Microalgal flour
AssigneeSolazyme Roquette Nutritionals, LLC
InventorsLeslie Norris, John Piechocki, Enrique Baliu, Ruchir Desai, Marie Le Ruyet, Samuel Patinier, Damien Passé, Amandine Druon
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Abstract
The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain of Chlorella protothecoides under conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.
Claims19
A microalgal flour suitable for use in food, the flour comprising microalgal cells of Chlorophyta, wherein analysis by SPME according to Example 4 and SBSE according to Example 5 to determine concentrations of the compounds of Example 6 relative to an internal standard, followed by analysis according to the procedure of Example 9 produces a flavor descriptor that falls within the ellipsoid of Example 8 defining 3 standard deviations relative to the positive flavor cluster corresponding to the closed circles in the graph of FIG. 2.
A microalgal flour obtainable by the process of:
- cultivating a broth of cells of Chlorella protothecoides in the dark in the presence of glucose as a fixed carbon source with a starting pH of 6.8, while maintaining the dissolved oxygen level above 30%, subjecting the broth to a high-temperature-short-time process of 75° C. for 1 minute, harvesting the cells by centrifugation with a dilution of 6.4 fold in water, lysis of the cells by milling, adding an antioxidant, and drying using a spray-dry nozzle outputting to a moving belt.
Dependencies are inferred from the claim text.