Microalgal flour

Patent metadata

Field	Value
Publication number	US-10264809-B2
Application number	US-201414166382-A
Country	US
Kind code	B2
Filing date	Jan 28, 2014
Priority date	Jan 28, 2013
Publication date	Apr 23, 2019
Grant date	Apr 23, 2019

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.

First claim

What is claimed is:

1. An edible microalgal flour comprising:
microalgal cells of the genus Chlorella having a lipid content between 35% and 75% and less than 200 ppm of chlorophyll, wherein between 50% and 90% of the cells are lysed; 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-methylthiazole, 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;
wherein 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:
A x 2 +B xy +C y 2 +D x +E y +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:

X
Y
A
B
C
D
E
F

PC1
PC2
0.003481467
−0.000366174
3.79437E−05
−0.000628924
  4.27301E−05
  1.51548E−05

PC1
PC3
0.001734328
  0.000286969
1.89401E−05
−0.000318201
−2.8099E−05
  1.12003E−05

PC2
PC3
0.356218856
  0.289219807
0.356936631
  0.085191149
−0.040237159
−0.13812915

wherein the flavor descriptor is a property of the edible microalgal flour.

2. The edible microalgal flour of claim 1 , wherein A, B, C, D, E, and F are defined below and represent two standard deviations from the center point of the ellipsoid:

X
Y
A
B
C
D
E
F

PC1
PC2
0.000477458
−5.02181E−05
5.2037E−06
−8.62524E−05
  5.86012E−06
  3.01302E−06

PC1
PC3
0.00023785
  3.93556E−05
2.5975E−06
−4.3639E−05
−3.85357E−06
  1.76892E−06

PC2
PC3
0.048852827
  0.039664394
0.048951264
  0.011683347
−0.005518234
−0.009118978.

3. The edible microalgal flour of claim 1 , wherein A, B, C, D, E, and F are defined below and represent one standard deviation from the center point of the ellipsoid:

X
Y
A
B
C
D
E
F

PC 1
PC 2
  2.78319E−05
−2.9273E−06
  3.03333E−07
−5.0278E−06
  3.41597E−07
  2.11154E−07

PC 1
PC 3
  1.38647E−05
  2.29411E−06
  1.51413E−07
−2.54379E−06
−2.24631E−07
  1.11963E−07

PC 2
PC 3
−0.000665829
  0.000466136
−0.000152694
  0.000380618
−0.000136456
−4.14371E−05.

4. The edible microalgal flour of claim 1 , having an undetectable fish or cabbage flavor when the flour is dispersed in deionized water at 10% (w/v), as detected by a tasting panel.

5. The edible microalgal flour of claim 1 , wherein the flour is white, pale yellow or yellow in color.

6. The edible microalgal flour of claim 1 having no apparent green color.

Assignees

• Solazyme Roquette Nutritionals Llc
• Corbion Biotech Inc

Inventors

• Norris Leslie
• Piechocki John
• Baliu Enrique
• Desai Ruchir
• Ruyet Marie Le
• Patinier Samuel
• Passé Damien
• Druon Amandine

Classifications

• A23L17/60 Primary

  Edible seaweed · CPC title