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US 2024/0114945 A1Published application
Edible foodstuffs and bio reactor design
AssigneeThe Fynder Group, Inc.
InventorsMark A. KOZUBAL, Richard E. MACUR, Yuval C. AVNIEL, Maximilian DeVane HAMILTON
Life of this patent
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Abstract
Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
Claims27
A method for making a foodstuff, comprising:
- exposing fungal mycelium to ultraviolet light for a period, wherein an ergocalciferol (vitamin D2) content of the fungal mycelium after the period is at least about 50 international units (IU) per 100 grams;
- and
- contacting the exposed fungal mycelium with one or more other ingredients to form a foodstuff,
- wherein the one or more other ingredients are selected from the group consisting of flavors, spices, flavor enhancers, fats, fat replacers, preservatives, sweeteners, color additives, nutrients, emulsifiers, stabilizers, thickeners, pH control agents, acidulants, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners, dough conditioners, firming agents, enzyme preparations, gases, and combinations thereof,
- wherein the fungal mycelium is free of feedstock on which the fungal mycelium was grown, and
- wherein the foodstuff is vegan.
3 more elements
A method for making a foodstuff, comprising:
- culturing fungal cells in or on a liquid growth medium comprising iron in an amount of at least about 1 mg/L to form fungal mycelium;
- separating the fungal mycelium from the growth medium such that the fungal mycelium is free of growth medium;
- exposing the fungal mycelium to ultraviolet light for a period, wherein an ergocalciferol (vitamin D2) content of the fungal mycelium after the period is at least about 50 international units (IU) per 100 grams;
- and
- contacting the exposed fungal mycelium with one or more other ingredients to form a foodstuff,
- wherein the one or more other ingredients are selected from the group consisting of flavors, spices, flavor enhancers, fats, fat replacers, preservatives, sweeteners, color additives, nutrients, emulsifiers, stabilizers, thickeners, pH control agents, acidulants, leavening agents, anti-caking agents, humectants, yeast nutrients, dough strengtheners, dough conditioners, firming agents, enzyme preparations, gases, and combinations thereof, and
- wherein the foodstuff is vegan.
4 more elements
27-30. (canceled)
Dependencies are inferred from the claim text.