GB2638980A - Fat composition - Google Patents

Abstract

A fat composition comprising an emulsion containing fungus, water, and oil. Preferably, it is an oil in water emulsion. Preferably, the fungus is a filamentous fungus where the average filament length is greater than 1μm. Preferably, at least 80 wt%, of the fungus comprises fungal mycelia. Preferably the fungus omprises cells of Fusarium species (i.e., Fusarium venenatum A3/5). Preferably, the composition includes 0.5-20 wt% fungus and 7-70wt% water. Preferably, the ratio of water to fungus is 1-15. Preferably, the composition includes 15.0-65.0 wt% of oil selected from rapeseed oil (canola oil), sunflower oil, cocoa butter (theobroma oil), cocoa butter substitutes, safflower oil, sesame oil, flaxseed oil, olive oil, rice bran oil and cotton seed oil. Preferably, the composition includes at least 0.5 wt% of edible hydrocolloids, and/or 0.5-3.0 polysaccharides. Also claimed is a method of making the fat composition by mixing oil with a fungus and water mixture to prepare an emulsion. Preferably, the fungus-water mixture is a paste comprising at least 10 wt% of fungus and at least 71 wt% water. Also claimed are a method of preparing a foodstuff and the use of a fat composition for replacing animal fat.

Description

Fat composition This invention relates to a fat composition. Preferred embodiments relate to a vegetarian or vegan fat composition which may be used as a replacement for animal fat compositions, for example pork fat compositions.

Animal fats, such as pork fat, are widely used in producing foodstuffs. However, such fats have a very poor nutritional profile and are, of course, not suitable for use in any vegetarian or vegan foodstuffs.

However, it is challenging to produce vegetarian or vegan fat compositions having the desirable properties of animal fats, such as release of oil on cooking and appropriate texture, colour and rheological properties.

It is an object of the present invention to address the above problems.

It is an object of the present invention to provide a fat composition which is suitable for vegetarians and or vegans.

It is an object of the present invention to provide a fat composition which is nutritionally advantageous compared to animal fat-based compositions.

It is an object of the present invention to provide a composition which can be made in a relatively simple process.

According to a first aspect of the invention, there is provided a fat composition comprising: fungus; water; and an oil; wherein said composition suitably comprises an emulsion comprising a water phase and a phase comprising said oil.

Preferably, said fat composition comprises an emulsion comprising a continuous water phase and a discontinuous phase comprising said oil. Preferably, said fat composition comprises an oil in water emulsion. Droplets of oil are preferably dispersed in the water phase.

Skilled persons in the art will readily be able to confirm the existence of said emulsion as described, for example visually and/or by microscopy and/or by other analysis.

It is believed that, in said fat composition, entangled filaments of said fungus are able to entrap droplets of oil, thereby providing a stable composition. When the composition is heated beyond a minimum temperature, it may release the oil in a manner similar to release of oil on cooking pork back fat.

Furthermore, compositions described herein may have an excellent nutritional profile, without excessively high levels of oil which may otherwise be undesirable.

Unless otherwise stated herein, the amount of fungus is on a dry mass basis. That is, the weight on a dry mass basis excludes any water which may (and preferably is) incorporated into a mass comprising the fungus.

Advantageously, said fungus need not be and/or is not treated to significantly rupture its cells and/or remove significant levels of proteins from the cells, during preparation of said fat composition. The cells of fungus in said composition suitably include a high level (eg at least 60wt°/0, at least 70wt%, at least 80wt% or at least 90wt%) of the wt% of protein which is naturally produced in the cells of the fungus during their normal growth. Said fungus may include a relatively high level of protein which suitably is not washed significantly from the cells during preparation of said composition. It is preferred that the cells of fungus in said composition suitably include a high level (eg at least 60wt%, at least 70wt%, at least 80wt% or at least 90wt%) of the wt% of protein which is naturally produced in the cells of the fungus during their normal growth. The level of protein may be assessed using the Dumas method.

Said fungus may include at least 35wt%, preferably at least 40wt%, protein on a dry mass basis. Said fungus may include less than 65wt%, preferably less than 60wt%, protein on a dry mass basis.

Said fungus may include at least 35wt%, preferably at least 40wt%, soluble protein on a dry mass basis. Said fungus may include less than 65wt%, preferably less than 60wt%, soluble protein on a dry mass basis.

Said fungus may include at least lOvvt%, preferably at least 15wt%, dietary fibre on a dry mass basis. Said fungus may include less than 30vvrk, preferably less than 23wt%, dietary fibre on a dry mass basis.

Said fungus may include at least 4wt%, preferably at least 7wt%, fat on a dry mass basis. Said fungus may include less than 20wt%, preferably less than lOwt%, fat on a dry mass basis.

Preferably, said fungus is a filamentous fungus.

Said fungus may comprise filaments. The filaments may be relatively intact, suitably to facilitate entrapment of droplets of said oil. Said filaments may have lengths of less than 500pm, preferably less than 100pm. Said filaments may have a length greater than 1pm, for example greater than 10pm. Preferably, fewer than 5wt%, preferably substantially no, filaments of said filamentous fungus have lengths of greater than 500pm; and preferably fewer than 5wt%, preferably substantially no filaments have lengths of greater than 250pm. Preferably, values for the number average of the lengths of said filaments are also as stated above. The number average of the lengths of said filaments may be greater than 1pm, greater than 5pm, greater than 10pm, greater than 20pm, greater than 35pm or greater than 50pm. Thus, the number average of the lengths of said filaments may be in the range 1pm to 100 pm, preferably in the range 2pm to 80pm.

Said filamentous fungus may comprise filaments having diameters of less than 20pm, preferably less than 10pm, more preferably 5pm or less. Said filaments may have diameters greater than 1pm, preferably greater than 2pm. Preferably, values for the number average of said diameters of said filaments are also as stated above. Thus, the number average of said diameters of said filaments are preferably in the range 1pm to 20pm.

Said filamentous fungus may comprise filaments having an aspect ratio (length/diameter) of less than 500, preferably less than 200, more preferably less than 100. The aspect ratio may be greater than 5, preferably greater than 10. Preferably, values for the average aspect ratio of said filaments (i.e. the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments) are also as stated above. Thus, the number average of the lengths of the filaments divided by the number average of the diameters of the said filaments is preferably in the range 5 to 500, more preferably in the range 10 to 100.

Preferably, said filamentous fungus comprises fungal mycelia and suitably at least 80 wt%, preferably at least 90 wt%, more preferably at least 95 wt% and, especially, at least 99 wt% of said fungus comprises fungal mycelia. Some filamentous fungi may include both fungal mycelia and fruiting bodies. Said filamentous fungus preferably comprise a filamentous fungus of a type which does not significantly produce fruiting bodies.

Said fungus is preferably edible. Said fungus is preferably regarded as safe for human consumption.

Said filamentous fungus preferably comprises fungus selected from fungi imperfecti.

Preferably, said filamentous fungus comprises, and preferably consists essentially of, cells of Fusarium species, especially of Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum) (IMI 145425; ATCC PTA-2684 deposited with the American Type Culture Collection, 10801 University Boulevard, Manassas, VA.).

Preferably, said filamentous fungus is non-viable. Preferably, said filamentous fungus has been treated to lower the level of RNA which it contains. Thus, the level of RNA in said filamentous fungus is preferably less than the level in an identical fungus when in a viable state. The level of RNA in the filamentous fungus is preferably less than 2 wt% on a dry mass basis.

Said composition suitably includes at least 0.5 wt%, preferably at least 1.0wt%, more preferably, at least 2.0wt%, especially at least 3.0wt% of said fungus on a dry mass basis. Said composition may include less than 20.0 wt%, suitably less than 15.0 wt%, preferably less than 10.0 wt%, more preferably less than 8.0 wt%, especially less than 5.0 wt%, of said fungus on a dry mass basis.

Said composition suitably includes at least 0.5 wt%, preferably at least 1.0wt%, more preferably, at least 2.0wt%, especially at least 3.0wt% of protein on a dry mass basis. Said composition may include less than 20.0 wt%, suitably less than 15.0 wt%, preferably less than 10.0 wt%, more preferably less than 8.0 wt%, especially less than 5.0 wt%, of protein on a dry mass basis. The protein level may be assessed by the Dumas method. A protein factor of 6.25 may be used.

Unless otherwise stated, a reference herein to the weight of water in said composition suitably refers to the total water content in the composition irrespective of its origin.

Said composition may include at least 7.0 wt%, suitably at least 15.0 wt%, preferably at least 20.0 wt%, more preferably at least 30.0 wt%, especially at least 35.0 wt% of water. The amount of water in said composition may be less than 70.0 wt%. suitably less than 50.0 wt%. Said composition may include 30.0 to 70.0 wt%, suitably 35.0 to 65.0 wt%, preferably 35.0 to 50.0 wt% water.

In said fat composition, the sum of the wt% of said fungus on a dry matter basis and water is suitably at least 35.0 wt%, preferably at least 40.0 wt%; and said sum may be less than 80.0 wt%, less than 71.0 wt% or less than 60.0 wt%. The sum of the wt% of said fungus on a dry matter basis and water in said composition may be in the range 40.0 to 60.0 wt%, suitably 42.0 to 56.0 wt%.

In said fat composition, suitably a ratio defined as the weight of water divided by the weight of fungus on a dry matter basis is at least 1.0, preferably at least 2.0. Said ratio may be less than 15.0, preferably less than 10.0.

In said fat composition, suitably a ratio defined as the weight of water divided by the total weight of all fungi on a dry matter basis is at least 1.0, preferably at least 2.0. Said ratio may be less than 15.0, preferably less than 10.0.

Said composition may include at least 15.0 wt%, preferably at least 30.0 wt%, of said oil. Said composition may include less than 70.0 wt%, preferably less than 65.0 wt%, of said oil. Preferably, said composition includes 35-60 wt%, more preferably 49-55 wt%, of said oil.

The sum of the wt% of all oils in the composition may be at least 15.0 wt%, preferably at least 30.0 wt%, of said oil. Said sum may be less than 70.0 wt%, preferably less than 65.0 wt%. Preferably, the sum of the wt% of all oils in the composition is in the range 35-60 wt%, more preferably in the range 49-55 wt%.

Advantageously, the composition may comprise not too high a level of oil and/or a relatively high level of fungus which may provide the composition with an advantageous nutritional profile, especially in relation to pork back fat and/or other fat replacement compositions.

In said fat composition, suitably, a ratio defined as the wt% of oil divided by the wt% of fungus is at least 3.0, preferably at least 4.0. Said ratio is suitably less than 30.0, is preferably less than 25.0 and, more preferably, is less than 20.0.

In said fat composition, suitably, a ratio defined as the sum of the wt% of all oil divided by the sum of the wt% of all fungi is at least 3.0, preferably at least 4.0. Said ratio is suitably less than 30.0, is preferably less than 25.0 and, more preferably, is less than 20.0.

In said fat composition, suitably, a ratio defined as the weight of water divided by the weight of oil is greater than 0.40, is preferably greater than 0.55 and, more preferably, is greater than 0.70. Said ratio may be less than 2.0, preferably less than 1.6 and more preferably less than 1.3.

In preferred embodiments, a ratio defined as the volume of oil divided by the total volume of water in the composition may be at least 0.20, preferably at least 0.30, more preferably at least 0.70. The ratio may be less than 2.50, suitably less than 2.00, preferably less than 1.50.

In some cases, a distinction may be made between water which is contained within a paste comprising the fungus which may be used to prepare the fat composition and water (herein "added water") which is added to the paste and oil to prepare the composition. In a preferred embodiment, a ratio defined as the volume of oil divided by the volume of added water may be at least 0.30, preferably at least 0.90, more preferably at least 1.40, especially at least 1.65. The added water may predominantly define the continuous water phase in the fat composition.

In said fat composition, suitably, a ratio defined as the weight of water divided by the weight of all oils is greater than 0.40, is preferably greater than 0.55 and, more preferably, is greater than 0.70. Said ratio may be less than 2.0, preferably less than 1.6 and more preferably less than 1.3.

In said fat composition, the sum of the wt% of said fungus, water and said oil is suitably at least 90.0 wt%, preferably at least 92.0 wt%; and said sum may be less than 99.0 wt%.

In said fat composition, the sum of the wt% of all fungi, water and all oils is suitably at least 90.0 wt%, preferably at least 92.0 wt%; and said sum may be less than 99.0 wt%.

Said oil is suitably primarily composed of fatty acids in the form of esters. References below to an oil which is composed of or includes a fatty acid includes the fatty acid as an ester (e.g. the oil include a fatty acid residue), rather than the referenced fatty acid being a free fatty acid in the oil.

Said oil is preferably a vegetable oil.

Said oil may have a melting point of at least -25°C, preferably at least -20°C. The melting point may be less than 40°C. In a first embodiment, the oil may be a liquid at room temperature (eg 20°C). In this case, said oil may have a melting point in the range -20°C to 5°C, for example in the range -20°C to -5°C. In a second embodiment, the oil may be a solid at room temperature (eg 20°C). In this case, said oil may have a melting point in the range 20°C to 45°C, for example in the range 25°C to 40°C. When an oil is selected as described in the second embodiment, it may be possible, if desirable, to include more oil in the composition and still achieve desirable properties.

Said oil has preferably not been chemically treated to functionalise it. It is preferably not a hydrogenated version of a natural oil. Said oil is preferably a natural oil.

Said oil may be a plant-based oil or solid fat.

Said oil may be selected from rapeseed oil (also known as "canola oil"), sunflower oil (including high oleic sunflower oil), cocoa butter (also known as "theobroma oil"), safflower oil (including high oleic safflower oil), sesame oil, flaxseed oil, olive oil, rice bran oil and cotton seed oil. Preferred oils include liquid oils which are high in mono-unsaturated fatty acids and/or polyunsaturated fatty acids. Preferred oils may be selected from rapeseed oil and sunflower oil including high oleic sunflower oil.

A solid fat (for example having a melting point of at least 20°C, such as in the range 20°C to 45°C) may be selected from coconut oil, palm oil including its fractionations, cocoa butter and/or stearic-oleic-stearic fatty acid composition (SOS-rich fats). The latter may be known as cocoa butter substitutes and may include mango seed kernel (mango butter), sal, shea, kokum, and illipe butter.

Any grade of said oil, for example virgin, extra virgin, highly refined or winterized, may be selected.

Said composition may include less than 10.0 wt%, preferably less than 8.0 wrk, more preferably less than 6.0 wt% of edible hydrocolloids in total. The composition may include one or more edible hydrocolloids. Preferably, said composition includes at least 0.5 wt% of edible hydrocolloids in total. In a preferred embodiment, said composition includes 0.5 to 6.0 wt% of edible hydrocolloids in total. In especially preferred embodiments, said composition includes 0.5 to 3.0 wt% or 0.5 to 2.0 wt% of edible hydrocolloids in total.

Said composition may include polysaccharide, over and above any polysaccharide included in the fungus. Said composition may include less than 10.0 wt%, preferably less than 8.0 wt%, more preferably less than 6.0 wt% of polysaccharides in total. The composition may include one or more polysaccharides. Preferably, said composition includes at least 0.5 wt% of polysaccharides in total. In a preferred embodiment, said composition includes 0.5 to 6.0 wt% of polysaccharides in total. In especially preferred embodiments, said composition includes 0.5 to 3.0 wt% or 0.5 to 2.0 wt% of polysaccharides in total.

Said polysaccharide and/or said edible hydrocolloid may be selected from agar, alginate, arabinoxylan, carrageenan, carboxymethylcellulose, cellulose, curdlan, gelatin, gellan, 13-Glucan, a galactomannan, guar gum, locust bean gum, tara gum, gum arabic, pectin, konjac gum xanthan gum and starches (which may be native or modified and may consist of vegetables starches from tuber-, cereal-, or grain-origins).

Preferably, said polysaccharide and/or said edible hydrocolloid is selected from agar, carrageenan, curdlan, locust bean gum, pectin and low acyl gellan gum. In some embodiments, a starch may be included in the composition (eg at a level in the range 0.5 to 5.0 wt% or in the range 0.5 to 2.5 wt%) in addition to inclusion of another polysaccharide and or edible hydrocolloid of the type described.

Said polysaccharide and/or edible hydrocolloid is preferably not of animal origin. It preferably includes no ingredients derived from animals.

It is believed that the aforementioned entrapment of droplets of oil and/or oil release on heating beyond a minimum temperature are affected by presence of said polysaccharide described. The polysaccharide may act as gelling agents to immobilize entrapped oil droplets within hyphae in the aqueous phase and the combination may then be heat-activated or melted on heating beyond a certain temperature which may be tuneable in dependence on the amount and/or identity of the polysaccharide.

Said fat composition may comprise 0.5 to 20.0 wt% (eg 2.0 to 15.0 wt% or 3.0 to 5.0 wt%) of said fungus on a dry matter basis; 7.0 to 70.0 wt% (eg 35.0 to 70.0 wt% or 35.0 to 50.0 wt%) of water; and 15.0 to 70.0 wt% (eg 35.0 to 60.0 wt% or 49.0 to 55.0 wt%) of said oil.

In said fat composition: -the sum of the wt% of all fungi may be in the range 0.5 to 20.0 wt% (eg in the range 2.0 to 15.0 wt% or 3.0 to 5.0 wt%) on a dry matter basis; -the wt% of water may be in the range 7.0 to 70.0 wt% (eg in the range 35.0 to 70.0 wt% or 35.0 to 50.0 wt%); and -the sum of the wt% of all oils may be in the range 15.0 to 70.0 wt% (eg 35.0 to 60.0 wt% or 49.0 to 55.0 wt%).

In said fat composition, the sum of the wt% of all fungi, water and oils may be at least 90wt%, for example at least 92wt%. Said sum may be less than 99wt%.

Said fat composition may include one or more edible hydrocolloids. Preferably, said composition includes at least 0.5 wt% of edible hydrocolloids in total. Said composition may include 0.5 to 4.0 wt% or 0.5 to 3.0 wt% or 0.5 to 2.5 wt% of edible hydrocolloids in total.

In said fat composition, the sum of the wt% of all fungi, water, oils and edible hydrocolloids may be at least 90wt%, for example at least 92wt% or at least 95wt% or at least 97wt%. Said sum may be less than 99wt%.

In one embodiment, said oil may comprise a solid fat as described, for example cocoa butter or a cocoa butter substitute as described. In this case, said fat composition may comprise: 0.5 to 10.0 wt% (eg 1.5 to 9.0 wt% or 2.5 to 4.5 wt%) of said fungus on a dry matter basis; 20.0 to 55.0 wt% (eg 30.0 to 51.0 wt% or 35.0 to 46.0 wt%) of water; and 35.0 to 70.0 wt% (eg 40.0 to 63.0 wt% or 45.0 to 60.0 wt%) of oil in the form of solid fat (eg of cocoa butter or a cocoa butter substitute); wherein, optionally: said fat composition includes 0.5 to 4.0 wt% or 0.5 to 3.0 wt% or 0.5 to 2.5 wt% of edible hydrocolloids in total; and/or in said fat composition, the sum of the wt% of all fungi, water, oils and edible hydrocolloids is at least 95wt% or at least 97wt% or at least 98wt%. Said sum may be less than 99.9wt%.

In some embodiments, a protein may be included in the composition (eg at a level in the range 0.1 to 5.0 wt% or in the range 0.5 to 2.5 wt%) in addition to inclusion of any protein-containing fungus. An example of such a protein is potato protein.

Said composition preferably includes 0 wt% of ingredients of animal origin. Said composition is preferably suitable for vegans. Said composition is preferably an animal fat substitute which includes no animal products.

Said composition is preferably edible.

Said composition may be a solid and/or a gel at 20°C.

Said composition may be in the form of a block, for example having a volume of at least 25cm3; and said volume may be less than 1000cm3.

Said composition is preferably provided in a package. For example, a said composition may be provided in said package. The package may be arranged to restrict passage of oxygen to the composition therein. Said package may comprise an oxygen barrier material. Said package may comprise a plastics packaging material. Said composition is preferably the only edible composition contained in the package.

Said composition may be a product in its own right, for example packaged as described. It may then be used as an ingredient in other food stuffs. The invention extends to a food stuff comprising said composition. Said food stuff may include 1 to 50 wt%, for example 5 to 30 wt% or 8 to 25 wt% of said composition.

According to a second aspect of the invention, there is provided a method of making a fat composition, for example as described in the first aspect, the method comprising: (i) selecting a first mixture comprising fungus and water; and (ii) mixing said mixture with oil, suitably to prepare an emulsion comprising a continuous water phase and a discontinuous phase comprising said oil.

Said first mixture may be made by contacting a paste comprising said fungus and water with additional water (herein "added water"). Said paste may include at least 10 wt%, preferably at least 20 wt% of fungus on a dry matter basis; it may include 50 wt% or less, 40 wt% or less, or 29 wt% of fungus on a dry matter basis. The balance of said paste may comprise water. Said paste may include up to 90 wt%, or up to 80 wt%, water; it may include at least 50 wt%, at least 60 wt% or at least 71 wt% water. The paste may include 5 to 90 wt% or 15 to 80 wt% of water. The sum of the wt% of water and fungus in said paste is preferably at least 95 wt%, more preferably at least 98 wt%, especially at least 99 wt%.

Said first mixture may be made by contacting paste with 10 to 70 wt% (for example 20 to 70 wt%) of added water, said wt% of added water being based on the total weight of said fat composition prepared in the method.

A ratio defined as the wt% of water in paste used to prepare said first mixture divided by the wt% of added water, suitably from any source except said paste, is at least 0.04, preferably at least 0.10, more preferably at least 0.20, especially at least 0.30; and it may be less than 2.00, preferably less than 1.60 or less than 1.00 or less than 0.50.

A ratio defined as the wt% of added water, suitably from any source except said paste, divided by the total wt% of water in said first mixture (and preferably in said fat composition itself) may be at least 0.30, preferably at least 0.39. In some cases, said ratio may be at least 0.60, at least 0.69 or at least 0.75. Said ratio may be less than 1.00, preferably less than 0.90, more preferably less than 0.80.

Said first mixture may, optionally, include other ingredients. For example, it may include polysaccharide as described in the first aspect, suitably at a wt% to produce the wt% of polysaccharide in the composition according to the first aspect.

Suitably the first mixture includes the majority or all the dry ingredients used to prepare the fat composition.

Preferably, said first mixture is heated prior to step (ii) at suitably above ambient temperature, for example to a temperature of at least 30°C, preferably at least 40°C, more preferably at least 45°C; and preferably less than 90°C or less than 60°C. The first mixture is preferably mixed and/or sheared during its heating. After said heating, oil may be added in step (ii). Preferably said first mixture and said oil are mixed, for example to cause said oil to form droplets. In step (ii), a mixture comprising said first mixture and oil is preferably heated, for example to a temperature of at least 50°C, at least 65°C, or at least 80°C; and suitably less than 95°C or less than 90°C.

After step (ii), the method may comprise reducing the temperature of the mixture to less than ambient temperature, for example less than 15°C, less than 8°C, preferably less than 0°C, The temperature may be greater than -10°C or greater than -6°. The mixture may be held at the aforementioned reduced temperature for at least 1 hour, preferably at least 4 hours.

The fat composition produced may have any feature of the fat composition of the first aspect.

According to a third aspect of the present invention, there is provided a method of preparing a foodstuff, the method comprising: (i) selecting a fat composition according to the first aspect and/or as prepared according to the second aspect; and (ii) contacting said fat composition with one or more other ingredients to prepare said foodstuff.

A ratio defined as the wt% of said fat composition divided by the total wt% of other ingredients contacted with said fat composition in step (ii) may be in the range 0.01 to 1.0, for example in the range 0.05 to 0.25.

According to a fourth aspect of the present invention, there is provided the use of a fat composition according to the first aspect and/or as prepared according to the second aspect for replacing animal fat, for example in a foodstuff.

Any feature of any aspect of any invention described herein may be combined with any feature of any other invention described herein mutatis mutandis.

Specific embodiment of the invention will now be described, by way of example, with reference to the accompanying figures, in which: Figures 1 and 3 are graphs of Elastic modules G' v, temperature of selected examples; Figures 2 and 4 are graphs of the Viscous modulus G' v. temperature of selected examples; and Figures 5 and 6 are graphs of Complex viscosity v. temperature of selected examples.

The following materials are referred to hereinafter.

Mycoprotein paste -Mycoprotein paste -Mycoprotein paste-refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum A3/5 (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 12301 Parklawn Drive, Rockville Md.

20852) and treated to reduce its RNA content to less than 2% by weight by heat treatment.

Further details on the material are provided in W096/21362 and W095/23843. The material may be obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 23-25 wt % solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately 100-750pm length, 3-5pm in diameter and a branching frequency of 2-3 tips per hyphal length.

Carregeenan -refers to purified Iota-carrageenan; Agar/LBG -refers to a commercially available mixture of 70wt% agar and 30wt% locust bean gum (LBG); Pectin -refers to pectin used is low methoxy pectin extracted from citrus peel, GENU® pectin type LM-12 CG; Curdlan -refers to Curdlan is microbial-derived extracellular polysaccharide (mainly beta 1-3 glucan) produced by Alcaligenes faecalis var. myxogenes. It comes in off-white powder form; Vegetable Oil -refers to refined rapeseed oil which may contain traces of citric acid; Cocoa butter -refers to a commercially available cocoa butter; Potato protein -refers to potato protein Solanic 200 by Avebe; Rice starch -refers to a commercially available waxy rice starch with >97% amylopectin.

Pork chop fat reference -obtained from local butcher in the form of skinless pork belly fat and the thickest white part was removed and used as described in the examples.

Assessment 1 -Rheology -Temperature Sweep Most food materials are viscoelastic, exhibiting both elastic (solid-like or energy storing) and viscous (liquid-like or energy dissipating) behaviour. By employing oscillatory rheology, it is possible to quantify both the viscous-like and the elastic-like properties of a material as a function of time, frequency, applied stress or temperature.

Measurements were performed on a rheometer with 25 mm parallel plate geometry with a gap of 500 pm. Deformation is caused by a top plate oscillating while a base plate remains stationary. In the test, a selected product was subjected to sinusoidal shear (small deformation oscillation) with increasing temperature from 25 to 90°C. The stress response of the sample was measured along with complex viscosity throughout the experiment. The temperature was set initially at 25°C for a 5-minute temperature soak to ensure thermal equilibrium. This was followed by a temperature ramp of 25 to 90°C at a frequency of 1 Hz and fixed stress of 20 Pa.

Assessment 2 -Microscopy The following procedures were used: (a) Light microscopy with iodine staining A thin cross-section (<-1 mm in thickness) of a test sample was stained with iodine and then carefully placed on a slide with a cover slip. The sample slide was then mounted and imaged under cross polarised light by light microscopy using a 40x objective.

(b) Confocal Laser Scanning Mircoscope (CLSM) A flat cross-section ("2-3 mm in thickness) of a test sample was sectioned using a carbon blade and was placed on a slide and stained using 10 pL of a fluorescent dye solution (Bodipy 493 and Fast Green in ethanol). The protein and fat distribution were imaged using CLSM with 10x, and 63x objectives. Bodipy 493 was imaged using a 488 nm laser and band pass filter of 490555 nm and was pseudo-coloured green. Fast green FCF was imaged using a 639 nm laser and a low pass filter of 640 nm, and was pseudo-coloured red.

Both of the aforementioned microscopy methods are useful to view the microstructure of the products produced. Procedure (a) may be useful to locate where any starch granules are and whether or not they are in a gelatinized state (swollen) or still intact granules under polarized light. When any gel is formulated with starch, light microscopy can identify the starch and differentiate it from oil droplets.

Procedure (b) may be useful due to the higher resolution than light microscopy and there may be advantages in term of precisely differentiating droplet compared to fungal hyphae or other proteins -the green-coloured particles represent fat parts and the red particles are protein counterparts stained using Fast Green dye. The distribution of droplets within a product matrix and also the size/shape of the droplets, can be correlated with emulsion stability (ie the coarser emulsions have larger droplet sizes and are usually less stable).

Assessment 3 -Particle Size Analysis Particle sizes of test samples were measured by laser diffraction using a Malvern Mastersizer 3000, with Hydro MV wet dispersion accessory, as follows: Instrument Option Setting Instrument accessory Hydrop MV Dispersant Water, refractive index 1.330 Optical Model Mie, spherical Analysis Model General Purpose Measurement Cycles 1 Stir speed 2000 RPM Measurement/background measurement time 10-30s/10-30s Obscuration Range 10-15% Particle refractive index, absorption 1.52, 0.001 A small quantity of test sample (approx. 0.5 g) was added to a 125 mL conical flask. 50 mL of water was added to the flask. The dispersion formed was stirred for 10 minutes and then added dropwise directly to the Mastersizer instrument.

Assessment 4 -Colour Analysis For colour measurement, a DigiEye Version 7 was used. This consists of a D65 illuminant and additional LEDs to produce a calibrated D65 source, and a Nikon Z611 Mirrorless Digital Camera with Nikon Nikkor Z f/4-6.3 VR Lens for image capture. This was calibrated each time before use. Diffuse lighting from an ISO 23603:2005 calibrated D65 source was used for all the colour measurements. Samples were placed on a black plate and onto a drawer base, which slides into and seals the cabinet eliminating ambient light.

Assessment 5 -Texture Profile Analysis (TPA) Texture Profile Analysis (TPA) involves a double compression test (using a texture analyser model TA.XT from Stable Micro Systems) for characterising the textural properties of foods. During the TPA test, samples were compressed twice using a texture analyser using the setting in the table below. TPA can be used to understand parameters related to hardness, cohesion, springiness, and resilience of a material. Tests were performed on cubed samples with approximate dimensions of 1cm x 1cm x 1 cm. Probe P/25 as used for the TPA analysis.

Parameter Value Units Pre-Test Speed 5 mm/sec Test Speed 5 mm/sec Post-Test Speed 5 mm/sec Target Mode Strain Strain 20.0 °A) Time 2 sec Trigger Type Auto (Force) Trigger Force 20.0 g In the following examples, Examples 1 to 17 describe the preparation of mycoprotein-containing fat gels and examples 19 onwards describe analysis of such gels.

Example 1 -General procedure for preparing mvcoproteins -containing fat gels Any hydrocolloids used, mycoprotein paste and water were mixed at high shear with heating up to 50°C in a Thermomix mixer. Oil was added and heating continued up to 85°C for 1 minute.

The mixture was held at 85°C for 1 minute. Then, the hot mixture was decanted into silicone molds, which were then wrapped in cling film and allowed to cool between 2-8°C in a refrigerator before storage for at least 8 hours at that temperature.

Example 2 to 17 -Preparation of specific mycoprotein-containing fat gels Following the procedure described in Example 1, a range of fat gels were prepared comprising the ingredients detailed in the table below.

Example No. 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Water 30 45 15 66 10 31 48 40 7.5 30 30 19 20 10 22 7.5 Mycoprotein Paste 15 28 28 5 35 14 28 35 2.5 10 15 35 5 25 55 2.5 Carrageenan 2 1 Agar/LBG 2 2 2 2 Pectin 3 2 2 3 2 Curdlan 2 Pork Seasoning 1 Vegetable Oil 52 20 50 25 50 50 20 20 70 55 40 44.25 60 20 40 Cocoa Buter 53 30 Palm Fat 30 Potato 2 2 2 2 Protein Rice Starch 2 2 2 3 2 20 2 2 Pre- 20 Gelatinised Maize Starch Salt 0.75 Example 20 -Initial screening of products of Examples 2 to 17 The products of Examples 2 to 17 were initially visually screened to determine the structure of the products formed and determine the best candidates for use as pork back-fat replacements.

Results are summarised in the table below wherein category 1 examples are the best candidates, category 2 are the second tier candidates and category 3 are third tier candidates.

Example No. Assigned Candidate Category 2 1 3 1 4 3 1 6 3 7 3 8 2 9 2 3 11 1 12 1 13 1 14 3 3 16 1 17 3 Examples 19 to 25 describe a range of assessments undertaken on selected products of

Examples 2 to 17.

In the tests, port chop-fat reference is referred to as Example C1.

Example 19 -Rheology -Temperature Sweep The objective of the test was to determine the flow behaviour of the product as a function of temperature. Pork fat typically starts to melt at 37°C and so starts to transition from solid to liquid like flow behaviour at the temperature.

Selected products were assessed as described in Assessment 1 and results are provided in Figures 1 to 4. Referring to the figures, the elastic modulus was higherthan the viscous modulus for all samples at the start of the test denoting that solid-like behaviour was the dominant component.

As temperature increased, the elastic modulus remained higher than the viscous modulus for all samples except Example 5, where at approximately 60°C, the viscous modulus became the most dominant. This is known as a crossover point and marks the temperature where flow began, due to temperature-related depletion of the emulsion structure. This suggests that the Example 5 product could collapse, leading to the release of more oil than the other samples above 60°C.

The temperature sweep revealed that Example 12 might undergo collapse at around 30°C and this most closely mimics pork fat flow behaviour (ie Example C1). Advantageously, the collapse temperature is close to body temperature which may be beneficial for oral processing, for example a melt-in-mouth feel.

Other products which behave similarly to pork fat are Examples 2 and 5 although the curve steeps occurred at a higher temperature (about 60°C).

The examples demonstrated that the rheological properties of the products as a function of temperature can be varied depending on the composition, for example the relative amounts of hydrocolloids, water, mycoprotein and starch. Therefore, the temperature dependence of the products can be correlated to oral processing (body temperature 37°C) or cooking temperature (above 60°C) or may be substantially unaffected by temperature by for example remaining solid at low to high temperature.

The Example C1 sample was the most rigid sample compared to the others throughout the temperature ramp which is likely due to the highly structured nature of adipose tissue in the pork product. Examples 3, 7, 11 and 13 were more rigid compared to Examples 2, 5 and 12.

Example 21 -Complex viscosity The complex viscosity was assessed as described in Assessment 1 and results are provided in Figures 5 and 6.

A reduction in the complex viscosity occurred, in general, with increasing temperature which would be linked to the softening of the products and the melting of adipose tissue in the port fat of Example Cl. This occurred at different temperatures and to a different extent for each sample -likely due to the different hydrocolloid behaviours.

Example 22 -Microstructure of selected products and comparison with Example Cl Confocal microscopy was undertaken on selected products as described in Assessment 2(b). It was found that each tested product was broadly similar, comprising a discrete dispersed fat phase entrapped within a fibrous network of septate fungal hyphae. Fat was in the form of a liquid at room temperature (20°C) with no visible fat crystals. Example 5 appeared slightly different from the other products, having a less dense or continuous fungal network and fewer large fat pools. The Example 4 product had smaller fat droplet size when compared with Example 2, 3 and 9 products, where fat was in the form of droplets, and large (>100 pm) fat pools are evident, particularly in the Example 3 product. It was noted that some non-fibrous protein particles were also seen in the Examples 3 and 9 products. Fungal hyphae from products contained small lipid droplets within the fungal cell wall.

At higher magnification, most of the individual and/or clustered fat droplet(s) in the products appeared to be physically entrapped by individual hyphae, 'bundle-like' networks and/or by directly adsorbed proteins at the fat droplets' surfaces. The Example 5 product had slightly more discrete free fat droplets.

Results revealed that the Example 12 product had the most distinct microstructure among all tested products, comprising spherical-shaped fat droplets uniformly dispersed/entrapped within the fibrous fungal hyphae network. The size of fat droplets was relatively consistent, ranging from about 5-25 pm in diameter. Fat crystals within the fat droplets were also seen in the Example 3 product at room temperature, which was comparable to the Example C1 reference sample. Example 11 and 13 products had a similar microstructure to other tested products of Examples 2, 3 and 9 and comprised both smaller, discrete liquid fat droplets and large coalesced fat pools entrapped within a fibrous network of septate fungal hyphae.

The result suggests that the Example 12 product had the closest structure to the Example C1 reference.

Example 23 -Light microscopy to visualise starch distribution Examples 3, 9 and 11, containing rice starch and/or potato starch, were examined by light microscopy and iodine staining to visualise the starch distribution, as described in Assessment 35 2(a).

It was found that a small number of isolated, small (2-7 pm) iodine-stained starch particles were visible in the products of Examples 3 and 9. Some ungelatinised starch granules were seen by polarised light and little fully gelatinised starch was seen in the products. Some visible un-dispersed starch clusters were noted in the product of Example 9. The findings may imply the starch in the assessed products plays a limited role in stabilising fat droplets. However, the Example 11 product had larger (about 30-190 pm) particles, typical of potato starch (dark reddish coloured), and appeared to be slightly more gelatinised. Some visible 'bounding/interactions' between the gelatinised starch and hyphae or fat droplets were shown in the product of Example 11, indicating potato starch may play a certain functional role in system stabilisation.

Example 24 -Particle size analysis Selected products were analysed as described in Assessment 3. Particle sizing by laser diffraction has the advantage of capturing size information from hundreds of thousands of particles in one measurement. However, it has the limitation of not being able to discriminate between different particle types and identify what type of particles are responsible for what part of the distribution. As the particle size analysis was conducted in water, it can be assumed that the measured particles were all the non-water-soluble components of the sample. Results for the products of Examples 2, 3, 5, 9, 11, 12 and 13 show the span of particle sizes was similar although the proportion of sizes was different for each paste.

Results are provided in the table below.

Example No. D10 (pm) D50 (pm) D90 (pm) 2 7.1 38.1 101.1 3 16.6 175.3 468.6 6.0 19.5 66.2 9 10.5 128.0 429.6 11 9.2 41.1 149.5 12 7.3 23.9 85.6 13 7.1 44.6 339.4 Example 25 -Colour analysis Selected products were analysed as described in Assessment 4. Two different filters were used to ensure measurement accuracy depending on the sample. For the reference, Example C1, a filter was created for both lightness (to remove the background) and for the red/green (a*) value (to remove the blood and non-fat section of the chop). A tonal filter was used for the other examples based on the lightness (L*) value.

The 12, a* and b" colour values for the products of selected examples are provided in the table below.

Example No. L* a* b*

2 79.77 3.12 14.01 3 71.40 4.41 18.07 79.11 2.86 13.71 9 74.03 3.95 17.42 11 81.15 1.95 12.46 12 80.50 2.03 18.41 13 80.38 2.86 13.66 C1 74.78 8.96 8.66 The colour difference values (relative to the value for Example C1) are provided in the table below.

Example No. AE 2000 Value Descriptor 2 9.40 Lighter, Stronger Yellower 3 9.78 Darker, Stronger Yellower 9.38 Lighter, Stronger Yellower 9 9.54 Darker, Stronger Yellower 11 10.44 Lighter, Stronger Yellower 12 12.39 Lighter, Stronger Yellower 13 9.69 Lighter, Stronger Yellower C1 N/A -used as the reference It was found that, in general, the colour of the products was acceptable.

Example 26 -Texture analysis Texture analysis was undertaken as described in Assessment 5 for products of Examples 2,3, 5, 11, 12 and 13. Results are provided in the table below.

Example No. Hardness (g) Resilience (%) Cohesion Springiness (%) 2 130 ± 5 91 ± 3 0.89 ± 0.01 102 ± 4 3 41 ±3 36 ± 4 0.56 ± 0.04 102 ± 3 97 ± 10 105 ± 6 0.89 ± 0.01 104 ± 5 11 128 ± 8 56 ± 1 0.84 ± 0.00 99 ± 0 12 620 ± 98 29 ± 10 0.44 ± 0.05 89 ± 9 13 558 ± 63 54 ± 1 0.83 ± 0.01 102 ± 0.7 C1 456 ± 22 27 ± 2 0.60 ± 0.02 94 ± 2 The results illustrate that the products of Examples 12 and 13 were most similar to Example C1.

The invention is not restricted to the details of the foregoing embodiment(s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.

Claims (19)

1. CLAIMS1 A fat composition comprising: fungus; water; and an oil; wherein said composition suitably comprises an emulsion comprising a water phase and a phase comprising said oil.
2. 2 A composition according to claim 1, wherein said fat composition comprises an oil in water emulsion.
3. 3 A composition according to claim 1 or claim 2, wherein cells of fungus in said composition include at least 60wt%, for example, at least 90wt% of the wt% of protein which was naturally present in the cells of the fungus during their normal growth; and/or said fungus includes at least 35wt% protein on a dry mass basis and, optionally, includes less than 65wt% protein on a dry mass basis.
4. 4 A composition according to any preceding claim, wherein said fungus is a filamentous fungus comprising filaments, wherein the number average of the lengths of said filaments is greater than 1pm or greater than 50pm.
5. A composition according to any preceding claim, wherein said filamentous fungus comprises fungal mycelia and at least 80 wt%, optionally at least 99 wt%, of said fungus comprises fungal mycelia.
6. 6 A composition according to claim 4 or claim 5, wherein said filamentous fungus comprises fungus selected from fungi imperfecti; and/or comprises cells of Fusarium species, especially of Fusarium venenatum A3/5.
7. 7 A composition according to any preceding claim, wherein said composition includes at least 0.5 wt%, preferably at least 3.0wt% of said fungus on a dry mass basis; and/or includes less than 20.0 wt%, preferably less than 10.0 wt%, of said fungus on a dry mass basis.
8. 8 A composition according to any preceding claim, wherein said composition includes at least 7.0 wt%, optionally, at least 35.0 wt% of water; and/or the amount of water in said composition is less than 70.0 wt%.
9. 9 A composition according to any preceding claim, wherein, in said fat composition: a ratio defined as the weight of water divided by the weight of fungus on a dry matter basis is at least 1.0 (preferably at least 2.0); and optionally said ratio is less than 15.0 (preferably less than 10.0); and/or a ratio defined as the weight of water divided by the total weight of all fungi on a dry matter basis is at least 1.0 (preferably at least 2.0); and, optionally, said ratio is less than 15.0 (preferably less than 10.0).
10. 10 A composition according to any preceding claim, wherein said composition include at least 15.0 wt%, preferably at least 30.0 wt%, of said oil; and/or said composition includes less than 70.0 wt%, preferably less than 65.0 wt%, of said oil.
11. 11 A composition according to any preceding claim, wherein, in said fat composition: a ratio defined as the wt% of oil divided by the wt% of fungus is at least 3.0; and, optionally, said ratio is less than 30.0; and/or a ratio defined as the sum of the wt% of all oil divided by the sum of the wt% of all fungi is at least 3.0; and, optionally, said ratio is less than 30.0; and/or a ratio defined as the weight of water divided by the weight of oil is greater than 0.40 and, optionally, said ratio is less than 2.0; and/or a ratio defined as the volume of oil divided by the total volume of water in the composition is at least 0.20 and, optionally, the ratio is less than 2.50; and/or a ratio defined as the weight of water divided by the weight of all oils is greater than 0.40 and, optionally, said ratio is less than 2.0.
12. 12 A composition according to any preceding claim, wherein, in said fat composition: the sum of the wt% of said fungus, water and said oil is at least 90.0 wt% and, optionally, said sum is less than 99.0 wt%; and/or the sum of the wt% of all fungi, water and all oils is at least 90.0 wt% and, optionally, said sum is less than 99.0 wt%.
13. 13 A composition according to any preceding claim, wherein said oil is a vegetable oil which, optionally, is selected from rapeseed oil (also known as "canola oil"), sunflower oil (including high oleic sunflower oil), cocoa butter (also known as "theobroma oil"), cocoa butter substitutes, safflower oil (including high oleic safflower oil), sesame oil, flaxseed oil, olive oil, rice bran oil and cotton seed oil.
14. 14 A composition according to any preceding claim, wherein said composition includes at least 0.5 wt% of edible hydrocolloids in total.
15. A composition according to any preceding claim, wherein said composition includes at least 0.5 wt% of polysaccharides in total and, optionally, includes 0.5 to 3.0 wt% or 0.5 to 2.0 wt% of polysaccharides in total.
16. 16 A composition according to any preceding claim, wherein said fat composition comprises: 0.5 to 20.0 wt% (eg 2.0 to 15.0 wt% or 3.0 to 5.0 wt%) of said fungus on a dry matter basis; 7.0 to 70.0 wt% (eg 35.0 to 70.0 wt% or 35.0 to 50.0 wt%) of water; and 15.0 to 70.0 wt% (eg 35.0 to 60.0 wt% or 49.0 to 55.0 wt%) of said oil.
17. 17 A composition according to any preceding claim, wherein, in said fat composition: -the sum of the wt% of all fungi is in the range 0.5 to 20.0 wt% (eg in the range 2.0 to 15.0 wt% or 3.0 to 5.0 wt%) on a dry matter basis; -the wt% of water is in the range 7.0 to 70.0 wt% (eg in the range 35.0 to 70.0 wt% or 35.0 to 50.0 wt%); and -the sum of the wt% of all oils is in the range 15.0 to 70.0 wt% (eg 35.0 to 60.0 wt% or 49.0 to 55.0 wt%).
18. 18 A composition according to any preceding claim, wherein, in said fat composition, the sum of the wt% of all fungi, water and oils is at least 90wt%.
19. 19 A composition according to any preceding claim, wherein said fat composition comprises: 0.5 to 10.0 wt% (eg 2.5 to 4.5 wt%) of said fungus on a dry matter basis; 20.0 to 55.0 wt% (eg 35.0 to 46.0 wt%) of water; and 35.0 to 70.0 wt% (eg 45.0 to 60.0 wt%) of oil in the form of solid fat (eg of cocoa butter and/or a cocoa butter substitute); wherein, optionally: said fat composition includes 0.5 to 4.0 wt% or 0.5 to 2.5 wt% of edible hydrocolloids in total; and/or in said fat composition, the sum of the wt% of all fungi, water, oils and edible hydrocolloids is at least 95wt% or at least 98wt%.A method of making a fat composition, for example as described in any preceding claim, the method comprising: (i) selecting a first mixture comprising fungus and water; and (ii) mixing said mixture with oil, suitably to prepare an emulsion comprising a continuous water phase and a discontinuous phase comprising said oil. 25 21 A method according to claim 20, wherein said first mixture is made by contacting a paste comprising said fungus and water with additional water (herein "added water"), wherein said paste includes at least 10 wt%, preferably at least 20 wt% of fungus on a dry matter basis; and said paste includes at least 50 wt%, at least 60 wt% or at least 71 wt% water.22 A method according to claim 20 or claim 21, wherein the paste includes 5 to 90 wt% or to 80 wt% of water; and/or the sum of the wt% of water and fungus in said paste is at least 95 wt%.23 A method according to any of claims 20 to 22, wherein said first mixture is made by contacting paste with 10 to 70 wt% of added water, said wt% of added water being based on the total weight of said fat composition prepared in the method.24 A method according to any of claims 20 to 23, wherein: a ratio defined as the wt% of water in paste used to prepare said first mixture divided by the vvt% of added water is at least 0.04 and, optionally, is less than 2.00; and/or a ratio defined as the wt% of added water divided by the total wt% of water in said first mixture is at least 0.30 and, optionally, said ratio is less than 1.00.A method of preparing a foodstuff, the method comprising: (i) selecting a fat composition according to any of claims 1 to 19 and/or as prepared according to any of claims 20 to 24; and (ii) contacting said fat composition with one or more other ingredients to prepare said foodstuff.26 The use of a fat composition according to any of claims 1 to 19 and/or as prepared according to any of claims 20 to 24 for replacing animal fat, for example in a foodstuff.