Reduced Fat Foods Containing High-Lipid Microalgae with Improved Sensory Properties

• US 20100297331A1
• 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:
  US12/684,887
• Publication Number:
  US 20100297331A1
• Time in Patent Office: Days
• US Class Current: 426/589
• 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
• CPC Class Codes: A23K 50/40 for carnivorous animals, e.g. cats or dogs

Abstract

Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.

Claims

1. A food or food ingredient composition containing at least 10% by weight of a homogenate of microalgal biomass containing predominantly or completely lysed cells comprising at least 16% by dry weight triglyceride oil emulsified in an edible liquid.

2. The composition of claim 1, which is a sauce, a mayonnaise, a soup, or a dressing.

3. The composition of claim 1, which is free of oil and fat except for oil in the microalgal biomass.

4. The composition of claim 1 that contains less than 25% oil or fat by weight excluding oil contributed by the biomass.

5. The composition of claim 4 that contains less than 10% oil or fat by weight excluding oil contributed by the biomass.

6. The composition of claim 1 that is an oil in water emulsion.

7. The composition of claim 1 that is a water in oil emulsion.

8. The composition of claim 1, wherein the biomass is from microalgae grown heterotrophically.

9. The composition of claim 1, wherein the biomass is made under good manufacturing process conditions.

10. The composition of claim 1, wherein the biomass lacks detectable levels of algal toxins by mass spectrometric analysis.

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

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

13. The composition of claim 12, wherein at least 50% by weight of the triglyceride oil is an 18:

1 lipid and is contained in a glycerolipid form.

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

6).

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

1 lipid in a glycerolipid form.

16. The 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.

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

18. The 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.

19. The composition of claim 1, 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.

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

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

g/g lutein.

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

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

23. The 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.

24. The composition of claim 1, wherein the microalgal biomass is derived from microalgae that is a species of the genus Chlorella, the genus Prototheca, or the genus Parachlorella.

25. The composition of claim 24, wherein the microalgae is a species of the genus Chlorella.

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

27. The composition of claim 26, wherein the microalgae is Chlorella protothecoides 33-55, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10397.

28. The composition of claim 26, wherein the microalgae is Chlorella protothecoides 25-32, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10396.

29. A slurry formed by dispersing algal flour, which is a homogenate of microalgal biomass containing predominantly or completely lysed cells comprising at least 16% by dry weight triglyceride oil in powder form in an aqueous solution, wherein the algal flour constitutes 10-50% by weight of the slurry.

30. The slurry of claim 29, wherein the biomass has an oil content of 5-55% triglyceride oil by dry weight.

31. The slurry of claim 29, wherein the biomass comprises at least 40% protein by dry weight, and the protein comprises at least 60% digestible crude protein.

32. A method of making food product including microalgal biomass, comprising:

determining an amount of microalgal biomass to include in the food product based an amount of oil, fat or eggs in a conventional form of the food product, wherein the microalgal biomass comprises at least 16% by dry weight triglyceride oil; and

combining the amount of microalgal biomass with one or more edible ingredients and less than the amount of oil, fat or eggs present in the conventional form of the food product to form the food product including microalgal biomass.

33. The method of claim 32, wherein the food product including microalgal flour contains less than 10% oil or fat by weight, excluding microalgal oil contributed by the biomass.

34. The method of claim 32, wherein the food product including microalgal flour is free of food ingredients constituting predominantly oil or fat, excluding microalgal oil contributed by the biomass.

35. The method of claim 32, wherein the food product including microalgal flour is free of eggs.

36. The method of claim 32, wherein the food product is free of oil other than microalgal oil contributed by the biomass.

37. The method of claim 32, wherein the amount of microalgal biomass is 25-100% by weight or volume of the oil or fat in the conventional recipe.

38. A method of making a low fat food comprising combining algal biomass comprising at least 16% by dry weight triglyceride oil with one or more other edible ingredients, wherein at least one of the edible ingredients is depleted in a natural fat or oil.

39. The method of claim 38, wherein the edible ingredient depleted in a natural fat or oil is an egg white.

40. The method of claim 38, wherein the edible ingredient depleted in a natural fat or oil is a dairy product depleted in fat.

41. The method of claim 40, wherein the dairy product is reduced or fat-free milk.

42. A method of making a low fat food comprising combining algal biomass comprising at least 16% by dry weight triglyceride oil with one or more other edible ingredients to form the low fat food product, wherein the low fat food product has no more than 10% oil or fat, excluding microalgal oil.

43. The method of claim 42, wherein the one or more edible ingredients with which the algal biomass is combined do not include an ingredient constituting predominantly oil, fat or egg.