BURGOS CAROLINA SOLEDAD CARRIEL (CL)
SRINIVAS PRIYANKA (CL)
KAMARAJU DEEPTHI (GB)
NAGARAJAN ARCHANA (CA)
CLAIMS What is claimed is: 1. A plant-only replacement system for methylcellulose in food products comprising: a) 15 – 20% by weight of a plant-derived protein source, b) 10 – 25% by weight of a vegetable binding agent source, c) 15 – 20% by weight of a fruit, seed, and vegetable fiber sources, d) 15 – 20% by weight of a whole grain fiber source, and e) 5 - 15% by weight of a plant-derived starch source. 2. The plant-only replacement system for methylcellulose of claim 1, wherein the protein source is selected from peas, lupine, mushrooms, quinoa, chickpeas, soy protein, pigeon pea, mung bean protein, peanut, pinto beans, oats, or combinations thereof. 3. The plant-only replacement system for methylcellulose of claim 1, wherein the vegetable binding agent source is selected from aquafaba, quince seed, sugar beet pectin, garden cress root, okra mucilage powder, pumpkin pectin, carrot pomace pectin, sweet potato, taro, potato fiber or combinations thereof. 4. The plant-only replacement system for methylcellulose of claim 1, wherein the fruit, seed, and vegetable fibers are selected from passion fruit peel pectin powder, albedo, chia, flaxseed, pea, quinoa fibers, oat fiber, soy fiber, orange pomace, Phaseolus vulgaris flour or combinations thereof. 5. The plant-only replacement system for methylcellulose of claim 1, wherein the whole grain fiber source is selected from oats fiber, quinoa, amaranth, millet, barley, bulgur wheat, Farro, black rice, teff, rye, sorghum, triticale or combinations thereof. 6. The plant-only replacement system for methylcellulose of claim 1, wherein the starch source is selected from tapioca starch, potato starch, rice starch, jackfruit seed powder, taro starch, yam starch, arrowroot starch, cassava starch, wheat starch, or combinations thereof. 7. The plant-only replacement system for methylcellulose of claim 1, wherein the food products comprise meat-based products, salads, sauces, condiments, bread, pastries, vegetable burger and burger mixes, nuggets, baked stable sauces, battered and fried food items. 8. A method of preparing a plant-only replacement system for methylcellulose in food products, wherein the method comprises: mixing a) 15 – 20% by weight of a plant-derived protein source, b) 10 – 25% by weight of a vegetable binding agent source, c) 15 – 20% by weight of a fruit, seed, and vegetable fiber sources, d) 15 – 20% by weight of a whole grain fiber source, and e) 5 - 15% by weight of a plant-derived starch source at a temperature ranging between 60 degree Celsius and 105 degree Celsius for about 30 seconds to one minute to form homogeneous mixture the plant-only replacement system for methylcellulose. 9. The method of claim 8, wherein the method includes blending the plant-only replacement system for methylcellulose with a formulation of the food product in a blender or bowl cutter. 10. The method of claim 8, wherein the plant-derived protein source, the vegetable binding agent source, the fruit, seed and vegetable fiber sources, the whole grain fiber source and the plant-derived starch source are obtained as a dried powder. 11. The method of claim 8, wherein the plant-only replacement system for methylcellulose is obtained as a gel or dough. 12. The method of claim 8, wherein the plant-derived protein source is selected from peas, lupine, mushrooms, quinoa, chickpeas, soy protein, pigeon pea, mung bean protein, peanut, pinto beans, oats or combinations thereof. 13. The method of claim 8, wherein the vegetable binding agent source is selected from aquafaba, quince seed, sugar beet pectin, garden cress root, okra mucilage powder, pumpkin pectin, Carrot pomace pectin, sweet potato, taro, potato fiber or combinations thereof. 14. The method of claim 8, wherein the fruit, seed and vegetable fiber is selected from passion fruit peel pectin powder, albedo, chia, flaxseed, pea, quinoa fibers, oat fiber, soy fiber, orange pomace, Phaseolus vulgaris flour or combinations thereof. 15. The method of claim 8, wherein the whole grain fiber source is selected from oats fiber, quinoa, amaranth, millet barley, bulgur wheat, farro, black rice, teff, rye, sorghum, triticale or combinations thereof. 16. The method of claim 8, wherein the plant-derived starch source is selected from tapioca starch, potato starch, rice starch, jackfruit seed powder, taro starch, yam starch, arrowroot starch, cassava starch, wheat starch or combinations thereof. 17. The method of claim 8, wherein the food products comprise meat-based products, salads, sauces, condiments, bread, pastries, vegetable burger and burger mixes, nuggets, baked stable sauces, battered and fried food items. 18. The method of claim 8, wherein physical characterization data associated with ingredients of the plant-only replacement system for methylcellulose comprising the plant-derived protein source, the vegetable binding agent source, the fruit, seed, and vegetable fiber sources, the whole grain fiber source and the plant-derived starch source is stored in a database, wherein a machine learning model determines a unique combination of the ingredients based on the physical characterization data to prepare the plant-only replacement system for methylcellulose. 19. The method of claim 18, wherein the physical characterization data of the ingredients comprise functional properties that comprise emulsification properties, stabilization properties, gelling properties, fat-replacement properties, Ayurvedic and/or other holistic properties, physicochemical properties that comprise pH, viscosity, moisture content, density, mechanical properties that comprise adhesive strength, tensile strength, shear resistance, chemical and/or molecular descriptor properties that comprise bio- active/bioavailability properties, molecular structure, phytonutrient properties, sensorial properties that comprise taste, smell, color, texture, mouth feel, and nutritional information that comprises macronutrient/micronutrient properties. |
[082] In Table 2 within each category, the individual ingredients and combinations of two or more of them may be substituted for any of the others. In some embodiments, for each category, a complete blend consisting of all of the named ingredients may be prepared for use in the methylcellulose replacement system. [083] In alternative embodiments for each of the categories of Table 2, it is expected that any of the individual ingredients listed may be replaced with one or more substitute ingredients that impart the same properties and functionalities as each of the ingredients listed. [084] Further, although Table 2 provides a preferred, essential list of categories of ingredients with certain properties in the methylcellulose 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. [085] The plant-only methylcellulose replacement system detailed in Table 2 as a component of a plant-only burger product or a Traditional Burger Product comprises generally between about 5 to about 10 percent of the total weight of the food product (see, e.g., Table 3 below), but may vary between as much as 0.5 percent to about 30 percent of the total weight, depending on the moisture content of the final food product (e.g., whether a plant-only burger product or a Traditional burger Product, whether a dry mix or other forms). [086] Table 3: Various replacement systems’ ingredients and combinations as components of plant-only burger products
[087] The methylcellulose 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, including but not limited to Traditional Burger Products and plant-only burger products, between about 0.5 to about 30 percent, between about 1 to about 4 percent, between about 3 to about 5 percent, between about 4 to about 7 percent, between about 5 to about 8 percent between about 5 to about 10 percent, between about 7 to about 12 percent, between about 9 to about 14 percent, between about 10 to about 15 percent, between about 10 to about 20 percent, between about 12 to about 16 percent, between about 14 to about 18 percent, between about 15 to about 20 percent, between about 18 to about 23 percent, between about 20 to about 25 percent, between about 23 to about 28 percent and between about 25 to about 30 percent. [088] Categories of ingredients among the preferred, essential categories of ingredients in the methylcellulose replacement system [089] A principal ingredient category in a methylcellulose replacement system for burger products in particular is one or more plant-derived protein sources such as chickpeas. [090] Category 1: plant-derived protein source(s): Chickpeas are one example of a protein (and also binder) source that can be used as part of the methylcellulose replacement system in food products. Alternative sources include mushrooms, peas, lupine and quinoa, each of which, in this methylcellulose replacement system designed by the machine learning system, may be interchanged with the others or may be used in combination as a blend 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 characteristics and features for this category in the system. Further detail on this category is found in Table 8. [091] Chickpeas - Chickpeas (Cicer arietinum L.), commonly known as garbanzo beans, are an old world pulse (i.e., edible seeds) in the legume family. The main proteins found in chickpeas, similar to other legumes, are albumins and globulins. The protein isolate from chickpeas exhibits higher water holding capacity, oil binding capacity, emulsion stability and emulsion activity than the starch fractions. The legume is a rich source of protein (isolates comprise 72-85%) making it an excellent replacement for meat vegetarian and vegan dishes. It is an excellent source of carbohydrate, protein, fiber, B vitamins, and some minerals. Protein matrices formed can hold both water and fat. In some embodiments, chickpeas are provided in the methylcellulose replacement system as a finely ground powder. In other embodiments, chickpeas may be provided in a form containing moisture. Chickpeas promote the ayurvedic properties of Rasa: Madhura (Sweet), Kasaya (Astringent), Guna: Laghu (light) Ruksha (dry) and Viraya: Hima (Cold), as shown in Table 4. [092] In the disclosed embodiments the amount of plant-derived protein combination (one or more of peas, lupine, mushrooms, quinoa, chickpeas) as a percent of the methylcellulose replacement system weight ranges from between about 5 to about 35 percent, between about 5 to about 10 percent, between about 7 to about 12 percent, between about 8 to about 15 percent, between about 10 to about 17 percent, between about 12 to about 18 percent, between about 15 and about 20 percent, between about 17 to about 25 percent, between about 20 to about 28 percent, between about 25 to about 32 percent, and between about 28 to about 35 percent. [093] Category 2: vegetable binding agent source(s): Aquafaba is one example of a vegetable binding agent that can be used as part of the methylcellulose replacement system in food products. Alternative sources include quince seed and sugar beet pectin, each of which may be interchanged with the others or may be used in combination with 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 characteristics and features for this category in the system. Further detail on this category is found in Table 8. [094] Aquafaba - Aquafaba is a thick liquid containing a mix of starch and trace amounts of protein with emulsifying, binding, and thickening properties. It works well as a flavorless, odorless egg replacer in recipes where one tablespoon of aquafaba is equivalent to one egg yolk; two tablespoons are equivalent to one egg white, and three tablespoons are equivalent to one whole egg. The binding properties are attributed to water-soluble, insoluble carbohydrates that constitute oligosaccharides. Aquafaba is composed of protein, starches, and vegetable-binding molecules, but does not contain the same nutritional value or profile as a legume or an egg yolk. In some embodiments, aquafaba is provided in the methylcellulose replacement system in a dehydrated form and as a finely ground powder. In other embodiments, it is provided in liquid or gel form. Aquafaba promotes the Ayurvedic properties of Rasa: Kasaya (Astringent), Madhura (Sweet), Guna: Laghu (Light), Ruksha (Dry), Viraya: Hima (Cold), as shown in Table 4. [095] In the disclosed embodiments the amount of vegetable binding agent (individual ingredients or a combination of any two or more of aquafaba, quince seed, sugar beet pectin, etc.) as a percent of the methylcellulose replacement system weight ranges from between about 1 to about 30 percent, between about 1 to about 5 percent, between about 3 to about 10 percent, between about 5 to about 10 percent, between about 5 to about 15 percent, between about 10 to about 15 percent, between about 10 to about 20 percent, between about 15 and about 20 percent, between about 15 to about 25 percent, between about 20 to about 25 percent, and between about 25 to about 30 percent. [096] Category 3: Fibers from fruits, seeds and vegetable source(s): Passion fruit albedo is one example of a source of fruit-derived fiber that can be used as part of the methylcellulose replacement system in food products. Alternative sources include chia, flaxseed, and peas, each of which may be interchanged with the others or may be used in combination with 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 characteristics and features for this category in the system. Further detail on this category is found in Table 8. [097] Passion fruit (Passiflora edulis var. flavicarpa) is an important source of vitamins and minerals and an excellent source of carotenoids. It contains a high proportion of insoluble dietary fibers and a good ratio of insoluble to soluble dietary fibers. Passion fruit has a high water-holding capacity, swelling capacity, and moderate oil-holding capacity. The fat and water retention of passion fruit is related to the main components present in it, which include cellulose, hemicellulose, and pectin. The cellulose connects to interlink with hemicellulose and forms interspaces. This increases the surface area of fibers which contributes to the water and oil retention properties. In some embodiments, passion fruit albedo is provided in the system in a dehydrated, finely ground powder. In other embodiments, it may be provided in a moist or liquid form. Passion fruit promotes the Ayurvedic properties of Rasa: Madhura (Sweet), Amla (Sour), Guna: Guru (Heavy), Viraya: Ushna (Hot), Vipak: Katu (Pungent), as shown in Table 4. [098] In the disclosed embodiments, the amount of fiber from fruits, seeds, and vegetables (one or more of passion fruit albedo, chia, flaxseed, pea in addition to any substitutes providing the same properties and functionality as these ingredients) as a percent of the methylcellulose replacement system weight ranges from between about 5 to about 35 percent, between about 5 to about 10 percent, weight between about 7 to about 12 percent, between about 8 to about 15 percent, between about 10 to about 17 percent, between about 12 to about 18 percent, between about 15 and about 20 percent, between about 17 to about 25 percent, between about 20 to about 28 percent, between about 25 to about 32 percent, and between about 28 to about 35 percent. [099] Category 4: Fibers from whole grain source(s): Oats are one example of a source of whole grain-derived fiber that can be used as part of the methylcellulose replacement system in food products. Alternative sources include quinoa, amaranth, and millet, each of which may be interchanged with the others or may be used in combination with 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 characteristics and features (functionality, properties) for this category in the system. Further detail on this category is found in Table 8. [0100] Oat fibers - Oats have a high content of insoluble fiber (85%-90%), and are composed of lignin, cellulose, and hemicellulose derived from the oat hull, or the outermost protective seed-coat of the oat kernel. The oat hull is composed mostly of non-starch polysaccharides, mainly xylans, glucans, arabinans, and galactans. These components allow oat fiber to be a water-activity modulator, bread-crumb humectant, texturizer, and friability reducer in low-moisture baked goods. In some embodiments oat fibers are provided in the system as a finely ground powder; in other embodiments, oat fibers may be provided in a moist form. Oat fibers promote the Ayurvedic properties of Rasa: Madhura (Sweet), Guna: Guru (Heavy), Viraya: Ushna(Hot), Vipak: Madhura (Sweet), as shown in Table 4. [0101] In the disclosed embodiments, the amount of fiber from whole grains (one or more of oats, amaranth, or similar substitute that could provide the same functionality and properties as these ingredients) as a percent of the methylcellulose replacement system weight ranges from between about 5 to about 35 percent, between about 5 to about 10 percent, between about 7 to about 12 percent, between about 8 to about 15 percent, between about 10 to about 17 percent, between about 12 to about 18 percent, between about 15 and about 20 percent, between about 17 to about 25 percent, between about 20 to about 28 percent, between about 25 to about 32 percent, and between about 28 to about 35 percent. [0102] Category 5: Plant-derived starch source(s) Tapioca is one example of a source of fruit-derived fiber that can be used as part of the methylcellulose replacement system in food products. Alternative sources include potatoes and rice, each of which may be interchanged with the others or may be used in combination with 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 characteristics and features (functionality, properties) for this category in the system. Further detail on this category is found in Table 8. [0103] Tapioca starch is produced from cassava, a root vegetable of the cassava shrub. The cassava root is washed and pulp is made; a starchy liquid is extracted from the wet pulp and dried to produce tapioca starch. Tapioca starch has an amylopectin/amylose ratio of 80:15 and introduces a pulpy, gelatin-like texture to food products through its ability to develop high levels of cross-linking, and further contributes to the softness of meat alternatives, retaining springiness. Tapioca starch is capable of undergoing gelatinization and the resultant gel is soft, gummy and chewy, and, thus, affects viscosity, melting resistance and overrun, as indicated in Table 3. In some embodiments, tapioca starch is provided in the system in its usual dried, powdered form; in other embodiments, it may be provided in a dried, pelleted form or mixed with water or other plant-derived liquid to form a gel, paste or liquid. Tapioca starch promotes the Ayurvedic properties of Rasa (Madura – sweet), Lavana (salty), Guna (Shita), Virya (Hima/Sheeta – cold) and Vipaka (Madhura – sweet) as shown in Table 4. [0104] In the disclosed embodiments the amount of plant-derived starch (one or more of tapioca starch, potato starch, rice starch, and any plant-only substitutes that could provide the same functionality and properties as these ingredients) as a percent of the methylcellulose replacement system weight ranges from between about 0.1 to about 25 percent, between about 0.1 to about 1 percent, between about 0.5 to about 2 percent, between about 1 to about 5 percent, between about 3 to about 7 percent, between about 5 to about 10 percent, between about 5 to about 15 percent, between about 8 and about 17 percent, between about 10 to about 15 percent, between about 12 to about 17 percent, between about 15 to about 20 percent, and between about 18 to about 25 percent. [0105] The individual ingredients or various combinations of plant-only proteins (high water holding capacity), plant-only vegetable binding agents (natural emulsifiers), plant-only fruit, seed, vegetable fibers (water and oil retaining capacity), fibers from whole grains (binding agents), and plant-derived starches (texturizers and gelling agents) along with their Ayurvedic properties (as shown in Table 4), results in a plant only methylcellulose replacement system that may be used in whole or part in any variety of food products, the primary example of the disclosed embodiments for Traditional Burger Products and other burger products. Alone or in combination with a complete methylcellulose replacement system, the previously described ingredient categories (plant-derived protein sources, binding agents, fiber sources, and starches) are effective and natural components in the methylcellulose replacement system for burger products, baked products, or other food product categories in an amount of about 0.5% to up to 20% or more by weight of the food product, depending on the type of food product and the replacement ingredients needed or desired. Table 3 above shows preferred ranges percentages as a function of a plant-only burger product weight for various individual categories of ingredients for the methylcellulose replacement system (protein sources), as well as for other replacement systems and categories of other replacement ingredient blends. [0106] Table 4: Plant-only methyl cellulose replacement system categories of ingredients and their properties
[0107] Table 5: Typical formulation for commercially available meat-based burgers including preservatives and other chemical additives.
[0108] Table 6: Typical formulation for commercially available, plant-based burgers [0109] Table 6 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 5, it can be improved for certain consumer diets with the use of plant-only replacements such as the methylcellulose replacement system. The methylcellulose replacement system may also be used to improve the quality of meat-based food products intended for pets and other animals. [0110] Table 7: 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
[0111] The plant-only formulations in Table 7 include any substituted plant-only ingredients that provide the same or similar functionality and properties as those ingredients listed. [0112] Functionality of Replacement Systems for Burger Products [0113] The unique combination of essential ingredients in each plant-only replacement system or combinations of ingredients provides certain functionalities necessary for quality, plant-only burger products, as shown in the following table 8. Table 8 below provides a detailed description of the functionality of the various plant-only replacement systems and other categories of ingredients specific to plant-only burger products, as determined by the machine learning system. [0114] [0115] Table 8: Functionalities Provided by Plant-Only Replacements in Burger Products
[0116] Preparation of the methylcellulose replacement system or its component categories [0117] At step 102, a) 15 – 20% by weight of a plant-derived protein source, b) 10 – 25% by weight of a vegetable binding agent source, c) 15 – 20% by weight of a fruit, seed, and vegetable fiber sources, d) 15 – 20% by weight of a whole grain fiber source, and e) 5 - 15% by weight of a plant-derived starch source are mixed at a temperature ranging between 60 degree Celsius and 105 degree Celsius for about 30 seconds to one minute to form a homogeneous mixture of the plant-only replacement system for methylcellulose. [0118] In one embodiment the methylcellulose replacement system, or any of its individual categories and blends of ingredients, can be prepared by combining and mixing the dried, powdered ingredients selected from Table 2 in the relative amounts identified as preferred, essential ingredients of the system to be used in a desired food product. In some embodiments the methylcellulose 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 methylcellulose replacement system is mixed with additional water or plant-derived liquid, then dried and powdered and stored. In some embodiments, the methylcellulose replacement system is prepared in liquid form and freeze-dried. In certain embodiments, the methylcellulose replacement system may be prepared and stored in a liquid or moist form (as in a gel or dough). In certain other embodiments, the methylcellulose 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 or blends of the methylcellulose 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 prior to incorporation into another food product. [0119] In some embodiments, the methylcellulose replacement system stands alone as a plant-only food product. In other embodiments, the methylcellulose replacement system is a component of another food product, such as a plant-only burger product, or other imitation meat product. In certain embodiments, the methylcellulose replacement system is a component of a baked good food product, or a frozen burger or burger mix, which may then be incorporated into other food products. In still other embodiments, the food product is one of several components used to create the final food product. In other embodiments, the food product is a Traditional Burger Product. In some embodiments, the ingredients of Table 2 may be selected and combined in other relative amounts (a variety of ranges) identified for each of the five methylcellulose replacement system categories discussed infra to achieve the required functional characteristics most closely resembling those of methylcellulose in a variety of food products, including, e.g., Traditional Burger Products. [0120] In some embodiments, chickpea protein flour is used as the plant-derived protein source. The chickpea protein isolates are obtained by micellization and isoelectric precipitation. Proteins from defatted flour are extracted using sodium chloride for the micellization method. By ultrafiltration, this extract is concentrated to half its original volume. It is done using a membrane cartridge with a molecular weight cut-off of 10 kD. By adding water at 4°C (1:4 v/v, protein extract: water) and pH 7.0, proteins are flocculated. Proteins from defatted flour are extracted with alkali (O.1 N NaOH) for isoelectric precipitation, and then precipitated by adding acid (O.1 N HCl) to pH 4.5. Centrifugation at 10,000 x g for 10 min is used to recover the isolates, which are then dried. High water-holding and binding capacity of the protein causes the formation of a gel matrix which in turn results in a more stable product and more viscosity. The molecular weight of the protein range between 10–50 kDa. Oil Holding Capacity is desired in meat formulations, flavor retention, and improvement of palatability. Due to higher fat absorption, chickpea protein flour may be more appropriate to be used in foods for which fat retention is desirable. [0121] Table 9: Comparison of Water holding capacity (WHC), Oil Holding Capacity (OHC) and emulsion stability of the plant-derived protein source. [0122] In some embodiments, Aquafaba powder is used as the vegetable binding agent source. Chickpea seeds are boiled for 30 minutes after being steeped in 4 °C water for 16 hours to make a liquid aquafaba sample (100 g). After that, the sample is dried in an oven at 80 °C with forced air safety circulation until it had a noticeable consistency of powder. The Water Holding Capacity of the aquafaba is 4.36 ± 0.20 g water/g sample, the Oil Absorption capacity is 4.6 ± 0.26 g of oil/g of sample and the emulsion stability is about 75%. Proteins in aquafaba, for example, are amphiphilic molecules with a low molecular weight (25 kDa). These molecules can aggregate at the water–oil interface, lowering the interfacial tension of the solution and forming an intermolecular cohesive film with enough elasticity to stabilize emulsions. Polysaccharides enhance emulsion stability by gelling or changing the viscosity of the aqueous continuous phase, resulting in fewer droplet collisions. [0123] In some embodiments, passion fruit peel pectin flour is used as the fibers from fruit, seed, and vegetable source. The passion fruit peels are separated, cleaned, and dried at 60 degrees Celsius before being sliced and ground in a blender. 250 mL of distilled water was added to the dried sample, which was then heated for 20 minutes at 80 °C. To remove the residues, the suspensions were filtered through cheesecloth. The filtrate was coagulated with 90% ethanol and stirred for 15 minutes; the pectin was then washed. For a few hours, the pectin was dried in an oven set to 50 °C. The passion fruit peel pectin flour includes a total dietary fiber of 62.64%, OHC of 4.05 g/g and WHC of 11.59 g water /g sample. Polysaccharides such as pectin can act as chelating agents for metals, either because of their acid groups with high affinity for cations or because of the substitution of water molecules in cation solvation into hydroxyl groups. These two factors explain the high copper-binding capacity of passion fruit peel. High cation- binding capacity helps stabilize emulsions as the metal polysaccharide complex prevents the metal from interacting with fatty acids, impeding its oxidation. High water holding capacity, combined with high-fat absorption capacity, indicates good emulsifying properties, facilitating the solubilization or dispersion of two immiscible liquids. [0124] In some embodiments, oat fiber powder is used as a fiber from whole grain source. Oat seeds were manually cleaned of any foreign matter before being mechanically prepared into flour using a laboratory mill, sieved through a 60-mesh screen, and then refrigerated. Oat fiber includes a WHC of 7 g water/g sample and an OHC of 2g/g. Oat fiber includes insoluble fiber (85%-90%), and is composed of lignin, cellulose, and hemicellulose. Oat fiber releases water at a slower rate than starches, thus less water is reaching the surface, thereby controlling and reducing the water activity of baked goods. The moisture retaining property/WHC and the cellulose content of oat fiber make it a potential humectant. Young’s modulus of the oat fiber is 4.7 MPa. [0125] In some embodiments, Tapioca starch is used as the plant-derived starch source. Clean, washed, peeled, and chopped cassava roots fed to a saw-tooth rasper for intense attrition into a pulpy slurry. Proteins, fibers, etc. are further removed from extractors and centrifugation. Starch slurry exits the coarse extractor equipped with a filter cloth and a screen with an aperture of a finer screen (140–200 mesh). Filtered starch is recovered from the final starch stream and dried. WHC of starch is a measure of hydration capacity because the determination is a weight measure of swollen starch granules and their occluded water. Food eating quality is often connected with the retention of water in the swollen starch granules. Amylose gives the gel strength and amylopectin gives high viscosity. Amylose content for tapioca is ∼ 17%, and amylopectin is 82%. Peak viscosity is the 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. So it has to be in a medium range. The high pasting temperature of starches indicates a higher resistance to swelling and rupture. [0126] Merely for illustration, only representative number/type of graph, chart, block, and sub-block diagrams were shown. Many environments often contain many more block and sub-block diagrams or systems and sub-systems, both in number and type, depending on the purpose for which the environment is designed. [0127] While specific embodiments of the disclosed embodiments have been shown and described in detail to illustrate the inventive principles, it will be understood that the disclosed embodiments may be embodied otherwise without departing from such principles. [0128] Throughout this specification to “one embodiment”, “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. Thus, appearances of the phrases “in one embodiment”, “in an embodiment” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment. [0129] It should be understood that the figures and/or screen shots illustrated in the attachments highlighting the functionality and advantages of the disclosed embodiments are presented for example purposes only. The disclosed embodiments are sufficiently flexible and configurable, such that it may be utilized in ways other than that shown in the accompanying figures. [0130] It should be understood that the examples and embodiments described herein are for illustrative purposes only and that various modifications or changes in light thereof will be suggested to persons skilled in the art and are to be included within the spirit and purview of this application and scope of the appended claims. All publications, patents, and patent applications cited herein are hereby incorporated by reference in their entirety for all purposes.