Provide is edible oil-encapsulating microcapsules having a core portion containing edible oil or fat having a melting point of 30° C. or less, and a shell portion encapsulating the core portion and containing an edible and ionically cross-linkable polymer that is cross-linked with a polyvalent cation in which a number average particle diameter is 10 μm or more and 300 μm or less, and a coefficient of variation of the number average particle diameter is 30% or less, a dispersion liquid of the edible oil-encapsulating microcapsules, a manufacturing method of the edible oil-encapsulating microcapsules, and meat substitute.

Problem to be Solved An object of the present invention is to provide a method for producing a textured protein material having a meat-like fibrous texture. Solution The textured protein material having a meat-like fibrous texture can be produced by feeding a flat-sheet-like textured protein material prepared via pressurization and heating, and then extrusion by an extruder through cutting blade rolls composed of a pair of rolls facing each other and having a plurality of square-blade-like annular blades arranged in parallel, thereby making slits sheared on the topside and the underside of the textured protein material in the same direction as the extruded direction.

A method of fabricating a processed food product containing protein includes, while moving a mixture in a tubular body, continuously heat-coagulating the mixture by an interior heating system and shaping the mixture. The mixture contains protein, lipid and water and has flowability. The tubular body includes a heating section and a non-heating section succeeding the heating section. The non-heating section includes a back pressure structure that produces back pressure inside the tubular body.

A high moisture extrusion apparatus suitable for manufacturing foodstuffs is disclosed herein. The apparatus includes an extruder barrel having an inlet port for input of a first material into the extruder barrel, an injection port for input of a second material into the extruder barrel, and an outlet port for output of a combination of the first and second material from the extruder barrel. The injection port is located intermediate to the inlet and outlet port, and closer to the outlet port than the inlet port.

The present invention relates to the field of cultured meat, also referred to as clean meat or cell-based meat, particularly to cell cultures for producing cultured meat having sensory properties (color, taste and aroma) at least resembling whole-animal derived meat and improved nutritional value. The present invention further provides culture media for producing the cell cultures and high-quality cultured meat.

The present invention relates to the field of cultured meat, also referred to as clean meat or cell-based meat, particularly to cell cultures for producing cultured meat having sensory properties (color, taste and aroma) at least resembling whole-animal derived meat and improved nutritional value. The present invention further provides culture media for producing the cell cultures and high-quality cultured meat.

This document relates to food products containing highly conjugated heterocyclic rings complexed to an iron ion and one or more flavor precursors, and using such food products to modulate the flavor and/or aroma profile of other foods. The food products described herein can be prepared in various ways and can be formulated to be free of animal products.

The invention relates to edible microextruded products with compressive and tensile Young's moduli resembling the mechanical properties of meat, said edible products comprising several layers of microextruded elements made of a viscoelastic composition, said viscoelastic composition comprising in an appropriate edible solvent, high amounts of protein and an edible pseudoplastic polymer. The invention discloses also particular processes for obtaining such edible microextruded products, in particular a 3D printing method. Particular uses of edible products are also listed, including the use as meat-replacers. The invention discloses also new edible viscoelastic compositions comprising proteins and pseudoplastic polymers.

The invention relates to a food system (100) for preparing a texturized non-meat food product from a dehydrated powder product with the appearance and the texture of meat, the system comprising: —a processing chamber (10) receiving the dehydrated food product, hydrating and structuring at least part of it, and extruding it into a mass of a certain shape; —driving means (20) driving in rotation primary and secondary processing tools (110, 111) within the processing chamber (10) for hydrating, structuring and extruding the mass of food product; —a fluid reservoir (30) supplying a fluid into the processing chamber for hydrating the food product and creating a food mass; such that the processing chamber (10) comprises three sequential sub-chambers: —a mixing sub-chamber (12) comprising a primary processing tool (110) for hydrating, optionally heating, homogenizing and/or structuring the dehydrated food product or at least part of it into a food mass in batch mode; wherein the volume of the mixing sub-chamber (12) is larger than the volume of the food product prepared in it, so that the mixture of fluid and dehydrated food product is processed in free surface flow regime; —an extrusion sub-chamber (13) comprising a secondary processing tool (111) to optionally heat and expel the food mass from the mixing sub-chamber (12) and push it to the next sub-chamber in continuous mode, the extrusion sub-chamber (13) operating in pressurized flow regime, when activated, emptying at least part of the content of the mixing sub-chamber (12); —a cooled down die sub-chamber (14) to shape the food mass into a certain cross-sectional profile; whe the temperature in the three sequential sub-chambers (12, 13, 14) is independently controlled by distinct thermal sensing means arranged in each one of the sub-chambers, the sub-chambers (12, 13, 14) being further thermally isolated between them; and where the rotational speed and/or direction of the primary and secondary processing tools (110, 111) in the mixing sub-chamber (12) and in the extrusion sub-chamber (13), respectively, are independently controlled, so as to differently structure by heating and/or shear stress the food material in each of the sub-chambers (12, 13, 14). The invention further relates to a method for preparing a food product from a dehydrated powder product in a food system as the one described.

Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.