METHODS FOR PREPARING A FOOD INGREDIENT AND COMPOSITIONS PRODUCED THEREBY

Smart overview of the Invention

A novel method for producing a food ingredient has been developed, focusing on the cultivation of stem cells. The process involves two main steps: providing stem cells and culturing them with specific fatty acids or their precursors. This approach aims to achieve an intracellular fatty acid profile that mimics that of a desired edible species, resulting in a food ingredient that possesses the lipid organoleptic properties characteristic of that species.

Importance of Fat in Edible Products

Fat is a crucial sensory component in meat products, influencing taste, smell, and overall palatability. Research indicates that these sensory properties are significant factors in food acceptance and consumer satisfaction. The quest for alternative meats has highlighted the need for improved methods to produce fat cells that can enhance the flavor profile of cultured meat while being cost-effective.

Stem Cell Variability

The method allows for the use of various types of stem cells, including pluripotent, embryonic, induced pluripotent (iPS), and adult stem cells. Specific sources can include avian, bovine, porcine, goat, sheep, shrimp, and fish stem cells. Culturing techniques may involve maintaining these stem cells in suspension or as aggregates to facilitate differentiation into fat cells.

Culturing Process Details

The culturing process includes a priming step followed by differentiation. During priming, a low concentration of fatty acids is used to guide the stem cells toward a mesodermal lineage while keeping them proliferative. The differentiation phase then employs a higher concentration of fatty acids to promote the development of lipid-accumulating cells. This dual-step process is designed to optimize the organoleptic qualities of the final product.

Potential Applications and Benefits

The resulting food products can combine the genetic material from one edible species with the fatty acid profiles from another, ultimately producing meat alternatives devoid of animal components. This innovation addresses environmental and health concerns associated with traditional meat production while satisfying consumer demand for flavorful and nutritious alternatives.