US 12,121,047 B2
Dynamically delivering fat and flavor potentiators to foods and methods of use thereof
William Aimutis, Austin, TX (US); Charles Dykes, Austin, TX (US); and Christiaan Thoen, Austin, TX (US)
Assigned to Botany Al, Inc., Austin, TX (US)
Filed by Botany AI, Inc., Austin, TX (US)
Filed on Jun. 15, 2023, as Appl. No. 18/335,809.
Application 18/335,809 is a continuation in part of application No. 17/840,223, filed on Jun. 14, 2022, abandoned.
Prior Publication US 2023/0404123 A1, Dec. 21, 2023
Int. Cl. A23L 27/00 (2016.01); A23L 27/21 (2016.01); A23L 29/262 (2016.01); C08J 3/075 (2006.01); C08L 1/28 (2006.01)
CPC A23L 27/72 (2016.08) [A23L 27/21 (2016.08); A23L 27/88 (2016.08); A23L 29/262 (2016.08); C08J 3/075 (2013.01); C08L 1/28 (2013.01); C08J 2301/28 (2013.01); C08J 2489/00 (2013.01)] 18 Claims
OG exemplary drawing
 
1. A method comprising:
mixing at least one oil to a converted gelator polymer to result in a gelator polymer-oil mixture,
mixing at least one hydrocolloid to the gelator polymer-oil mixture and heating the gelator polymer-oil mixture to result in a microgel structure,
wherein the heating of the microgel structure to a sufficient temperature to result in a liquid phase,
wherein the microgel structure comprises the following properties:
a) at least one oleogel,
wherein the at least one oleogel has a continuous oil phase; and
b) at least one peptide selected from a group consisting of a umami peptide, and a kokumi peptide,
wherein the umami peptide comprises at least one of glutathione, a hydrolyzed protein, a fermented protein, or a seaweed extract,
wherein the kokumi peptide comprises at least one of a γ-glutamyl peptide, a lactoferrin-derived peptide, a soybean-derived peptide, or a yeast extract peptide; and
entrapping at least one flavor potentiator within the microgel structure to result in a peptide-infused microgel structure,
wherein the at least one flavor potentiator is entrapped within the peptide-infused microgel structure so as to result in, when heated to a temperature of 95° F. to 105° F., the peptide-infused microgel structure releases the entrapped flavor potentiator in a controlled release,
wherein the peptide-infused microgel structure is 51% to 95% water based on a total weight of the peptide-infused microgel structure,
wherein the at least one oleogel, the at least one peptide, and the at least one flavor potentiator are dispersed in the water.