Lipid-Rich Microalgal Flour Food Compositions
AssigneesSolazyme Roquette Nutritionals, LLC, Solazyme, Inc.
InventorsJohn Piechocki, Dana Zdanis, Leslie M. Norris, Walt Rakitsky, Beata Klamczynska
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Abstract
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.
Claims62
A food composition comprising:
- a. algal flour comprising more than about 20% by dry weight triglyceride oil;
- b. at least one additional ingredient;
- and
- c. gas;
- wherein the food composition comprises a continuous phase, a discontinuous gas phase, and further wherein the percent of the volume of the food contributed by the gas is between about 1% and about 50%.
A method of making an aerated food comprising:
- a. mixing algal flour, water and at least one other edible ingredient to make a dispersion, wherein the algal flour comprises about 0.5 to about 10% w/w of the dispersion;
- and
- b. incorporating gas into the dispersion to form stable discontinuous phase gas bubbles.
A meat product comprising a matrix of:
- a. ground or chopped meat;
- and
- b. at least about 0.5% w/w algal flour comprising at least about 20% by dry weight triglyceride oil;
- wherein the meat and algal flour are dispersed throughout the matrix.
A dairy food composition comprising:
- a. at least one dairy ingredient;
- and
- b. algal flour comprising at least 20% by dry weight triglyceride oil;
- wherein between about 0.1% and about 100% of the fat in the food is provided by the algal flour.
A method of improving the mouthfeel of a food composition, the method comprising the steps of:
- a) providing a food composition;
- and
- b) adding a specified amount of algal flour comprising more than about 20% by dry weight triglyceride oil to said food composition.
A method of improving the mouthfeel of a food composition, the method comprising the steps of:
- a) providing a food composition comprising milk, soy, casein or whey;
- and
- b) adding a specified amount of algal flour comprising more than about 10% by dry weight triglyceride oil to said food composition.
A method of improving the shelf-life of a food composition, the method comprising the steps of:
- a) providing a food composition;
- and
- b) adding a specified amount of algal flour comprising more than about 20% by dry weight triglyceride oil to said food composition.
A non-dairy food composition comprising:
- a. at least one non-dairy ingredient;
- and
- b. algal flour comprising at least 20% by dry weight triglyceride oil;
- wherein between about 0.1% and about 100% of the fat in the food is provided by the algal flour.
An algal flour comprising algal flour particles or an algal biomass comprising algal biomass particles, said algal flour or algal biomass, each comprising more than about 10% triglyceride oil by dry weight, wherein said algal flour or algal biomass further comprises compounds selected from the group consisting of from about 0 μg to about 115 μg total carotenoids per gram of algal biomass or algal flour, from about 1 mg to about 8 mg tocopherols per 100 g algal flour or algal biomass, from about 0.05 mg to about 0.30 mg total tocotrienols per gram of algal flour or algal biomass and from about 0.1 mg to about 10 mg phospholipids per gram of algal flour or algal biomass.
Dependencies are inferred from the claim text.