High-Protein Food Products Made Using High-Protein Microalgae
Methods of making high-protein food products and low-pH food products produced by such methods are disclosed.
1 . A method for making a low-pH, high-protein food product comprising:
(a) making a microalgal protein-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 microalgal protein-supplemented acidic liquid comprises at least 0.1%, 1%, 2%, 5%, 10% or 15% microalgal protein from the microalgal flour;
(b) subjecting the microalgal protein-supplemented acidic liquid to a heating step,
wherein after the heating step, the low-pH, high-protein food product
(i) does not have a gritty texture resulting from protein precipitation from the heating step and/or
(ii) the viscosity of the microalgal protein-supplemented acidic liquid increases by no more than 0.5, 1, 2, 5, 7 or 10% after the heating step; and
wherein the high-protein microalgal flour comprises at least 45% microalgal protein by dry weight.
2 . The method of claim 1 , wherein the low-pH, high-protein food product is a fruit juice, salad dressing, or sauce.
3 . The method of claim 1 , wherein the high-protein microalgal flour is comprised predominantly of intact microalgal cell bodies of heterotrophically cultivated microalgae.
4 . The method of claim 1 , wherein at least one heating step comprises:
(a) sterilizing the protein-supplemented liquid by HTST; and/or
(b) hot-filling a container.
5 . The method of claim 1 , wherein the heating step comprises:
(a) sterilizing the protein-supplemented liquid by LTLT; and/or
(b) hot-filling a container.
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 1 , wherein the food product comprises at least 5, 10, 20, 30, 40, or 50% protein.
9 . (canceled)
10 . The method of claim 1 , wherein the heating step has temperature and time parameters such that at least a 1, 2, 3, 4, or 5 log reduction in bacterial load is achieved.
11 . The method of claim 1 , wherein the microalgal flour comprises 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%, 15%, or 14% lipid.
19 . (canceled)
20 . A low-pH, high-protein food product produced by a process comprising:
(a) making a microalgal protein-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 microalgal protein-supplemented acidic liquid comprises at least 0.1%, 1%, 2%, 5%, 10% or 15% microalgal protein from the microalgal flour; and
(b) subjecting the microalgal protein-supplemented acidic liquid to a heating step; wherein after the heating step, the low-pH, high-protein food product
(i) does not have a gritty texture resulting from protein precipitation from the heating step and/or
(ii) the viscosity of the microalgal protein-supplemented acidic liquid increases by no more than 0.5, 1, 2, 5, 7 or 10% after the heating step; and
wherein the high-protein microalgal flour comprises at least 45% microalgal protein by dry weight.
21 . The low pH, high-protein food product of claim 20 , wherein consumption of the food product induces satiety.
22 . The low pH, high-protein food product of claim 20 , which aids in losing fat and/or building muscle when used as part of a high-protein diet.
23 . The low pH, high-protein food product of claim 20 that is a fruit beverage comprising microalgal flour at a concentration of 3-5% by weight.
24 . The low pH, high-protein food product of claim 20 that is a fruit juice, salad dressing, or sauce.
25 . The low pH, high-protein food product of claim 20 , wherein the microalgal flour comprises Chlorella.
26 . The low pH, high-protein food product of claim 25 , wherein the Chlorella is of the species Chlorella protothecoides.