Microalgal flour
First Claim
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1. An edible microalgal flour suitable for use in food obtainable by the process of:
- cultivating Chlorella protothecoides cells heterotrophically in the dark in the presence of fixed carbon source while substantially maintaining the dissolved oxygen level above 30% until the microalgae reach a desired density and lipid concentration,subjecting the cells to a high-temperature-short-time pasteurization process;
washing and harvesting the cells;
lysing between 50% and 90% of the cells; and
drying the lysed cells in a spray dryer;
wherein the microalgal flour comprises a lipid content between 35% and 75% and less than 200 ppm of chlorophyll; and
the microalgal flour comprises one or more compounds that define a flavor descriptor of the microalgal flour, said one or more compounds selected from the group consisting of;
dimethyl sulfide, 2,3-butanedione, butanal, 2-methylpropanal, 3-methyl furan, ethyl acetate, (2E)-but-2-enal, 3-methyl-butanal, 1-butanol, 2-methyl butanal, thiophene, 1-pentene-3-ol, 1-penten-3-one, 2-pentanone, 2,3-pentanedione, pentanal, 2-ethyl furan, thiozole, 3-penten-2-one, dimethyl disulfide, E-2-pentenal, pyrrole, 4,5-dimethyl oxazole, cis-2-Penten-1-ol, 3-methyl thiophene, hexanal, 4-methyltyhiazole, methyl pyrazine, furfural, trimethyl oxaxole, 3-methyl butanoic acid, 2-methyl butanoic acid, 2-hexenal, 1-hexanol, 4-heptanone, 2,6-dimethyl pyridine, 2,4-dimethyl thiazole, 3-heptanone, 2-heptanone, 3-heptanol, heptanal, methional, 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine, ethyl pyrazine, 2,3-dimethyl pyrazine, ethenyl pyrazine, 4,5-dimethyl thiazole, 6-methyl-2-heptanone, 2-ethyl hexanal, (Z)-2-Heptenal, non-3-en-2-one, 5-methyl furfural, benzaldehyde, hexanoic acid, 1-octen-3-ol, dimethyl.trisulfide, 2,5-octanedione, 6-methyl-5-hepten-2-one, 2-pentyl furan, (2E,4E)-hepta-2,4-dienal, 2-ethyl-6-methylpyrazine, octanal, trimethyl pyrazine, 2-ethyl-3-methyl pyrazine, 2-ethylhexanol, E-3-octen-2-one, 5,6-dihydro-2H-pyran-2-one, benzeneacetaldehyde, 3,5-Octadiene-2-one, acetophenone, 1-octen-3-one, 2,5-dimethyl-3-ethylpyrazine, tetramethyl pyrazine, 5-methyl-2-thiophenecarboxaldehyde, g-heptalactone, linalool, nonanal, thymol, phenethyl alcohol, 2,3,5-trimethyl-6-ethyl pyrazine, benzyl acetate, safranal, E-2-decenal, g-octalacone, o-amino.acetophenone, 2,4-decadienal, g-nonalactone, ionone, geranyl acetone, ionene, 2,4-nonadienal, 2,4-decadienal, g-undecalactone, d-decalactone, cis-geranylacetone, δ
-Dodecalactone, and d-undecalactone; and
the flavor descriptor falls within a three-dimensional ellipsoid in a flavor-description space having dimensions defined by three principle components, PC1, PC2, and PC3, the ellipsoid defined by the equation;
Ax2+Bxy+Cy2+Dx+Ey+F=0,wherein A, B, C, D, E, and F are defined below and represent three standard deviations from the center point of the ellipsoid;
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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.
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Citations
23 Claims
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1. An edible microalgal flour suitable for use in food obtainable by the process of:
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cultivating Chlorella protothecoides cells heterotrophically in the dark in the presence of fixed carbon source while substantially maintaining the dissolved oxygen level above 30% until the microalgae reach a desired density and lipid concentration, subjecting the cells to a high-temperature-short-time pasteurization process; washing and harvesting the cells; lysing between 50% and 90% of the cells; and drying the lysed cells in a spray dryer; wherein the microalgal flour comprises a lipid content between 35% and 75% and less than 200 ppm of chlorophyll; and the microalgal flour comprises one or more compounds that define a flavor descriptor of the microalgal flour, said one or more compounds selected from the group consisting of;
dimethyl sulfide, 2,3-butanedione, butanal, 2-methylpropanal, 3-methyl furan, ethyl acetate, (2E)-but-2-enal, 3-methyl-butanal, 1-butanol, 2-methyl butanal, thiophene, 1-pentene-3-ol, 1-penten-3-one, 2-pentanone, 2,3-pentanedione, pentanal, 2-ethyl furan, thiozole, 3-penten-2-one, dimethyl disulfide, E-2-pentenal, pyrrole, 4,5-dimethyl oxazole, cis-2-Penten-1-ol, 3-methyl thiophene, hexanal, 4-methyltyhiazole, methyl pyrazine, furfural, trimethyl oxaxole, 3-methyl butanoic acid, 2-methyl butanoic acid, 2-hexenal, 1-hexanol, 4-heptanone, 2,6-dimethyl pyridine, 2,4-dimethyl thiazole, 3-heptanone, 2-heptanone, 3-heptanol, heptanal, methional, 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine, ethyl pyrazine, 2,3-dimethyl pyrazine, ethenyl pyrazine, 4,5-dimethyl thiazole, 6-methyl-2-heptanone, 2-ethyl hexanal, (Z)-2-Heptenal, non-3-en-2-one, 5-methyl furfural, benzaldehyde, hexanoic acid, 1-octen-3-ol, dimethyl.trisulfide, 2,5-octanedione, 6-methyl-5-hepten-2-one, 2-pentyl furan, (2E,4E)-hepta-2,4-dienal, 2-ethyl-6-methylpyrazine, octanal, trimethyl pyrazine, 2-ethyl-3-methyl pyrazine, 2-ethylhexanol, E-3-octen-2-one, 5,6-dihydro-2H-pyran-2-one, benzeneacetaldehyde, 3,5-Octadiene-2-one, acetophenone, 1-octen-3-one, 2,5-dimethyl-3-ethylpyrazine, tetramethyl pyrazine, 5-methyl-2-thiophenecarboxaldehyde, g-heptalactone, linalool, nonanal, thymol, phenethyl alcohol, 2,3,5-trimethyl-6-ethyl pyrazine, benzyl acetate, safranal, E-2-decenal, g-octalacone, o-amino.acetophenone, 2,4-decadienal, g-nonalactone, ionone, geranyl acetone, ionene, 2,4-nonadienal, 2,4-decadienal, g-undecalactone, d-decalactone, cis-geranylacetone, δ
-Dodecalactone, and d-undecalactone; andthe flavor descriptor falls within a three-dimensional ellipsoid in a flavor-description space having dimensions defined by three principle components, PC1, PC2, and PC3, the ellipsoid defined by the equation;
Ax2+Bxy+Cy2+Dx+Ey+F=0,wherein A, B, C, D, E, and F are defined below and represent three standard deviations from the center point of the ellipsoid; - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23)
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Specification