Suspension based chicken product formulation
AssigneeUpside Foods, Inc.
InventorDaniel DAVILA
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Abstract
Provided herein are cell-based meat compositions suitable for consumption comprising cells harvested from suspension cell culture and comprising an emulsion mixture. Also provide here are methods of making a cell-based meat composition suitable for consumption comprising: culturing a population of cells in suspension; harvesting the population of cells to produce a cell mass; formulating an emulsion mixture by: (i) emulsifying an oil with a hydrocolloid to produce an oil:hydrocolloid mixture; and (ii) adding the cell mass to the oil:hydrocolloid mixture to form an emulsion mixture; and (d) forming the cell-based meat composition into a patty.
Claims20
A method of making a cell-based food product, comprising:
- (a) emulsifying an oil, a hydrocolloid, and a hydrated first cell mass to produce an emulsion mixture,
- (b) adding a hydration mixture to a textured protein to produce a hydrated textured subcomponent;
- (c) contacting the hydrated textured subcomponent with the emulsion mixture to produce a cell-based food product;
- and
- (d) forming the cell-based food product into a patty.
A cell-based food product, comprising:
- (a) about 5.0% to about 70% by weight of an emulsion mixture, wherein the emulsion mixture comprises an oil, a hydrocolloid and a hydrated first cell mass;
- (b) about 5% to about 70% by weight of a hydration mixture, wherein the hydration mixture comprises a hydrated second cell mass;
- (c) about 11% to about 33% by weight of a textured protein;
- and
- (d) about 1% to about 12% by weight of a dry blend,
- wherein the cell-based meat composition has a water activity (aw) of about 0.7 to about 0.9 and optionally exhibits a hardness between about 10000 g and about 20000 g.
Dependencies are inferred from the claim text.