Methods for the fabrication of 3d-structured edible fat using plant-based scaffolds

Abstract

3D-structured fat compositions and methods are disclosed, wherein the compositions and methods optimize and/or use one or more of parameters that make the fat more cost-effective yet more closely mimicking wild-type fat (i.e. from traditional animal farming). The compositions and methods optimize sterilization protocols; select and identify the ideal plant-based matrix to be used; identify, isolate, and proliferate the ideal cells; identify and use serum, or alternatively, use minimal or no serum, and media supplements; use one or more methodologies to enhance the ideal cells proliferation; and develop a quantitative non-invasive method for ascertaining the ideal cells' proliferation and/or adhesion.

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