BURGOS CAROLINA SOLEDAD CARRIEL (CL)
SRINIVAS PRIYANKA (CL)
KAMARAJU DEEPTHI (GB)
NAGARAJAN ARCHANA (CA)
WO2021191033A1 | 2021-09-30 |
US2852393A | 1958-09-16 | |||
US20060107945A1 | 2006-05-25 | |||
US20200270370A1 | 2020-08-27 | |||
US20180035703A1 | 2018-02-08 |
CLAIMS What is claimed is: 1. A plant-only composition for a food product, comprising: about 1% to about 20% weight by weight of one or more legume starch sources; about 20% to about 60% weight by weight of one or more vegetable starch sources; about 5% to about 25% weight by weight of one or more cereal starch sources; and about 1% to about 20% weight by weight of one or more seed starch sources, wherein the plant-only composition substitutes a starch ingredient in the food product. 2. The plant-only composition of claim 1, wherein the one or more legume starch sources comprises pea starch, lupine starch, faba bean starch/protein, red lentils starch, lima bean, navy bean, mung bean, black gram flour, lentils flour, garbanzo bean, yellow pea flour, or a combination thereof. 3. The plant-only composition of claim 2, wherein the pea starch comprises about 40% weight by weight of starch and has a neutral color and taste, wherein the pea starch acts as a thickener, an emulsifier, and a gelling agent in the food product as it resists breakdown in high temperatures and its amylose content contributes to water retention properties. 4. The plant-only composition of claim 1, wherein the one or more legume starch sources present in the plant-only composition ranges from about 5% to about 15% weight by weight of the composition. 5. The plant-only composition of claim 1, wherein the one or more legume starch sources present in the plant-only composition ranges from (i) about 1% to about 5% weight by weight of the composition, (ii) about 2% to about 7% weight by weight of the composition, (iii) about 5% to about 10% weight by weight of the composition, (iv) about 5% to about 15% weight by weight of the composition, (v) about 8% to about 13% weight by weight of the composition, (vi) about 10% to about 20% weight by weight of the composition, (vii) about 14% to about 19% weight by weight of the composition, (viii) about 15% to about 20% weight by weight of the composition, or (ix) about 17% to about 20% weight by weight of the composition. 6. The plant-only composition of claim 1, wherein the one or more legume starch sources has a pH of about 5 to 8, a peak viscosity of about 1107 to about 2173 Centipoise (cP), a water holding capacity of about 1.81 to about 2.63 gallons water per gram (g water/g), an amylose content of about 30.61% to about 33.55%, a swelling power of about 1.05 to about 21 g/g depending on the temperature, a moisture content of about 15%, a granule size of about 2 to about 40 micrometres (μm), a crystallinity of about 18.9% to about 36.5%, and a gelatinization/pasting temperature of about 60°C to about 80°C. 7. The plant-only composition of claim 1, wherein the one or more vegetable starch sources comprises at least one of potato starch, cassava starch, tapioca starch, mushroom flour, bamboo starch, sweet potatoes, beets starch, acorn squash starch, pumpkin starch, butternut squash, hubbard starch, or a combination thereof. 8. The plant-only composition of claim 7, wherein the potato starch comprises about 22% weight by weight of amylose content and acts as a gelling agent in the food product. 9. The plant-only composition of claim 1, wherein the one or more vegetable starch sources present in the plant-only composition ranges from about 30% to about 50% weight by weight of the composition. 10. The plant-only composition of claim 1, wherein the one or more vegetable starch sources present in the plant-only composition ranges from (i) about 20% to about 30% weight by weight of the composition, (ii) about 30% to about 40% weight by weight of the composition, (iii) about 30% to about 50% weight by weight of the composition, (iv) about 40% to about 50% weight by weight of the composition, or (v) about 50% to about 60% weight by weight of the composition. 11. The plant-only composition of claim 1, wherein the one or more vegetable starch sources has a pH of about 6 to 8, a bulk density of about 700 kilogram/cubic meter (kg/cc), a moisture content of about 20%, a peak viscosity of about 0.1 to about 0.9 pascal seconds at a shear rate of 115 inverse second (s-1), a water holding capacity of about 415.13% to about 595.26%, an amylose content of about 15% to about 30%, a swelling power of about 20.76% to about 26.92%, a crystallinity ranging from about 20.33% to about 22.25%, and a gelatinization/pasting temperature of about 68.6°C to about 69.3°C. 12. The plant-only composition of claim 1, wherein the one or more cereal starch sources comprises at least one of sorghum starch, maize starch, wheat starch, barley starch, pearl millet starch, ragi flour, finger millet starch, rice starch, oats starch, rye flour, or a combination thereof. 13. The plant-only composition of claim 12, wherein the sorghum starch comprises more than 25% weight by weight of amylose content and acts as a thickener or a gelling agent in the food product. 14. The plant-only composition of claim 1, wherein the one or more cereal starch sources present in the plant-only composition ranges from about 10% to about 20% weight by weight of the composition. 15. The plant-only composition of claim 1, wherein the one or more cereal starch sources present in the plant-only composition ranges from (i) about 5% to about 10% weight by weight of the composition, (ii) about 7% to about 12% weight by weight of the composition, (iii) about 10% to about 20% weight by weight of the composition, (iv) about 12% to about 17% weight by weight of the composition, (v) about 17% to about 22% weight by weight of the composition, or (vi) about 22% to about 25% weight by weight of the composition. 16. The plant-only composition of claim 1, wherein the one or more cereal starch sources has a swelling power of about 3.3 to about 8.8 g/g, a bulk density of about 513.30 to about 585.10 grams per litre (g/l), a peak viscosity of about 1296 to about 3348 Centipoise (cP), a water holding capacity of about 2.42 to about 3.35 gallons water per gram (g water/g), an amylose content of about 14% to about 30%, a gelatinization/pasting temperature of about 68°C to about 72°C, and a gelatinization time of about 16.59 minutes to about 19 minutes. 17. The plant-only composition of claim 1, wherein the one or more seed starch sources comprises at least one of quinoa starch, amaranth starch, moringa seed flour, canary seed starch, chia seeds, poppy seeds flour, annatto seed flour, pistachio seed hull flour, sunflower seeds starch, date palm seeds starch, or a combination thereof. 18. The plant-only composition of claim 17, wherein the quinoa starch comprises antioxidants, proteins, and unsaturated fatty acids and acts as a gel, foam or an emulsifier in the food product. 19. The plant-only composition of claim 1, wherein the one or more seed starch sources present in the plant-only composition ranges from about 5% to about 15% weight by weight of the composition. 20. The plant-only composition of claim 1, wherein the one or more seed starch sources present in the plant-only composition ranges from (i) about 1% to about 5% weight by weight of the composition, (ii) about 2% to about 7% weight by weight of the composition, (iii) about 5% to about 10% weight by weight of the composition, (iv) about 5% to about 15% weight by weight of the composition, (v) about 8% to about 13% weight by weight of the composition, (vi) about 10% to about 20% weight by weight of the composition, (vii) about 14% to about 19% weight by weight of the composition, (viii) about 15% to about 20% weight by weight of the composition or (ix) about 17% to about 20% weight by weight of the composition. 21. The plant-only composition of claim 1, wherein the one or more seed starch sources has a swelling power of about 2.05 to about 4.85 g/g, a water holding capacity of about 1.81 to about 2.63 gallons water per gram (g water/g), an amylose content of about 16% to about 30.8%, a gelatinization/pasting temperature of about 54°C to about 71°C, a bulk density of about 738 to about 842 kilograms per meter cube (kg/m3), a hardness value of about 20.8 grams, a moisture content of about 4.6% to about 25.8%, and a peak viscosity of about 1000 to about 2400 Centipoise (cP). 22. The plant-only composition of claim 1, wherein the food product comprises animal- based burger products, plant-based or plant-derived burger products, burger mixes, meat- based food products, meat alternative food products, frozen food products, baked food products, ice cream and other frozen food products, chocolate, fried food products, and food product mixes. 23. The plant-only composition of claim 1, wherein the plant-only composition acts as a texturizing agent and a volume enhancers in the food product and replaces conventional, non-plant-derived, synthetic or processed additive and ingredient in the food product. 24. The plant-only composition of claim 1, wherein the plant-only composition replaces one or more additives in the food product and maintains structure and texture in the food product by (i) increasing water retention capacities, (ii) increasing pasting, (iii) improving resistance to retrogradation, and (iv) improving stabilization during freezing and thawing cycles. 25. The plant-only composition of claim 1, wherein the plant-only composition, when combined with a binding agent comprising at least one of hydrocolloids, protein and vegetable fibers, produces a resilient matrix to maintain its shape, texture and palatability when heated. 26. The plant-only composition of claim 1, wherein the plant-only composition comprises about 5% to about 15% weight by weight of one or more legume starch sources; about 30% to about 50% weight by weight of one or more vegetable starch sources; about 10% to about 20% weight by weight of one or more cereal starch sources; and about 5% to about 15% weight by weight of one or more seed starch sources, wherein the plant-only composition substitutes a starch ingredient in the food product. 27. The plant-only composition of claim 1, wherein the plant-only composition comprises about 5% to about 15% weight by weight of pea starch; about 30% to about 50% weight by weight of potato starch; about 10% to about 20% weight by weight of sorghum starch; and about 5% to about 15% weight by weight of quinoa starch, wherein the plant-only composition substitutes a starch ingredient in the food product. 28. The plant-only composition of claim 1, wherein the plant-only composition present in the food product ranges from about 5% to 15% weight by weight of the food product. 29. The plant-only composition of claim 1, wherein the plant-only composition present in the food product ranges from about 0.5% to about 30% weight by weight of the food product depending on the moisture content of the plant-only composition and that of the final food product. 30. The plant-only composition of claim 1, wherein the plant-only composition present in the food product ranges from about 0.01% to about 1% weight by weight of the food product. 31. A food product, comprising: about 10% to about 15% weight by weight of a plant-only composition, wherein the plant-only composition comprises about 1% to about 20% weight by weight of one or more legume starch sources; about 20% to about 60% weight by weight of one or more vegetable starch sources; about 5% to about 25% weight by weight of one or more cereal starch sources; and about 1% to about 20% weight by weight of one or more seed starch sources, wherein the plant-only composition substitutes a starch ingredient in the food product. 32. The food product as claimed in claim 31, wherein the food product comprises about 10% to about 20% weight by weight of one or more protein sources; about 5% to about 10% weight by weight of a plant-derived methyl cellulose replacement composition; about 10% to about 12% weight by weight of one or more plant-derived oils; about 10% to about 15% weight by weight of a plant-derived gums and carrageenan replacement composition; and about 0.5% to about 1% weight by weight of a plant-derived leavening agent replacement composition. 33. The food product as claimed in claim 32, wherein the food product comprises about 1% to about 2% weight by weight of one or more plant-derived shelf life extenders; about 0.5% to about 2% weight by weight of a plant-derived umami flavor; about 0.5% to about 1% weight by weight of one or more plant-derived flavorants/flavor enhancers, or nutraceuticals; about 1% to about 2% weight by weight of a second plant-derived flavor enhancer; about 0.5% to about 2% weight by weight of one or more mineral salts; about 5% to about 10% weight by weight of one or more plant-derived binding agents; about 1% to about 2% weight by weight of one or more plant-derived leghemoglobin sources; and about 0.5% to about 2% weight by weight of one or more plant-derived lipid peroxidation inhibitors. 34. The food product of claim 31, wherein the one or more protein sources comprises at least one of pea, mushroom, quinoa, chickpeas, or a combination thereof. 35. The food product of claim 31, wherein the plant-derived methyl cellulose replacement composition comprises at least one of proteins, fibers from whole grains, fruits, seeds, vegetables, starches, vegetable binders, or a combination thereof. 36. The food product of claim 31, wherein the one or more plant-derived oils comprises at least one of sunflower oil, coconut oil, flaxseed oil, rice bran oil, other oil comprising at least one of Omega-3 fatty acids, Monounsaturated fatty acids (MUFA), or Medium- chain triglycerides (MCTs), or a combination thereof. 37. The food product of claim 31, wherein the plant-derived gums and carrageenan replacement composition comprises at least one of quince seed, apple, mesquite, almonds, or a combination thereof. 38. The food product of claim 31, wherein the plant-derived leavening agent replacement composition comprises at least one of plant-derived fibers, fruit pectin, fruit acids, plant- derived starches, cereal sources, or a combination thereof. 39. The food product of claim 31, wherein the plant-derived leavening agent replacement composition comprises at least one of plum powder, apple cider vinegar, vegan buttermilk, or a combination thereof. 40. The food product of claim 32, wherein the one or more plant-derived shelf life extenders comprises at least one of garlic, black pepper, oregano, bay laurel, or a combination thereof, wherein the plant-derived umami flavor comprises at least one of shitake and other mushrooms, tomatoes, garlic, lotus stalk, onions, salt, or a combination thereof, wherein the one or more plant-derived flavorants/flavor enhancers, or nutraceuticals comprises at least one of cumin, coriander, paprika, black pepper, or a combination thereof, wherein the second plant-derived flavor enhancer comprises at least one of nutritional yeast, cashew nuts, or a combination thereof, wherein the one or more mineral salts comprises at least one of Himalayan pink salt, sea salt, or a combination thereof, wherein the one or more plant-derived binding agents comprises at least one of chickpeas, oat fiber, aquafaba, sugar beet pectin, or a combination thereof, wherein the one or more plant-derived leghemoglobin sources comprises at least one of beets, soy, red radish, or a combination thereof, wherein the one or more plant-derived lipid peroxidation inhibitors comprises at least one of black pepper, bay leaf, cumin, or a combination thereof. 41. A plant-only modified starch replacement system for a food product comprising a plant-only composition, wherein said plant-only composition comprises: about 1% to about 20% weight by weight of one or more legume starch sources; about 20% to about 60% weight by weight of one or more vegetable starch sources; about 5% to about 25% weight by weight of one or more cereal starch sources; and about 1% to about 20% weight by weight of one or more seed starch sources, wherein the plant-only composition substitutes a starch ingredient in the food product. |
[098] In Table 1 within each of the four categories, in some embodiments, the individual ingredients and combinations of two or more of them may be substituted for any of the others in that category. In some embodiments, for each category, a complete blend consisting of all of the named ingredients may be prepared for use in the modified starch replacement system. [099] In alternative embodiments for each of the categories of Table 1, it is expected that any of the individual ingredients listed may be replaced with one or more substitute ingredients that impart the same or similar properties and functionalities as each of the ingredients listed. [0100] Further, although Table 1 provides a preferred, essential list of categories of ingredients with certain properties in the plant-only composition/modified starch replacement system, substitutions for these ingredients in the replacement system may be made in alternative embodiments for compliance with dietary requirements; without limitation, such as food sensitivities and food allergies. For example, in the protein category, if peanuts are selected as a desired protein source for a particular food product, peanut allergies in consumers would require finding a suitable alternative to develop a formulation free from peanuts so that an anaphylactic (allergic) reaction would not be triggered in the consumer with such allergies. [0101] The plant-only composition/modified starch replacement system detailed in Table 1 as a component of a plant-only burger product or a Traditional Burger Product comprises generally between about 10 to about 15 percent of the total weight of the food product (e.g., Table 2), but may vary between as much as 1 percent to about 30 percent of the total weight, depending on the moisture content of the modified starch replacement system and that of the final food product (e.g., a plant-only burger product in any form). Table 2: Various replacement systems’ ingredients and combinations as components of plant-only burger products
leaf, cumin) [0102] The plant-only composition/modified starch replacement system may comprise, as a percent by weight of the food product in which it is added, depending on the type of food product and whether water or other liquid is included as part of the food product, included but not limited to Traditional Burger Products and plant-only burger products, between about 0.05 to about 30 percent, between about 0.01 to about 0.10 percent, between about 0.10 to about 0.15 percent, between about 0.15 to about 0.20 percent, between about 0.20 to about 0.25 percent between about 0.25 to about 0.30 percent, between about 0.30 to about 0.35 percent, between about 0.35 to about 0.40 percent, between about 0.40 to about 0.45 percent, between about 0.45 to about 0.50 percent, between about 0.50 to about 0.65 percent, between about 0.65 to about 0.70 percent, between about 0.70 to about 0.75 percent, between about 0.75 to about 0.80 percent, between about 0.80 to about 0.85 percent, between about 0.85 to about 0.90 percent, between about 0.90 to about 0.95 percent, between about 0.95 to about 1.00 percent, between about 1.00 to about 1.05 percent, between about 1.05 to about 1.10 percent, between about 1.10 to about 1.15 percent, between about 1.15 to about 1.25 percent, between about 1.25 to about 1.35 percent, between about 1.35 to about 1.50 percent, between about 1.50 to about 1.75 percent, between about 1.75 to about 2.00 percent, between about 2 to about 2.25 percent, between about 2.25 to about 2.50 percent, between about 2.50 to about 2.75 percent, between about 2.75 to about 3 percent, between about3.00 to about 3.25 percent, between about 3.25 to about 3.5 percent, between about 3.5 to about 4.5percent, between about 4.5 to about 5.5 percent, between about 5.5 to about 6.5 percent, between about 6.5 to about 7.5 percent ,between about 7.5 to about 8.5 percent, between about 8.5 to about 9.5 percent, between about 9.5 to about 10 percent, between about 10 to about 13 percent, between about 13 to about 16 percent, between about 16 to about 20 percent, between about 20 and about 25 percent, and between about 25 and about 30 percent. Categories of ingredients among the preferred, essential categories of ingredients in the modified starch replacement system [0103] A principal ingredient category in the plant-only composition/modified starch replacement system for plant-only burger products in particular is one or more plant- only legume starch sources such as pea starch, faba bean starch or lupine starch. [0104] Category 1: legume starch source(s): Pea starch is one example of a legume starch that can be used as part of the modified starch replacement system in food products. Alternative sources include faba bean starch and lupin starch, each of which, in this plant-only composition/modified starch replacement system designed by the Charaka machine learning system, may be interchanged with the others or may be used in combination of two or more of these ingredients, or with (or substituted by) other ingredients known to a person of ordinary skill that would provide the same or similar characteristics and features (functionality and properties) for this category in the composition/system. Further detail on this category is found in Table 10. [0105] Pea starch: Peas comprise almost 40 percent starch, which has a neutral color and taste making it an ideal modified starch replacer ingredient in a food product. Pea starch resists breakdown in high temperatures, and its high amylose content contributes to water retention properties, making it an ideal modified starch substituted as a thickener, emulsifier, and gelling agent in food products. In some embodiments, pea starch is provided in the modified starch replacement system as a finely ground powder. In other embodiments, it may be mixed with water plant-derived liquid or other liquid to form a liquid, gel or other alternative form the system suitable for mixing and storing, freezing and/or drying. Pea starches promote the ayurvedic properties of Virya (cold) Vipaka (sweet), Ruksa (dry in nature) and Laghu (light to digest). [0106] In the disclosed embodiments, the amount of legume starch (from one or more of faba beans, peas, lupine, red lentils, lima bean, navy bean, mung bean, black gram flour, lentils flour, garbanzo bean, yellow pea flour and/or one or more substitutes that have the same or similar properties and functionalities as these ingredients) as a percentage of the plant-only composition/modified starch replacement system weight ranges between about 1 to about 20 percent, between about 1 to about 5 percent, between about 2 to about 7 percent, between about 5 to about 10 percent, between about 5 to about 15 percent, between about 8 to about 13 percent, between about 10 and about 20 percent, between about 14 to about 19 percent, between about 15 to about 20 percent, and between about 17 to about 20 percent. [0107] In some embodiments, the legume starch source has a pH of about 5 to 8, a peak viscosity of about 1107 to about 2173 Centipoise (cP), a water holding capacity of about 1.81 to about 2.63 gallons water per gram (g water/g), an amylose content of about 30.61% to about 33.55%, a swelling power of about 1.05 to about 21 g/g depending on the temperature, a moisture content of about 15%, a granule size of about 2 to about 40 micrometres (μm), a crystallinity of about 18.9% to about 36.5%, and a gelatinization/pasting temperature of about 60°C to about 80°C. [0108] In some embodiment, the legume starch is restricted-swelling starch, especially chemically cross-bonded products. Cross-linkages within the granule markedly reduce swelling and solubilization, and stabilize the swollen granule against mechanical fragmentation. Hence, the Brabender curve of legume starch shows no pasting peak, but rather a very high viscosity which remains constant or else increases during cooking. [0109] Category 2: Vegetable starch source(s): Potatoes, cassava, tapioca, mushroom, bamboo, sweet potatoes, beets, acorn squash, pumpkin, butternut squash, and hubbard are examples of vegetables containing a high amount of starch making them ideal replacements for the modified starches added to commercially available food products. Each of these may be interchanged for each other, or they may be used in combination, or with other, appropriate substitutes known to a person of ordinary skill that would provide the same characteristics and features (properties, functionalities) as other ingredients in this category of the composition/system. Further detail on this category is found in Table 10. [0110] Potato starch has a clear color, it is a good gelling agent, and has a slightly lower amylose content (22%, versus 25%) in cornstarch. Unlike cornstarch and other vegetable starches, however, potato starch has a significantly larger granule size. When potato starch is heated beyond a temperature required for gelatinization, the large granules swell to many times their original size, then collapse and release amylose in a continuous medium. Among starches that contribute to the textural properties of imitation meat products including those in Traditional Burger Products and plant-only burger products, potato starch gels at a lower temperature, and when it cools the resulting sauce is a viscous, translucent mixture that flows, rather than a brittle gel. In most embodiments, potato starch is provided in the plant-only composition/modified starch replacement system as a finely ground powder. In other embodiments, it is mixed with water, plant-derived liquid or other liquid, and is provided in a liquid, gel or other moist alternative form of the system suitable for mixing and storing, freezing and/or drying. Potato starch promotes the ayurvedic properties of Rasa: Madhura (Sweet), Kashya (Astringent) Guna: Guru (Heavy) and Viraya: Hima (Cool). [0111] In the disclosed embodiments the amount of vegetable starch source(s) (one or more of potato starch, cassava starch, tapioca starch, mushroom flour, bamboo starch, sweet potatoes, beets starch, acorn squash starch, pumpkin starch, butternut squash, hubbard starch or substitute with the same or similar properties and functionalities) as a percent of the plant-only composition/modified starch replacement system weight, ranges from between about 20 to about 60 percent, between about 20 to about 30 percent, between about 30 to about 40 percent, between about 30 to about 50 percent, between about 40 to about 50 percent, and between about 50 to about 60 percent. [0112] In some embodiments, the vegetable starch source has a pH of about 6 to 8, a bulk density of about 700 kilogram/cubic meter (kg/cc), a moisture content of about 20%, a peak viscosity of about 0.1 to about 0.9 pascal seconds at a shear rate of 115 inverse second (s -1 ), a water holding capacity of about 415.13% to about 595.26%, an amylose content of about 15% to about 30%, a swelling power of about 20.76% to about 26.92%, a crystallinity ranging from about 20.33% to about 22.25%, and a gelatinization/pasting temperature of about 68.6°C to about 69.3°C. [0113] In some embodiments, the vegetable starch is high-swelling starch and the granules of the vegetable starch swell enormously when cooked in water, and the internal bonding forces become tenuous and fragile toward shear. Hence, the Brabender curve shows a high pasting peak followed by rapid and major thinning during cooking. [0114] Category 3: cereal starch source(s): Sorghum, wheat, barley, pearl millet, ragi, finger millet, rice, oats, rye and maize (corn) are excellent cereal sources of starches that can be used as part of the plant-only composition/modified starch replacement system in food products. Each may be interchanged with the other or they may be used in combination or with (or substituted by) other ingredients – alternatives - known to a person of ordinary skill that would provide the same characteristics and features (properties, functionalities) for this category in the composition/system. Further detail on this category is found in Table 10. [0115] Sorghum is an ancient and high-antioxidant containing, gluten-free cereal grain. More than 25 percent of the weight of sorghum starch is due to high amylose content. The amylose/amylopectin ratio of 0.35 makes it a suitable replacement for modified starches as a thickener and gelling agent in food products. In some embodiments, sorghum starch is provided in the composition/system as a finely ground powder. In other embodiments, it may be mixed with water, plant-derived liquid or other liquid to create a liquid, gel or other moist alternative form of the composition/system suitable for mixing and storing, freezing and/or drying. Sorghum starch promotes the ayurvedic properties of Rasa: Madhura (Sweet), Kashya (Astringent), Guna: Laghu (Easy to digest), Virya: Hima (Cold), and Vipaka: Madhura (Sweet). [0116] In the disclosed embodiments, the amount of starch from cereals like sorghum or its alternatives or substitutes with the same or similar properties and functionalities, as a percent of the modified starch replacement system weight, ranges from between about 5 to about 25 percent, between about 5 to about 10 percent, weight between about 10 to about 20 percent, between about 7 to about 12 percent, between about 12 to about 17 percent, between about 17 to about 22 percent, and between about 22 to about 25 percent. [0117] In some embodiments, the cereal starch source has a swelling power of about 3.3 to about 8.8 g/g, a bulk density of about 513.30 to about 585.10 grams per litre (g/l), a peak viscosity of about 1296 to about 3348 Centipoise (cP), a water holding capacity of about 2.42 to about 3.35 gallons water per gram (g water/g), an amylose content of about 14% to about 30%, a gelatinization/pasting temperature of about 68°C to about 72°C, and a gelatinization time of about 16.59 minutes to about 19 minutes. [0118] In some embodiments, the cereal starch are moderate-swelling starches as their granules do not swell excessively to become fragile, and the cereal starch shows a lower pasting peak and much less thinning during cooking. [0119] Category 4: Seed starch source(s): Quinoa flour milled from the seed, quinoa, is a good source of starch that can be used as part of the plant-only composition/modified starch replacement system in food products. Quinoa also is an excellent source of antioxidants, proteins, and unsaturated fatty acids. Quinoa starch is soluble, it retains water, and it gels, foams and emulsifies. Its solubility is due to the hydrophilic-hydrophobic balance of proteins and the quality of its interactions with water and other solvents. An alternative source of starch within this fourth category includes amaranth starch, moringa seed flour, canary seed, chia seeds, poppy seeds, annatto seed flour, pistachio seed hull flour, sunflower seeds starch, date palm seeds starch and each may be interchanged with the other or they may be used in combination or with (or substituted by) other ingredients known to a person of ordinary skill that would provide the same characteristics and features (properties and functionalities) for this category in the composition/system. Further detail on this category is found in Table 10. [0120] Quinoa starch: In some embodiments, quinoa starch is provided in the composition/system as a finely ground powder. In other embodiments, it may be combined with water, plant-derived liquid or other liquid to create a liquid, gel or other moist form of the composition/system suitable for mixing and storing, freezing and/or drying. Quinoa flour promotes the ayurvedic properties of Rasa: Madhura (Sweet), Guna: Laghu (Light, easy to digest), Virya: Hima (Cool) as shown in table 3. [0121] In the disclosed embodiments, seed starch source(s) (one or more of quinoa, amaranth, moringa seed, canary seed, chia seeds, poppy seeds, annatto seed, pistachio seed, sunflower seeds, date palm seeds and/or one or more substitutes that have the same or similar properties and functionalities as these ingredients) as a percentage of the modified starch replacement system weight ranges between about 1 to about 20 percent, between about 1 to about 5 percent, between about 2 to about 7 percent, between about 5 to about 10 percent, between about 5 to about 15 percent, between about 8 to about 13 percent, between about 10 and about 20 percent, between about 14 to about 19 percent, between about 15 to about 20 percent, and between about 17 to about 20 percent. [0122] In some embodiments, the seed starch source has a swelling power of about 2.05 to about 4.85 g/g, a water holding capacity of about 1.81 to about 2.63 gallons water per gram (g water/g), an amylose content of about 16% to about 30.8%, a gelatinization/pasting temperature of about 54°C to about 71°C, a bulk density of about 738 to about 842 kilograms per meter cube (kg/m 3 ), a hardness value of about 20.8 grams, a moisture content of about 4.6% to about 25.8%, and a peak viscosity of about 1000 to about 2400 Centipoise (cP). In some embodiments, the seed starch has restricted swelling similar to legume starch. [0123] One or more ingredients from each of the four modified starch replacement categories of Table 1 combined into a plant-only composition/replacement system: legume starches (pasting, texturizer and gelling), vegetable starches (lower gelatinization temperature, water retention), cereal starches (gelatinization, thickener, texturizer), and seed starches (texturizer, freeze-thaw stability, viscosity), along with their Ayurvedic properties (as shown in Table 3), results in a plant-only composition/modified starch replacement system that may be use in whole or part in any variety of food products. The primary example provided among the disclosed embodiments is the plant-only composition/replacement system's use in Traditional Burger Products and other, plant-only burger products. Alone or in combination as a plant-only composition/modified starch replacement system, the previously described ingredient categories are effective and natural components in the plant-only composition/modified starch replacement system for burger products, baked products or other food product categories in an amount of about 0.5 percent to up to 30 percent or more by weight of the food product, depending on the type of food product, the amount of liquid added to the composition/system (if any), and the replacement ingredients needed or desired for a particular application. Table 2 above shows preferred ranges percentages as a function of a plant-only burger product weight for the modified starch replacement system, as well as for other replacement systems and categories of other replacement ingredient combinations. Preparation of the plant-only composition/modified starch replacement system or its component categories [0124] In one embodiment, the plant-only composition/modified starch replacement system, or any of its individual categories, individual ingredients or combinations of ingredients within each category, can be prepared by combining and mixing the dried, powdered ingredients selected from Table 1 in the relative amounts identified as preferred, essential ingredients of the system to be used in a desired food product. In some embodiments, the plant-only composition/modified starch replacement system may be in the form of a liquid or gel due to the addition of water or other plant-derived liquid to one or more of the ingredients or categories of ingredients before mixing, such as, for example, aquafaba in liquid form. In some embodiments, the plant-only composition/modified starch replacement system is mixed with additional water or plant-derived liquid, then dried and powdered and stored. In some embodiments the plant-only composition/modified starch replacement system is prepared in liquid form and freeze dried. [0125] In certain embodiments, the plant-only composition/modified starch replacement system may be prepared and stored as a liquid or moist form (as in a gel or dough). In certain other embodiments, the modified starch replacement system may be prepared as a liquid, gel or in dried form and then frozen for storage. In other embodiments, each of the categories of ingredients, individual ingredients, or combinations of ingredients within each of the categories of the plant-only composition/modified starch replacement system, whether in liquid, gel, dried or other form, are mixed individually directly into and become a part of another food product rather than being combined as the complete replacement system/composition prior to incorporation into another food product. [0126] In some embodiments, the plant-only composition/modified starch replacement system stands alone as a plant-only food product. In other embodiments, the plant-only modified starch replacement system is a component of another food product, such as a plant-only burger product, (i.e., including imitation meat products). In certain embodiments, the plant-only modified starch replacement system is a component of a baked good food product, chocolate, fried food products, frozen ice cream or frozen imitation dairy product, or frozen burger or burger mix, each of which may then be incorporated into other food products. In still other embodiments, the food product is one of several components used to create final food product. In other embodiments, the food product is a Traditional Burger Product. In some embodiments, the ingredients of Table 1 may be selected and combined in other relative amounts (a variety of ranges) identified for each of the four plant-only composition/modified starch replacement system categories discussed infra to achieve the required functional characteristics most closely resembling those of modified starch in a variety of food products, including, e.g., Traditional Burger Products and plant-only burger products. [0127] The combination of categories and ingredients comprising a modified starch replacement system for traditional ingredients and additives in commercially available animal-based and plant-based products, as well as their physicochemical and Ayurvedic properties are shown in Table 3. Table 3: Plant-only modified starch replacement system categories of ingredients and their properties
[0128] In some embodiments, the gelatinization occurs when starch is heated in the presence of water, resulting in an expansion due to hydration. The starch granules rupture resulting in the breakdown of hydrogen bonds. When the gelatinized granules are continually heated, amylose leaches out of the granules resulting in a paste. [0129] The temperature, when the viscosity of the starch begins to rise, is recorded as the pasting temperature (PT). Since the viscosity only begins to increase once the starch granules are completely gelatinized, the pasting temperature is usually higher than the gelatinization temperature. Pasting thus takes place immediately after gelatinization, and it refers to changes in viscosity before, during and after the gelatinization process. The pasting temperature thus provides an indication of the minimum temperature required to cook a flour. Table 4: Gelatinization range for various legume starch sources. [0130] The reference link for the Table 4 is as follows: [0131] In some embodiments, the swelling power/Hydration takes place where water moves into the interior of the starch and also binds to other components such as protein. At temperatures below 50 °C, swelling of starch granules is minimal, but at higher temperatures aggressive swelling is found and breakdown of granules can also start to occur. Table 5 : Swelling power and solubility of starches isolated from various legume starch sources. [0132] The reference link for the Table 5 is as follows: [0133] In some embodiments, the water holding capacity (WHC) is a measure of hydration capacity, and the determination is a weight measure of swollen starch granules and their occluded water. Food eating quality is often connected with retention of water in the swollen starch granules. In some embodiments, amylose content provides gel strength and the amylopectin provides high viscosity. For example, the amylose content for tapioca is ∼ 17%, and amylopectin is 82%. [0134] In some embodiments, the peak viscosity is an indicator of starch granule swelling and high-value peak viscosity indicates a high capacity of swelling of starch. Starches with high peak viscosity are possible to show high breakdown values, leading to weak gels. Hence, it has to be in a medium range. Table 6: Conversion factor used for viscosity is as follows: [0135] The reference link for the Table 6 is as follows: [0136] Table 7 below provides an overview of the typical formulation of a commercially available, meat-based burger, including preservatives and other chemical additives. Table 7: Typical formulation for commercially available meat-based burgers
[0137] In some embodiments, the plant-only composition/modified starch replacement system when added to meat-based products within the Traditional Burger Products such as in the example above, replaces some or all of the soy and meat proteins/fat and the maltodextrin. [0138] Table 8 below, similarly provides an overview of the typical formulation of a commercially available, plant-based burger or burger mix, with numerous chemical additives. Although a somewhat improved profile compared to the profile of the formulation of the meat-based burger shown in Table 7, it can be improved for certain consumer diets with the use of plant-only replacements such as the plant-only composition/modified starch replacement system. The plant-only composition/modified starch replacement system may also be used to improve the quality of meat-based food products intended for pets and other animals. Table 8: Typical formulation for commercially available, plant-based burgers
[0139] In some embodiments, the plant-only composition/modified starch replacement system when added to plant-based products within the Traditional Burger Products such as in the example above, replaces some or all of the oils, cellulose, potato starch, pea protein and various gums. [0140] Table 9 below provides a comparison of the commercial plant-based versus currently disclosed, plant-only formulations burger products with a variety of replacement systems. Table 9: Comparison of formulations of plant-based burgers and burger mixes versus commercially available plant-only burgers and burger mixes, indicating relevant replacements for traditional additives in plant-based burger
[0141] Table 10 below provides a detailed description of the functionality of the various plant-only composition/modified starch replacement systems and other categories of ingredients specific to plant-only burger products, as determined by the Charaka machine learning system described above. Functionality of Replacement Systems for Burger Products: [0142] The unique combination of essential ingredients in each plant-only replacement system, including individual ingredients or combinations of ingredients within each category of the system provides certain functionalities necessary for quality, plant-only burger products, as shown in the following table. Table 10: Functionalities Provided by Plant-Only Composition/Replacements in Burger Products
Table 11: Preparation of the ingredient of the Plant-only composition/modified starch replacement system against each category:
Applications of Plant-only Composition/Modified Starch Replacement System: [0143] The plant-only composition/modified starch replacement system can be used as an alternative/substitute for starch ingredient in batters, breadings, dairy (fat in reduced-fat yogurts like spoonable, drinkable, and frozen), dessert products, sauces, confectionery like candies, canned foods like soups, meat analogues, plant based burgers and burger mixes, chips, instant pudding, low-fat ice cream, cheese sauces, and powder coated foods like cocoa-dusted almonds etc. [0144] FIG. 2 illustrates a flow diagram of a process of preparing a plant-only composition for a food product according to some embodiments herein. At a step 202, dried powdered/ingredients of (A) about 5% - about 15% weight by weight of one or more Legume starch source(s) comprising one or more of pea starch, lupine starch etc., (B) about 30% - about 50% weight by weight of one or more vegetable starch source(s) comprising any one or more of potato starch, tapioca starch etc., (C) about 10% - about 20% weight by weight of one or more cereal starch source(s) comprising any one or more of sorghum starch, maize (corn) starch etc., (D) about 5% – about 15% weight by weight of one or more seed starch source(s) comprising any one or more of quinoa starch, amaranth starch etc. are mixed together. At a step 204, the mixture then undergoes a low order heat treatment to form a gel at a temperature of between 60 °C and 105 °C. At a step 206, by using a blender or a bowl cutter, all of the ingredients in the Plant-only Composition/Modified Starch Replacement System are incorporated with the whole formulation of the intended food product in a gel or dough. [0145] While specific embodiments of the present disclosure have been shown and described in detail to illustrate the inventive principles, it will be understood that the present disclosure may be embodied otherwise without departing from such principles. [0146] While considerable emphasis has been placed herein on the specific features of the preferred embodiment, it will be appreciated that many additional features can be added and that many changes can be made in the preferred embodiment without departing from the principles of the present disclosure. These and other changes in the preferred embodiment of the present disclosure will be apparent to those skilled in the art from the present disclosure herein, whereby it is to be distinctly understood that the foregoing descriptive matter is to be interpreted merely as illustrative of the present disclosure and not as a limitation. [0147] The use of the expression “at least” or “at least one” suggests the use of one or more elements or components, as the use may be in the embodiment of the present disclosure to achieve one or more of the desired objects or results. While certain embodiments of the present disclosure have been described, these embodiments have been presented by way of example only, and are not intended to limit the scope of the present disclosure. Variations or modifications to the formulation of this present disclosure, within the scope of the present disclosure, may occur to those skilled in the art upon reviewing the present disclosure herein. Such variations or modifications are well within the spirit of this present disclosure. [0148] Reference throughout this specification to “some embodiments”, “an embodiment”, or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present disclosure. Thus, appearances of the phrases “in some embodiments”, “in an embodiment” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment. [0149] It should be understood that the figures shown above highlighting the functionality and advantages of the present disclosure are presented for example purposes only. The present disclosure is sufficiently flexible and configurable, such that it may be utilized in ways other than that shown in the figures. [0150] The foregoing description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the spirit and scope of the appended claims.