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US 2023/0404123 A1Published application
Dynamically delivering fat and flavor potentiators to foods and methods of use thereof
AssigneeBotany AI, Inc., dba Ummino
InventorsWilliam Aimutis, Charles Dykes, Christiaan Thoen
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Abstract
A method and product comprising mixing at least one oil to a converted methylcellulose polymer to result in a methylcellulose polymer-oil mixture, mixing at least one hydrocolloid to the methylcellulose polymer-oil mixture and heating the methylcellulose polymer-oil mixture to result in a microgel structure; and entrapping at least one flavor potentiator within the microgel structure to result in a peptide-infused microgel structure.
Claims20
A method comprising:
- mixing at least one oil to a converted gelator polymer to result in a gelator polymer-oil mixture,
- mixing at least one hydrocolloid to the gelator polymer-oil mixture and heating the gelator polymer-oil mixture to result in a microgel structure,
- wherein the heating of the microgel structure to a sufficient temperature to result in a liquid phase,
- wherein the microgel structure comprises the following properties:
- a) at least one oleogel and
- b) at least one peptide selected from a group consisting of umami, kokumi, and another sensory peptide;
- and
- entrapping at least one flavor potentiator within the microgel structure to result in a peptide-infused microgel structure,
- wherein the peptide-infused microgel structure comprises the following property:
- a.) when exposed to sufficient heating, the peptide-infused microgel structure releases the entrapped flavor potentiator in a controlled release.
7 more elements
A method comprising:
- obtaining a methylcellulose polymer,
- wherein the methylcellulose polymer is a derivative of cellulose with at least one hydroxyl group associated with at least one methylcellulose polymer;
- heating and mixing to convert the at least one hydroxyl group associated with the methylcellulose polymer into a plurality of methyl ether groups;
- mixing at least one oil to the converted methylcellulose polymer to result in a methylcellulose polymer-oil mixture,
- wherein the at least one oil has a melting point that at least meets a predetermined threshold of temperature;
- mixing at least one hydrocolloid to the methylcellulose polymer-oil mixture and heating the methylcellulose polymer-oil mixture to result in a microgel structure,
- wherein the heating of the microgel structure to a sufficient temperature to result in a liquid phase,
- wherein the microgel structure comprises the following properties:
- a) an oleogel structure and
- b) at least one peptide selected from a group consisting of umami, kokumi, and another sensory peptide;
- and
- entrapping at least one flavor potentiator within the microgel structure to result in a peptide-infused microgel structure,
- wherein the peptide-infused microgel structure comprises the following property:
- a.) when exposed to sufficient heating, the peptide-infused microgel structure releases the entrapped flavor potentiator in a controlled release.
11 more elements
A composition comprising:
- a peptide-infused microgel structure
- wherein the microgel structure comprises:
- a) at least one oleogel,
- b) at least one peptide selected from a group consisting of an umami peptide and a kokumi peptide, and
- c) at least one flavor potentiator,
- wherein the at least one flavor potentiator sufficiently entrapped within the microgel structure so as to result in, when exposed to sufficient heating, the peptide-infused microgel structure releases the entrapped flavor potentiator in a controlled release.
3 more elements
Dependencies are inferred from the claim text.