# US 11,896,687 B1 · Oleogel having a protein microstructure with optimized oil release properties for replacing structured fats and saturated oils in food and cosmetic products > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,896,687 B1 - Document ID: US11896687B1 - Status: Granted - Kind: B1 - Application number: 18/199,974 - Filed: 2023-05-22 - Granted: 2024-02-13 - Earliest claimed: 2023-05-22 - Applicants: Shiru, Inc. - Inventors: Ryan Leverenz; Carl Atik; Alina Kim; Elizabeth Kirk; Yamile Mennah-Govela; Janelle Myers; Jason Voogt - Web page: https://patentgrep.com/patent/US11896687B1 ## CPC - A61K 8/042: {Gels} - A21D 2/165: {Triglycerides} - A21D 2/264: {Vegetable proteins} - A23C 20/00: Cheese substitutes (A23C19/055, A23C19/093 take precedence; preservation of cheese substitutes A23B11/70) - A23C 20/02: containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates - A23D 7/0053: {Compositions other than spreads} - A23D 7/0056: {Spread compositions} - A23D 9/00: Other edible oils or fats, e.g. shortenings or cooking oils (preservation of other edible oils A23B20/30) - A23D 9/007: characterised by ingredients other than fatty acid triglycerides - A23D 9/02: characterised by the production or working-up - A23D 9/04: Working-up - A23D 9/05: Forming free-flowing pieces - A23G 9/327: {characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides (butter, dairy cream or milkfat A23G9/40)} - A23G 9/38: containing peptides or proteins (characterised by the dairy products used A23G9/40) - A23J 3/14: Vegetable proteins - A23J 3/16: from soybean - A23J 3/227: {Meat-like textured foods (meat extenders A23L13/00)} - A61K 8/645: {Proteins of vegetable origin; Derivatives or degradation products thereof} - A61K 8/922: {of vegetable origin} - A61Q 17/04: Topical preparations for affording protection against sunlight or other radiation; Topical sun tanning preparations - A61Q 19/00: Preparations for care of the skin - A61Q 19/08: Anti-ageing preparations - A61K 2800/412: Microsized, i.e. having sizes between 0.1 and 100 microns - A61K 2800/5922: At least two compounds being classified in the same subclass of A61K8/18 - A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D) - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) - A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C) - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS - A61Q: SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS ## Abstract This disclosure provides a protein oleogel comprising plant protein dispersed in a liquid oil phase. The oleogel has a microstructure in the form of fibrils, sheets, or other particles with a high aspect ratio that are substantially not interconnected. It can be manufactured by a process that includes solubilizing and denaturing the protein in an aqueous liquid, flash freezing and drying the protein, and then gradually and gently adding a suitable oil or oil mixture. The protein microstructure releases some but not all of the oil when heated. The oleogel forms a spreadable emulsion in an aqueous liquid that is stable for at least six weeks without evidence of creaming. The oleogel may substitute for oils and fats of animal origin in food, food ingredients, cosmetics, and personal care products. This lessens the impact of food manufacturing on the environment, which helps mitigate climate change. ## Claims ### Claim 1 A protein oleogel comprising a protein structurant dispersed in a liquid oil phase, wherein the oleogel has a protein-to-oil ratio between 2:98 and 20:80 wt/wt, wherein the protein is a substantially denatured plant protein isolate or a substantially denatured plant protein mixture, wherein at least 20% of the protein dispersed in the liquid oil phase has a solid microstructure, wherein the microstructure comprises particles that have a median size of at least 10 μm in one or two dimensions and a median aspect ratio (length to thickness) of at least 5, wherein the particles are substantially free flowing when the oleogel is diluted in vegetable oil by 10-fold (wt/wt). ### Claim 2 (depends on 1) The oleogel of claim 1, wherein the microstructure instills the oleogel with the property of being solid or semisolid at room temperature, and releasing some but not all of the oil when cooked. ### Claim 3 (depends on 1) The oleogel of claim 1, wherein most of the protein in the oleogel is a protein isolate obtained from potato. ### Claim 4 (depends on 1) The oleogel of claim 1, wherein most of the oil in the oleogel is a vegetable oil that comprises mostly monounsaturated or polyunsaturated fatty acids, or a mixture thereof. ### Claim 5 (depends on 1) The oleogel of claim 1, which retains the oil it contains at room temperature, and releases between 20% and 80% of the oil when heated to 160° C. ### Claim 6 (depends on 1) The oleogel of claim 1, which forms an emulsion when combined 1:1 with an aqueous liquid, wherein the emulsion is stable for at least four weeks at room temperature, with no evidence of creaming or phase separation. ### Claim 7 (depends on 1) The oleogel of claim 1, which has a spreadable consistency at room temperature. ### Claim 8 (depends on 1) The oleogel of claim 1, which is an oil or fat replacement that comprises substantially no aqueous liquid. ### Claim 9 (depends on 1) The oleogel of claim 1, which is suitable for use in a processed food product at a proportion of at least 5% (wt/wt) of the product. ### Claim 10 (depends on 9) The oleogel of claim 9, wherein the processed food product is a hamburger patty or other meat product, or a plant-based substitute therefor. ### Claim 11 (depends on 9) The oleogel of claim 9, wherein the processed food product is a cheese substitute, an ice cream, a yoghurt, a dessert topping, or a baked product. ### Claim 12 (depends on 1) The oleogel of claim 1, which is suitable for use in a cosmetic or personal care product at a proportion of at least 5% (wt/wt) of the product. ### Claim 13 (depends on 12) The oleogel of claim 12, wherein the cosmetic or personal care product is in the form of a cream, ointment, or lotion. ### Claim 14 (depends on 1) The oleogel of claim 1, with oil structuring and release properties that qualify the oleogel as suitable as a replacement for animal fats and tropical oils in food products. ### Claim 15 A protein oleogel comprising a protein structurant dispersed in a liquid oil phase, wherein the oleogel has a protein-to-oil ratio between 2:98 and 20:80 wt/wt, wherein the protein is a substantially denatured plant protein isolate or or a substantially denatured plant protein mixture, wherein at least 20% of the protein dispersed in the liquid oil phase has a solid microstructure, wherein the microstructure comprises at least 20% fibrils and/or sheets that are substantially not interconnected, wherein the fibrils have a median size that is at least 20 μm in length but less than 4 μm in diameter, and the sheets have a median size that is at least 10 μm in length and width but less than 2 μm in thickness. ### Claim 16 (depends on 15) The oleogel of claim 15, wherein the microstructure comprises said fibrils. ### Claim 17 (depends on 15) The oleogel of claim 15, wherein the microstructure comprises said sheets.