PLANT-BASED MEAT REPLICAS WITH BINDERS FOR PLANT-BASED FOOD PRODUCTS
Plant-based food products comprising enhanced binding agents, and reduced fat and calories.
1 . A plant-based food product comprising:
a plant-based dough comprising an edible fibrous component; and
a primary binder comprising an esterified alkoxylated polyol.
2 . The food product of claim 1 , further comprising a secondary binder.
3 . The food product of claim 2 , wherein the secondary binder comprises a plant-based carbohydrate or a plant protein.
4 . The food product of claim 3 , wherein the secondary binder comprises a plant protein.
5 . The food product of claim 4 , wherein the plant protein is selected from at least one of a RuBisCO, an albumin, a gluten, or a conglycinin.
6 . The food product of claim 2 , wherein the secondary binder comprises a carbohydrate-based gel.
7 . The food product of claim 2 , wherein the secondary binder comprises at least one of methylcellulose, hydroxypropylmethyl cellulose, guar gum, locust bean gum, or xanthan gum.
8 . The food product of claim 1 , further comprising a fat.
9 . The food product of claim 1 , further comprising a non-animal fat.
10 . The food product of claim 8 , wherein the fat comprises about 0.10 to about 10 wt.% of the food product.
11 . The food product of claim 8 , wherein the fat comprises about 0.10 to about 5 wt.% of the food product.
12 . The food product of claim 1 , wherein the primary binder comprises about 1 to about 40 wt.% of the food product.
13 . The food product of claim 1 , wherein the primary binder comprises about 1 to about 15 wt.% of the food product.
14 . The food product of claim 1 , wherein the edible fibrous component comprises a plant protein selected from at least one of a glutelin, an albumin, a legumin, a vicillin, a convicillin, a glycinin, or a prolamin.
15 . The food product of claim 1 , wherein the edible fibrous component comprises a vegetable protein.
16 . The food product of claim 1 , wherein the food product further comprises a heme-containing protein.
17 . The food product of claim 16 , wherein heme-containing protein is selected from at least one of a non-symbiotic hemoglobin, a Hell’s gate globin I, a flavohemoprotein, a leghemoglobin, a heme-dependent peroxidase, a cytochrome c peroxidase, or a mammalian myoglobin.
18 . The food product of claim 1 , further comprising a flavor agent.
19 . The food product of claim 18 , wherein the flavor agent is selected from a flavor precursor, a flavoring, or a flavor compound.
20 . The food product of claim 18 , wherein the flavor agent comprises a flavor compound selected from at least one of phenylacetic acid, (E,E)-2,4-nonadienal, aquaresin onion, oil soluble onion, p-cresol, acetonyl acetate, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, (E,E)-2,4-octadienal, 2-methyl-1-butane thiol, 2-methyl-3-furyl tetrasulfide, ethyl 2-mercaptopropionate, 2-mercapto-3-butanol (mixture of isomers), n-decane-d22, oil soluble garlic, sulfurol, sulfuryl acetate, mercapto-3-butanol, spiromeat, 1-penten-3-one, 2-methyl-3-furanthiol, 2-methyl-3-tetrahydrofuranthiol, oleic acid, dipropyl trisulfide, difurfuryl disulfide, methylcyclopentenolone, 3-methylthio hexanal, butyric acid, butyrolactone, 5-methyl-2(3H)-furanone, furaneol, 1-(1H-pyrrol-2-yl)-ethanone, or hexanoic acid.
21 . The food product of claim 18 , wherein the flavor agent comprises a flavor precursor selected from at least one of alanine, arginine, asparagine, aspartate, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, threonine, tryptophan, tyrosine, valine, glucose, ribose, thiamine, IMP, GMP, lactic acid, creatine, or L-taurine.
22 . The food product of claim 1 , wherein the food product comprises a fat, and the fat exhibits a melt point temperature of about 36.0° C. or lower.
23 . The food product of claim 1 , wherein the esterified alkoxylated polyol comprises an EPG.
24 . The food product of claim 23 , wherein the EPG has a melt point temperature of greater than 37.0° C. or more.
25 . The food product of claim 23 , wherein the EPG has a melt point temperature of about 37.5° C. or greater.
26 . The food product of claim 1 , further comprising a fat, wherein the fat and the primary binder exist as a blend within the food product.
27 . The food product of claim 26 , wherein the blend exhibits a melt temperature that is lower than the melt temperature of the primary binder.
28 . The food product of claim 26 , wherein the blend exhibits a melt temperature that is lower than the independent melt temperatures of both the fat and the primary binder.
29 . The food product of any of claim 26 , wherein blend exhibits a melt temperature of about 36.0° C. or lower.
30 . The food product of claim 1 , wherein the primary binder comprises at least one EPG selected from compounds of Formula I:
wherein R is, independently for each occurrence, selected from
wherein
R 2 and R 3 are, independently for each occurrence, selected from hydrogen and methyl (and optionally at least one of R 2 and R 3 is methyl);
R 1 for each occurrence is independently selected from saturated or unsaturated hydrocarbon residues, such as those having about 1-23 carbon atoms, such as about 7-23, 12-23, or 14-23 carbon atoms; and
a, b, and c are independently selected from 0 to 20.
31 . The food product of claim 30 , wherein a+b+c are an integer selected from 6 to 8.
32 . The food product of claim 30 , wherein the food product has a calorie content, and wherein a fat contributes to less than 50 wt.% of the calorie content.
33 . The food product of claim 30 , wherein the food product has a calorie content, and wherein a fat contributes to less than 40 wt.% of the calorie content.
34 . The food product of claim 30 , wherein the food product has a calorie content, and wherein a fat contributes to less than 30 wt.% of the calorie content.
35 . The food product of claim 1 , wherein the food product has a calorie content, and wherein a fat contributes to less than 25 wt.% of the calorie content.
36 . The food product of claim 1 , wherein the food product comprises less than 1 wt.% methylcellulose.
37 . The food product of claim 36 , wherein the food product comprises about 0 wt.% methylcellulose.
38 . The food product of claim 1 , wherein the esterified alkoxylated polyol has a higher smoke point than coconut oil.
39 . The food product of claim 23 , wherein the EPG has a melt point temperature of about 37.5° C. to about 40° C.