Compositions comprising plant-based compositions and food products are described herein. The plant-based compositions and food products include a protein isolate, a food additive, and optionally a food component. The food additive optionally includes a plasticizer, an oil, a flavoring component, a surfactant and/or a coloring component. The protein isolate comprises a ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate. In some cases, compositions described herein include emulsions comprising a RuBisCO protein isolate extracted from Lemna minor, optionally wherein the RuBisCO protein isolate is comprised in an oil-in-water emulsion.

An acid liquid seasoning includes at least acetic acid, an edible oil and fat, and water, and at least a part of the acid liquid seasoning includes an emulsified phase. In the acid liquid seasoning, the content of the acetic acid is 0.1% by mass or more and 3.0% by mass or less with respect to the total amount of an aqueous phase, the content of the edible oil and fat is 10% by mass or more with respect to the total amount of the acid liquid seasoning, the edible oil and fat includes unroasted sesame oil, and the ratio of the content of the unroasted sesame oil in the acid liquid seasoning to the content of the acetic acid in the aqueous phase is 0.1 or more and 10 or less.

The present disclosure generally relates, in certain aspects to cultivated meat and other cultivated animal-derived products. In some embodiments, the cultivated meat product comprises a fat replica, muscle replica, and a cell lysate. e.g., forming a tissue mass. The muscle replica may comprise microcarriers and non-human muscle cells. The fat replica may comprise a fat emulsion and non-human blood plasma. The lysate may comprise a lysate of non-human red blood cells. In some cases, these may form a cultivated meat product, for example, a ground beef replica. Other embodiments are generally directed to methods of making or using such fat replicas, the microcarriers, or the cultivated meat products, kits involving these, or the like.

Compositions of microalgae-derived flour are disclosed from multiple genera, species, and strains of edible microalgae. Microalgae used in the invention are free of algal toxins and contain varying levels of primarily monounsaturated triglyceride oil. Flours disclosed herein are formulated as free flowing blendable powders, mixed food ingredients, oxidation stabilized, homogenized and micronized, and combinations therein. Flours disclosed herein also form self stabilizing emulsions in slurries with manageable viscosities. Innovative methods of formulating flours and incorporating them into food compositions are also disclosed. The invention also comprises flours with significant digestible protein and unique dietary fiber content and associated water binding, texturizing, and healthy oil delivery attributes. Novel methods of oil and fat replacement using flours of the invention are also disclosed. Flours of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose.

The invention relates to a novel oil-in-water nanoemulsion on vegetable oil basis, which is particularly suitable for providing fat-soluble substances. The nanoemulsion consists exclusively of natural substances and is therefore particularly suitable for oral application. In addition, the nanoemulsion is characterized by high long-term stability and shelf life. The nanoemulsion can be used in the field of pharmacology or cosmetics as well as an additive in foodstuffs. A method for producing the novel oil-in-water nanoemulsion is also provided.

The invention relates to a novel oil-in-water nanoemulsion on vegetable oil basis, which is particularly suitable for providing fat-soluble substances. The nanoemulsion consists exclusively of natural substances and is therefore particularly suitable for oral application. In addition, the nanoemulsion is characterized by high long-term stability and shelf life. The nanoemulsion can be used in the field of pharmacology or cosmetics as well as an additive in foodstuffs. A method for producing the novel oil-in-water nanoemulsion is also provided.

An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.

An edible and thermoreversible oleogel comprising an oil or mixture of oils, grease or mixtures of fats and a structuring agent or mixture of structuring agents on the basis of a distilled monoglyceride of saturated fatty acid having from 12 to 24 carbon atoms that contains more than 90% by weight of monoglycerides, the monoglycerides of the saturated fatty acid are at least 40% by weight of monoglycerides of stearic acid and at least 30% by weight of monoglycerides of palmitic acid. The oleogel is prepared by the combination of oil, grease, and the structuring agent followed by a heating of the mixture, which is then cooled to obtain the oleogel. The resulting oleogel can be used as a substitute for fat in food products.

The present invention relates to a shelf-stable cooking-aid for coating and flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa.Math.s at a shear rate of 1 s.sup.?1 at 25? C., and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and flying a food product in a heated pan or heated surface.

The invention relates to an emulsion for protecting oxidizable lipids from oxidative damage and methods of making the same. The lipids are encapsulated in a complex of casein and whey protein.