Edible fungi
First Claim
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1. A solid first food ingredient comprising edible fungal particles having a dimension in a first direction of less than 200 μ
- m, wherein said dimension in said first direction is a maximum dimension of said particles.
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Abstract
A solid food ingredient comprising edible fungal particles especially consisting substantially of fungal mycelia is described. The ingredient may be combined with other ingredients to produce a wide range of foodstuffs or food ingredients including desserts (e.g. yoghurt), reconstitutable drinks or soup and extruded foodstuffs, (e.g. savoury snack foods). Foodstuffs prepared may have medical applications (e.g. for treatment of joint mobility disorders, reducing fat uptake, lowering cholesterol, immune function stimulators, use as a pre-biotic and/or for affecting satiety).
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Citations
29 Claims
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1. A solid first food ingredient comprising edible fungal particles having a dimension in a first direction of less than 200 μ
- m, wherein said dimension in said first direction is a maximum dimension of said particles.
- View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10)
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11. A solid first food ingredient comprising edible fungal particles having an average aspect ratio of less than 70.
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12. The use of a solid first food ingredient comprising edible fungal particles in the preparation of a foodstuff for consumption or a second food ingredient.
- 13. A method of preparing a foodstuff for consumption or a second food ingredient, the method comprising contacting a solid first food ingredient comprising edible fungal particles with other ingredients of said foodstuff or second food ingredient.
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25. An extruded foodstuff which comprises edible fungi.
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26. The use of an edible fungus in the preparation of a foodstuff for the treatment of joint mobility disorders;
- for reducing fat uptake;
for lowering cholesterol;
for immune function stimulation; and
a pre-biotic and/or for affecting satiety.
- for reducing fat uptake;
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27. A method of preparing a foodstuff having at least 200 mg of N-acetylglucosamine per 100 gm of foodstuff;
- and at least 600 mg of β
-glucan per 100 gm of foodstuff, the method comprising contacting edible fungi with other ingredients of said foodstuff, the method comprising contacting edible fungi with other ingredients of said foodstuff.
- and at least 600 mg of β
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28. A foodstuff having at least 300 mg of N-acetylglucosamine and at least 600 mg of β
- -glucan per 100 gm of foodstuff.
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29. A solid first food ingredient comprising edible fungal particles having a dimension in a first direction of less than 200 μ
- m, wherein said dimension is a maximum dimension of said particles ; and
an average aspect ratio of less than 70, wherein said ingredient includes at least 30% w/w of said edible fungal particles on a dry matter basis together with another source of protein in addition to said edible fungal particles.
- m, wherein said dimension is a maximum dimension of said particles ; and
Specification