High-Protein Gelled Food Products Made Using High-Protein Microalgae
A gelatinous or “gummy” confection is supplemented with low-DHA, low-chlorophyll, high-protein microalgal cells. Because the microalgal cell walls encapsulate the microalgal protein, the microalgal cells do not interfere with the setting process of the confection. The confection can be produced by combining gelatin or other gelling agent with sweetener, color, flavor, and intact high-protein microalgae. The microalgae can be obtained from heterotrophic cultivation of Chlorella protothecoides or other microalgal cells under nitrogen replete conditions with washing, pasteurization and drying to obtain microalgal flour with at least 50% microalgal protein by weight.
1 . A method for making a high-protein gelled food product comprising:
(a) combining a gel-forming material, water, and a high protein microalgal flour, and optionally sweetener, flavor or color;
(b) dissolving the gel forming material, optionally gelatin and/or pectin; and
(c) setting and shaping the material so as to form the gelled food product.
2 . The method of claim 1 , wherein the gelled food product comprises at least 0.25, 0.5, 0.75, 1, 2 or 4 grams of microalgal protein per 30 gram serving.
3 . The method of claim 1 , wherein the microalgal flour comprises at least 50% microalgal protein by dry cell weight, less than 200 ppm of chlorophyll and less than 5% DHA.
4 . The method of claim 1 , wherein the high protein microalgal flour is comprised predominantly of intact microalgal cell bodies of heterotrophically cultivated microalgae.
5 . The method of claim 1 , wherein the food product comprises at least 0.5, 1, 2, 3, 4, 5, 10, 20, 30, 40, or 50% protein.
6 . The method of claim 1 , wherein the microalgal flour comprises Chlorella.
7 . The method of claim 6 , wherein the flour is not green in color.
8 . The method of claim 6 , wherein the Chlorella is yellow, white or yellow-white in color.
9 . The method of claim 6 , wherein the Chlorella is a color-mutant.
10 . The method of claim 6 , wherein the Chlorella is of the species Chlorella protothecoides.
11 . The method of claim 1 , wherein the microalgal flour comprises dried Prototheca.
12 . The method of claim 1 , wherein the microalgal flour has cells with, on average, less than 20%, 15%, or 14% lipid.
13 . The method of claim 1 , wherein the microalgal flour has cells with, on average, 5-20, 7-14, 8-13, or 10-13% lipid.
14 . A gelled food product produced by the process of:
(a) combining a gel-forming material, water, and a high protein microalgal flour, and optionally sweetener, flavor or color;
(b) dissolving the gel forming material, optionally gelatin and/or pectin; and
(c) setting and shaping the material so as to form the gelled food product.
15 . The gelled food product of claim 14 , wherein the gelled food product comprises at least 0.25, 0.5, 0.75, 1, 2 or 4 grams of microalgal protein per 30 gram serving.
16 . The gelled food product of claim 14 , wherein
the gelled food product comprises at least 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10% 12%, 14%, 15%, 17% or 20% by weight microalgal flour.
17 . The gelled food product of claim 14 , wherein the high protein microalgal flour is comprised predominantly of intact microalgal cell bodies of heterotrophically cultivated microalgae.
18 . The gelled food product of claim 14 , wherein the gelled food product comprises at least 0.5, 1, 2, 3, 4, 5, 10, 20, 30, 40, or 50% protein w/w.
19 . The gelled food product of claim 14 , wherein the microalgal flour comprises Chlorella.
20 . The gelled food product of claim 20 , wherein the Chlorella is of the species Chlorella protothecoides.
21 . The gelled food product of claim 14 further comprising vitamins and nutrients.