Meat analogues and meat analogue extrusion devices and methods

US12239146B2 · kind B2 · utility

Assignees

• Societe des Produits Nestle S.A. · CH
• INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION L'ENVIRONNEMENT · FR
• Universite De Montpellier · FR

Inventors

• Patrick Pibarot · Guillaucourt, FR
• Christophe Joseph Etienne Schmitt · Servion, CH
• Marie-Helene Morel · Montpellier, FR
• Christian Sanchez · Montpellier, FR

Key dates

• Filing date: Apr 8, 2020
• Grant date: Mar 4, 2025
• Expiry date: Nov 29, 2041

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23P30/25
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may not include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include a plant protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including a vegetable protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the vegetable protein when the fat or the fat analogue and the material exit the die.