Granted Patent
B2
US 12,389,932 · App. 17/236,460 · Granted Aug 19, 2025
Microalgal food compositions
Inventors:
Geoffrey Brooks (Reno, NV); Scott Franklin (La Jolla, CA); Jeff Avila (Milbrae, CA); Stephen M. Decker (San Francisco, CA); Enrique Baliu (San Bruno, CA); Walter Rakitsky (San Diego, CA); John Piechocki (Redwood City, CA); Dana Zdanis (San Diego, CA); Leslie M. Norris (San Rafael, CA)
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Abstract
The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to a human have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.
Claims (9)
1. A microalgal flour, which comprises microalgal biomass in the form of a powder, wherein: the microalgal biomass comprises at least 40% protein by dry weight and less than 20% of triglyceride oil by dry weight; the microalgal biomass is heterotrophically cultured and processed under good manufacturing practice (GMP) conditions; the microalgal biomass is a color mutant with reduced color pigmentation compared to the strain from which it was derived; the microalgal biomass comprises a chlorophyll content of less than 200 ppm; the microalgal biomass is Chlorella ; and the microalgal biomass is in the form of whole cells.
2. The microalgal flour of claim 1 , wherein the microalgal biomass comprises at least 10% dietary fiber by weight.
3. The microalgal flour of claim 1 , wherein the protein is at least 40% digestible crude protein.
4. The microalgal flour of claim 1 , wherein the microalgal biomass is Chlorella protothecoides.
5. The microalgal flour of claim 1 , wherein the microalgal biomass comprises no more than a single strain of microalgae.
6. The microalgal flour of claim 1 , wherein the microalgal biomass comprises a chlorophyll content of less than 2 ppm.
7. The microalgal flour of claim 6 , wherein the microalgal biomass lacks visible green or yellow color.
8. A food composition formed by combining the microalgal flour of claim 1 with at least one other edible ingredient.
9. The food composition of claim 8 that is a vegetarian meat substitute, protein bar, or nutritional beverage.
Continuity (30)
Continuation
13263724
Continuation In Part
PCTUS2009060692
· Oct 14, 2009
Provisional Application
61299250
· Jan 28, 2010
Provisional Application
61246070
· Sep 25, 2009
Provisional Application
61173166
· Apr 27, 2009
Provisional Application
61169271
· Apr 14, 2009
Provisional Application
61157187
· Mar 3, 2009
Provisional Application
61105121
· Oct 14, 2008
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