US 11,849,741 B2
Meat-like food products
Dariush Ajami, Torrance, CA (US); David Anderson, Agoura Hills, CA (US); Jesse Dill, Los Angeles, CA (US); Timothy Geistlinger, Redondo Beach, CA (US); Kenny Mayoral, Redondo Beach, CA (US); Huu Ba Ngo, Gardena, CA (US); Thomas Noriega, Culver City, CA (US); Daniel Angus Ryan, El Segundo, CA (US); Deya Suarez-Trujillo, Redondo Beach, CA (US); Michael Timmons, Los Angeles, CA (US); and Troy Walton, Pasadena, CA (US)
Filed by Savage River, Inc., El Segundo, CA (US)
Filed on Oct. 19, 2016, as Appl. No. 15/298,199.
Claims priority of provisional application 62/339,765, filed on May 20, 2016.
Claims priority of provisional application 62/250,161, filed on Nov. 3, 2015.
Claims priority of provisional application 62/244,092, filed on Oct. 20, 2015.
Prior Publication US 2017/0105438 A1, Apr. 20, 2017
Int. Cl. A23L 13/40 (2023.01); A23L 13/00 (2016.01); A23L 33/17 (2016.01); A23L 33/24 (2016.01); A23L 33/125 (2016.01)
CPC A23L 13/00 (2016.08) [A23L 13/42 (2016.08); A23L 13/422 (2016.08); A23L 13/426 (2016.08); A23L 33/125 (2016.08); A23L 33/17 (2016.08); A23L 33/24 (2016.08); A23V 2002/00 (2013.01)] 68 Claims
OG exemplary drawing
 
1. A meat-like food product comprising:
at least 25% by weight of a meat structured protein product;
at least 0.0001% by weight of an agent release system comprising an agent to be released when a trigger condition is reached, wherein the trigger condition is a cooking temperature of at least 75° C.; and
at least 0.1% by weight of a binding agent that binds together the meat structured protein product and the agent release system in a cohesive mass, wherein the agent release system is distributed in the meat-like food product and comprises a water-in-oil emulsion, comprising:
a dispersed carrier phase comprising water and the agent to be released; wherein the agent to be released is selected from the group consisting of a coloring agent selected from the group consisting of beet root extract, pomegranate fruit extract, cherry extract, carrot extract, red cabbage extract, red seaweed extract, beet root juice, pomegranate fruit juice, cherry juice, carrot juice, red cabbage juice, red seaweed juice anthocyanins, betanins, canthaxanthin, carmel, carmine, cochineal extract, curcumin, riboflavin saffron and turmeric, a color enhancer selected from the group consisting of non-flavonoid phenols, flavonols, arginine, metal ions, metal ion complexes, transition metals, transition metal complexes and polyphenols, and a color stabilizer selected from the group consisting of antioxidants, pH or ionic strength adjusting agents, chelating agents, reactive metal complexes and anti-microbial agents; wherein said agent to be released is water soluble and
a continuous phase including lipids.