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US 2026/0076384 A1Published application
Composition and method of making a gel system for vegan meat analogs
AssigneeKellanova
InventorsMonjur HOSSEN, Ebenezer IFEDUBA
Life of this patent
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Abstract
A gel system formulation and method for making thereof that includes a hard fat, liquid fat, and methyl cellulose, which when incorporated into vegan meat alternative formulations more closely resembles meat-based counterparts in appearance, taste, texture, and quality.
Claims18
A gel system used in a meat analog composition that reproduces the firmness and texture of cooked animal meat product at room temperature, comprising the gel system as formulated by weight:
- about 58 to about 79% water;
- about 1 to about 18% methyl cellulose;
- about 5 to about 26% liquid oil;
- and
- about 5 to about 25% hard fat.
2 more elements
The gel system of any preceding claim, wherein the gel system has a ratio of liquid fat to hard fat of about 3:1 to about 1:3.
Dependencies are inferred from the claim text.