Egg Products Containing Microalgae

• US 20100297325A1
• Filed: 01/08/2010
• Published: 11/25/2010
• Est. Priority Date: 10/14/2008
• Status: Abandoned Application

• Current Assignee: Terravia Holdings, 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:
  US12/684,888
• Publication Number:
  US 20100297325A1
• Time in Patent Office: Days
• US Class Current: 426/555
• CPC Class Codes: A21D 10/00 Batters, dough or mixtures before baking
• CPC Class Codes: A21D 2/165 Triglycerides
• 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

The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. Some forms include high levels of monounsaturated oil, dietary fiber, carotenoids, and digestible crude protein. Provided herein are methods and compositions for enhancing food stability at elevated temperature during extended periods of storage in hydrated egg products. The microalgae-derived materials are provided as dry or hydrated homogenates made from heterotrophically produced microalgae of varying genera, species and strain. Weight/weight levels of saturated fats and cholesterol are reduced in egg products of the invention, while dietary fiber is increased. Blends of liquid or dried egg with liquid or dried algae are provided, as well as methods of manufacturing and formulating the blends. Unique combinations of egg whites and microalgae are also provided for manufacture of very low cholesterol egg products. In some embodiments, the textural characteristics of powdered eggs are altered to be more like the textural characteristics of liquid eggs through the inclusion of dietary fiber and other moisture-retaining properties of microalgal biomass.

Claims

1. A food ingredient composition comprising a dried egg product and algal flour, which is a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder comprising at least 16% by dry weight triglyceride oil, for formulation of a food product on addition of a liquid and optionally other edible ingredients.

2. The food ingredient composition of claim 1, wherein the dried egg product is dried whole eggs.

3. The food ingredient composition of claim 1, wherein the dried egg product is dried egg whites.

4. The food ingredient composition of claim 1, wherein the dried egg product is dried egg yokes.

5. The food ingredient composition of claim 1 that is a powdered egg product, or a pancake or waffle mix.

6. The food ingredient composition of claim 1, wherein the biomass is from microalgae grown heterotrophically.

7. The food ingredient composition of claim 1, wherein the algal flour is formed by micronizing microalgal biomass to form an emulsion and drying the emulsion.

8. The food ingredient composition of claim 1, wherein the average size of particles in the algal flour is less than 100 μ

m.

9. The food ingredient composition of claim 1, wherein the average size of particles in the algal flour is 1-15 μ

m.

10. The food ingredient composition of claim 1, wherein the biomass is made under good manufacturing practice conditions.

11. The food ingredient composition of claim 1, wherein the biomass lacks detectable algal toxins by mass spectrometric analysis.

12. The food ingredient composition of claim 1, wherein the microalgal biomass is 45-75% triglyceride oil by dry weight.

13. The food ingredient composition of claim 1, wherein at least 50% by weight of the triglyceride oil is monounsaturated oil.

14. The food ingredient composition of claim 13, wherein at least 50% by weight of the triglyceride oil is an 18:

1 lipid and is contained in a glycerolipid form.

15. The food ingredient composition of claim 1, wherein less than 5% by weight of the triglyceride oil is docosahexanoic acid (DHA) (22:

6).

16. The food ingredient composition of claim 1, wherein 60%-75% of the triglyceride oil is an 18:

1 lipid in a glycerolipid form.

17. The food ingredient composition 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.

18. The food ingredient composition of claim 1, wherein the biomass is between 25%-40% carbohydrates by dry weight.

19. The food ingredient composition of claim 1, wherein the carbohydrate component of the biomass is between 25%-35% dietary fiber and 2%-8% free sugar including sucrose, by dry weight.

20. The food ingredient composition of claim 1, wherein the monosaccharide composition of the dietary fiber component of the biomass is:

a. 0.1-3% arabinose;

b. 5-15% mannose;

c. 15-35% galactose; and

d. 50-70% glucose.

21. The food ingredient composition of claim 1, wherein the biomass has between 20-115 μ

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

g/g lutein.

22. The food ingredient composition of claim 1, wherein the chlorophyll content of the biomass is less than 2 ppm.

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

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

25. The food ingredient composition of claim 1, wherein the microalgal biomass is derived from microalgae that is a species of the genus Chlorella.

26. The food ingredient composition of claim 25, wherein the microalgae is a strain of Chlorella protothecoides.

27. The food ingredient composition of claim 1, wherein the microalgal biomass is derived from a single strain of microalgae.

28. The food ingredient composition of claim 1, 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.

29. The food ingredient composition of claim 28, wherein the microalgae is Chlorella protothecoides 33-55, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10397.

30. The food ingredient composition of claim 28, wherein the microalgae is Chlorella protothecoides 25-32, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10396.

31. A food ingredient composition formed by combining an egg product and algal flour, which is a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder comprising at least 16% by dry weight triglyceride oil, for formulation of a food product on addition of a liquid and optionally other edible ingredients.

32. The food ingredient composition of claim 31 that is a pasta.

33. A food ingredient composition comprising a liquid egg product and an algal flour slurry, wherein the algal flour is a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder comprising at least 16% by dry weight triglyceride oil.

34. The food ingredient composition of claim 33, wherein the liquid egg product is liquid whole eggs, liquid egg whites, liquid egg yolks and liquid egg substitute.

35. The food ingredient composition of claim 33 that is for formulation of a scrambled egg product when heated.

36. A method of preparing a food product comprising combining a food ingredient comprising a dried egg product and microalgal flour, which is a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder comprising at least 16% by dry weight triglyceride oil, with a liquid and optionally other edible ingredients and cooking.

37. The method of claim 36, wherein the food product is a powdered egg product, or a pancake or waffle mix.

38. A method of preparing a food ingredient composition comprising providing a homogenate of microalgal biomass containing predominantly or completely lysed cells and at least 16% by dry weight triglyceride oil and a liquid egg product and drying the homogenate and egg product together to provide the food ingredient composition.

39. The method of claim 38, further comprising micronizing algal biomass to provide the homogenate.

40. The method of claim 38, wherein the food ingredient composition is for formulation as a scrambled egg product when heated.

41. A food composition formed by combining an egg product and microalgal flour or a slurry of microalgal flour, and at least one other edible ingredient and heating, wherein microalgal flour is a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder comprising at least 16% by dry weight triglyceride oil.

42. The food composition of claim 41, wherein the egg product is a liquid egg product.

43. The food composition of claim 41, wherein the liquid egg product is liquid whole eggs, liquid egg yolks, liquid egg whites or liquid egg substitute.

44. The food composition of claim 41, wherein the egg product is a dried egg product.

45. The food composition of claim 41, wherein the dried egg product is dried whole eggs, dried egg yolks or dried egg whites.

46. The food composition of claim 41, wherein the at least one other edible ingredient includes an edible liquid.

47. The food composition of claim 41 that is scrambled eggs.

48. A food ingredient composition comprising an egg product and algal flour, which is a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder comprising no more than 20% by dry weight triglyceride oil and at least 40% by dry weight protein, for formulation of a food product on addition of an edible liquid and optionally other edible ingredients.