PROCESS FOR CONVERTING BIOMASS FROM PLANT CELL CULTURE INTO THREE-DIMENSIONAL STRUCTURE

Smart overview of the Invention

The disclosed process focuses on converting biomass from plant cell suspension cultures into a three-dimensional (3D) structure. This innovative approach aims to enhance food production through cellular agriculture, utilizing the potential of plant cells to create nutritious food products. The process is designed to address the challenges associated with the loose texture of conventional plant cell cultures, resulting in a more appealing and structured end product.

Benefits of Plant Cell Cultures

Plant cell cultures serve as a sustainable food source, offering valuable nutrients and health benefits while minimizing environmental impact. The technology leverages the concept of cellular totipotency, allowing for efficient mass propagation of plant cells. This method not only improves the nutritional quality of food but also mitigates the variability and quality issues often seen in traditional agriculture.

Methodology for Structuring Biomass

The process involves several key steps: separating plant cells from their nutrient medium, treating them with citric acid for crosslinking, and optionally adjusting pH and moisture content. By incubating the treated biomass under controlled conditions, a stable 3D structure is formed that retains the nutritional and sensory attributes of the original plant material. The resulting structures can take various forms, such as foam-like patties.

Characteristics of the Final Product

The three-dimensional plant biomass structures produced through this method can vary in porosity and hardness, allowing for customization based on specific food product requirements. The use of safe food-grade ingredients ensures that these structures are suitable for consumption, providing a novel alternative to traditional food sources while maintaining appealing sensory qualities.

Implications for Food Production

This innovative approach to food structuring not only enhances the versatility of plant-based ingredients but also supports the growing field of cellular agriculture. By enabling the creation of hybrid products that combine various plant and microbial cell masses, this process opens new avenues for sustainable food production, addressing the increasing demand for healthier and environmentally friendly dietary options.