CRYSTALLIZATION RESISTANT FROZEN FOOD PRODUCTS
The present invention relates to method for reformulating a frozen, food product to minimize growth of ice crystals.
1 . A method for producing a food product, the method comprising:
identifying a candidate frozen food product;
producing a reformulated frozen food product including microalgal biomass sufficient to inhibit the formation or growth of ice crystals therein.
2 . A method according to claim 1 , wherein the frozen food product comprises a frozen dessert.
3 . A method according to claim 2 , wherein the frozen food product comprises one of ice cream, low-fat ice cream, light ice cream, ice milk, frozen yogurt, sherbet, frozen custard, gelato, or non-dairy ice cream substitute.
4 . A method according to claim 1 , wherein the microalgal biomass comprises a microalgal flour.
5 . A method according to claim 4 , wherein the microalgal flour is characterized by an average particle size of 1 to 100 micrometers.
6 . A method according to claim 1 , wherein the reformulated frozen food product comprises 2% to 8% algal biomass by weight.
7 . A method according to claim 1 , wherein the microalgal biomass comprises biomass from the genus Chlorella or Prototheca.
8 . A method according to claim 7 , wherein the biomass comprises biomass of Chlorella protothecoides or Prototheca moriformis.
9 . A method according to claim 1 , wherein the microalgal biomass is derived from genetically engineered microalgal cells.
10 . A method according to claim 1 , wherein the microalgal biomass is produced by culturing microalgae in the dark.
11 . A method according to claim 10 , wherein the culturing includes adding a fixed carbon source.
12 . A method according to claim 1 , wherein the rate of ice crystal growth as measured by the percent change in mean ice crystal circle equivalent diameter is reduced by at least 5% in the reformulated frozen food product as compared to the candidate frozen food product.
13 . A method according to claim 1 , wherein two persons or fewer on a tasting panel of 10 people can detect an increased perception of ice crystals in the reformulated product subjected to the freeze thaw cycles of Example 1, as compared to a control product stored at −20° C. for an equal time.
14 . A method according to claim 2 , wherein the microalgal biomass comprises a microalgal flour.
15 . A method according to claim 3 , wherein the microalgal biomass comprises a microalgal flour.
16 . A method according to claim 2 , wherein the reformulated frozen food product comprises 2% to 8% algal biomass by weight.
17 . A method according to claim 3 , wherein the reformulated frozen food product comprises 2% to 8% algal biomass by weight.
18 . A method according to claim 4 , wherein the reformulated frozen food product comprises 2% to 8% algal biomass by weight.
19 . A method according to claim 5 , wherein the reformulated frozen food product comprises 2% to 8% algal biomass by weight.
20 . A method according to claim 2 , wherein the microalgal biomass comprises biomass from the genus Chlorella or Prototheca.