FOOD COMPOSITIONS OF MICROALGAL BIOMASS

The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and/or microalgal oil in combination with one or more other edible ingredients, and methods of making such compositions by combining algal biomass or algal oil with other edible...

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Bibliographische Detailangaben
Hauptverfasser:	PIECHOCKI, JOHN, ZDANIS, DANA, FRANKLIN, SCOTT, AVILA, JEFF, DECKER, STEPHEN M, BALIU, ENRIQUE, RAKITSKY, WALTER, BROOKS, GEOFFREY
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and/or microalgal oil in combination with one or more other edible ingredients, and methods of making such compositions by combining algal biomass or algal oil with other edible ingredients. In preferred embodiments, the microalgal components are derived from microalgal cultures grown and propagated heterotrophically in which the algal cells comprise at least 10% algal oil by dry weight. La présente invention concerne une biomasse algale, une huile algale, des compositions alimentaires comprenant la biomasse microalgale, des cellules entières microalgales, et/ou de lhuile microalgale en association avec un ou plusieurs ingrédients comestibles. Linvention concerne également des procédés de fabrication de telles compositions en combinant la biomasse algale ou lhuile algale avec dautres ingrédients comestibles. Dans les modes de réalisation préférés, les composants microalgaux sont dérivés des cultures microalgales mises en croissance et propagées de manière hétérotrophe, dans lesquelles les cellules algales comprennent au moins 10 % du poids sec dhuile algale.