WO2025048642A1

WO2025048642A1 - Pi-cellulose binder

Info

Publication number: WO2025048642A1
Application number: PCT/NL2024/050474
Authority: WO
Inventors: Zhenghong Chen; Nikola STANIŠIC; Vani BHASKARAN
Original assignee: Cooperative Avebe UA
Current assignee: Cooperative Avebe UA
Priority date: 2023-08-30
Filing date: 2024-08-30
Publication date: 2025-03-06
Anticipated expiration: 2026-02-28

Abstract

The invention provides a binder for binding a proteinaceous food product comprising at least 0.1 wt.% of a salt, said binder comprising a protease inhibitor and a cellulose alkyl ether. The invention furthermore provides a proteinaceous food product comprising said binder, and methods to obtain this food product.

Description

Title: Pl-cellulose binder

BACKGROUND

Protein is an indispensable part of the human diet. In the last decades, there have been increasing concerns of the environmental impact of traditional dietary protein sources, among which in particular meat. Nowadays a range of alternative protein-rich food products is available, which aim to diminish or cancel reliance on animal-derived meat.

Many such products rely on plant-based vegetable protein sources, often in the form of a protein isolate. Such protein sources are bound and shaped, thereby providing proteinaceous food products which comprise less or even no meat.

However, binding of protein-rich materials which are not protein isolates is often more cumbersome. Proteinaceous materials rich in protein but still possessive of a cellular structure are generally more difficult to bind in a form which is palatable and sensorially acceptable. Also, the binding of protein isolates still can be ameliorated.

Thus, further binders for binding proteinaceous materials are still generally desired. The present invention provides such a binder.

FIGURES

Figure 1: hardness of exemplary burger patties described in example 1. Figure 2: hardness of exemplary burger patties described in example 2. Figure 3a: hardness of exemplary burger patties described in example 3. Figure 3b and 3c: pictures of the exemplary burger patties described in example 3, after freezing and thawing, and before (left) and after (right) reheating. Top left: A; top right: B; bottom left: C; bottom right: D.

Figure 4a - d: 4a: raw mycoprotein; 4b: mycoprotein with 2 wt.% S300; 4c: mycoprotein with 1 wt.% methylcellulose; 4d: mycoprotein with 2 wt.% S300 and 1 wt.% methylcellulose. It can be seen that mycoprotein in the presence of the binder of the invention attains a cuttable fibrous meat-like structure, whereas use of only methylcellulose or only S300 provides the mycoprotein with a gummy soft structure.

Figure 5a - 5b: Freeze-thaw stability of mycoprotein bound with 2 wt.% S300 and 1 wt.% methylcellulose. After freezing and thawing, the product retains the cuttable fibrous meat-like structure (5a), which is enhanced upon heating by frying in a pan (5b).

Figure 6: Hot and cold hardness of a TVP-based product and product based on mycoprotein.

DETAILED DESCRIPTION

The invention provides a binder for binding a proteinaceous food product comprising at least 0.1 wt.% of a salt, said binder comprising a protein isolate having a protein content of at least 80 wt.% relative to dry weight, said protein comprising at least 60 wt.%, relative to all protein, of protease inhibitor, and said binder further comprising a cellulose alkyl ether.

The binder of the invention provides the advantage that a proteinaceous food product with enhanced fibrosity is obtained. In addition, the present binder provides that proteinaceous food products as defined herein display good hardness, also after freezing. Proteinaceous food products bound using the present binder display freeze-thaw stability of the fibrosity and hardness, which is a further advantage relative to existing products.

The binder

The binder comprises a protein isolate having a protein content of at least 80 wt.%, preferably at least 85 wt.%, relative to dry weight, said protein comprising at least 60 wt.%, relative to all protein, of protease inhibitor. This protein isolate provides the binding protein, and hence may also be referred to as the binding protein, which is a protease inhibitor, preferably a native potato protease inhibitor. Preferably, the protein isolate comprises at least 70 wt.%, relative to all protein, of protease inhibitor, more preferably at least 80 wt.%, even more preferably at least 85 wt.%, even more preferably at least 90 wt.%, of protease inhibitor.

Protease inhibitor is a type of protein which is generally found in tuber. It is generally known which type of protein in a tuber qualifies as protease inhibitor. Protease inhibitor in the present context is defined as a tuber protein fraction having a molecular weight of less than 30 kDa. Molecular weight can for instance be determined using SDS-PAGE, as is generally known in the art.

Protease inhibitors can further be defined as proteins having inhibitory activity against enzymes that catalyze protein degradation. Tuber protein encompasses approximately 30 - 40 wt.% of protease inhibitor.

The quantity of protease inhibitor in a protein fraction may be determined by measuring the inhibitory activity against trypsin, for example according to ISO 14902:200 IE “Animal Feed Stuffs - Determination of soya products”.

Waste streams from industrial tuber processing can be processed to obtain a protein isolate comprising protease inhibitor which is usable as binding protein. For example, potato starch isolation generates potato starch and a waste stream which comprises potato protein, which may be processed to isolate protease inhibitors such as for example described in W02008/069650. Potato cutting water (the processing water which is obtained when potatoes are being shaped for consumption as for example fries or chips) also provides a suitable source to obtain protease inhibitor as herein defined. Any tuber processing which generates an aqueous liquid comprising tuber protease inhibitors is suitable to obtain a protein isolate as herein defined suitable for use as binding protein. The protein isolate is preferably a free-flowing powder. Preferably, the moisture content of the protein isolate is 5 - 15 wt.%, more preferably 8 - 12 wt.%.

The protein isolate preferably comprises native protein. Native in the present context means that the isolation of the protein is achieved without significantly affecting the protein. Thus, native protein is not significantly degraded and is not significantly denatured. That is, the amino acid order, the three-dimensional structure and the functional properties such as solubility, protease activity and emulsifying properties are essentially intact, in comparison to the protein as it occurs in tuber. The quantity of protein in the native state can suitably be determined by solubility analysis or by measurement of the inhibitory activity against trypsin, as described above.

The protein isolate preferably comprises a tuber-derived protease inhibitor. Tuber in this context refers to a subterraneous part of a plant, which may for some plants also be called a root. Preferred types of tuber include the tuber from the species of potato (Solarium tuberosum); sweet potato (Ipomoea batatas); cassava (Manihot esculenta, syn. M. utilissima, which are also known as manioc, mandioca or yuca, and including M. palmata, syn. M. dulcis, also known as yuca dulce); yam (Dioscorea spp); taro (Colocasia esculenta); arracacha (Arracacoa xanthorrhiza); arrowroot (Maranta arundinacea); chufa (Cyperus esculentus); sago palm (Metroxylon spp.).

Preferably, the tuber is a tuber from a potato, sweet potato, cassava or yam, and more preferably the tuber is a potato tuber (Solanum tuberosum).

In much preferred embodiments, the protein isolate providing the binding protein comprises a potato protein isolate comprising native potato protease inhibitor. Such isolates are commercially available, for example as Solanic 300 from Avebe.

The quantity of protein isolate to bind the proteinaceous food product is preferably 0.2 - 5.0 wt.%, relative to the total weight of the food product, more preferably 0.5 - 4.0 wt.%, more preferably 0.7 - 3.0 wt.%, even more preferably 0.8 - 2.8 wt.%, even more preferably 1.0 - 2.5 wt.%.

The binder further comprises a cellulose alkyl ether. Cellulose is generally known in the art; cellulose is a linear polysaccharide chain that consists of d-glucose units connected with a B-(l,4) linkages. A cellulose alkyl ether is defined as a cellulose derivative which has been substituted on free -OH groups with a (neutral, i.e. non-ionic) alkyl group. Neutral alkyl groups include alkyl groups and hydroxyalkyl groups, such as methyl, ethyl, hydroxypropyl, hydroxyethyl, and the like; ionic alkyl groups such as groups bearing a carboxylic acid group, are not encompassed.

Preferably, the cellulose alkyl ether comprises methylcellulose, hydroxypropyl cellulose, hydroxypropylmethylcellulose, hydroxylethyl cellulose and/or ethylhydroxyethyl cellulose, preferably methylcellulose and/or hydroxypropylmethylcellulose, most preferably methylcellulose. These compounds are generally known in the art, and commercially available.

The quantity of cellulose alkyl ether to bind the proteinaceous food product is preferably 0.1 - 4.5 wt.%, relative to the total weight of the food product, more preferably 0.2 - 3.0 wt.%, even more preferably 0.5 - 2.0 wt.%. The weight ratio cellulose alkyl ether : protein isolate is preferably from 0.1 : 1 to 2 : 1, more preferably from 0.5 : 1 to 1 : 1.

It is an advantage of the present invention that the combination of the cellulose alkyl ether and the binding protein provides for improved binding of proteinaceous food products, in particular proteinaceous food products which comprise a cellular composition comprising protein, as defined elsewhere.

The binder comprises, relative to dry weight, at least 65 wt.%, preferably at least 75 wt.%, more preferably at least 85 wt.%, most preferably at least 95 wt.%, of the total of the protein isolate and the cellulose alkyl ether. In other words, the combined quantity of said protein isolate and said cellulose alkyl ether represents at least 65 wt.%, preferably at least 75 wt.%, more preferably at least 85 wt.%, most preferably at least 95 wt.%, relative to the dry weight, of said binder. In much preferred embodiments, the binder consists of the said protein isolate and said cellulose alkyl ether. Optionally, the binder may further comprise salt, as elsewhere defined.

The binder may be supplied in the form of a powder blend comprising the protein isolate and the cellulose alkyl ether. The binder may also be added to the proteinaceous food product to be bound in the form of a powder blend comprising further ingredients, or by individual addition of the protein isolate and the cellulose alkyl ether to the food product.

The binder may also be supplied in the form of an aqueous suspension. When the binder is an aqueous suspension, the concentration of protease inhibitor is preferably 5 - 50 wt.%, more preferably 10 - 40 wt.%, and the concentration of cellulose ether is preferably 0.1 - 15 wt.%, preferably 0.2 - 12 wt.%.

The binder may optionally comprise further ingredients, such as a salt, preferably a sodium, potassium or calcium salt, and/or a chloride salt. In much preferred embodiments, the salt comprises sodium chloride, potassium chloride or calcium chloride, most preferably sodium chloride.

The salt, if present in the binder, is preferably present in a quantity so as to obtain a proteinaceous food product which comprises at least 0.1 wt.% of salt, preferably at least 0.2 wt.% of salt, more preferably at least 0.4 wt.%, relative to the total weight of the food product. Thus, salt may optionally be present in the binder, for example in a weight ratio salt : protein isolate of from 0.1 : 2 to 2 : 1, preferably 0.25 : 1 to 1 : 1.

The binder may also optionally comprise a lipid, such as a fat or oil, most preferably a microbial oil or a plant oil, such as a fruit oil, nut oil or legume oil. Preferred lipids include for example microbial oil, palm oil, corn oil, soybean oil, grapeseed oil, coconut fat, rapeseed oil, rice oil, sunflower oil and olive oil. Sunflower oil is preferred. The lipid may be partially hydrogenated.

When the binder comprises a lipid, the binder can be in the form of an emulsion, such as an oil-in-water emulsion comprising the protein isolate, the cellulose alkyl ether, the lipid and optionally the salt. This may be called a binding emulsion.

A binding emulsion comprises 15 - 30 wt.% of protein isolate. Preferably, a binding emulsion comprises 15 - 30 wt.% native protease inhibitor, preferably 16 - 26 wt.%. Further preferably, the weight ratio of lipid to water in a binding emulsion is 3 : 1 - 1 : 3, preferably 2 : 1 - 1 : 2, more preferably 1.5 : 1 - 1 : 1.5.

In much preferred embodiments, a binding emulsion comprises protease inhibitor, lipid and water in a weight ratio of 1 : (1 - 4) : (1 - 4), preferably 1 : (1.5 - 3.5) : (1.5 - 3.5). The weight ratio cellulose alkyl ether : protein isolate is preferably from 0.1 : 1 to 2 : 1, more preferably from 0.5 : 1 to 1 : 1.

In much preferred embodiments, the weight of the lipid in the binding emulsion is about equal to the weight of the water, about equal being defined as 80 - 120 %, preferably 90 - 110 %, more preferably 95 - 105 %. The proteinaceous food product

The present binder is found to be usable for binding a proteinaceous food product. A proteinaceous food product is a food product comprising food protein. Food protein, in the present context, is to be distinguished from binding protein. The food protein does not encompass the binding protein, and the binding protein is not part of the food protein.

Preferably, a proteinaceous food product comprises at least 50 wt.%, of food protein, preferably 50 - 95 wt.% of food protein, relative to the total weight of the food product.

Food protein can be any protein. Food protein generally has a protein content of at least 40 wt.%, relative to dry weight, preferably 40 - 79 wt.%, more preferably 45 - 75 wt.%, even more preferably 45 - 70 wt.%, relative to dry weight.

The food protein can be selected from the group of mycoprotein, vegetable protein, mammahan protein, avian protein, fish protein, mollusk protein and crustacean protein, preferably mollusk protein, crustacean protein or mycoprotein, most preferably mycoprotein.

The food protein may be obtained by growing an organism which comprises protein, isolating the protein from the said organism, and subsequent drying of the isolated protein, thereby providing a protein isolate. Thus, food protein may be isolated protein, preferably an isolated vegetable protein. Exemplary types of isolated vegetable protein are pea protein and soy protein, but other isolated vegetable proteins, which are generally known in the art, are equally suitable.

Isolated protein, preferably isolated vegetable protein, may be subjected to a step of texturization, as is known in the art, such as for example a texturized vegetable protein (TVP). Said texturization is well- known to destroy the cellular structure of a food protein. In some embodiments, the food protein is not a vegetable protein. In other embodiments, the food protein is not a texturized vegetable protein.

In preferred embodiments, the food protein is not an isolated protein, such as an isolated vegetable protein.

In much preferred embodiments, the food protein is a cellular composition comprising protein, i.e. a composition which recognizably comprises the cells from the organism the food protein was derived from. This may also be called a cellular structure comprising protein. In such embodiments, the food protein comprises the cellular structure of the organism, preferably the full cellular structure, although the cellular structure may be disrupted by processing. That is, the cellular composition comprising protein is characterized by comprising most or all cell components from the living organism the food protein was derived from. This includes, for example, intact or broken cell walls, protein, and other components of living cells.

In a cellular composition comprising protein, the cellular components of the living organism the protein was derived from are (more or less) “complete”. This means that all cellular components are present, albeit sometimes in a disrupted form due to processing.

In preferred embodiments, the cellular composition comprising protein comprises (more or less) intact cells, i.e. cell walls surrounding an inner void, which inner void comprises cellular components derived from the living cell. This has the advantage that negative flavor factors may be present within the cells, while not or barely affecting the taste of the proteinaceous food product, thereby providing a neutral flavor.

In optional embodiments, food protein having a cellular structure may have been dried, although in the present context, hydration of the food protein prior to preparing the food product is preferred. In further optional embodiments, food protein having a cellular structure may have been ground to a powder form. In much preferred embodiments, the food protein is characterized by a cellular structure. “Cellular” in this context means that the cells of the organism from which the food protein was derived are still recognizably present, such as by visual inspection using a microscope. The food protein preferably comprises intact cells.

A cellular composition comprising protein can be obtained by growing an organism, obtaining a cellular mass from the living organism, and optionally drying and/or grinding of the cellular mass. A cellular mass may be whole or part of a plant, whole or part of an animal, or whole or part of a fungus, preferably whole of the fungus.

Optionally, part of the obtained cellular mass may be selected to obtain the food protein: for fish protein (“fish meal”), whole fish or fish parts may be dried and ground. For mollusk protein and crustacean protein, drying and grinding the flesh of the mollusk or crustacean is preferred. For mammalian protein or avian protein, preferably only parts of the mammal or avian are dried and ground.

F or mycoprotein, which is generally known in the art, the cellular mass (mycelium) obtained by fermentation of appropriate fungi can be used directly, without drying and/or grinding. Alternatively, the mycelium may be dried and ground, in which case it is preferred that the dried and ground mycelium is hydrated prior to use. For vegetable protein, whole plants or protein-rich parts of plants may be dried and ground.

This provides food protein characterized by a cellular structure, for example in the form of a powder, with a moisture content of 5 - 15 wt.%, preferably 8 - 12 wt.%. The food protein preferably comprises at least 40 wt.%, relative to dry weight, of protein, more preferably 40 - 79 wt.%, even more preferably 45 - 75 wt.%, even more preferably 45 - 70 wt.%, relative to dry weight, of protein.

In preferred embodiments, the food protein can be meat protein, such as mammalian protein, avian protein, fish protein, mollusk protein or crustacean protein, preferably fish protein, mollusk protein or crustacean protein. The meat protein is preferably in dried and ground form. The meat protein is further preferably characterized by a cellular structure.

In further preferred embodiments, the food protein can be a vegetable protein or a mycoprotein, most preferably mycoprotein. The vegetable protein or the mycoprotein is preferably characterized by a cellular structure. The vegetable protein or the mycoprotein is further preferably obtained in a dried and ground form, and hydrated prior to use. This provides the advantage that vegetarian or vegan food products may be prepared by combination of the food protein and the present binder.

For example, the cellular composition comprising protein can be mycoprotein, or dried and ground plant, meat, fish, mollusk or crustacean, in whole or in part, to provide mycoprotein, vegetable protein, mammahan protein, avian protein, fish protein, mollusk protein or crustacean protein, which is characterized by a cellular structure.

The cellular composition comprising protein preferably comprises mycoprotein, mammalian protein, avian protein, fish protein, mollusk protein or crustacean protein, preferably mycoprotein, fish protein, mollusk protein or crustacean protein, most preferably mycoprotein. Mycoprotein is protein obtained from the fermentation of appropriate fungi, which is generally obtained and commercialized as a cellular composition, thereby providing a cellular composition comprising protein. Optionally, mycoprotein may be dried and ground, in which case it is preferably hydrated prior to use in a proteinaceous food product.

It has been found that the present combination of protease inhibitor and cellulose alkyl ether is particularly suitable for binding protein which is in the form of a cellular composition. Without wishing to be bound by theory, it is postulated that the interaction of the protease inhibitor and the cellulose alkyl ether with the cellular structure of the food protein provides for enhanced fibrosity and hardness, as well as freeze-thaw stability, provided a minimum quantity of at least 0.1 wt.% of a salt is present. The addition of salt changes the structure of PI and cellulose ether gels by reducing the brittleness (which is usually a limitation for forming a fibrous-type structure of meat analogues) and increasing gel hardness and fibrousness, by decreasing electrostatic repulsion between the cellulose alkyl ether and the protein.

The proteinaceous food product further comprises at least 0.1 wt.% of a salt. The salt can be any food acceptable salt. Preferably, the salt comprises a sodium, potassium or calcium salt. Further preferably, the salt comprises a chloride salt. In much preferred embodiments, the salt comprises sodium chloride, potassium chloride or calcium chloride, most preferably sodium chloride.

The salt may be added to the food product before or during binding. This can be accomplished through addition of the salt to the food product, and/or through presence of the salt in the binder.

The salt may also be inherently present, such as in embodiments where the food protein is a cellular composition. In such embodiments, salt may be present in the cellular composition, thereby providing the indicated minimum quantity of salt for binding to the proteinaceous food product. In such embodiments, separate salt addition would not be necessary. Optionally however, additional salt may be provided for taste reasons, by separate addition to the proteinaceous food product, and/or by providing salt in the binder.

A salt, as specified above, is preferably present in the proteinaceous food product in a quantity of 0.1 - 5.0 wt.%, preferably 0.2 - 4.0 wt.%, more preferably 0.3 - 3.0 wt.%, even more preferably 0.4 - 2.0 wt.%, relative to the total weight of the proteinaceous food product.

The proteinaceous food product further preferably comprises a lipid. The lipid may be as defined above. The lipid may be added to the proteinaceous food product as such, and/or in the form of an emulsion comprising the binder. The proteinaceous food product preferably comprises 0.5 - 15 wt.% of lipid, preferably 1 - 10 wt.%, more preferably 2 - 8 wt.%, relative to the total weight of the proteinaceous food product.

For binding the proteinaceous food product, a quantity of 0.2 - 5.0 wt.% of the protein isolate is preferred, more preferably 0.5 - 4.0 wt.%, more preferably 0.7 - 3.0 wt.%, even more preferably 0.8 - 2.8 wt.%, even more preferably 1.0 - 2.5 wt.%, relative to the total weight of the food product.

Furthermore, a quantity of 0.1 - 4.5 wt.% of the cellulose alkyl ether is preferred, more preferably 0.2 - 3.0 wt.%, even more preferably 0.5 - 2.0 wt.%, relative to the total weight of the food product. The weight ratio cellulose alkyl ether : protein isolate in the food product is from 0.1 : 1 to 2 : 1, preferably from 0.5 : 1 to 1 : 1.

The proteinaceous food product may furthermore comprise further optional ingredients, common in the art. Optional ingredients may include flavorings, texturizers, taste active ingredients, gelling agents, fibers, and the like. This can be done to alter taste or texture of the resulting food product, as is known in the art.

The proteinaceous food product is characterized by a fibrous structure. Fibrosity can be determined by visual evaluation. It is an advantage of the present binder that fibrosity can be provided to a food protein, in particular when the food protein is characterized by a cellular structure.

The proteinaceous food product furthermore has high hardness. Hardness can be defined as the counterforce experienced when biting into or chewing he proteinaceous food product, and may also be called firmness. Hardness can be determined using a Shimatzu EZ-SX Food Texture Analyzer. It is an advantage of the present binder that products with high hardness can be obtained. It is a further advantage of the present binder that the hardness is freeze stable, resulting in proteinaceous food products with freeze-thaw stability.

The proteinaceous food product is preferably an extended meat product, a meat analog, or a meat substitute.

An extended meat product, in this context, is a food product which comprises animal-derived meat, but in which part of the animal-derived meat has been substituted for a vegetable protein or a mycoprotein, preferably having a cellular structure. Examples of extended food products include a beefburger, sausage or meat ball, which comprises animal-derived meat in a quantity which is lower than for conventional animal-derived beef burgers, sausages or meatballs, and in which part of the animal-derived meat has been substituted for a vegetable protein or a mycoprotein. Extended meat products have the advantage of reducing the consumption of animal-derived meat, while retaining animal-derived meat as a taste component.

A meat analog, in the present context, is a proteinaceous food product which is prepared from animal-derived food protein, preferably having a cellular structure, and/or preferably in dried and ground form. This is bound using the present binder so as to obtain a proteinaceous food product which resembles meat, but which has been prepared using dried and ground animal-derived food protein. The dried and ground food protein comprises at least partially animal-derived meat, but may be complemented with vegetable protein or mycoprotein, in which case the meat analog is also an extended meat product.

A meat substitute is a proteinaceous food product in which animal-derived meat is not present. A meat substitute is preferably vegetarian or vegan, most preferably vegan. A vegetarian meat substitute allows for the presence of non-meat animal-derived components (e.g. egg or milk, and, depending on individual preferences, in some cases also fish, mollusk and/or crustacean protein), whereas a vegan meat substitute may comprise only vegetable protein and/or mycoprotein as protein sources. A vegan meat substitute does not comprise animal-derived components.

Preferred proteinaceous food products are a burger, meat ball, skewer, nugget, sausage, minced meat, schnitzel, rib, filet, fish ball, or meat chunk, preferably vegetarian or vegan versions thereof. Much preferred are chicken-or fish-like structures, such as nuggets or fish balls.

The proteinaceous food product can further be defined as whole muscle plant based strips, whole muscle plant based steaks, whole muscle plant based nuggets, whole muscle plant based schnitzels, whole muscle plant based burgers, or whole muscle plant based tenders. “Whole muscle” in this regard, implies that the structure of the proteinaceous food product is generally perceived as being meat -like.

In much preferred embodiments, the food protein is a cellular composition comprising protein, preferably mycoprotein. A cellular composition comprising mycoprotein can be bound using the present binder to provide a vegetarian or vegan meat substitute with high fibrosity and high hardness, with distinct “fish” or “chicken” like structure.

Methods for preparing a proteinaceous food product

The invention furthermore provides a method for preparing a proteinaceous food product, comprising

1) providing a food protein selected from the group of mycoprotein, vegetable protein, mammalian protein, avian protein, fish protein, mollusk protein and crustacean protein, said food protein preferably having a cellular structure;

2) combining said food protein with a protein isolate having a protein content of at least 80 wt.% relative to dry weight, said protein comprising at least 60 wt.%, relative to all protein, of protease inhibitor, and with a cellulose alkyl ether, in the presence of at least 0.1 wt.% of a salt, and optionally further combining said food protein with a lipid;

3) shaping the food product.

The present method provides a proteinaceous food product as defined above, starting from food protein as defined above, preferably characterized by a cellular structure as defined above, which is bound using the present binder in the presence of at least 0.1 wt.% of a salt (as defined above), and preferably also in the presence of a lipid as defined above.

Combining the ingredients can be done in any order, or in any combination, as is known in the art. Individual addition of each ingredient is preferred. It is further preferred that after combination of the ingredients, all ingredients are mixed, such as in a Hobard mixer, thereby providing a homogenous mixture of all components.

Said mixture is subsequently shaped to any desired shape. Shaping can be done by hand or any other way known in the art. Preferably, shaping comprises providing a cylinder-like shape, which is optionally bent, a flat disk-like (“patty”) shape, or any other shape appropriate for the type of food product in question. Cubic, sphere, oval or lump-like shapes may also be used.

The proteinaceous food product can subsequently be heated, such as in an oven, steam oven, or pan. The heating provides for a solid form of the proteinaceous food product.

The solid form can subsequently be frozen and thawed, without affecting shape, appearance or further properties to any significant degree. After thawing, the food product can be heated and cooked for consumption.

For the purpose of clarity and a concise description features are described herein as part of the same or separate embodiments, however, it will be appreciated that the scope of the invention may include embodiments having combinations of all or some of the features described.

The invention will now be illustrated by the following, nonlimiting examples.

EXAMPLES

Procedures

All proteinaceous food products have been prepared by mixing the mycoprotein with the dry ingredients and oil in the table in a Hobart mixer for 5 min at low speed. After mixing, the resulting dough-like mass is formed into a "patty" shape using a plastic mold. The patties are pre-cooked in steam oven (at 100 °C for 30 min, until reaching a core temperature, measured in the center of the product, of 80 °C). The products are stored in the freezer at -20 °C for 7 days.

After 7 days of freezing, products are thawed (to room temp, i.e. 20 ± 2 °C). One batch of each product was then analyzed for hardness on a texture analyser, to provide the cold hardness (measured in Newton (N)).

A further batch of each product was reheated in a steam oven at 90 °C, until a core temperature of 80 °C was attained. The hardness of the heated product was also determined on the texture analyzer, to provide the hot hardness (measured in Newton).

Analysis

Hardness of the products was determined using a Shimatzu EZ-SX Food Texture Analyzer (Schimatzu Corporation, Kyoto, Japan). Mechanical compression tests for both the cold and the hot hardness applied a cylindrical probe of 75 mm diameter (SMS P/ 75). The products were compressed to 60% at a 15 constant rate of 1 mm/s. Hardness is defined as the highest peak force measured during first compression.

Fibrosity was determined by visual evaluation, using a five-point scale from 1 (low fibrosity) to 5 (high fibrosity). Fibrosity was determined on the (re)heated products.

Protein content was determined by Kjeldahl analysis using a correction factor of 6.25 . This method is based on Regulation (EC) No. 152/2009, Annex III, Method C, dairy equivalent to NEN-EN-ISO 8968-1.

The quantity of protease inhibitor was determined against trypsin using ISO 14902:2001E.

Materials

Solanic 300 (“S300”): a native potato protein isolate with a protein content of about 90 - 98 wt.%, based on dry weight, said protein comprising 95 wt.%, relative to all protein, of protease inhibitor.

Solanic 200 (“S200”): a native potato protein isolate with a protein content of 85 - 95 wt.%, based on dry weight, said protein comprising 95 wt.%, relative to all protein, of patatin.

Favabean protein: a protein isolate from favabean, with a protein content of > 80 wt.%, based on dry weight.

Soy isolate: a protein isolate from soy beans with a protein content of 85 wt.%, based on dry weight.

Pea isolate: a protein isolate from pea, with a protein content of >80 wt.%, based on dry weight.

The cellulose alkyl ether was methylcellulose (“MC”; DuPont) and hydroxypropyl methylcellulose (“HPMC”; DuPont). As a reference, cellulose (DuPont) and carboxymethylcellulose (“CMC”; DuPont) were used. The exemplary food protein used was mycoprotein (Enough, UK), a food protein characterized by a cellular structure having a protein content of 45 wt.%, relative to dry weight. The mycoprotein was used in fresh (that is, undried) form, which behaves the same as a dried and subsequently hydrated sample.

In some examples, potato fibre (Paselli FP of Avebe) has been additionally added so as to provide increased moisture binding. As a lipid, sunflower oil (Reddy) was used. Salts were standard laboratory-grade chemicals: NaCl, KC1 and CaCl. Example 1

Exemplary proteinaceous food products (meat substitute burgers) were prepared on the basis of the ingredients listed in table 1, using the procedure outlined above.

Table 1

Hot and cold hardness, as well as fibrosity, were scored as follows (also see

Figure 1):

The results show that the combination of a protein isolate comprising protease inhibitors outperforms any other protein type in combination with an alkyl cellulose ether for binding the exemplary mycoprotein into a fibrous, meat-like structure.

Example 2

Exemplary proteinaceous food products (meat substitute burgers) were prepared on the basis of the ingredients listed in table 2, using the procedure outlined above.

Table 2

Hot and cold hardness, as well as fibrosity, were scored as follows (also see

Figure 2):

The results show that high fibrosity is obtained by combining a cellulose alkyl ether with a protease inhibitor. Furthermore both hot hardness and the cold hardness are enhanced by this combination.

Example 3

Exemplary proteinaceous food products (meat substitute burgers) were prepared on the basis of the ingredients listed in table 3, using the procedure outlined above.

Table 3

Hot and cold hardness, as well as fibrosity, were scored as follows (also see Figure 3a-c):

The results show that Solanic 300 alone can provide fibrosity only at high concentration. By the combination with a cellulose alkyl ether, fibrosity can be attained at much lower concentrations of protease inhibitor. Hardness is increased at the same time.

Example 4

Binding activity was evaluated by studying the behavior of the binding components in the absence of food protein. Aqueous mixtures comprising 1 wt.% methylcellulose and 2 wt.% Solanic 300 with and without an added salt (0.5 wt.%) were evaluated for binding capacity after heating in a steam to 100 °C for 30 minutes, using a 5-point scale (1: low hardness; 5 high hardness). The texture cold was described visually. The following compositions were tested:

The results show that salt presence is needed to obtain sufficient binding. Sodium chloride is the preferred salt.

Example 5

A powder mix was prepared from 200 g of Solanic 300 and 150 g methyl cellulose (both as defined above). 3.5 g of this powder mix was combined with 90 g mycoprotein, 1 g Paselli FP, 5 g of sunflower oil and 0.5 g of salt to obtain a dough.

A second powder mix was prepared from 200 g of Solanic 300 and 150 g methyl cellulose (both as defined above), and further included 100 g of potato fiber (Paselli FP). 4.5 g of this powder mix was combined with 90 g mycoprotein, 5 g of sunflower oil and 0.5 g of salt to obtain a second dough.

A third powder mix was prepared from 200 g of Solanic 300 and 150 g methyl cellulose (both as defined above), and further included 100 g of potato fiber and 50 g of salt. 5.0 g of this powder mix was combined with 90 g mycoprotein and 5 g of sunflower oil to obtain a third dough. All doughs were treated as described in example 1 to provide results which corresponded to those reported in example 1.

Example 6

A comparison was made between a TVP-based proteinaceous food product (that is, comprising food protein which is not in a cellular form) bound with the present binder, and a proteinaceous food product which comprised protein having an intact cellular structure, bound with the present binder.

The TVP-based proteinaceous food product was prepared by preparing a pre-mix of Solanic 300, methyl cellulose, potato fibers and salt. The premix was mixed with mycoprotein (A) or hydrated TVP (B), as well as with, for both A and B, the sunflower oil. The compositions A and B were mixed in a Hobart mixer for 5 minutes at low speed resulting in a uniform dough. This is then shaped into patties which are pre-cooked in a steam oven.

Hot and cold hardness, as well as fibrosity, were scored as follows (also see

Figure 2):

Claims

1. A binder for binding a proteinaceous food product comprising at least 0.1 wt.% of a salt, said binder comprising a protein isolate having a protein content of at least 80 wt.% relative to dry weight, said protein comprising at least 60 wt.%, relative to all protein, of protease inhibitor, and said binder further comprising a cellulose alkyl ether, wherein the combined quantity of said protein isolate and said cellulose alkyl ether represents at least 65 wt.%, relative to the dry weight, of said binder.

2. A binder according to claim 1, wherein the protein isolate comprises a potato protein isolate comprising native potato protease inhibitor.

3. A binder according to claim 1 or 2, wherein the cellulose alkyl ether comprises methylcellulose, hydroxypropyl cellulose, hydroxypropylmethylcellulose, hydroxylethyl cellulose and/or ethylhydroxyethyl cellulose, preferably methylcellulose and/or hydroxypropylmethylcellulose.

4. A binder according to any one of claims 1 - 3, wherein the weight ratio cellulose alkyl ether : protein isolate is from 0.1 : 1 to 2 : 1, preferably from 0.5 : 1 to 1 : 1.

5. A proteinaceous food product comprising a binder according to any of claims 1 - 4, a food protein comprising at least 40 wt.%, relative to dry weight, of protein, and at least 0.1 wt.% of a salt.

6. A proteinaceous food product according to claim 5, wherein the food protein is characterized by a cellular structure, said protein preferably being selected from the group of mycoprotein, vegetable protein, mammalian protein, avian protein, fish protein, mollusk protein and crustacean protein.

7. A proteinaceous food product according to claim 5 or 6, further comprising a lipid.

8. A proteinaceous food product according to any of claims 5 - 7, wherein the salt comprises a sodium, potassium or calcium salt, and/or wherein the salt comprises a chloride salt, preferably sodium chloride, potassium chloride or calcium chloride.

9. A proteinaceous food product according to any of claims 5 - 8, comprising

- 50 - 95 wt.% of a food protein selected from the group of mycoprotein, vegetable protein, mammalian protein, avian protein, fish protein, mollusk protein and crustacean protein;

- 0.2 - 5.0 wt.% of a protein isolate having a protein content of at least 80 wt.% relative to dry weight, said protein comprising at least 60 wt.%, relative to all protein, of protease inhibitor;

- 0.1 - 4.5 wt.% of cellulose alkyl ether;

- 0.5 - 15 wt.% of lipid.

10. A method for preparing a proteinaceous food product, comprising

1) providing a food protein selected from the group of mycoprotein, vegetable protein, mammalian protein, avian protein, fish protein, mollusk protein and crustacean protein, said protein preferably being characterized by a cellular structure;

3) shaping the food product.

11. A method according to claim 10, wherein

- the salt comprises a sodium, potassium or calcium salt, and/or the salt comprises a chloride, preferably sodium chloride, potassium chloride or calcium chloride; and/or

- the food protein is selected from the group of mycoprotein, vegetable protein, mammalian protein, avian protein, fish protein, mollusk protein and crustacean protein, preferably mycoprotein; and/or

- the protein isolate comprises a potato protein isolate comprising native potato protease inhibitor; and/or

- the cellulose alkyl ether comprises methylcellulose, hydroxypropyl cellulose, hydroxypropylmethylcellulose, hydroxylethyl cellulose and/or ethylhydroxyethyl cellulose, preferably methylcellulose, and/or hydroxypropylmethylcellulose.

12. A method according to claim 10 or 11, wherein the weight ratio cellulose alkyl ether : protein isolate is from 0.1 : 1 to 2 : 1, preferably from 0.5 : 1 to 1 : 1.

13. A method according to any of claims 10 - 12, wherein

- the food protein is present in a quantity of 50 - 95 wt.%;

- the protein isolate is present in a quantity of 0.2 - 5.0 wt.%;

- the cellulose alkyl ether is present in a quantity of 0.1 - 4.5 wt.%;

- the lipid, if present, is present in a quantity of 0.5 - 15 wt.%, all quantities being expressed relative to the total weight of the proteinaceous food product.