Nanofiber systems as meat substitute
AssigneeBoard of Regents, The University of Texas System
InventorsVictoria Padilla, Karen Lozano, Narcedalia Anaya-Barbosa
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Abstract
Methods for producing a meat substitute with plant-based fat contents are disclosed. The methods include the use of protein and/or polysaccharide polymer with fibrillar properties in combination with protein sources of essential amino acids such as plant-based protein. These polymers may be mixed together and then combined with an oil phase emulsion to produce a precursor emulsion. The precursor emulsion may then be processed into three-dimensional fiber structures that include muscle-like fibers with fat encapsulation of the proteins. A contemplated method for forming the fibers includes centrifugally spinning the precursor emulsion to form the fibers.
Claims20
A method, comprising:
- forming a solution of one or more polymers and one or more proteins in a predetermined ratio;
- forming an oil external phase emulsion of myoglobin solution in oil;
- forming a precursor emulsion by combining the solution and the oil external phase emulsion in a predetermined ratio;
- and
- centrifugally spinning the precursor emulsion to form a three-dimensional fiber structure that includes muscle-like fibers with fat encapsulation of proteins.
A method for making a meat substitute, comprising:
- forming a solution by combining a mixture of polymers in water with a plant-based protein in a predetermined ratio;
- forming a meat substitute precursor emulsion by combining the solution and an oil external phase emulsion in a predetermined ratio, wherein the oil external phase emulsion is an emulsion with an internal phase of myoglobin in aqueous solution and external phase of unsaturated oil;
- and
- centrifugally spinning the meat substitute precursor emulsion to form a three-dimensional meat substitute fiber structure that includes muscle-like fibers with fat encapsulation of the plant-based protein.
Dependencies are inferred from the claim text.