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US 2025/0143362 A1Published application
Colloidal food base compositions comprising mycelial biomass
AssigneeThe Fynder Group, Inc.
InventorsAlexander Plotkin, Eleanore Brophy Eckstrom, Chelsey Hinnincamp, Hannah Fenton
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Abstract
Colloidal food base compositions comprising fungal mycelial biomass are disclosed, as are methods of making such colloidal food base compositions. The fungal mycelial biomass may stabilize the colloid and/or act as a supplemental or replacement source of protein in analogs of conventional non-fungal colloidal food products, such as ice cream and mayonnaise.
Claims30
A food base composition, comprising:
- fungal mycelial biomass, wherein a dry weight of the fungal mycelial biomass is about 2 wt % to about 15 wt % of the food base composition;
- an aqueous liquid, in an amount of about 20 wt % to about 80 wt %;
- and
- one or more edible fats or oils, in an amount of about 10 wt % to about 80 wt %.
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A method for making a food product, comprising:
- contacting a food base composition with at least one food component, wherein the food base composition comprises fungal mycelial biomass, an aqueous liquid, and one or more edible fats or oils and is in the form an emulsion, gel, or sol;
- and
- subjecting the contacted food base composition and food component to an acidic condition, a heat condition, a cold condition, or combinations thereof,
- wherein the food base composition does not separate into an aqueous phase and an edible fat or oil phase during the contacting step or the subjecting step.
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Dependencies are inferred from the claim text.