This document relates to ground meat replicas, and more particularly to plant-based products that mimic ground meat, including the fibrousness, heterogeneity in texture, beefy flavor, and red-to-brown color transition during cooking of ground meat. For example, this document provides meat replicas that include proteins that are selected based upon the temperature at which they gel and/or denature to mimic the behavior and qualities of meat during cooking.

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products.

A dry food composition of animal origin, non-animal origin or extended meat product origin for reconstitution in a flesh like textured food by instantly rehydrating by cold aqueous liquid, for cold aqueous liquid at <5 C., or ice particles mixing by hand force or a kitchen appliance and cooking into a ready-to-eat flesh like food, is a need in the art fulfilled in that present invention concerns a dry food composition that comprises a dry powder of methylcellulose encapsulated in a protein-fat based encapsulate.

Provided are food products that have structures, textures, and other properties comparable to those of animal meat, and that may therefore serve as substitutes for animal meat. Also provided are processes for production of such ground meat-like food products.

The present invention provides peptoid polymers and salts thereof that comprise hydrophobic and polar peptoid monomers and are capable of reducing or inhibiting the formation of ice crystals at sub 0 C. temperatures. Also provided are peptoid-peptide hybrids and salts thereof comprising the peptoid polymers provided herein. The peptoid polymers, peptoid-peptide hybrids, and salts thereof provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, salts thereof, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein.

This disclosure provides CaCO.sub.3 and/or ZnO-loaded microcapsules for use as whitening agents in foods, beverages, supplements, pharmaceutic products, cosmetic products, and personal care products.

A phosphates-free water holding agent rich in amino acids and use thereof in an emulsified meat product are provided, belonging to the technical field of food additives. The phosphates-free water holding agent includes a potassium salt, an amino acid, and a stabilizer, and can significantly improve water holding capacity and an emulsification stability of the emulsified meat product, improve texture characteristics of the emulsified meat product, and significantly reduce phosphates content. Therefore, the phosphates-free water holding agent improves a product quality and nutritional characteristics, and then meets the consumer's need for healthy consumption.

The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps: (a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas; (b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours; (c) grinding said peas in order to as a result obtain ground peas; and (d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres. The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.

This invention relates to compositions comprising cellulose particles and methods for making and using same. This invention also relates to compositions comprising a fluid and particles comprising cellulose. Thus, disclosed herein are methods of manufacture, isolation, purification, and handling of cellulose particles. Also disclosed are uses for cellulose particles as additives in leavened or leavenable food products, or in an emulsion or emulsifiable product, or as a suspension aid, or in a thickened composition, or in a meat or meat analog product, or in a personal care formulation, or in a beauty formulation, or in a cosmetic formulation, or in a skin care formulation. Also disclosed are uses for cellulose particles in subterranean treatment compositions. Also disclosed are uses for cellulose particles in metal working compositions, cutting compositions, and stamping compositions. Also disclosed herein are resuspendable particles comprising cellulose. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.