公开(公告)号：US11834694B2

公开(公告)日：2023-12-05

申请号：US17403297

申请日：2021-08-16

申请人： Planted Foods AG

发明人： Alejandro G. Marangoni ,  Reed A. Nicholson

IPC分类号： C12P7/6409 ,  C11C3/06 ,  A23L33/12 ,  C07C69/00

CPC分类号： C12P7/6409 ,  A23L33/12 ,  C07C69/00 ,  C11C3/06 ,  C12Y301/01003

摘要： An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. The method comprising the steps of exposing the oil to glycerol in the presence of an enzyme catalyst under conditions sufficient to convert the triacylglycerols to mono- and/or di-acylglycerols; and cooling the oil to yield the structured fat having a second monoacylgycerol, diacylglycerol, triacylglycerol and fatty acid composition, wherein the fatty acid composition of the oil is essentially retained in the structured fat. The structured fat provides a healthy substitute for saturated fats in foods.

公开(公告)号：US11812765B2

公开(公告)日：2023-11-14

申请号：US18005840

申请日：2021-06-22

申请人： ABB Schweiz AG ,  Planted Foods AG ,  ETH Zürich

发明人： Chau-Hon Ho ,  Vedrana Spudic ,  Kim Listmann ,  Sandro Schoenborn ,  Elsi-Mari Borrelli ,  Philipp Sommer ,  Mehmet Mercangoez ,  Erich J. Windhab ,  Eric Stirnemann ,  Lukas Böni ,  Patrick Rühs

IPC分类号： A23J3/26 ,  A23P30/20 ,  A23J3/22

CPC分类号： A23J3/26 ,  A23J3/227 ,  A23P30/20

摘要： A system includes a wet extrusion process machine configured to receive, mix, and convey a plurality of ingredients to an extrusion die, the plurality of ingredients include a protein powder, an oil, and water. The system includes an electronic process control system (EPCS) configured to control the wet extrusion machine using a plurality of process settings effective to produce an extrusion die mixture which is forced into, passes through, and is output from the extrusion die. The system further includes a supervisory machine intelligence control system (SMICS) operatively coupled with at least one of a direct fibrosity measurement (DFM) subsystem configured to directly measure one or more physical fibrosity parameters of the extrusion die mixture, and an indirect fibrosity measurement (IFM) subsystem configured to measure one or more extrusion process parameters associated with the extrusion die mixture. The SMICS is configured to modify one or more of the plurality process settings in response to at least one of the one or more physical fibrosity parameters, and the one or more extrusion process parameters, effective to modify the extrusion die mixture.

公开(公告)号：US20230301337A1

公开(公告)日：2023-09-28

申请号：US18041525

申请日：2021-08-10

申请人： PLANTED FOODS AG

发明人： Patrick RÜHS ,  Lukas BÖNI ,  Judith WEMMER ,  Colin KOFMEL ,  Laura Alessia SAVORANI

IPC分类号： A23L31/00 ,  A23P30/10 ,  A23P30/40 ,  A23J3/22 ,  A23J3/14 ,  A23L29/256 ,  C12N1/14 ,  A01G18/55

CPC分类号： A23L31/00 ,  A23P30/10 ,  A23P30/40 ,  A23J3/227 ,  A23J3/14 ,  A23L29/256 ,  C12N1/14 ,  A01G18/55

摘要： Described is a method of making a fungus-based food product by providing a three-dimensional edible matrix as a scaffold for fungal growth. The three-dimensional edible scaffold is formed by first providing a continuous edible matrix which is then subsequently converted into the three-dimensional scaffold by introducing voids into the matrix by foaming or puncturing or a combination thereof. Through this fungal growth in the provided three-dimensional edible scaffold, a fibrous fungus-based food product is formed.

公开(公告)号：US20240268407A1

公开(公告)日：2024-08-15

申请号：US18441338

申请日：2024-02-14

申请人： Planted Foods AG

发明人： Kim MISHRA ,  Judith WEMMER ,  Michael MÜLLER ,  Reed A. NICHOLSON ,  Saeed Mirzaee GHAZANI ,  Alejandro G. MARANGONI

IPC分类号： A23D7/04 ,  A21D13/16 ,  A23C11/06 ,  A23D7/01

CPC分类号： A23D7/04 ,  A21D13/16 ,  A23C11/065 ,  A23D7/01

摘要： The present invention relates to foodstuffs comprising structured fats and/or fat-like compositions and methods for making the same. In particular, the foodstuff may be a sausage, baked good, dairy product, confectionery product or food emulsion with improved properties, such as health benefits and/or improved thermal and/or textural properties and/or an improved oral sensory experience.

公开(公告)号：US20230098755A1

公开(公告)日：2023-03-30

申请号：US17910067

申请日：2021-03-10

申请人： Planted Foods AG

发明人： Judith WEMMER ,  Lukas Johannes BÖNI

IPC分类号： A23J3/22 ,  A23J3/14 ,  A23J3/26 ,  A23J3/20

摘要： The invention refers to a method of producing a deformed fibrous protein product (12) from a wet textured product material (11). The wet textured product material (11) comprises at least 10 wt % of proteins possessing a fibrous structure and at least 35 wt % water. The in particular deformed fibrous protein product (12) being selected from the group consisting of a deformed product (12a), an initial pulled product (12b), a block product (12c), and a final pulled product (12d). The method comprising the step of a) elastic-plastically deforming the wet textured product material (11), thereby changing the fibrous structure to obtain the deformed product (12a).