18262036. EDIBLE MYCOPROTEIN PELLETS simplified abstract (THE REGENTS OF THE UNIVERSITY OF CALIFORNIA)
Contents
- 1 EDIBLE MYCOPROTEIN PELLETS
- 1.1 Organization Name
- 1.2 Inventor(s)
- 1.3 EDIBLE MYCOPROTEIN PELLETS - A simplified explanation of the abstract
- 1.4 Simplified Explanation
- 1.5 Potential Applications
- 1.6 Problems Solved
- 1.7 Benefits
- 1.8 Potential Commercial Applications
- 1.9 Possible Prior Art
- 1.10 How cost-effective is the production process described in the patent application?
- 1.11 Are there any potential health or safety concerns associated with consuming these novel fungal products?
- 1.12 Original Abstract Submitted
EDIBLE MYCOPROTEIN PELLETS
Organization Name
THE REGENTS OF THE UNIVERSITY OF CALIFORNIA
Inventor(s)
Ruihong Zhang of El Macero CA (US)
Lin Cao of Yangzhong, ZhenJiang (CN)
Tyler Barzee of Lexington KY (US)
Zhongli Pan of El Macero CA (US)
EDIBLE MYCOPROTEIN PELLETS - A simplified explanation of the abstract
This abstract first appeared for US patent application 18262036 titled 'EDIBLE MYCOPROTEIN PELLETS
Simplified Explanation
The abstract describes a patent application for novel edible fungal products with various characteristics, produced using a specific process involving fungal biomass deactivation and pellet-coating steps.
- The patent application describes edible fungal products with different colors, flavors, shapes, sizes, densities, and biological activities.
- The process involves fungal biomass deactivation and pellet-coating steps to control texture, flavor, color, and nutrient characteristics of the final product.
- The coating and deactivation process can be combined with other methods to create a wide range of products with unique flavor, texture, and nutrient profiles.
Potential Applications
The technology could be applied in food industry for creating innovative edible fungal products with customizable characteristics.
Problems Solved
This technology solves the problem of limited options for edible fungal products with specific colors, flavors, and textures.
Benefits
The benefits of this technology include the ability to create a wide array of edible fungal products with unique characteristics, catering to different consumer preferences.
Potential Commercial Applications
The technology could be used in the food industry to produce a variety of edible fungal products for commercial sale, appealing to consumers looking for novel food options.
Possible Prior Art
There may be prior art related to edible fungal products, but the specific combination of fungal biomass deactivation and pellet-coating steps for creating customizable products may be novel.
Unanswered Questions
How cost-effective is the production process described in the patent application?
The article does not provide information on the cost-effectiveness of the production process. Further research or data would be needed to determine the economic viability of implementing this technology on a larger scale.
Are there any potential health or safety concerns associated with consuming these novel fungal products?
The article does not address any potential health or safety concerns related to consuming the edible fungal products. Additional studies or testing may be necessary to ensure the products are safe for consumption.
Original Abstract Submitted
Disclosed herein are novel edible fungal products with various colors, flavors, shapes, sizes, densities, and biological activities, and methods of producing these products. An exemplary process uses fungal biomass deactivation and pellet-coating steps which allow control over the texture, flavor, color, and nutrient characteristics of the resulting product. The coating and deactivation process can be utilized in concert with the other methods of this invention to create a wide array of products with novel flavor, texture, and nutrient characteristics, depending on the intended application.
