Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins
  • A23L33/195—Proteins from microorganisms
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/24—Organic nitrogen compounds
  • A21D2/26—Proteins
  • A21D2/267—Microbial proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
  • A23L17/60—Edible seaweed
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
  • A23L33/17—Amino acids, peptides or proteins

Definitions

• the present invention relates to a process of preparation of dry food products comprising microalgae and to dry food products derived therefrom.
• microalgae One potential source of protein to be incorporated into food is provided by algae (both macro- and micro-algae).
• macroalgae that are used in foodstuffs such as purple laver (Porphyra, used in nori), dulse (Palmaria palmate) and sea lettuce (Ulva lactuca).
• Microalgae such as Spirulina (Arthrospira platensis) are grown commercially in open ponds (photosynthetically) for use as a nutritional supplement or incorporated in small amounts in smoothies or juice drinks.
• Other microalgae, including some species of Chlorella are popular in Asian countries as a nutritional supplement.
• microalgae the green algae (Chlorophycea) Chlorella vulgaris, Haemato 'coccus pluvialis, Dunaliella salina and the cyanobacteria Spirulina maxima which are mainly used as nutritional supplements (Priyadarshani et al, 2012, J. Algal Biomass Utln., 3(4): 89-100).
• Chlorophycea green algae
• Haemato 'coccus pluvialis the cyanobacteria Spirulina maxima
• cyanobacteria Spirulina maxima which are mainly used as nutritional supplements.
• Chlorella protothecoides production of lipids and carotenoids by Chlorella protothecoides has been described as a new generation, single source, nutritionally beneficial, dietary source of lutein and DHA for human ocular health, especially appealing to vegetarians and those interested "all natural" nutrients.
• a method of growing Chlorella protothecoides in a dark environment, to produce a non-green microalgal biomass, which improves the taste and colour of the protein source has been recently developed (WO 2010/045362).
• microalgal protein in dry foods such as different snacks and biscuits and dehydrated food preparations ready for cooking is very difficult because protein tends to aggregate and precipitate which causes a chewiness that increases during the shelf-life of the food product. It is particularly difficult when it is aimed at producing high protein food products with high algal protein content, wherein the majority of the calories comes from protein source and not from fat. This is why algal flour (high fat containing algal material) is mainly used to replace fat from animal origin such as in egg or butter-containing preparations such as described in WO 2010/120293 and US 2011/0256282.
• microalgae in particular microalgal protein with improved properties in terms of taste and texture, in particular for cooked or baked products with high algal protein content.
• An object of this invention is to provide a method of preparation of a high-protein food cooked or baked product comprising microalgae that enables to obtain high-protein food cooked or baked product having a non chewy texture.
• Objects of this invention have been achieved by providing a method according to claim 1. Objects of this invention have been achieved by providing a process according to claim 9. Objects of this invention have been achieved by providing a food mix according to claim 14.
• a method for production of a high-protein food cooked or baked product comprising microalgae comprising the following steps:
• a process for manufacturing a high-protein dry food rehydratable mix comprising microalgae comprising the steps of:
• a high-protein microalgal material to a high-protein dry food mix (already cooked or raw) under an atmosphere comprising less than about 48% moisture, such as less than 40%>, typically less than 20-30%), in particular less than 10-20%), such as less than 1-10%> moisture to obtain a microalgal dry food rehydratable mix, wherein the said high-protein microalgal material contains more than 50% of algal protein;
• a high-protein dry food rehydratable mix comprising microalgae.
• a meal kit for cooking or baking comprising at least two separate items, characterized in that one of the items comprises a high-protein dry food rehydratable mix and a second item consists in a microalgae material, both items being conditioned in a sealed and moisture-free atmosphere comprising less than 48% humidity, such as less than 40%, such as less than 40%>, typically less than 20-30%), in particular less than 10-20%), such as less than 1-10%> moisture.
• a baked or cooked high- protein food product obtainable from a process or meal kit for cooking or baking according to the invention.
• the invention is based on the unexpected finding that taste and texture (crunchiness) of high protein dry food products such as snack and/or biscuits/cookies or dehydrated food preparations ready for cooking such as dehydrated soup preparations can be significantly improved by adding the microalgae material less than 15 min prior to heating the food mass. Since the microalgae cell walls encapsulate the microalgae protein, the microalgae cells do not interfere with the rest of the mass keeping the snacks and biscuits crunchy.
• Figure 1 shows the results of organoleptic test performed on 30-day cookies prepared by a method of the invention as described in Example 1 (Test score vs time (T) of adding microalgae prior to heating).
• dry food means any food intended to be ingested by humans or animals as a source of nutrition and/or calories wherein water content has been removed or reduced to about less than 10%>, in particular less than 5%.
• dry food include but are not limited to lyophilized/freezed dried products which are rehydratable (e.g. soups, bouillon cube, portable soup) with water or any other suitable liquid, dried food compositions that generally comprise a structured protein product along with other macronutrients and micronutrients and others such as bakery products, ready for being cooked or baked.
• cooked or baked product includes snacks, cookies/biscuits, pasta, bread, candies, power bars and the like.
• source of protein refers to a food product having at least 12 % of calorie intake coming from protein, of which at least 50% are microalgal proteins.
• high protein refers to contents in proteins of at least 20% of calorie intake coming from protein, of which at least 50 % are microalgal proteins.
• Microalgae refers to eukaryotic microbial organisms that contain a chloroplast or other plastid and is capable of performing photosynthesis.
• microalgal material includes both a migroalgal powder (dried microalgae without further treatment) and migroalgal flour (lysed microalgae) such as described in WO 2010/045368.
• Microalgal material according to the invention can be obtained from the genus Chlorella, species such as Chlorella protothecoides, Chlorella ellipsoidea, Chlorella minutissima, Chlorella zofinienesi, Chlorella luteoviridis, Chlorella kessleri, Chlorella sorokiniana, Chlorella fusca var. vacuolata Chlorella sp., Chlorella cf. minutissima or Chlorella emersonii.
• species such as Chlorella protothecoides, Chlorella ellipsoidea, Chlorella minutissima, Chlorella zofinienesi, Chlorella luteoviridis, Chlorella kessleri, Chlorella sorokiniana, Chlorella fusca var. vacuolata Chlorella sp., Chlorella cf. minutissima or Chlorella emersonii.
• Chlorella can be selected from the group consisting of anitrata, Antarctica, aureoviridis, Candida, capsulate, desiccate, ellipsoidea (including strain CCAP 211/42), emersonii, fusca (including var. vacuolata), glucotropha, infusionum (including var. actophila and var. auxenophila), kessleri (including any of UTEX strains 397,2229,398), lobophora (including strain SAG 37.88), luteoviridis (including strain SAG 2203 and var. aureoviridis and lutescens), miniata, cf.
• anitrata including Antarctica, aureoviridis, Candida, capsulate, desiccate, ellipsoidea (including strain CCAP 211/42), emersonii, fusca (including var. vacuolata), glucotropha, infusionum (including var. actophila and
• minutissima including UTEX strain 2341
• mutabilis including any of UTEX strains 1806, 411 , 264, 256, 255, 250, 249, 31, 29, 25 or CCAP 211/8D, or CCAP 211/17 and var. acidicola
• regularis including var. minima, and umbricata
• reisiglii including strain CCP 11/8
• saccharophila including strain CCAP 211/31, CCAP 211/32 and var.
• ellipsoidea salina, simplex, sorokiniana (including strain SAG 211.40B), sp. (including UTEX strain 2068 and CCAP 211/92), sphaerica, stigmatophora, trebouxioides, vanniellii, vulgaris (including strains CCAP 211/1 IK, CCAP 211/80 and f.tertia and var. autotrophica, viridis, vulgaris, vulgaris f. tertia, vulgaris f. viridis), xanthella, and zofingiensis.
• microalgae in addition to Chlorella, other genera of microalgae can also be used, such as selected from the group consisting Parachlorella kessleri, Parachlorella beijerinckii, Neochloris oleabundans, Bracteacoccus, including B. grandis, B. cinnabarinas, and B. aerius, Bracteococcus sp. or Scenedesmus rebescens.
• Other non-limiting examples of microalgae species include those species from the group of species and genera consisting of Achnanthes orientalis, Agmenellum, Amphiprora hyaline, Amphora, including A coffeiformis including Ax. linea, A.c.
• infusionum Chlorogonium, Chroomonas, Chrysosphaera, Cricosphaera, Crypthecodinium cohnii, Cryptomonas, Cyclotella, including C. cryptica and C. meneghiniana, Dunaliella, including D. bardawil, D. bioculata, D. granulate, D. maritime, D. minuta, D. parva, D. peircei, D. primolecta, D. salina, D. terricola, D. tertiolecta and D. viridi, Eremosphaera, including E. viridis, Ellipsoidon, Euglena, Franceia, Fragilaria, including F.
• crotonensis Gleocapsa, Gloeothamnion, Hymenomonas, Isochrysis including /. off. galbana and I. galbana, Lepocinclis, Micractinium (including UTEX LB 2614), Monoraphidium including M. minutum, Monoraphidium, Nannochloris, Nannochloropsis including N. salina, Navicula including N acceptata, N biskanterae, N. pseudotenelloides, N pelliculosa and N. saprophila, Neochloris oleabundans, Nephrochloris, Nephroselmis, Nitschia communis, Nitzschia including N. alexandrina, N.
• microalgal biomass which can be used to obtain the microalgal material can be produced according to the methods described in WO 2010/045368 and WO 2010/120923.
• the microalgae are fermented under heterotrophic conditions and so lack or have a significantly reduced amount of green pigment.
• Microalgae can grow in heterotrophic conditions where the carbon source is a fixed carbon source and in the absence of light, the normally green colored microalgae has a yellow color, lacking or is significantly reduced in green pigmentation.
• One advantage of microalgae of reduced (or is lacking) in green pigmentation is that the microalgae has a reduced chlorophyll flavor.
• microalgae of reduced (or is lacking in) green pigmentation is that as a food ingredient, the addition of the microalgae to foodstuffs will not impart a green color that can be unappealing to the consumer. Even with reduced green pigments, heterotrophically grown microalgae is a yellow color and this may be unsuitable for some food applications where the consumer expects the color of the foodstuff to be white or light in color.
• Another method for generating microalgae strain lacking in or having significantly reduced pigmentation is through mutagenesis and then screening for the desired phenotype.
• mutagenesis by UV irradiation or chemical mutagenesis (ethyl methanesulfonate (EMS) or N-methyl-N'nitro-N-nitroguanidine (NTG)) can be employed in order to generate microalgae with reduced (or lacking in) pigmentation.
• EMS ethyl methanesulfonate
• NGT N-methyl-N'nitro-N-nitroguanidine
• the microalgal material can be non-green such as yellow, or yellow-white or optionally white or ye How- white (due to the microalgae mutation).
• the biomass is concentrated, or harvested, from the fermentation medium.
• a dewatering step is performed such as centrifugation, filtration, and the use of mechanical pressure.
• microalgal biomass is itself a finished food ingredient and may be used in foodstuffs without further, or with only minimal, modification.
• microalgal biomass can be processed to produce microalgal protein vacuum- packed cake, algal flakes, algal homogenate, algal powder, algal flour, or algal oil.
• Microalgal powder can be prepared from concentrated microalgal biomass using a pneumatic or spray dryer.
• a spray dryer material in a liquid suspension is sprayed in a fme-droplet- dispersion into a current of heated air. The entrained material is rapidly dried and forms a dry powder. Pneumatic dryers draw or entrain the material that is to be dried in a stream of hot air.
• Microalgal flour can be prepared from concentrated microalgal biomass that has been mechanically lysed and homogenized and the homogenate spray or flash dried (or dried using another pneumatic drying system).
• high-protein microalgae material refers to microalgae material containing a high algal protein content which can be obtained by controlling the environmental parameters of the growth medium according to known procedures for increasing the protein content of algal material such as starvation conditions. Those methods are well-known in the art (e.g. Van Thang Duong et ah, 2015, Front Bioeng Biotechnol, 3: 53).
• a high protein microalgae material according to the invention is a microalgae material containing more than 50%, in particular at least 60% of microalgae protein.
• An example of high-protein microalgae material is an Algal protein powder containing about 63% of microalgae protein or more.
• the high-protein microalgal material contains less than 12% lipids.
• Food texture and taste can be evaluated by organoleptic testing which is a subjective evaluation of the flavor and texture of a food product.
• Sensory descriptors of food texture may include springiness, compressibility, softness, cohesiveness, wetness, roughness, cohesiveness-of-mass, chewiness, chew-count, and powdery.
• texture of food can be measured by using specialized equipment (instrumental), wherein various parameters can be tested and evaluated in relation to food texture.
• the food texture can be tested by measurement of compression, tension and flexure used to measure hardness, crispiness, crunchiness, softness, springiness, tackiness, and other properties of food.
• texture profile analysis For example in texture profile analysis (“Two Bite Test”) measurements are made by compressing an item to a set distance and analyzing the force it takes for the item to deform. This action mimics chewing and creates the force deformation curve. The force of the first bite and the force of the second bite are measured against the amount of deformation of the food sample for analysis.
• the primary categories for texture profile analysis can be described as hardness (the initial force used to deform), cohesiveness (how the item holds together), viscosity (flow rate), elasticity or springiness (the rate at which a deformed item reforms) and adhesiveness (rate at which item comes away from probe (instrumental) or roof of mouth/teeth (organoleptic)).
• the primary categories can be further broken down into secondary categories such as resilience (measurement of how a sample recovers from deformation in relation to speed and forces derived), brittleness or fracturability (the initial force needed for a material to fracture), chewiness (energy required to chew a solid food until it is ready for swallowing) and gumminess (energy required to disintegrate a semisolid food until it is ready to swallow).
• the primary and secondary categories may be further broken down as needed to define the characteristics in a specific food item.
• sensory and rheological methodology as described in Wendin et al, 2010, Food Nutr Res., 54: 10 or texture profile analyses (TP A) as described in Paula et al, 2014, Journal of Food Engineering 121, 9-i4might be used to characterize textures of food products of the invention as compared to products made by known methods.
• the texture of a solid or dry food product can be quantified in terms of stiffness (a measure of stress vs. deformation) and plasticity (a measure of the tendency of the cookie crumb).
• stiffness a measure of stress vs. deformation
• plasticity a measure of the tendency of the cookie crumb.
• the food product of high stiffness/low plasticity is described as crisp and of low stiffness/high plasticity is chewy.
• a solid food product is considered as being crispy if the force-displacement curve is a short linear relationship before a sudden structural breakdown.
• the deformation is between 10% and 20% of the force (stress) (determined by the area under the force line).
• a solid or semi-solid food product is considered as being chewy/gummy (energy needed to chew a solid food until it is ready for swallowing/energy needed to disintegrate a semisolid food until it is ready to swallow) when the deformation is 40% of the force or higher as measured by Texture Profile Analysis (TPA) such as described in Davies 2014, "Measurement of crispness in food products using acoustic-mechanical techniques: a literature review”; Modifying food structure, Woodhead publishing Series in Food Science, Technology and Nutrition, volume 1, Ed. Chen and Rosenthal, 2015, Elsevier Ltd, Cambridge .
• TPA Texture Profile Analysis
• a method for production of a high-protein food cooked or baked product comprising microalgae according to the invention, wherein the high-protein microalgal material is added to the said food preparation or food mixture ready for cooking or baking such that the algae content of the obtained microalgal food mixture is about 8% to about 26% (e.g. about 10 to 15 %, typically from about 10-12%) by dry weight of the obtained high-protein food cooked or baked product.
• a method for production of a high-protein food cooked or baked product comprising microalgae according to the invention or a high-protein dry food rehydratable mix wherein the high-protein microalgal material contains more than 50% of algal protein, in particular 60% of algal protein or higher (e.g. about 63%) .
• a method for production of a high-protein food cooked or baked product comprising microalgae according to the invention or a high-protein dry food rehydratable mix wherein the high-protein microalgal material contains less than 12% lipids.
• the high protein microalgal material is a high protein microalgal powder.
• the microalgal material is a non-green, or yellow, or yellow-white Chlorella microalgal material.
• the microalgal material is a Chlorella protothecoides microalgal material, such as Golden ChlorellaTM.
• a method for production of a high-protein food cooked or baked product comprising microalgae according to the invention, wherein the cooking or baking of said microalgal food preparation or microalgal food mixture is carried out at a temperature between about 100 and 150°C, typically around 120°C.
• a method for production of a high-protein food cooked or baked product comprising microalgae according to the invention, wherein the microalgal material is added less than 10 minutes before cooking or baking said microalgal food preparation or microalgal food mixture.
• a process for manufacturing a high-protein dry food rehydratable mix comprising microalgae wherein the said microalgal dry food rehydratable mix contains about 8% to about 26% (e.g. about 10 to 15 %, typically from about 10-12%) by dry weight of the obtained high-protein dry food rehydratable mix comprising microalgae.
• the obtained cooked or baked product or dry food rehydratable mix contains at least 12% calories coming from proteins.
• the obtained cooked or baked product or dry food rehydratable mix contains at least 12 % of calorie intake coming from protein, of which at least 50% are microalgal proteins.
• a meal kit for cooking or baking comprising at least two separate sealed containers, wherein the content of one of the containers consists in an essentially algae-freea protein dry food rehydratable mix and the content of the second container consists in a high-protein microalgae material, wherein the said high-protein microalgal material contains more than 50% of algal protein, wherein the contents of both containers are under a moisture-free atmosphere comprising less than 48% moisture, such as less than 40%>, typically less than 20-30%), in particular less than 10-20%), such as less than 1-10% moisture.
• a meal kit for cooking or baking according to the invention wherein said meal kit is selected from a soup kit, a sauce kit, a baking kit (e.g. for cookies, bread, cakes, biscuits), a full meal kit.
• a meal kit for cooking or baking according to the invention wherein the microalgae material represents an amount necessary to represent from about 8% to about 26% (e.g. about 10 to 15 %, typically from about 10-12%)) by dry weight of the baked or cooked high-protein food product obtainable from the meal kit when mixed with the dry food rehydratable mix.
• a protein dry food rehydratable mix comprising microalgae, wherein the microalgae accounts for from about 5 about 8%o to about 26% (e.g. about 10 to 15 %, typically from about 10-12%) by dry weight of the high-protein dry food rehydratable mix.
• a solid baked or cooked protein food product comprising microalgae, wherein the microalgae accounts for from about about 8%) to about 26% (e.g. about 10 to 15 %, typically from about 10-12%) by dry weight of the solid baked or cooked high-protein dry food, wherein said product is non chewy.
• a baked or cooked high- protein food product obtainable from a method, a process or from a meal kit according to the invention, in particular a rehydrated soup or sauce, a cookie, bread, cake, biscuits or a full meal.
• a baked or cooked high- protein food product obtainable from a method, a process or from a meal kit according to the invention, wherein said baked or cooked high-protein food product is solid.
• a baked or cooked high- protein food product obtainable from a method, a process or from a meal kit according to the invention, wherein said baked or cooked high-protein food product is liquid.
• a baked or cooked high- protein food product according to the invention having a non chewy texture.
• a cooked protein food product according to the invention has a measured viscosity analysis such as by a rotational viscometer like a RVA (Rapid Visco Analyser) is less than 400 cP at less than 36°C.
• RVA Rotary Visco Analyser
• a baked protein food product having a shelf-life or at least 6-months (i.e. wherein its texture and organoleptic properties remain unchanged when stored in a normal atmospheric moisture environment, typically lower than 40% humidity).
• Example 1 Production of high protein dry food comprising microalgae
• the method according to the invention can be used for the preparation of cookies.
• a high protein microalgal material comprising dried Chlorella protothecoides (microalgal powder) prepared according to WO 2010/045368 and WO 2010/120923 was provided which contains about 63% of protein as well as fibers, micronutrients, unsaturated lipids and essential amino acids: Algal protein powder (Terravia, USA) which is 100% natural, 100%) vegan, gluten free, lactose free, and has no genetically modified organisms (GMO) was provided. The powder has neither the color nor the taste of algae. The composition of the powder is presented in Tables 1 (macrocomposition) and 2 (microcomposition).
• the microalgal material contains aminoacids such as Arginine known to improve immune function, increase muscle mass and energy levels, reduce cardiovascular problems, contribute to good sexual function, and to help reduce both size and amount of fat cells, glutamic acid known as a neurotransmitter which helps to improve learning and memory and is beneficial for children development and the two carotenoids, lutein and zeaxanthin, having a positive effect on the resilience of the eyes and are antioxidants that counteract the accumulation of fat cells in the arteries. Unsaturated lipids are also present in the microalgal material which helps detoxify the body, increase blood circulation, and stimulate metabolism, which is helpful for weight loss.
• aminoacids such as Arginine known to improve immune function, increase muscle mass and energy levels, reduce cardiovascular problems, contribute to good sexual function, and to help reduce both size and amount of fat cells
• glutamic acid known as a neurotransmitter which helps to improve learning and memory and is beneficial for children development and the two carotenoids, lutein and zeaxanthin, having
• the high protein microalgal material comprises more than 50% protein and less than 12%) lipids as opposed to standard algal flour which is generally used to replace fat from animal origin and have a high fat and low protein contents. Further, algal flour is generally homogenized and micronized predominantly or completely lysed algae cells as compared to microalgal material where microalgae cells are intact. Table 2
• the ingredients of Table 3 are mixed together except the high protein microalgal material as described above which is added to the mixture about 5 minutes prior to the heating of the mixture mass. The mass is then heated at a temperature of about 120°C.
• microalgae cell walls encapsulate the microalgae protein, the microalgae cells do not interfere with the rest of the mass, keeping the resulting biscuits crunchy, as long as the microalgal material is in contact with the mixture less than about 15 minutes.
• the lipid material can be butter but also any other source of lipid, in particular lactose-free lipid source, such as for example high-lipid algae material which can be obtained by standard culture conditions known to enrich algal material in lipids (Van Thang Duong et ah, 2015, supra).
• lactose-free lipid source such as for example high-lipid algae material which can be obtained by standard culture conditions known to enrich algal material in lipids (Van Thang Duong et ah, 2015, supra).
• the cookies do not contain lactose.
• AGS Fatty acids saturated
• the timing of mixing of adding the algal material to the baking mass before cooking is crucial to the process of manufacture of dry food product in order to obtain tasteful food textures and avoiding chewiness of food products and increase their shelf-life which is tested until 6 months.

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