	US 12,070,049 B2
	Method of using branched-chain fatty acids to substantially emulate ruminant sensory profiles in plant- and cell-based meat and dairy products
Sunny Kumar, San Francisco, CA (US); Ismael Montanez, San Ramon, CA (US); Jennifer Staton, El Cerrito, CA (US); and Maryam Baniasadidehkordi, San Francisco, CA (US)
Assigned to BLACK SHEEP FOODS INC., San Francisco, CA (US)
Filed by Black Sheep Foods Inc., San Francisco, CA (US)
Filed on May 17, 2021, as Appl. No. 17/322,789.
Prior Publication US 2022/0361548 A1, Nov. 17, 2022
Int. Cl. A23L 29/00 (2016.01); A23D 7/00 (2006.01); A23J 3/22 (2006.01)

CPC A23L 29/04 (2016.08) [A23D 7/003 (2013.01); A23J 3/227 (2013.01); A23V 2002/00 (2013.01)]

22 Claims

1. A ruminant-flavored plant-based food product, wherein the plant-based food product comprises no animal-derived ingredients, wherein the plant-based food product comprises at least one of an oil phase, a water phase, or a structured fat phase, before and creates a ruminant flavor other than beef, the ruminant-flavored plant-based food product comprising: a plurality of branched-chain fatty acids disposed within one of an oil phase in the plant-based food product, a water phase in the plant-based food product, or a structured fat in the plant-based food product.