Meat analogue products comprising modified starch

Abstract

In method of preparing a meat analogue product, vegetable oil; a modified starch selected from a starch octenylsuccinate, a hydroxypropyl distarch phosphate, and mixtures thereof; and methylcellulose in water to form a vegetable oil/starch/methylcellulose emulsion. The vegetable oil/starch/methylcellulose emulsion is mixed with a hydrated plant protein to form a meat analogue product comprising from 3 to 22 wt % vegetable oil. This cooked meat analogue product may be frozen to provide a frozen, cooked meat analogue product, which in turn may be reheated by the consumer.

Dependencies are inferred from the claim text.