Gluten-free Foods Containing Microalgae

• US 20100297323A1
• Filed: 01/08/2010
• Published: 11/25/2010
• Est. Priority Date: 10/14/2008
• Status: Abandoned Application

• Current Assignee: Corbion Biotech, Inc. (Corbion NV)
• Original Assignee: Solazyme Inc.
• Inventors: Franklin, Scott, Norris, Leslie M., Brooks, Geoffrey, Decker, Stephen M., Piechocki, John, Zdanis, Dana, Rakitsky, Walter, Baliu, Enrique, Avila, Jeff
• Application Number:
  US12/684,891
• Publication Number:
  US 20100297323A1
• Time in Patent Office: Days
• US Class Current: 426/541
• CPC Class Codes: A21D 13/066 Gluten-free products
• CPC Class Codes: A21D 2/165 Triglycerides
• CPC Class Codes: A21D 2/267 Microbial proteins
• CPC Class Codes: A23D 7/001 Spread compositions characterised by ingredients other than fatty acid triglycerides A23D7/0056
• CPC Class Codes: A23D 7/003 Compositions other than spreads characterised by ingredients other than fatty acid triglycerides A23D7/0053
• CPC Class Codes: A23D 7/0053 Compositions other than spreads
• CPC Class Codes: A23D 7/0056 Spread compositions
• CPC Class Codes: A23K 10/16 Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions A23K10/12 takes precedence
• CPC Class Codes: A23K 20/158 Fatty acids; Fats; Products containing oils or fats

Abstract

Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods.

Claims

1. A food product formed by combination of microalgal biomass comprising at least 16% triglyceride oil by dry weight and at least one other gluten-free flour or gluten-free grain product.

2. The food product of claim 1, wherein the gluten-free flour or gluten-free grain product comprises at least one of the following amaranth flour, arrow root flour, buckwheat flour, rice flour, chickpea flour, cornmeal, maize flour, millet flour, potato flour, potato starch flour, quinoa flour, sorghum flour, soy flour, bean flour, legume flour, tapioca (cassaya) flour, teff flour, artichoke flour, almond flour, acorn flour, coconut flour, chestnut flour, corn flour and taro flour.

3. The food product of claim 1, wherein the microalgal biomass is in the form of microalgal flakes, algal powder, or a microalgal flour, which is a homogenate of microalgal biomass containing predominantly or completely lysed cells in powder form, or a slurry formed by dispersing the flour in an edible liquid.

4. The food product of claim 3, wherein the microalgal biomass is a microalgal flour.

5. The food product of claim 4, wherein the microalgal flour has an average particle size of between 1 and 100 μ

m.

6. The food product of claim 1, wherein the triglyceride oil is:

a. less than 2% 14;

0;

b. 13-16% 16;

0;

c. 1-4% 18;

0;

d. 64-70% 18;

1;

e. 10-16% 18;

2;

f. 0.5-2.5% 18;

3; and

g. less than 2% oil of a carbon chain length 20 or longer.

7. The food product of claim 1, wherein the microalgal biomass has between 25-40% carbohydrates by dry weight.

8. The food product of claim 7, wherein the carbohydrate component of the biomass is between 25-35% dietary fiber and 2% to 8% free sugar including sucrose by dry weight.

9. The food product of claim 8, wherein the monosaccharide composition of the dietary fiber component of the biomass is:

a. 0.1-4% arabinose;

b. 5-15% mannose;

c. 15-35% galactose; and

d. 50-70% glucose.

10. The food product of claim 1, wherein the microalgal biomass has between 20-115 μ

g/g of total carotenoids, including 20-70 μ

g/g lutein.

11. The food product of claim 1, wherein the chlorophyll content of the microalgal biomass is less than 200 ppm.

12. The food product of claim 11, wherein the chlorophyll content of the microalgal biomass is less than 2 ppm.

13. The food product of claim 1, wherein the biomass has 1-8 mg/100 g total tocopherols, including 2-6 mg/100 alpha tocopherol.

14. The food product of claim 1, wherein the biomass has 0.05-0.30 mg/g total tocotrienols, including 0.10-0.25 mg/g alpha tocotrienol.

15. The food product of claim 3, wherein the microalgal biomass is in the form of microalgal flour and the flour lacks visible oil.

16. The food product of claim 3, wherein the microalgal biomass is in the form of microalgal flour and further comprises a flow agent.

17. The food product of claim 3, wherein the microalgal biomass is in the form of microalgal flour and the flour further comprises an antioxidant.

18. The food product of claim 1, wherein the microalgal biomass is derived from no more than a single strain of microalgae.

19. The food product of claim 1, wherein the microalgal biomass is derived from an microalgae that is a species of the genus Chlorella.

20. The food product of claim 19, wherein the microalgae is Chlorella protothecoides.

21. The food product of claim 1, wherein the microalgal biomass is derived from a microalgae that is a color mutant with reduced color pigmentation compared to the strain from which it was derived.

22. The food product of claim 1, wherein the microalgal biomass is derived from microalgae culture heterotrophically.

23. The food product of claim 1, wherein the microalgal biomass is derived from algae cultured and processed under good manufacturing practice (GMP) conditions.

24. The food product of claim 1, wherein the triglyceride oil is less than 5% docosahexanoic acid (DHA) (22:

6) by dry weight.

25. The food product of claim 1, wherein the microalgal biomass is predominantly lysed cells.

26. The food product of claim 1 that is a baked good, bread, cereal, cracker or pasta.

27. The food product of claim 26, wherein the baked good is selected from the group consisting of brownies, cakes, and cake-like products, and cookies.

28. The food product of claim 26 that is gluten-free.

29. The food product of claim 1, wherein a food-compatible preservative is added to the microalgal biomass.

30. The food product of claim 1 that is free of oil or fat excluding algal oil contributed by the microalgal biomass.

31. The food product of claim 1 that is free of egg yolks.

32. The food product of claim 1, wherein the microalgal biomass has about 0.5% to 1.2% w/w algal phospholipids.

33. The food product of claim 32, wherein the phospholipids comprise a combination of phosphotidylcholine, phosphatidylethanolamine, and phosphatidylinositol.

34. The food product of claim 1 that is an uncooked product.

35. The food product of claim 1 that is a cooked product.

36. A gluten-free flour composition comprising a microalgal flour and at least one other gluten-free flour other than microalgal flour, wherein the microalgal flour comprises a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder and contains at least 16% by dry weight triglyceride oil.

37. The gluten-free flour composition of claim 36, wherein the at least one other gluten-free flour is selected from the group consisting of amaranth flour, arrow root flour, buckwheat flour, rice flour, chickpea flour, cornmeal, maize flour, millet flour, potato flour, potato starch flour, quinoa flour, sorghum flour, soy flour, bean flour, legume flour, tapioca (cassaya) flour, teff flour, artichoke flour, almond flour, acorn flour, coconut flour, chestnut flour, corn flour and taro flour.

38. The gluten-free flour composition of claim 36, wherein the average size of particles of biomass in the microalgal flour is between 1 and 100 μ

m.

39. The gluten-free flour composition of claim 36, wherein the microalgal flour has a moisture content of 10% or less or 5% or less by weight.

40. The gluten-free flour composition of claim 36, wherein the microalgal biomass has between 45% and 70% by dry weight triglyceride oil.

41. The gluten-free flour composition of claim 36, wherein the 60-75% of the oil is an 18:

1 lipid in a glycerolipid form.

42. The gluten-free flour composition of claim 36, wherein the oil is:

a. less than 2% 14;

0;

b. 13-16% 16;

0;

c. 1-4% 18;

0;

d. 64-70% 18;

1;

e. 10-16% 18;

2;

f. 0.5-2.5% 18;

3; and

g. less than 2% oil of a carbon chain length 20 or longer.

43. The gluten-free flour composition of claim 36, wherein the microalgal biomass is between 25% to 40% carbohydrates by dry weight.

44. The gluten-free flour composition of claim 43, wherein the carbohydrate component of the microalgal biomass is between 25-35% dietary fiber and 2% to 8% free sugar including sucrose, by dry weight.

45. The gluten-free flour composition of claim 44, wherein the monosaccharide composition of the dietary fiber component of the biomass is:

a. 0.1-4% arabinose;

b. 5-15% mannose;

c. 15-35% galactose; and

d. 50-70% glucose.

46. The gluten-free flour composition of claim 36, wherein the microalgal biomass has between 20-115 μ

g of total carotenoids, including 20-70 μ

g/g lutein.

47. The gluten-free flour composition of claim 36, wherein the chlorophyll content of the microalgal biomass is less than 200 ppm.

48. The gluten-free flour composition of claim 47, wherein the chlorophyll content of the microalgal biomass is less than 2 ppm.

49. The gluten-free flour composition of claim 36, wherein the microalgal biomass has 1-8 mg/100 g total tocopherols, including 2-6 mg/100 g alpha tocopherol.

50. The gluten-free flour composition of claim 36, wherein the microalgal biomass has 0.05-0.30 mg/g total tocotrienols, including 0.10-0.25 mg/g alpha tocotrienol.

51. The gluten-free flour composition of claim 36, wherein the microalgal flour is lacking visible oil.

52. The gluten-free flour composition of claim 36, further comprising a flow agent.

53. The gluten-free flour composition of claim 36, further comprising an antioxidant.

54. The gluten-free flour composition of claim 36, wherein the microalgal biomass is derived from no more than a single strain of microalgae.

55. The gluten-free flour composition of claim 36, wherein the microalgal biomass is derived from an algae that is a species of the genus Chlorella.

56. The gluten-free flour composition of claim 55, wherein the algae is Chlorella protothecoides.

57. The gluten-free flour composition of claim 36, wherein the microalgal biomass is derived from an algae that is a color mutant with reduced color pigmentation compared to the strain from which it was derived.

58. The gluten-free flour composition of claim 36, wherein the microalgal biomass is derived from algae cultured heterotrophically.

59. The gluten-free flour composition of claim 36, wherein the microalgae biomass is derived from algae cultured and processed under good manufacturing practice (GMP) conditions.

60. A method of reducing the symptoms of gluten intolerance comprising:

a. substituting a gluten-containing food product in the diet of a subject having gluten intolerance with a food product of the same type produced by combining microalgal biomass comprising at least 16% triglyceride oil by dry mass and at least one other gluten-free food ingredient, wherein the food product of the same type is gluten free; and

b. providing the food product of the same type to a subject with gluten intolerance;

whereby at least one symptom of gluten intolerance is reduced in the subject.

61. A method of making a gluten-free food product comprising combining microalgal biomass comprising at least 16% dry weight triglyceride oil with at least one other edible gluten-free ingredient to make the food product.

62. The method of claim 61, wherein the microalgal biomass has between 45% and 70% oil by dry weight.

63. The method of claim 62, wherein 60%-75% of the oil is an 18:

1 lipid in a glycerolipid form.

64. The method of claim 61, wherein the triglyceride oil is:

a. less than 2% 14;

0;

b. 13-16% 16;

0;

c. 1-4% 18;

0;

d. 64-70% 18;

1;

e. 10-16% 18;

2;

f. 0.5-2.5% 18;

3; and

g. less than 2% oil of a carbon chain length 20 or longer.

65. The method of claim 61, wherein the microalgal biomass is derived from no more than a single strain of microalgae.

66. The method of claim 61, wherein the microalgal biomass is derived from an algae that is a species of the genus Chlorella.

67. The method of claim 66, wherein the algae is Chlorella protothecoides.

68. The method of claim 61, wherein the microalgal biomass is derived from algae cultured heterotrophically.

69. The method of claim 61, wherein the microalgal biomass is derived from algae cultured and processed under good manufacturing practice (GMP) conditions.