The present invention provides compositions of soy protein gel fibers, soy protein fiber membranes, and soy protein films. The present invention also provides methods of making the soy protein compositions and also uses of the compositions.

The present invention provides compositions of soy protein gel fibers, soy protein fiber membranes, and soy protein films. The present invention also provides methods of making the soy protein compositions and also uses of the compositions.

The present disclosure provides a process for producing “cookable”, fibrous meat analogues employing directional freezing. The process includes subjecting an ingestible polysaccharide containing hydrogel of selected size and shape to directional freezing for inducing formation of elongated ice crystals with said elongated ice crystals aligned in a given direction in the ingestible hydrogel to form a textured hydrogel containing ice crystals. Following this the textured hydrogel is immersed in a solution containing an ingestible soluble protein at a preselected temperature so that as the ice crystals melt, the ingestible heat gelling protein diffuses into the texture hydrogel replacing the ice crystals. The textured hydrogel is immersed in the solution containing the ingestible heat gelling protein for a selected period of time required to give a desired amount of protein loading. The protein-infiltrated hydrogel is then heat-treated at a temperature sufficient to induce gelling and fiber formation within the hydrogel.

The present disclosure provides a process for producing “cookable”, fibrous meat analogues employing directional freezing. The process includes subjecting an ingestible polysaccharide containing hydrogel of selected size and shape to directional freezing for inducing formation of elongated ice crystals with said elongated ice crystals aligned in a given direction in the ingestible hydrogel to form a textured hydrogel containing ice crystals. Following this the textured hydrogel is immersed in a solution containing an ingestible soluble protein at a preselected temperature so that as the ice crystals melt, the ingestible heat gelling protein diffuses into the texture hydrogel replacing the ice crystals. The textured hydrogel is immersed in the solution containing the ingestible heat gelling protein for a selected period of time required to give a desired amount of protein loading. The protein-infiltrated hydrogel is then heat-treated at a temperature sufficient to induce gelling and fiber formation within the hydrogel.

Structured food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described.

Process for the preparation of a fibrous product comprising protein and having a moisture content of at least 65% by weight by first preparing a homogenous mixture of protein material comprising cheese, a moisture binder material, a calcium-complex forming agent and water at a temperature between 70 and 90° C. under high shear with the pH of the homogenous mixture being from 6.4 to 7.5. The homogenous mixture has a water content of at least 75% by weight whilst total protein content is from 5 to 20% by weight. Into this homogenous mixture is mixed a hydrocolloid which precipitates with metal cations, after which a solution of a metal cation with a valency of at least 2 is added in order to form the fibrous product. This fibrous product is then isolated and cooled. The fibrous product thus obtained is particularly suitable for use in preparing meat substitute products.

The present invention relates to a meat-like food composition containing: at least one raw material selected from the group consisting of a meat raw material and a meat substitute composition raw material; and a sheet containing a purified protein.

The present invention relates to a meat-like food composition containing: at least one raw material selected from the group consisting of a meat raw material and a meat substitute composition raw material; and a sheet containing a purified protein.

Provided herein are methods and wet spinning systems to produce a fiber-spun, chicken-like, food product.

Provided herein are methods and wet spinning systems to produce a fiber-spun, chicken-like, food product.