# US 2014/0193547 A1 · Methods and compositions for consumables

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- Number: US 2014/0193547 A1
- Document ID: US20140193547A1
- Status: Published application
- Kind: A1
- Application number: 14/152,499
- Filed: 2014-01-10
- Published: 2014-07-10
- Earliest claimed: 2011-07-12
- Assignees: Maraxi, Inc.
- Applicants: Maraxi, Inc.
- Inventors: PATRICK O'REILLY BROWN; MARIJA VRLJIC; RANJANI VARADAN; MICHAEL EISEN; SERGEY SOLOMATIN
- Web page: https://patentgrep.com/patent/US20140193547A1

## CPC

- A23L 27/26: Meat flavours
- A23D 7/0053: {Compositions other than spreads}
- A23J 1/006: {from vegetable materials (A23J1/005, A23J1/12 and A23J1/14 take precedence)}
- A23J 1/007: {from leafy vegetables, e.g. alfalfa, clover, grass}
- A23J 1/14: from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
- A23J 3/14: Vegetable proteins
- A23J 3/227: {Meat-like textured foods (meat extenders A23L13/00)}
- A23K 10/24: from blood
- A23K 20/147: Polymeric derivatives, e.g. peptides or proteins
- A23K 20/158: Fatty acids; Fats; Products containing oils or fats
- A23L 5/10: General methods of cooking foods, e.g. by roasting or frying
- A23L 13/426: {Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols (A23L13/422 takes precedence)}
- A23L 13/428: {Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products}
- A23L 13/43: {Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids}
- A23L 27/20: Synthetic spices, flavouring agents or condiments
- A23L 33/185: Vegetable proteins
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- 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)
- A23J: PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23K: FODDER
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

Provided herein are methods and compositions related to plant based meat substitutes which have properties similar to meat.

## Claims

### Claim 1

A food product comprising a protein content, wherein one or more isolated and purified proteins accounts for 10% or more of said protein content by weight, wherein said isolated and purified proteins are from a non-animal source, and wherein said food product accurately mimics the taste, texture, or color of a meat product derived from animal sources.

### Claim 2 (depends on 1)

The food product of claim 1, wherein, before it is cooked, said composition accurately mimics the color of said meat product in its raw state, and after it is cooked, said composition accurately mimics the color of said meat product in a cooked state.

### Claim 3 (depends on 1)

The food product of claim 1, wherein said one or more isolated and purified proteins account for 25% or more of said protein content by weight.

### Claim 4 (depends on 1)

The food product of claim 1, wherein gluten does not account for 10% or more of said protein content by weight.

### Claim 5 (depends on 1)

The food product of claim 1, wherein said one or more isolated and purified proteins are selected from the group consisting of ribosomal proteins, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofructokinases, triose phosphate isomerases, phosphoglycerate kinases, phosphoglycerate mutases, enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases, actins, translation elongation factors, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumins, glycinins, conglycinins, globulins, vicilins, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), proteinoplast, secalin, extensins, triticeae gluten, zein, any seed storage protein, oleosins, caloleosins, steroleosins or other oil body proteins, vegetative storage protein A, vegetative storage protein B, and moong seed storage 8S globulin.

### Claim 6 (depends on 1)

The food product of claim 1, wherein said one or more isolated and purified proteins are isolated from a single plant source or from multiple plant sources.

### Claim 7 (depends on 1)

The food product of claim 1, wherein said isolated and purified protein has been formed into fibers resembling skeletal muscle fibers or asymmetric fibers.

### Claim 8 (depends on 1)

The food product of claim 1, further comprising one or more isolated and purified iron-containing proteins.

### Claim 9 (depends on 8)

The food product of claim 8, wherein said one or more isolated and purified iron-containing proteins are heme proteins.

### Claim 10 (depends on 8)

The food product of claim 8, wherein said one or more isolated and purified iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, a cytochrome, truncated 2/2 globin, HbN, cyanoglobin, HbO, Glb3, Hell's Gate globin I, a bacterial hemoglobin, a ciliate myoglobin, and a flavohemoglobin.

### Claim 11 (depends on 1)

The food product of claim 1, wherein said isolated and purified proteins are assembled into one or more gels.

### Claim 12 (depends on 1)

The food product of claim 1, further comprising one or more plant-derived fats.

### Claim 13

A meat substitute product, comprising:
a) a muscle replica;
b) a fat tissue replica; and
c) a connective tissue replica;
wherein said muscle replica, fat tissue replica, and/or connective tissue replica comprise a protein content, wherein one or more isolated and purified proteins account for 10% or more of said protein content by weight and are from a non-animal source, and wherein said muscle replica, fat tissue replica, and/or connective tissue replica are assembled in a manner that approximates the physical organization of meat.

### Claim 14 (depends on 13)

The meat substitute product of claim 13, comprising two or more of said muscle replica, fat tissue replica, and connective tissue replica.

### Claim 15 (depends on 13)

The meat substitute product of claim 13, wherein (i) said muscle replica accounts for 40-90% of said product by weight, (ii) said fat tissue replica accounts for 1-60% of said product by weight, and (iii) said connective tissue replica accounts for 1-30% of said product by weight.

### Claim 16 (depends on 13)

The meat substitute product of claim 13, wherein 50% or more of said protein content by weight are one or more isolated purified proteins.

### Claim 17 (depends on 16)

The meat substitute product of claim 16, wherein said one or more isolated proteins are selected from the group consisting of: ribosomal proteins, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofructokinases, triose phosphate isomerases, phosphoglycerate kinases, phosphoglycerate mutases, enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases, actins, translation elongation factors, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumins, glycinins, conglycinins, globulins, vicilins, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), proteinoplast, secalin, extensins, triticeae gluten, zein, any seed storage protein, oleosins, caloleosins, steroleosins or other oil body proteins, vegetative storage protein A, vegetative storage protein B, and moong seed storage 8S globulin.

### Claim 18 (depends on 13)

The meat substitute product of claim 13, further comprising one or more isolated and purified iron-containing proteins.

### Claim 19 (depends on 18)

The meat substitute product of claim 18, wherein said one or more isolated and purified iron-containing proteins are heme proteins.

### Claim 20 (depends on 18)

The meat substitute product of claim 18, wherein said one or more isolated and purified iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, a cytochrome, truncated 2/2 globin, HbN, cyanoglobin, HbO, Glb3, Hell's Gate globin I, a bacterial hemoglobin, a ciliate myoglobin, and a flavohemoglobin.

### Claim 21 (depends on 18)

The meat substitute composition of claim 18 wherein said iron-containing protein comprises an amino acid sequence with at least 70% homology to SEQ ID NO 1.

### Claim 22 (depends on 13)

The meat substitute product of claim 13, wherein said meat substitute product is characterized by one or more of the following: contains no methylcellulose, contains no carrageenan, contains no caramel color, contains no konjac flour, contains no gum arabic, contains no acacia gum, contains less than 1% wheat gluten, contains no soy protein isolate, contains no soy protein concentrate, contains no soy protein, contains less than 5% carbohydrates, contains no tofu, contains less than 1% cellulose, or contains less than 5% insoluble carbohydrates.

### Claim 23

A food product comprising one or more isolated and purified iron-containing proteins, wherein said isolated and purified proteins are from a non-animal source, and wherein said food product is configured for consumption by an animal.

### Claim 24 (depends on 23)

The food product of claim 23, wherein said non-animal source is a plant source.

### Claim 25 (depends on 24)

The food product of claim 24, wherein said plant source comprises one or more plants of the legume family.

### Claim 26 (depends on 23)

The food product of claim 23, wherein said one or more plants of the legume family are soy or pea plants.

### Claim 27 (depends on 23)

The food product of claim 23, wherein said one or more isolated and purified iron-containing proteins are heme proteins.

### Claim 28 (depends on 23)

The food product of claim 23, wherein said iron-containing proteins are selected from the group consisting of hemoglobin, myoglobin, leghemoglobin, non-symbiotic hemoglobin, chlorocruorin, erythrocruorin, neuroglobin, cytoglobin, protoglobin, a cytochrome, truncated 2/2 globin, HbN, cyanoglobin, HbO, Glb3, and cytochromes, Hell's gate globin I, a bacterial hemoglobin, a ciliate myoglobin, and a flavohemoglobin.

### Claim 29 (depends on 23)

The food product of claim 23, wherein said iron-containing protein comprises an amino acid sequence with at least 70% homology to SEQ ID NO 1.

### Claim 30 (depends on 23)

The food product of claim 23, wherein said product is characterized by one or more of the following: contains no methylcellulose, contains no carrageenan, contains no caramel color, contains no konjac flour, contains no gum arabic, contains no acacia gum, contains less than 1% wheat gluten, contains no soy protein isolate, contains no soy protein concentrate, contains no soy protein, contains less than 5% carbohydrates, contains no tofu, contains less than 1% cellulose, or contains less than 5% insoluble carbohydrates.