Fecha de publicación: 06/10/2022 Fuente: WIPO Meat Disclosed herein is a process for making a thermogellable textured vegetable protein composition in the food forms of, for example, burgers, patties, balls, nuggets, sausages, and the like, which includes the steps of: providing a composition comprising a textured vegetable protein; providing a chitosan-based thermogellable binding mixture; and blending the plant-based meat analog ingredient and the chitosan-based thermogel mixture to form the thermogellable textured vegetable protein composition. In some aspects, the thermogellable binding mixture includes oil. The invention also includes compositions comprising a thermogellable textured vegetable protein composition, comprising a plant-based texturized protein, and a chitosan-based thermogellable binding mixture comprising chitosan, an acid source, an oil, and a base source.