High-protein food products made using high-protein microalgae

Patent metadata

Field	Value
Publication number	US-2020008445-A1
Application number	US-201916447809-A
Country	US
Kind code	A1
Filing date	Jun 20, 2019
Priority date	Jun 27, 2014
Publication date	Jan 9, 2020
Grant date	—

Abstract

Methods of making high-protein food products and low-pH food products produced by such methods are disclosed.

First claim

1 . A method for making a liquid acidic food product comprising:
(a) making a high-protein microgalgal flour supplemented acidic liquid by combining an acidic liquid with high-protein microalgal flour, or combining a non-acidic liquid with high-protein microalgal flour and an acid having a pH of 4.6 or less, wherein the high-protein microalgal flour supplemented acidic liquid comprises at least 0.1% high-protein dried microalgal flour; (b) subjecting the high-protein microalgal flour supplemented acidic liquid to a heating step, wherein after the heating step,
the viscosity of the liquid acidic food product increases by no more than 10% after the heating step, relative to a reference food product that does not comprise high-protein dried microalgal flour; and
wherein the high-protein microalgal flour comprises at least 45% microalgal cell protein by dry weight; and wherein the microalgal flour is predominantly intact microalgal cell bodies of heterotrophically cultivated microalgae.

2 . The method of claim 1 , wherein the liquid acidic food product is a fruit juice, salad dressing, or sauce.

3 . (canceled)

4 . The method of claim 1 , wherein a the heating step comprises:
(a) treating the liquid acidic food product by a high-temperature, short-time (HTST) step; and/or (b) hot-filling a container with the liquid acidic food product.

5 . The method of any claim 1 , wherein the heating step comprises:
(a) treating the liquid acidic food product by a low temperature, long-time (LTLT) step; and/or (b) hot-filling a container with the liquid acidic food product.

6 . The method of claim 4 , wherein the HTST step comprises heating to between 60-140° C. for between 5 and 60 seconds.

7 . The method of claim 4 , wherein the HTST step comprises heating to between 70-100° C. for between 5 and 60 seconds.

8 . The method of claim 7 , wherein the liquid acidic food product comprises at least 5, 10, 20, 30, 40, or 50% protein.

9 . (canceled)

10 . The method of any claim 1 , wherein the heating step has temperature and time parameters such that at least a 1 log reduction in bacterial load is achieved.

11 . The method of claim 1 , wherein the dried microalgal flour comprises dried Chlorella.

12 . The method of claim 11 , wherein the flour is not green in color.

13 - 14 . (canceled)

15 . The method of claim 11 , wherein the Chlorella is of the species Chlorella protothecoides.

16 .- 17 . (canceled)

18 . The method of claim 1 , wherein the microalgal flour has cells with, on average, less than 20%, lipid.

19 . (canceled)

20 . A liquid acidic food product produced by a process comprising:
(a) making a microalgal flour supplemented acidic liquid by combining an acidic liquid with high-protein dried microalgal flour, or combining a non-acidic liquid with high-protein dried microalgal flour and an acid having a pH of 4.6 or less, wherein the microalgal protein-supplemented acidic liquid comprises at least 0.1%, microalgal protein from the high protein dried microalgal flour; and (b) subjecting the high protein microalgal flour supplemented acidic liquid to a heating step, wherein after the heating step, the viscosity of the liquid acidic food product increases by no more than 10% after the heating step, relative to a reference food product that does not comprise high-protein dried microalgal flour; and wherein the high-protein dried microalgal flour comprises at least 45% microalgal protein by dry weight and wherein the microalgal flour is predominantly intact microalgal cell bodies of heterotrophically cultivated microalgae.

21 .- 22 . (canceled)

23 . The liquid acidic food product of claim 20 , wherein the food produce is a fruit beverage comprising microalgal flour at a concentration of 3-5% by weight.

24 . The liquid acidic food product of claim 20 that is a fruit juice, salad dressing, or sauce.

25 . The liquid acidic-food product of claim 20 , wherein the high protein dried microalgal flour comprises Chlorella.

26 . The liquid acidic food product of claim 25 , wherein the Chlorella is of the species Chlorella protothecoides.

Assignees

• Corbion Biotech Inc

Inventors

• Klamczynska Beata
• Echaniz Ana Teresita
• Zhu Ruolin

Classifications

• A23L2/68

  Acidifying substances · CPC title

• A23L2/66

  Proteins · CPC title

• A23L2/02

  containing fruit or vegetable juices · CPC title

• A23L17/60

  Edible seaweed · CPC title

• A23J3/20 Primary

  Proteins from microorganisms or unicellular algae · CPC title