Thermoresponsive gel composition and uses thereof

Abstract

The present disclosure relates generally to gel compositions that deform or melt under certain thermal conditions. Such compositions can be used in a variety of ways but are particularly useful as a means of replicating fats in certain comestible products, such as food and beverage products, or pet food products. In some embodiments, the gel composition is an emulsion, such as an oil-in-water emulsion or a water-in-oil emulsion. In certain embodiments, the gel compositions are designed to melt under typical cooking conditions. In certain aspects, the disclosure provides meat analogue products that include such gel compositions as a fat mimetic or a fat replacement.

Dependencies are inferred from the claim text.