IMPROVED MICROALGAL FLOUR

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 pr...

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Main Authors PASSÉ, Damien, DRUON, Amandine, BALIU, Enrique, PATINIER, Samuel, PIECHOCKI, John, NORRIS, Leslie, RUYET, Marie, Le, DESAI, Ruchir
Format Patent
LanguageEnglish
French
German
Published 23.03.2022
Subjects
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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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.
AbstractList 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.
Author NORRIS, Leslie
PASSÉ, Damien
DRUON, Amandine
BALIU, Enrique
DESAI, Ruchir
RUYET, Marie, Le
PATINIER, Samuel
PIECHOCKI, John
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– fullname: NORRIS, Leslie
– fullname: RUYET, Marie, Le
– fullname: DESAI, Ruchir
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DocumentTitleAlternate AMÉLIORATIONS APPORTÉES À DE LA FARINE DE MICROALGUES
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Snippet The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be...
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SubjectTerms FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Title IMPROVED MICROALGAL FLOUR
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