mm.sup.2. The method includes rehydrating the dehydrated mycelium mass to form a rehydrated mycelium mass having a moisture content of greater than 60 wt % and a second hardness in a range of 0.00035 kgf/mm.sup.2 to 0.007 kgf/mm.sup.2.

A method of dehydrating and rehydrating mycelium includes growing fungal cells in a growth media such that the fungal cells produce a mycelium mass having a protein content of greater than 40 wt % of a dry mass of the mycelium mass. The method includes separating the mycelium mass from the growth media, compacting the mycelium mass, and dehydrating the compacted mycelium mass to produce a dehydrated mycelium mass having a moisture content in a range of 5 wt % to 60 wt % and a first hardness in a range of 0.007 kgf/mm.sup.2 to 0.018 kgf/mm.sup.2. The method includes rehydrating the dehydrated mycelium mass to form a rehydrated mycelium mass having a moisture content of greater than 60 wt % and a second hardness in a range of 0.00035 kgf/mm.sup.2 to 0.007 kgf/mm.sup.2.

Provided is a digestive enzyme agent which can promote the liberation of a protein into BCAAs in an in vivo environment. A digestive enzyme agent comprising a protease derived from a koji mold can promote the liberation into BCAAs in an in vivo environment.

Provided is a digestive enzyme agent which can promote the liberation of a protein into BCAAs in an in vivo environment. A digestive enzyme agent comprising a protease derived from a koji mold can promote the liberation into BCAAs in an in vivo environment.

The present invention relates to a “fat blocking” composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when the composition is applied to the food prior to frying or cooking the food. Another aspect of the present invention relates to a process for preparing the pea protein composition to have a pH between about 4 to 6. Another aspect of the present invention relates to methods for reducing the overall fat absorption by coating an uncooked food with a composition that contains pea protein, and optionally an antioxidant, prior to frying, where the amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

The present invention relates to a “fat blocking” composition that contains pea protein, and optionally an antioxidant, for application to food, where the composition is capable of reducing the overall fat absorption by at least 20% when the composition is applied to the food prior to frying or cooking the food. Another aspect of the present invention relates to a process for preparing the pea protein composition to have a pH between about 4 to 6. Another aspect of the present invention relates to methods for reducing the overall fat absorption by coating an uncooked food with a composition that contains pea protein, and optionally an antioxidant, prior to frying, where the amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

Described herein is an edible formulation, suitable for vegans, that comprises edible fungal particles of a filamentous fungus and calcium ions.