Microalgal flour granules and process for preparation thereof

• Main Authors: Piechocki, John, Lefevre, Philippe, Norris, Leslie, Passe, Damien, Patinier, Samuel, Dueppen, Dan, Guillemant, Marilyne, Lis, Jose
• Format: Patent
• Language: English
• Published: 22.02.2019
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to microalgal flour granules and, optionally, lipid-rich microalgal flour. The microalgal flour granules comprise lysed microalgal cells having specified flow grade and wet ability characteristics. The microalgal flour granules advantageously allow relatively easy incorporation into food products whilst maintaining an acceptable taste and nutrition.