The present invention relates to a process for preparing an edible product, in particular a vegan edible product from edible non-animal proteins which comprises the following steps i. to iv.: i. providing a malleable mass containing a) the edible protein component a), which is selected from the group consisting of edible vegetable protein materials, edible microbial protein materials and mixtures thereof; b) an edible fat or oil, hereinafter referred to as component b); c) a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof, such as alginate or a pectin, in particular an alginate salt, especially sodium alginate, which is hereinafter referred to as component c); d) a calcium salt being present in retarded form which releases its calcium ions to the mass in a delayed manner, hereinafter referred to as component d) and; e) water, hereinafter referred to as component e); ii. comminuting the malleable mass into particles and bringing the particles into contact with an aqueous solution of a calcium salt to achieve a hardening of the particle surface, where during step ii. conditions are applied which effect the release of the calcium ions from the retarded form of the calcium salt; iii. separating the aqueous solution from the particles, and; iv. subsequently allowing the particles to harden to achieve their final hardness. The thus obtained edible products are suitable for preparing artificial meat products, in particular for vegan artificial meat products.

The present invention relates to a process for preparing an edible product, in particular a vegan edible product from edible non-animal proteins which comprises the following steps i. to iv.: i. providing a malleable mass containing a) the edible protein component a), which is selected from the group consisting of edible vegetable protein materials, edible microbial protein materials and mixtures thereof; b) an edible fat or oil, hereinafter referred to as component b); c) a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof, such as alginate or a pectin, in particular an alginate salt, especially sodium alginate, which is hereinafter referred to as component c); d) a calcium salt being present in retarded form which releases its calcium ions to the mass in a delayed manner, hereinafter referred to as component d) and; e) water, hereinafter referred to as component e); ii. comminuting the malleable mass into particles and bringing the particles into contact with an aqueous solution of a calcium salt to achieve a hardening of the particle surface, where during step ii. conditions are applied which effect the release of the calcium ions from the retarded form of the calcium salt; iii. separating the aqueous solution from the particles, and; iv. subsequently allowing the particles to harden to achieve their final hardness. The thus obtained edible products are suitable for preparing artificial meat products, in particular for vegan artificial meat products.

Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a milk-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. The milk-based fluid is a retentate from microfiltration.

Provided herein are micelle and micelle-like compositions and the methods of making the same. The micelle and micelle-like compositions may be used to form dairy-like products.

A method for preparing protein nanoparticle microspheres includes: dispersing a protein powder in water, adjusting a pH of a solution of the protein powder to between 10.0 and 12.0, stirring, centrifuging, and collecting a first upper dispersion; adjusting the first upper dispersion to be neutral using a cation exchange resin, centrifuging, to yield a protein nanoparticle dispersion; adding eugenol to the protein nanoparticle dispersion, stirring, centrifuging, and removing a precipitant, to yield a core-shell nanoprotein dispersion comprising a eugenol core and a protein shell; and adding the core-shell nanoprotein dispersion to ultrapure water, dialyzing, centrifuging, collecting a second upper dispersion, freeze-drying the second upper dispersion, to yield protein nanoparticle microspheres.

A method for preparing protein nanoparticle microspheres includes: dispersing a protein powder in water, adjusting a pH of a solution of the protein powder to between 10.0 and 12.0, stirring, centrifuging, and collecting a first upper dispersion; adjusting the first upper dispersion to be neutral using a cation exchange resin, centrifuging, to yield a protein nanoparticle dispersion; adding eugenol to the protein nanoparticle dispersion, stirring, centrifuging, and removing a precipitant, to yield a core-shell nanoprotein dispersion comprising a eugenol core and a protein shell; and adding the core-shell nanoprotein dispersion to ultrapure water, dialyzing, centrifuging, collecting a second upper dispersion, freeze-drying the second upper dispersion, to yield protein nanoparticle microspheres.

Disclosed is a process for the preparation of a fibrous structure, suitable as a meat replacement. The fibrous structure is formed from a casein-based liquid by precipitation of a hydrocolloid with a divalent salt such as calcium chloride. Free calcium ions in the milk-based liquid are captured by native milk-salts.

The present invention relates to a process for preparing a vegan edible product from edible non-animal proteins which comprises the following steps i to iii.: (i) providing a malleable mass by mixing the following components: a) 7 to 20% by weight, in particular 10 to 18% by weight and especially 13 to 16% by weight, based on the total weight of the malleable mass, of an edible protein component A, which is selected from the group consisting of edible vegetable protein materials, microbial protein materials and mixtures thereof; b) 1 to 3.3% by weight, in particular 1.1 to 2.8% by weight, especially 1.2 to 2.3% by weight, based on the total weight of the malleable mass, of a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions as a component B, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof; c) optionally 0.05 to 1% by weight, in particular 0.1 to 0.9% by weight, especially 0.2 to 0.8% by weight, based on the total weight of the malleable mass, of a water-swellable nonionic polysaccharide as a component C; and d) 1 to 15% by weight, in particular 3 to 12% by weight, especially 5 to 10% by weight, based on the total weight of the malleable mass of an edible fat or oil of plant origin as a component D; e) water ad 100% by weight; (ii) comminuting the malleable mass into particles and (iii) bringing the particles into contact with an aqueous solution of a calcium salt to achieve a hardening of the particle, where step (iii) is carried out simultaneously with step (ii) or after step (ii). The thus obtained vegan edible products are suitable for preparing vegan artificial meat products.

The present invention relates to a process for preparing a vegan edible product from edible non-animal proteins which comprises the following steps i to iii.: (i) providing a malleable mass by mixing the following components: a) 7 to 20% by weight, in particular 10 to 18% by weight and especially 13 to 16% by weight, based on the total weight of the malleable mass, of an edible protein component A, which is selected from the group consisting of edible vegetable protein materials, microbial protein materials and mixtures thereof; b) 1 to 3.3% by weight, in particular 1.1 to 2.8% by weight, especially 1.2 to 2.3% by weight, based on the total weight of the malleable mass, of a water-soluble organic polymeric gelling agent which is capable of being gelled by calcium ions as a component B, which is a water-soluble polysaccharide bearing carboxyl groups or a water soluble salt thereof; c) optionally 0.05 to 1% by weight, in particular 0.1 to 0.9% by weight, especially 0.2 to 0.8% by weight, based on the total weight of the malleable mass, of a water-swellable nonionic polysaccharide as a component C; and d) 1 to 15% by weight, in particular 3 to 12% by weight, especially 5 to 10% by weight, based on the total weight of the malleable mass of an edible fat or oil of plant origin as a component D; e) water ad 100% by weight; (ii) comminuting the malleable mass into particles and (iii) bringing the particles into contact with an aqueous solution of a calcium salt to achieve a hardening of the particle, where step (iii) is carried out simultaneously with step (ii) or after step (ii). The thus obtained vegan edible products are suitable for preparing vegan artificial meat products.

This disclosure describes methods for forming cell-based-meat products that mimic cuts of slaughtered meat. Generally, the disclosed method comprises forming a cell mass into primary structures, including fibers and/or sheets. A toughening agent is applied to the exterior surfaces of the primary structures, and the primary structures are arranged to mimic structures in a target slaughtered meat. The toughening agent creates a textural contrast that, during consumption, is like the textural contrast experienced when biting through bundles of meat fibers in slaughtered meat.