Fecha de publicación: 04/09/2024 Fuente: WIPO "meat" A process for preparing a meat analogue comprises (a) providing pieces of protein composition, (b) combining an unset fat composition with the pieces of protein composition and mixing to distribute the protein pieces within a substantially continuous network of the fat composition, and (c) setting the fat composition. The fat composition comprises glucomannan gum, a fat, a coagulating agent and water. The fat composition may include a browning agent and/or a gelling agent. The protein composition preferably comprises a textured vegetable protein. Claims are included to (i) a meat analogue comprising pieces of a protein composition with a fat composition distributed between the protein pieces in a continuous network of fat composition, (ii) use of a fat composition as a substitute for connective tissue in a meat analogue, and (iii) a process for preparing a meat analogue comprising combining an unset fat composition and an unset protein composition, and texturing the mixture by mixing the protein composition with the unset fat composition to form a substantially continuous network of fat composition. In each case the fat composition comprises glucomannan gum, a fat, a coagulating agent and water.