FR3022739A1 - BIOMASS FLOUR GRANULES OF MICROALGUES RICH IN PROTEINS AND PROCESS FOR THE PREPARATION THEREOF - Google Patents

Abstract

The invention relates to biomass flour granules of microalgae rich in proteins, characterized in that they have: ○ a particle size distribution, measured on a COULTER® brand LS laser granulometer, having a Dmode of between 60 and 300 μm and a D4.3 between 70 and 420 μm, ○ an aerated density, measured on the HOSOKAWA Powder Characteristics Tester, between 0.60 and 0.70%, ○ a compressibility, measured on the HOSOKAWA Powder Characteristics Tester, between 15 and 25% preferably between 18 and 21%.

Description

The present invention relates to biomass flour granules of microalgae rich in proteins, intact microalgae biomass (unmilled). More particularly, the present invention relates to biomass flour granules of microalgae having a granulometric distribution, compressibility properties and air density quite remarkable. The present invention relates to biomass flour granules of microalgae having quite satisfactory flow and wettability properties. The present invention also relates to the process for preparing these granules of biomass flour of microalgae rich in proteins. The present invention finally relates to the use of biomass flour granules of microalgae in human and animal feed (pets, aquaculture ...), or for applications in the pharmaceutical and cosmetic industry. There are several species of seaweed that can be used in food, most of them being "macroalgae" such as kelp, sea lettuce (Ulva lactuca) and red food seaweed Porphyra (cultivated in Japan) or "dulse" (Red alga Palmaria 20 palmata). But alongside these macroalgae, there are also many sources of algae that are "microalgae", including microscopic unicellular algae, photosynthetic or not, of marine origin or not, grown for their applications in biofuel or food. For example, spirulina (Arthrospira platensis) is grown in open lagoons (in phototrophy) for use as a dietary supplement or incorporated in small amounts in confectionery or beverages (usually less than 0.5% w / w). Other microalgae, including some species of Chlorella, are also very popular in Asian countries as dietary supplements. The present invention thus relates to microalgae biomass clean (or adapted) for human consumption which is rich in nutrients, especially proteins. The invention relates to a protein rich microalgae biomass meal that can be incorporated into food products in which the protein content of the microalgae meal can be substituted for all or some of the proteins present in conventional food products. Microalgae biomass flour also provides other benefits, such as micronutrients, dietary fiber (soluble and insoluble carbohydrates), triglycerides, phospholipids, glycoproteins, phytosterols, tocopherols, tocotrienols, and selenium. For the purposes of the invention, the microalgae considered are the species that produce high-rich proteins. The biomass of microalgae comprises at least 50% by dry weight of proteins, preferably between 50 and 70% by dry weight of proteins. The preferred microalgae of the invention can, in turn, grow in heterotrophic conditions (on sugars as a carbon source and in the absence of light). The applicant company recommends choosing microalgae of the genus Chlorella rich in proteins.

Chlorella is a unicellular green microalgae belonging to the phylum Chlorophytes. Preferably, the microalgae used according to the invention are of Chlorella sorokiniana or Chlorella protothecoides type. Microalgae are cultured in a liquid medium to produce biomass as such. According to the invention, the microalgae are cultured in a medium containing a carbon source and a nitrogen source in the absence of light (heterotrophic conditions). Solid and liquid growth media are generally available in the literature, and recommendations for the preparation of the particular media that are suitable for a wide variety of microorganism strains can be readily found, for example, online at http://www.youtube.com/watch utex.org/, a site maintained by the University of Texas at Austin for its Algae Culture Collection (UTEX). Biomass production is carried out in fermenters (or bioreactors). Specific examples of bioreactors, culture conditions, and heterotrophic growth and propagation methods can be combined in any suitable manner to improve the efficiency of microbial growth and protein production. To prepare the biomass for use in food, the biomass obtained at the end of fermentation is concentrated or harvested from the fermentation medium.

At the time of harvesting the biomass of microalgae from the fermentation medium, the biomass comprises intact cells essentially suspended in an aqueous culture medium. To concentrate the biomass, a solid-liquid separation step is then carried out by filtration or by centrifugation, taken alone or in combination, by any means known to those skilled in the art. After concentration, the microalgae biomass can be processed to produce vacuum packed cakes, seaweed flakes, seaweed homogenates, seaweed powder, seaweed meal.

In accordance with the invention, the microalgae biomass is dried in order to facilitate the subsequent treatment or use of the biomass in its various applications. Different textures and flavors can be conferred on food products, depending on whether the algal biomass is dried, and if so, depending on the drying method used. For example, US Patent 6,607,900 describes the drying of microalgae biomass using a drum dryer without prior centrifugation, to prepare flakes ("flakes") of microalgae. Microalgae powder can be prepared from concentrated microalgae biomass using a pneumatic or spray dryer as described in US Pat. No. 6,372,460. In an atomizer, a liquid suspension is then sprayed in the form of a dispersion of fine droplets in a stream of heated air. The entrained material is quickly dried and forms a dry powder.

In some cases, a pulsed combustion dryer may also be used to obtain a powdery texture in the dried final material. In still other cases, a combination of spray drying followed by the use of a fluid bed dryer is carried out to achieve the optimum conditions for obtaining dried microbial biomass (see, for example U.S. Patent 6,255,505).

In the technical field to which the invention is directed, it is sought to prepare an algae biomass meal from concentrated microalgae biomass then atomized or flash-dried. After drying, the water content or moisture of the powder is generally less than 10% by weight.

However, in conventional methods for recovering the biomass of microalgae rich in proteins, it is regrettable to obtain a dry powder of low compressibility and low aerated density. There is therefore still an unmet need for new forms of protein-rich microalgae biomass flour to enable their easy incorporation, on a large scale, into food products that must remain tasty and nutritious. The Applicant Company has therefore found that this need could be satisfied by proposing granules of biomass flour of microalgae having a granulometric distribution, compressibility properties and air density quite remarkable.

The biomass flour granules of microalgae according to the invention are thus characterized in that they have: a particle size distribution, measured on a COULTER® brand LS laser granulometer, having a Dmode of between 60 and 300 μm and a D4.3 between 70 and 420 lm, an aerated density, measured on HOSOKAWA Powder Characteristics Tester, between 0.60 and 0.70%, a compressibility, measured on HOSOKAWA Powder Characteristics Tester, of between 15 and 25%, preferably between 18 and 21%. The granules of biomass flour of microalgae according to the invention are first characterized by their particle size distribution. This measurement is carried out on a COULTER® LS laser granulometer equipped with its small volume dispersion module or SVM (125 ml) according to the manufacturer's specifications (in the "Small Volume Module Operating Instructions"). The particle size distributions are illustrated by the values of Dmode (diameter of the main population) and those of D4,3 (arithmetic mean diameter). The granules of biomass flour of microalgae according to the invention then have a monomodal particle size distribution, characterized by a Dmode of between 60 and 300 lm and a D4,3 between 70 and 420 lm. More particularly, the granules of microalgae biomass flour according to the invention can be classified between two families, according to their microalgae origin: the first family of biomass flour granules of Chlorella sorokiniana, has a Dmode of between 70 and 130 lm and a D4,3 between 75 and 140 lm; the second family of biomass flour granules of Chlorella protothecoides has a Dmode of between 200 and 280 μm and a D4.3 of between 300 and 420 μm.

The microalgae biomass flour granules according to the invention also have an aerated density, measured on the HOSOKAWA Powder Characteristics Tester, of between 0.60 and 0.70% and a compressibility, measured on the HOSOKAWA Powder Characteristics Tester, of between 15 and 60%. and 25%, preferably between 18 and 21%.

The packed and aerated density and compressibility values of the microalgae biomass flour granules according to the invention are determined using the Powder Characteristics Tester device type PTE marketed by the company HOSOKAWA, according to the manufacturer's specifications. This apparatus makes it possible to measure, under standardized and reproducible conditions, the flowability of a powder by measuring, in particular, bulk aerated density and bulk packed density and then to calculate, from these data, the values of compressibility by the following formula: (packed density - aerated density) Compressibility (%) - x 100 packed density The packed density and aerated density measurements are carried out on the PTE Powder Characteristics Tester, as mentioned above, according to the method recommended in the instructions for use of said POWDER TESTER (default setting of 180 shakes for measurement of packed density).

This aerated density value is all the more remarkable as the microalgae biomass flour granules according to the invention have a higher aerated density than the flour of conventionally dried microalgae. Indeed, it is accepted that the density of a product will be even lower than it will be granulated by atomization.

However, although granules, the products in accordance with the invention have a higher aerated density than expected: for comparison, as will be exemplified below, the aerated densities of conventionally atomized microalgae flour powders exhibit a aerated density lower, between 0.35 and 0.50 g / ml. The microalgae biomass flour granules according to the invention also have quite satisfactory flow properties, according to an A test. The test A consists of measuring the degree of cohesion of the microalgae flour granules according to the invention. This cohesion test is inspired by the cohesion test also described in the "Operating Instructions" of Powder Characteristics Tester type PTE marketed by the company HOSOKAWA.

Test A consists first of all in sieving the microalgae biomass flour granules according to the invention on a screen with a mesh size of 800 μm. The granules having a size of less than 800 μm are then recovered, introduced into a closed container and undergo epicyclic mixing with the aid of a TURBULA type T2C laboratory mixer. By this mixture, according to their own characteristics, microalgae biomass flour granules according to the invention will express their propensities to agglomerate or repel. The granules thus mixed are then placed on a column of 3 screens (2000 μm, 1400 μm, 800 μm) for a new sieving. Once the sieving is finished, the refusal on each sieve is quantified and the result gives an illustration of the "sticky" or "sticky" nature of the microalgae biomass flour granules. Thus, a powder of free-flowing granules, thus little cohesive, will be practically not stopped by the sieves of large opening, but the more so that the meshes of said sieves will be tightened. The protocol is as follows: sieve the quantity of product required on a sieve of 800 lm to recover 50 g of product size less than 800 lm, introduce these 50 g of granules smaller than 800 lm in a glass jar of capacity of 1 liter (Ref BVBL Verrerie Villeurbanne-Villeurbanne France) and close the lid, arrange this jar in the mixer TURBULA model T2C set on the speed of 42 rpm (Willy Bachofen A. Sarl-Sausheim-France) and mix for 5 minutes, prepare a column of 3 sieves (Saulas brand-Diameter 200 mm, Paisy Cosdon - France) to be placed on a sieve Fritsch brand Pulverisette type 00.502; assembly details from bottom to top: sieve, sieve bottom, 800 lm sieve, 1400 lm sieve, 2000 lm sieve, sieve cover. place the powder from the mixture on the top of the column (2000 lm sieve), close with the sieve lid and sift for 5 minutes on the FRITSCH sieve, with an amplitude in permanent position, weigh the refusal on each sieve.

The granules of biomass flour of microalgae according to the invention do not present any refusal on each of these sieves, translating a free flow quite in accordance with what is obtained for the powders of microalgae rich in proteins of the state of the art. 'art. The granules of biomass flour of microalgae according to the invention are finally characterized by a satisfactory degree of wettability, measured according to a test B. Wettability is a technological property very often used to characterize a powder resuspended in water, by example in Dairy Industries. It reflects the ability of a powder to immerse itself after being deposited on the surface of the water (Haugaard Sorensen et al., 1978, "Methods of analysis of dehydrated dairy products", Niro A / S (ed. .), Copenhagen, Denmark), and thus reflects the capacity of the powder to absorb water on its surface (Cayot and Lorient, 1998, "Structures and technofunctions of milk proteins." Paris: Airlait Research: Tec and Doc , Lavoisier). The determination of this index consists in measuring the time required for a certain quantity of powder to enter the water through its free surface at rest.

The wettability of the powder must also be combined with the wettability. Indeed, when a powder absorbs water, it gradually swells. Then, the structure of the powder disappears when the various constituents are solubilized or dispersed. Among the factors influencing the wettability, there is the presence of large primary particles, the reintroduction of fines, the density of the powder, the porosity and the capillarity of the particles of powder as well as the presence of air, the presence of materials fat on the surface of the powder particles and the conditions of reconstitution. Test B, developed by the applicant company, here consists in considering more particularly the behavior of the microalga flour powder when the water comes into contact with the measurement, after a certain contact time, of the height of the powder settling when placed on the surface of the water. The protocol of this test is as follows: in a 600 ml low-form beaker (FISCHERBRAND FB 33114 beaker), introduce 500 ml of demineralized water at 20 ° C, place 25 g of the microalgae flour powder surface of the water, without mixing, observe the behavior of the powder after 3 hours of contact, measure the height of the settled product at the bottom of the beaker. A very cohesive, sticky, low wettability powder will remain on the surface of the liquid, while a powder of better wettability, less sticky, will settle more easily.

The microalgae biomass flour granules according to the invention then have a degree of wettability, expressed according to this test B, by the height of the product decanted in a beaker at a value of between 5 and 25 mm. More particularly: the first family has a settled product height of between 5 and 15 mm, the second family has a decanted product height of between 15 and 25 mm. The biomass flour granules of microalgae according to the invention are also characterized by their specific surface area. Specific surface area is determined over the whole particle size distribution of microalgae biomass flour granules using a Quantachrome specific surface analyzer based on a nitrogen absorption test on the surface of the product under analysis. , carried out on apparatus SA3100 from Beckmann Coulter, following the technique described in the article BET Surface Area by Nitrogen Absorption of S. BRUNAUER et al. (Journal of the American Chemical Society, 60, 309, 1938). The biomass flour granules of microalgae according to the invention, after degassing for 30 minutes at 30 ° C. under vacuum, have a specific surface of between 0.45 and 0.70 m 2 / g.

More particularly, the first family of granules of microalgae biomass flour has a BET specific surface area of between 0.45 and 0.50 m2 / g. As for the second family of granules of microalgae biomass flour, it has a specific surface area according to the BET method, between 0.60 and 0.70 m 2 / g.

The microalgae biomass flour granules of the invention are distinguished from microalgae flour obtained by conventional atomization. The granules of biomass flour of microalgae according to the invention can be obtained by a particular atomization process, which uses high-pressure spray nozzles in a parallel flow tower which directs the semi-particles. dry down to a moving band. The material is then transported as a porous layer through post-drying and cooling zones, which give it a crunchy structure, like that of a cake that breaks at the end of the strip and is unloaded, the most often via a final particle size control system.

To proceed with the granulation of the algae biomass flour, following this principle of atomization, it is possible to use, for example, a FILTERMATTM atomizer marketed by the company GEA NIRO or a TETRA MAGNA PROLAC DRYERTM drying system marketed by TETRA. PAK.

Surprisingly and unexpectedly, the applicant company has thus found that the granulation of the biomass flour of microalgae by the implementation for example of this FILTERMATTM process, allowed to prepare with a high yield a product according to the invention on the plan of the granulometric distribution, its aerated density and its compressibility.

Indeed, the previously described methods (such as single effect atomization or multiple effect - MSD tower) do not achieve all the desired characteristics. The process for preparing the microalgae biomass flour granules in accordance with the invention then comprises the following steps: 1) preparing a suspension of biomass of microalgae rich in proteins in water at a dry matter content of between 10 and 35% in dry weight, 2) spray it in a vertical atomizer equipped with a mobile band at its base, and a high pressure nozzle at its upper part, while regulating: - the first temperature of the primary air at a value between 160 and 220 ° C, the second temperature of the primary air at a value of between 90 and 150 ° C, the spray pressure at a value of between 50 and 250 bar, preferably between 80 and 150 bar, 3) set the inlet temperature of the post-drying zone on the moving belt to a value between 70 and 90 ° C, and set the temperature of the cooling zone to a value between 15 and 25 ° C, 4 ) collect the granules of far biomass of microalgae thus obtained. The first step of the process of the invention consists in preparing a suspension of biomass of microalgae rich in proteins in water at a dry matter content of between 10 and 35% by dry weight. The microalgae chosen to illustrate the process according to the invention are: Chlorella sorokiniana (strain UTEX 1663 - The Culture Collection of Algae at the University of Texas at Austin - USA), Chlorella protothecoides (strain UTEX 250 - The Culture Collection of Algae at the University of Texas at Austin - USA).

As will be exemplified below, the biomasses extracted from the fermentation medium by any means known to those skilled in the art (for example by centrifugation) are then deactivated by flash heat treatment. The second step of the process of the invention consists in spraying the suspension of biomass in a vertical atomizer equipped with a mobile band at its base, and a high pressure nozzle at its upper part, while regulating: the first temperature primary air at a value between 160 and 220 ° C, - the second primary air temperature at a value between 90 and 150 ° C - the spray pressure at a value between 50 and 250 bar, preferably between 80 and 150 bar, the third step of the method of the invention is to set the inlet temperature of the post drying zone on the moving belt to a value between 70 and 90 ° C, and adjust the temperature from the cooling zone to a value between 15 and 25 ° C. The granules of biomass flour of microalgae have, at the output of the main chamber, a residual moisture of between 8 and 15 ° A. In order to bring the degree of humidity of the microalgae flour granules to the desired value (at the dryer outlet: between 3 and 6%), the Applicant Company found that it was necessary to respect the temperature scales of the drying and drying zones. cooling. The last step of the process according to the invention finally consists in collecting the microalgae biomass flour granules thus obtained. The microalgae flour granules according to the invention can be used, because of the quality of their functional properties mentioned above, in applications in human and animal feed (pets, aquaculture ...), or in applications of the pharmaceutical and cosmetic industry. By pharmaceutical industry, it is important to note that the microalgae flour granules according to the invention are not used as active principle, but as formulating agents, for the preparation of tablets. Thus, the present invention also relates to a method for preparing human or animal food compositions or pharmaceutical or cosmetic compositions, comprising a step of incorporating granules of microalgae flour in accordance with the invention.

It is thus found a great interest of microalgae flour granules according to the invention with regard to their functional properties: their free flow (less fine powder already agglomerated) makes it possible to facilitate an extruder feed and the filling of the hoppers; their higher aerated density makes it easier to transport them (reduced cost), to reduce the dust emission when handling the powder bags; their easy dispersion in the liquids makes it possible: o to avoid the formation of lumps, o to facilitate the drink preparation, o to incorporate them into the viscous media, without the formation of lumps or the need for powerful "dispersers" such as gums. their compressibility is intended for the manufacture of solid, insoluble granules resistant to the food manufacturing process which make it possible, for the green microalgae flour granules according to the invention, to create attractive green speckled products (cake, biscuit). , tablets, gums, coating ...). For example, in the field of food supplements, microalgae biomass flour granules can be easily incorporated into orodispersible tablets, galenic forms adapted for example to pediatrics and geriatrics.

By way of illustration, the Applicant Company has combined the microalgae flour granules according to the invention with one of its rapidly disintegrating excipients for the formulation of orodispersible tablets: PEARLITOL® Flash. As will be exemplified below, the evaluation of the characteristics of these tablets show that: there is no negative influence of the incorporation of microalgae biomass flour granules on the hardness of the tablets; microalgae biomass flour granules decrease the friability of the tablets.

Other features and advantages of the invention will appear on reading the examples which follow. However, they are given here only as an illustration and not a limitation.

EXAMPLES Example 1 Production of C. sorokiniana in fed batch fermentation with limiting glucose supply The strain used is a Chlorella sorokiniana (strain UTEX 1663 - The Culture Collection of Algae at the University of Texas at Austin - USA). Preculture: - 600 mL of medium in a 2 L Erlenmeyer flask; - Composition of the medium (Table 1 below) Table 1. Macro Glucose 20 elements (g / L) K2HPO4.3H20 0.7 MgSO4.7H20 0.34 Citric acid 1.0 Urea 1.08 Na2SO4 0.2 Na2CO3 0 , 1 Yeast extract 1 clerol FBA 3107 (Antifoam) 0.5 Micro Na2EDTA 10 elements (mg / L) CaCl2.2H2O 80 FeSO4.7H2O 40 MnSO4.4H2O 0.41 CoSO4.7H2O 0.24 CuSO4.5H2O 0.24 ZnSO4.7H2O 0.5 H3B03 0.11 (NH4) 6Mo7027.4H2O 0.04 The pH is adjusted to 7 before sterilization by addition of 8N NaOH. The incubation takes place under the following conditions: duration: 72 h; temperature: 28 ° C; agitation: 110 rpm (Infors Multitron Incubator).

The preculture is then transferred to a 30L fermentor of the Sartorius type.

Culture for Biomass Production: The starting medium is similar to that of preculture: Table 2. Macro Glucose 10 elements (g / L) KH2PO4 8 MgSO4.7H20 0.35 Ac Citric 1.0 (NH4) 2SO4 0.2 Na2SO4 1 Yeast extract 3.2 clerol FBA 3107 (antifoam) 0.2 Micro Na2EDTA 10 elements (mg / L) CaCl2 100 FeSO4.7H20 400 MnSO4.4H20 4.1 CoSO4.7H20 2.4 CuSO4.5H20 2.4 ZnSO4.7H20 H3B03 1.1 (NH4) 6Mo7027.4H20 0.4 The initial volume (Vi) of the fermenter is adjusted to 13.5 L after seeding. It is brought to 16 - 20 L in final. The fermentation control parameters are as follows: Table 3. Temperature 28 ° C pH 6.5 by NH3 28% w / w pO2> 20% (stirred) Stirring 300 RPM mini Air flow 15 L / min When the glucose initially supplied is consumed, a mixture of medium is continuously produced in the form of a concentrated solution containing 500 g / l of glucose and 8 g / l of MgSO4.7H20.

The feed rate is less than the rate of consumption that the strain could achieve so that the residual glucose content in the medium is maintained at zero, that is, the growth of the strain is limited by the availability in glucose (glucose-limiting condition).

Clerol FBA 3107 antifoam is added on demand to prevent excessive foaming. Results: After 75 h of culture, 74 g / L of biomass is obtained at a protein content (evaluated by N 6.25) of 57%. For further operations, the temperature is maintained at 8-10 ° C. After this step, the biomass concentration is about 18% (dry cell mass).

EXAMPLE 2 Drying of Chlorella sorokiniana biomass The biomass obtained in Example 1 is dried: in a FILTERMAT device, to obtain the microalgae flour granules according to the invention, in a multiple effect atomizer (Liquid dried in the heat flow and then recovered at the bottom of the tower at the cyclone or bag filter), so as to obtain a control microalgae flour, in accordance with what is commercially accessible. The main operating conditions of multiple atomization effect of a microalgae biomass suspension at 18% dry matter are the following: spray pressure (2 nozzles): 150 bar inlet temperature: 275 ° C, exit temperature: 80 ° C. static bed temperature: 80 ° C vibrated fluidized bed cooling: o inlet temperature 1 st section: 50 ° C o inlet temperature 2nd section: 20 ° C As for the atomization process according to the invention, it consists in spraying the high pressure biomass in a FILTERMAT type device marketed by the company GEA / NIRO, equipped with a high-pressure injection nozzle of the DELAVAN type, under the following conditions: dry matter of the microalgae biomass suspension: 18% first primary air temperature: 175 ° C +/- 10 ° C second primary air temperature: 110 ° C +/- 10 ° C spray pressure: 120 bar inlet temperature of the post-drying zone: 80 ° C temperature of the cooling zone: 18 ° C outlet temperature of the chamber: 55 ° C +/- 2 ° C After drying, the microalgae biomass flour granules have a residual moisture of between 3 and 6% . EXAMPLE 3 Production of Chlorella protothecoides at 28 ° C. in fed-batch fermentation In order to obtain a high biomass concentration, we supply glucose during culture (fed-batch) in order to prevent a growth inhibition by glucose. The salt contributions are made from the fermentation (Batch). The strain used is Chlorella protothecoides UTEX 250 (The Culture Collection of Algae at the University of Texas at Austin - USA). Pre-culture: 500 mL of medium in a 2L Erlenmeyer flask; Medium Composition (in g / L): Table 4. Macro Glucose 40 elements (g / L) K2H PO4 3 Na2HPO4 3 MgSO4.7H2O 0.25 (NH4) 2SO4 1 Ac Citric 1 clerol FBA 3107 (antifoam) 0, 1 elements CaCl2.2H2O and Vitamins FeSO4.7H2O 1 MnSO4.1H2O8 CoSO4.7H2O 0.1 CuSO4.5H2O 0.2 ZnSO4.7H2O 0.5 H3B03 0.1 Na2MoO4 - 2H2O 0.4 Thiamine HCl 1 Biotin 0.015 B12 0.01 Calcium Pantothenate 0.03 p-Aminobenzoic Acid 0.06 The incubation takes place under the following conditions: duration: 72 h; temperature: 28 ° C; agitation: 110 rpm (Infors Multiron Incubator). The preculture is then transferred to a 30L fermentor of the Sartorius type.

Culture for Biomass Production: The medium is as follows: Table 5. Macro Glucose 40 elements (g / L) KH2PO4 1.8 NaH2PO4 1.4 MgSO4.7H2O 3.4 (NH4) 2SO4 0.2 clerol FBA 3107 (Antifoam ) 0.3 Microelements and Vitamins (mg / L) CaCl2.2H2O 40 FeSO4.7H2O 12 MnSO4.1H2O 40 CoSO4.7H2O 0.1 CuSO4.5H2O 0.5 ZnSO4.7H2O 50 H3B03 15 Na2MoO4 - 2H2O 2 Thiamine HCI 6 Biotin 0.1 B12 0.06 Calcium pantothenate 0.2 p-Aminobenzoic acid 0.2 The initial volume (Vi) of the fermenter is adjusted to 17 L after seeding. It is brought to 20 to 25 L in final.

The fermentation control parameters are as follows: Table 6. Temperature 28 ° C pH 5.0 - 5.2 by NH3 28% w / w p02 20% +/- 5% (maintained by stirring) Agitation 300 RPM mini Air flow rate 15 L / min When the residual glucose concentration falls below 10 g / L, a glucose supply in the form of a concentrated solution at approximately 800 g / L is carried out so as to maintain the glucose content between 0 and 20 g / L in the fermenter. Results In 40 hours, we obtain 89 g / L of biomass containing 68.5% of proteins. The cells are deactivated by heat treatment through a HTST zone at 70 ° C for 3 minutes. For further operations, the temperature is maintained at 8-10 ° C. After this step, the biomass concentration is about 20% (dry cell mass). EXAMPLE 4 Drying of the biomass of Chlorella protothecoides The drying of the biomass obtained in Example 3 is carried out: in a FILTERMAT device, in order to obtain the microalgae flour granules according to the invention, in a multiple effect atomizer (Liquid dried in the heat flow and then recovered at the bottom of the tower at the cyclone or bag filter), so as to obtain a control microalgae flour, in accordance with what is commercially accessible.

The main operating conditions of multiple atomization effect of a microalgae biomass suspension at 20% dry matter are the following: spray pressure (2 nozzles): 150 bar inlet temperature: 270 ° C, exit temperature: 80 ° C. static bed temperature: 80 ° C vibrated fluidized bed cooling: o inlet temperature 1 st section: 50 ° C o inlet temperature 2nd section: 20 ° C As for the atomization process according to the invention, it consists in spraying the high pressure biomass in a FILTERMAT type device marketed by the company GEA / NIRO, equipped with a high pressure injection nozzle of the DELAVAN type, under the following conditions: dry matter of the microalgae biomass suspension: 20% first primary air temperature: 174 ° C +/- 10 ° C second primary air temperature: 102 ° C +/- 10 ° C spray pressure: 150 bar inlet temperature of the post-drying zone: 80 ° C temperature of the cooling zone: 20 ° C outlet temperature of the chamber: 57 ° C +/- 3 ° C After drying, the microalgae biomass flour granules have a residual moisture of between 3 and 6% . EXAMPLE 5 Characterization of microalgae biomass flour granules in accordance with the invention The following Table 7 presents the physicochemical profile of 4 batches of microalgal flour granules according to the invention (two batches produced with Chlorella sorokiniana - Lots 1 and 2). - and two lots with Chlorella protothecoides - Lots 3 and 4), in comparison with dried flours on multi-effect atomizer (on an MSD tower).

Table 7. Chlorella sorokiniana Chlorella protothecoides Lot 1 Lot 2 Control Lot 3 Lot 4 Control according to Atomization according to Atomization the invention the invention the MSD the invention the invention MSD dry matter% 92.2 91 95.2 92.8 93.2 97.3 Protein material% 54.3 54.5 48.7 62.8 62.6 60.8 Nx6.25 Starch% 6.9 5.3 18.3 6.8 6.4 5.0 Total Lipids% 9.3 8.9 8.2 10.7 12.7 14.7 Total chlorophylls% 2.49 2.15 1.97 <0.05 <0.05 Nd Total carotenoids% 0.47 0, 46 0.39 <0.05 <0.05 Nd Total sugars% 16.6 15.4 30.1 21.3 17.9 26.1 * nd not found In particular Table 8 shows the values of the parameters particle size, compressibility, apparent density, specific surface area, flow, wettability of the microalgae biomass flour granules according to the invention, compared with these same parameters of a conventional spray-dried microalgae flour. Table 8. Chlorella sorokiniana Chlorella protothecoides Lot 1 Lot 2 Control Lot 3 Lot 4 Control according to According to Atomization According to Atomization The invention The invention MSD The invention The invention MSD Laser granulometry Dmode pm 127.6 72.9 203.5 269.2 223.4 223.4 D 4.3 129.4 79.3 210.1 404.8 333.6 227.8 pm Surface area m2 / g 0.45 0.48 0.5 0.62 0, 65 Nd aerated density g / ml 0.64 0.65 0.47 0.61 0.61 0.37 packed density g / ml 0.79 0.82 0.53 0.75 0.75 0.43 compressibility% 19 20.7 11.3 18.7 18.7 14 cohesion 2000 pm pm 0 0 0 0 0 0 cohesion 1400 pm pm 0 0 0 0 0 0 cohesion 800 pm pm 0 0 0 trace trace 0 wettability mm 5 * 15 * * 20 *** 20 * 20 ** 20 *** For the measurement of wettability: Chlorella sorokiniana: (*) when the powder is introduced into the beaker, the product slowly migrates to the bottom - at T3h: 5 mm deposition and about 50% product on the surface (**) when the powder is introduced into the beaker, the product slowly migrates to the bottom - at T3h: 15 mm of deposit and about 20% product on the surface (***) the product falls directly to the bottom of the beaker at the time of deposit of the powder on the surface of the water. Chlorella protothecoides (*) the product falls instantly to the bottom of the beaker, in one block (**) at T.3h all of the product is deposited in the bottom (***) same observation as for the first test except that Only a portion of the powder has migrated to the bottom and about 20% of the product remains on the surface. Example 6. Incorporation of microalgae biomass flour granules into orodispersible tablets. In this example, orodispersible tablets combining Chlorella sorokiniana biomass flour granules (Lot 1 of Example 5) are made with PEARLITOL® Flash (starch and mannitol granules) marketed by the Applicant Company. The manufacture of tablets is based on the following parameters: - Maximum resistance of chamfered flat punches of diameter 13 mm = 92 kn. punch with a diameter of 13 mm and having a surface (section) of 1.327 cm 2.

Five different compression forces (expressed as "upper punching force") of 5, 10, 15, 20 and 25 kN were applied to the same powder in order to obtain tablets of increasing hardness (tests referenced 1 to 5). 5 in the tables below). Two tablet formulations are prepared with (on the order of 10%) or without granules of microalgae flour according to the invention, and the hardness and texture parameters are evaluated. Tablets containing microalgae biomass flour granules Formula: PEARLITOL® Flash 89.7% 627.9 g Lot 1 10.0% 70.0 g Magnesium stearate Vegetable stickler 0.3% 2.1 g Procedure: 25 - In a two-liter container, add all PEARLITOL® Flash and Lot 1, then mix for five minutes with a TURBULA® mixer. - Add the magnesium stearate and mix again with TURBULA® for five minutes. - Compression of the mixture on a KORSCH XP1 tablet press fitted with 13 mm diameter flat punches at a rate of 20 tablets / min. 20 Table 9. Tablets prepared according to 5 different compressive forces 1 2 3 4 5 Force punch sup. (kN) 5.033 10.025 15.376 20.056 25.470 Standard deviation punch sup (kN) 0.026 0.053 0.088 0.145 0.126 Punch strength inf. (kN) 4,695 9,250 14,119 18,398 23,501 Standard deviation inf (kN) 0.022 0.047 0.079 0.135 0.122 Force ejection (N) 96.777 201.465 258.040 299.089 306.315 Standard deviation force ejection (N) 21.645 7.015 10.558 11.758 4.869 Displacement punch sup (mm) 7.608 8.075 8,357 8,572 8,730 Displacement punch inf. (mm) 8,036 8,041 8,050 8,052 8,059 Transmission (%) 93,275 92,272 91,828 91,735 92,271 Standard deviation of transmission. (%) 0.398 0.117 0.184 0.074 0.088 Compressed weight (mg) 601.2 600.8 602.6 602.0 604.9 Standard deviation weight (mg) 0.8 1.0 1.0 1.6 1.0 Thickness tablets (mm) 4.45 4.05 3.84 3.67 3.59 Standard deviation thickness (mm) 0.02 0.02 0.04 0.02 0.02 Density of tablets 1.018 1.109 1.182 1.236 1.269 Hardness Schleuniger (N) 0.0 23.2 54.5 81.5 106.9 Standard deviation hardness (N) 0.0 0.8 1.4 1.0 2.3 Friability tablets (%) 100 100 0.22 0 , 0.11 Disintegration time comp. (s) 138 148 147 156 158 Standard deviation disintegration (s) 6 12 12 6 12 "Control" tablets Formula: PEARLITOL® Flash lot E019F 99.7% 627.9 g Magnesium stearate Vegetable stickler 0.3% 2.1 Procedure: In a two-liter container, add PEARLITOL® Flash and magnesium stearate and mix with the TURBULA® blender for five minutes. Compression of the mixture on a KORSCH XP1 tablet press equipped with flat punches with a diameter of 13 mm at a rate of 20 tablets / min.15 Table 10. Tablets prepared according to 5 different compression forces 1 2 3 4 5 Force punch sup. (kN) 5,098 10,215 15,054 20,206 25,117 standard deviation punch sup (kN) 0,025 0,035 0,075 0,081 0,069 punching force inf. (kN) 4,845 9,600 14,109 18,918 23,550 Standard deviation punch inf (kN) 0,024 0,030 0,061 0,070 0,058 Force ejection (N) 102,734 173,730 226,367 270,345 294,141 Standard deviation force ejection (N) 3,316 10,527 10,472 13,976 9,736 Displacement punch sup (mm) 7,864 8,293 8,561 8,732 8,894 Displacement punch inf. (mm) 8,255 8,217 8,207 8,188 8,189 Transmission (%) 95,036 93,978 93,724 93,629 93,760 Compressed weight (mg) 603.0 602.4 601.7 603.4 600.6 Standard deviation weight (mg) 0.4 0.8 0 , 7 0.7 0.9 Thickness tablets (mm) 4.37 3.95 3.75 3.62 3.51 Standard deviation thickness (mm) 0.01 0.01 0.01 0.02 0.01 Density tablets 1,040 1,149 1,206 1,256 1,289 Hardness Schleuniger (N) 0,0 27,3 58,6 91,8 116,9 Standard deviation hardness (N) 0,0 0,7 0,8 1,3 1,7 Friability tablets (%) 100 100 0.95 0.25 0.05 Time disintegration comp. (s) 58 61 78 82 92 Standard deviation disintegration (s) 6 4 7 8 9 Standard deviation of transmission. (%) 0.325 0.276 0.165 0.099 0.092 Conclusions: Two different powders were compressed using the KORSCH alternative press equipped with 13 mm diameter flat punches: As a control, one powder with PEARLITOL® Flash alone, another with 90% PEARLITOL® Flash and 10% of microalgae flour granules according to the invention (Lot 1).

The lubricant level is constant for both formulas with 0.3% magnesium stearate. When reading the results, it appears: - that all the mixtures are homogeneous and flow perfectly. Similarly, there is no problem of bonding and / or cleavage. - that there is no negative influence of the component "granules of microalgae flour" on the hardness of the tablets. the granules of flour of microalgae according to the invention reduce the friability of the tablets.

Example 7. Formulation of biomass flour granules of microalgae in food supplements 11 recipes were prepared from the granules of Lot 1. Leek soup Control Test Whole milk powder 33 33 NUTRIOSE® FB06 8 8 GLUC1DEXO1T21 7 7 Poultry broth 5 5 Leeks in powder 4 4 PREGEFLO® CH10 3 3 Lot 1 0 1.5 Onion powder 2.5 2.5 Salt 0.5 0.5 Garlic powder 0.5 0.5 Pepper 0.1 0.1 Parsley dehydrated 0.3 0.3 Total: 63.9 65.4 Water 250 250 Premix all powders together Disperse in hot water and mix Vegetable soup (glutamate) Whole milk powder 33 NUTRIOSE® FB06 8 GLUC1DEXO1T21 7 Poultry broth 2.5 Leeks powder 0.5 Spinach powder 3 Tomato powder 1.5 Carrots powder 1 PREGEFLO® CH10 3 Lot 1 1.5 Onions powder 1.4 Onions grilled 1.1 Salt 0.5 Garlic powder 0.6 Pepper o Glutamate 0.2 Persil powder 0.3 250 Water Nutmeg 0.3 Total: 65.4 Premix all powders together Disperse in hot water and mix Ca high-fiber lemon ke 24 Butter 82% MGr Sugar powder Dye egg yolk Lemon aroma Mane Aroma vanilla Salt Whole egg B UHT milk 1/2 skim Leforest Flour PtT starch C Pea fiber W8024 NUTRIOSE® FB06 Spongolit 283 Leavening powder, volcano D Lot 1 Total chocolate chips: Control Test Control Test 200 200 19,31 19,31 252 217 24,32 20,95 1 1 0,10 0,10 0 4 0 0,39 4 0 0, 39 0 3 3 0.29 0.29 180 180 17.37 17.37 100 100 9.65 9.65 178 153 17.18 14.77 70 70 6.76 6.76 0 25 0 2.41 0 35 0 3.38 6 6 0.58 0.58 6 6 0.58 0.58 36 0 3.47 36 0 3.47 0 1036 1036 100 100 In the hobart bowl using the foil, mix A 30 dry V1 then 2 min V2 Stir B mix 1 min V1 muis 2 min V2 Add C mix 1 min V1 then 3 min V2 Stir D mix 15 sec V1 Fill the molds and baking Cook in a rotary oven 18min at 170 ° C Quantity for 32 cakes of about 31g Loss in cooking water: 15% Lot 1 with 10% NUTRIOSE® FB06 Cookies Control Sample Test Test 100% Sugar 100% 100% Sugar 100% MALTISORB® MALTISORB® 85 95 7,83 8,68 3 3 0,28 0,27 2 2 0,18 0,18 180 0 16,59 0 0 180 0 16, 44 160 160 14.75 14.61 2 2 0.18 0.18 637 637 58.71 58.17 10 10 0.92 0.91 2 2 0.18 0.18 4 4 0.37 0.37 1085 1095 100 100 In the hobart bowl using the foil, mix A 2 min V1 Stir B mix 1 min V1, then 2 min V2 Add C mix 1 min V1, then 3 min V2 Introduce the mixture of powders C, mix 4 min V1 Let the dough sit for 15 minutes Pass it through the cookie roll. Place the cookies on a baking sheet and cook. Test 30 min ++ 15 min ++++ 9 min ++++++ 0 Rotary oven 125 ° c Staining Rotating Oven 150 ° c Staining Rotating Kiln 170 ° c Staining 25 Total: Water Baking Soda Ammonium Bicarbonate Icing Maltisorb P200 MGr, Biscuitin 500 Soy Lecithin Leforest Flour Lot 1 Salt Vanilla Aroma Ketchup Test 1 Test 2 Test 3 Test 4 Test 5 Trial 6 Trial 7 Aroma-Free Aroma Aroma Aroma Tomato A Heinz aroma aroma + Tomato Giv. Ketchup aroma Tomato Heinz Giv. Ketchup + Tomato (Mane) 5 5 5 5 5 5 25 25 25 25 25 25 66 66 66 66 66 66 66 60 60 60 60 60 60 60 50 50 50 50 50 50 50 10 10 10 10 10 10 281 281 280 281 275 281 278 0 0.25 0 0 0 0.125 0 0 0 0.75 0 0 0.375 0 0 0 0 0.35 0 0 0.175 0 0 0 0 6 0 3 2.5 2.5 2.5 2.5 2 , 5 2.5 2.5 0.3 0.25 0.25 0.25 0.25 0.25 0.25 499.8 500 499.5 500.1 499.75 500.25 499.925 Mix all ingredients set Cook in a bain-marie for 10 min at 90-95 ° C Test 1 Test 2 Test 3 Test 4 Test 5 Test 6 Test 7 Aroma-free Aroma Aroma Aroma Aroma Heinz Aroma + Tomato Giv. flavor Ketchup Tomato Heinz Tomato Ketchup + Giv. Tomato (Mane) 1,00 1,00 1,00 1,00 1.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 13.21 13 , 20 13.21 13.20 13.21 13.19 13.20 12.00 12.00 12.01 12.00 12.01 11.99 12.00 10.00 10.00 10.01 10.00 10,01 10,00 100 2,00 2,00 2,00 2,00 2,00 2,00 2,00 56,22 56,20 56,06 56,19 55,03 56,17 55,61 0 0.05 0 0 0 0.02 0 0 0 0.15 0 0.07 0 0 0.07 0.07 0 0 0 0 1.20 0 0.60 0.50 0.50 0 , 50 0.50 0.50 0.50 0.50 0.06 0.05 0.05 0.05 0.05 0.05 0.05 100 100 100 100 100 100 100 26 Total: Total: Pea Starch CLEARAM ® CH2020 MALTISORB® 75/75 NUTRIOSE® FB17 Vinegar 8 ° Salt Water Ketchup Mane Flavor Tomato Mane Flavor Heinz Ketchup Flavor Givaudan Tomato Flavor Lot 1 Acesulfame K CLEARAM® Pea Starch CH2020 MALTISORB® 75/75 NUTRIOSE® FB17 Vinegar 8 ° Salt Water Ketchup Mane aroma Tomato Mane aroma Heinz Ketchup aroma Givaudan Tomato aroma Lot 1 Acesulfame KC PREGEFLO® PJ30 Mayonnaise Witness Trial Test 50 50 5.00 4.98 100 100 10.00 9.95 40 40 4.00 3.98 30 30 3.00 2.99 393 393 39.30 39.10 1.5 1.5 0.15 0.15 0.50 0.5 0.5 0.05 0.05 50 50 5.00 4.98 300 300 30.00 29.85 35 35 3.50 3 48 1000 1005 100 100 In a mixing bowl, mix A for 1 min Stir in the egg yolk (B) Add C in the net, mix at maximum speed Continue shaking for 1 minute "Wine gums" Total: Test 45.5 10.8 0.5 26.3 1.0 14.2 2.8 101.0 27 Total: FLOKYS® B6080S CLEARGUM® LG7015 Pectin PG769S Sucrose Lot 1 Water Citric Acid 50% A Water Sugar Powder Vinegar 8 ° Mustard Salt Color Egg Yolk Lot 1 Potassium Sorbate (E202) Fresh Egg Yolk Rapeseed Oil Peanuts Peanuts 28 Peanuts Nutriose FB 06 Lot 1 PREGEFLO® CH1OG Flour Corn Starch Total: Test 27.3 34.4 3 25.3 6 , 2 3,8 100 Heat the NUTRIOSE® FB 06 syrup (40% MS) in a bain-marie at 50 ° C Mix the powders Put the roasted peanuts in the pan Add the syrup of NUTRIOSE® FB 06 (15-20g) and mixing the powders (about 30g) Repeat this operation as many times as possible Cui baked at 200 ° C for 7 minutes Sauce Pesto Basil Cheese Salt Lactic acid Spruce Garlic Potassium sorbate Lot 1 Sunflower oil Starch PGHV Glucose syrup Holve oil PREGEFLO® CH20 Total water: Control Test 1 Test 2 33.0 24.0 20.0 5.2 7.2 5.0 1.5 1.5 1.5 0.7 0 0 2.1 2.1 0.5 2.0 2.0 0.3 0 0, 7 0.1 1.0 4.0 40.0 40.0 30.0 1.0 4.0 1.0 8.0 8.0 1.5 1.5 3.0 0 0 0 2.0 0 6.5 34.1 95 100 100 Dog Foods Recipe Chlorella Chlorella 3% Chlorella 5% initial 1% Poultry meal 83.5 82.5 80.5 78.5 Poultry fat 3.5 3.5 3, 5 3.5 Sucrose 5.0 5.0 5.0 5.0 Salt 1.0 1.0 1.0 1.0 Lot 1 Water 7 7 7 7 Total: 100.0 100.0 100.0 100, 0 Vit B12 / Meal (Beagle) (for 240g) 0.0 2.4 7.2 12.0 Vit B12 / Meal (Labrador) (for 500g) 0.0 5.0 15.0 25.0 Mixture of powders + fat Extrusion with a sufficient water supply for cooking croquettes T ° C cooking: 115-130 ° C -240 g of croquettes for dogs of 10 to 12kg Beagle type -500 g of croquettes for cakes -40kg Labrador type Vegetable croquettes Chlorella Chlorella Chlorella Chlorella Original Steak (100g) NUTRALYS® F85G TVP 17.0 17.0 17.0 17.0 17.0 17.0 Water 74.5 72.2 72, 2 71.2 69.9 70.8 Albumen 3.7 3.7 3.7 3.7 3.7 3.7 Pregeflo MI20A 2.0 2.0 2.0 2.0 2.0 2.0 Aroma Chicken 2.5 0 0 0 0 0 Onions Powder 0 0.60 0.60 0.60 0.60 0.60 Salt 0.3 0 0 0 0 0 Lot 1 0 0.5 1 2 3.3 2.0 Carrot powder 0 0 0 0 0 0 Tomato powder 0 0 0 0 0 0 Spinach powder 0 4.0 3.5 3.5 3.5 3.5 Parsley powder 0 0 0 0 0 0.3 Nutmeg 0 0 0 0 0 0.1 Coloring 0 0 0 0 0 0 Total: 100.0 100.0 100.0 100.0 100.0 100.0 Vit 0.0 0.3 0.6 1.2 2.0 2.0 812 / meal (60ou100g) Daily Input 0% 15% 30% 60% 99% 100% Batter: Pea starch 43.5%; PREGEFLOO CH2020 1.2%; Salt 1.5%; Water 53.8% Prepare a vegetable broth: 1 cube in 300mL of boiling water Moisten the TVV 98% Nutralys (70g) in this broth for 30 min Blender cutterer (1min, twice) to obtain a fibrous appearance Add mixing the powders Form the croquettes (10g) and bake in the steam oven for 30 min Freeze Immerse the croquettes in the batter, then in the breadcrumbs Fry at 190 ° C for 1 min Freeze Cook the nuggets for frying at 190 ° C for 3 mh 30 We consider that the meal consists of 6 "croquettes" of 10 g. The recommended daily intake of VitB12 is 2 g (min). Table 11 below shows the results of these conditions for incorporating the microalgae flour granules according to the invention as food supplements, with regard to their functional properties. . Table 11 Applications Microalgae Benefits Biomass Flour Pellet (Batch 1) Target In g% Per serving Per 100g Per serving Per 100g Leek soup Nutrition 1.5 0.5 0.5 0.5 Dispersal easier, best distribution Vegetable soup nutrition 0.2 0.1 0.06 0.1 easier dispersion, better distribution (Glutamate) Cake nutrition 0.97 3.1 3.1 3.1 grinding to get decor 100% chlorella granules for spotted cake Biscuits nutrition 0.9 0.9 coarse grinding to obtain pellets 100% biomass of microalgae for spotted cake Ketchup dye 0.5 0.5 neutral Mayonnaise dye 0.5 0.5 neutral "Wine gums" nutrition 1 1 easier dispersion dye of the product in a viscous mass Peanuts coated dye 3 3 powder mixture and easy distribution Sauce pesto dye 1 1 neutral Vegetable croquette (2%) dye 1,2 2 1,2 2 neutral Dog food nutrition 15 facilitates feeding the extruder Good Results were obtained by incorporating the biomass flour granules of microalgae according to the invention into recipes of: breakfast cereals yoghurt glitter for seasoning dessert cream (pistachio) croquettes for fry croquettes for horses.

EXAMPLE 8. Formulation of microalgae biomass flour granules in food supplements 10 recipes similar to those of Example 7 were prepared from the granules of Lot 3. Biscuits (classic and cereal recipe) Control Lot 3 Control Lot 3 recipe classic recipe recipe Cereals recipe Cereals classic Water 60 60 65 65 Baking soda 3 3 3.5 3.5 Ammonium bicarbonate 2 2 1.5 1.5 Sucrose 180 180 150 150 Honey 0 0 25 25 Glucose syrup 4779 25 25 0 0 MGr, Biscuitin 500 130 130 150 150 Soy lecithin 2 2 2 2 Wheat flour 576 466 435 330 Wheat flour whole 0 0 65 64 Oat flakes 0 0 80 80 Lot 3 0 110 0 105 Powder of wheat skim milk 15 15 15 15 Salt 2 2 2 2 Sodium pyrophosphate 2 2 3 3 Vanilla flavor 2 2 2 2 Butter flavor M_0056299 1 1 1 2 1000 1000 1000 1000 NUTRALYS® Pea-Lot 3 + Lot 3 BF NUTRALYS® Pea BF 970 860 860 860 30 40 40 40 0 0 40 100 0 100 60 0 18 18 18 18 7 7 7 7 0.2 0.2 0.2 0.2 0.2 0, 2 0.2 0.2 600 725 725 700 1625.4 1750.4 1750.4 1725.4 Wheat flour Gluten ot 3 NUTRALYS® pea based (BF) Dry salt Dry ascorbic acid NUTRILIFE® AM17, enzyme Water (20 °) C) Breakfast cereals Control Nutralys pea protein + Lot 3 47.6 39.9 10.5 5.6 8.4 4.2 0.0 12.0 5.5 15.5 15.5 15.0 15, 0 3.0 3.0 100.0 100.0% Whole wheat flour Cornmeal Corn starch NUTRALYS® W wheat protein Lot 3 Sucrose Glucose syrup 7080 Water5 Pumpkin soup 33 NUTRALYS® control lot 3 NUTRALYS® NUTRALYS® S85F S85F + Lot 3 S85F + Lot 3%%%%% 53,25 52,15 51,75 52,00 50,25 2 2 2 2,00 2,00 8 8 8 8,00 8,00 23,5 23 , 5 23.5 23.50 23.50 3 3 3 3.00 3.00 3 3 3.00 3.00 2.6 2.6 2.6 2.60 2.60 0.8 0.8 0.8 0.80 0.80 1 1 1 1.00 1.00 1.1 1.1 1.1 1.10 1.10 0.7 0.7 0.7 0.70 0.70 0 8 0.8 0.8 0.80 0.80 0 0.2 0.2 0.2 0.20 0.20 1.5 - 1.1 0 1.25 3.00 0.05 0.05 0.05 0.05 0.05 100 100 100 100 100.00% Water Potatoes Carrots Pumpkin Onions Chopped Leeks Cream (35% fat) CLE ARAM® CH2020 Butter Sugar (82% fat) Salt Pea fiber 150M Yeast extract Lot 3 NUTRALYS® S85F pea protein 60% blend NUTRALYS S85F pea protein / 40% Lot 3 Nutmeg Velvety leeks / potatoes NUTRALYS® control S85F + Lot 3 NUTRALYS® S85F + Lot 3% 50.6 49.9 48.25 14.5 14.5 5.5 5.5 5.5 4.4 4.4 4.4 18.0 18.0 18 2.2 2.2 2.2 0.8 0.8 0.6 1.0 1.0 1 1.5 1.5 1.5 0.7 0.7 0.8 0.8 0.8 0.8 0.0 0.7 2.45 100 100 100% Water Potatoes Spinach Onions chopped Leeks Cream (35% fat) CLEARAM® CH2020 Butter sugar (82% fat) Salt Pea fiber 150M Mixture 60% NUTRALYS S85F pea protein / 40% Lot 35 Mix for drinks containing 21% proteins Control Lot 3 NUTRALYS® S85F + Lot 3%%%% Skim Milk Powder 28.5 30.2 28.6 Sugar 27, 0 27.0 27.0 GLUCIDEX® IT 47 23.5 20.3 22.4 Cocoa powder (23-24% fat) 6.0 6.0 6.0 NUTRALYS® XF 4.0 0.0 5 , 4 NUTRALYS® WF 4.0 0.0 0.0 Lot 3 0.0 9.5 3.6 WPC 90 4.0 4.0 4.0 Pregeflo ® C100 3.0 3.0 3.0 Total 100.0 100.0 100.0 Mix for chocolate cream Control Report NUTRALYS® XF (60%) Lot 3 (40%) B -Isolate Protein C - Powder whole milk substitution substitution In%%% Milk protein isolate (Prodiet 85_Ingredia) 36.5 0,00 36,5 NUTRALYS® XF_Lab 4460 (W106R) 0,00 24,50 6,00 HPAF (EA342) 0,00 16, 30 4,00 Whole milk powder 27,00 27,00 0,00 Low fat cocoa powder 13,00 13,00 13,00 GLUCIDEXO1T19 0,00 0,00 17,00 PREGEFLO® C100 5,00 3 , 00 5.00 NUTRIOSE® FM06 6.00 3.70 6.00 Caramel coloring (M_0052208) 2.00 2.00 2.00 carrageenan Matgum L03_AGI) 3.70 3.70 3.70 Guar gum (Matguar 5000_AGI ) 1,11 1,11 1,11 Xanthan gum (F80_AGI) 1,11 1,11 1,11 Salt 1,50 1,50 1,50 Aspartame 0,40 0,40 0,40 Potassium acesulfame 0,20 0,20 0,20 Mix of Vitamins PNU CN 02_VitaBlend 0,12 0,12 0,12 Mix of Minerals PNU CN 02_VitaBlend 2,36 2,36 2,36 Total 100,00 100,00 100,005 Drink 100% vegetable based Batch 3% NUTRALYS® S85F pea protein 2,81 Bio fat-rich Chlorella mass 1.70 Lot 3 1.87 SYMRISE masking flavor 688571 0.187 Pear flavor SYMRISE 329082 0.204 Vanilla flavor SYMRISE 826892 0.041 CLEARGUM® CK2020 0.26 Sugar cane 3.40 Water 89.53 100 Table 12 next presents the results of these conditions of incorporation of microalgae flour granules according to the invention as food supplements, with regard to their functional properties. Aplicarion Allegatipn --ii Prote nes -lb Farine Plalgu es es rhee rhee rrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrrr , Classical cookie source 14.1 11 wheat Not the men: 1 flea: cry the rece''e: ee presea or --- 1 -ii _ :. L, n._ .: ... 1 cuissoa: e>: Circumferential. çiol.r. correct Bis-eu: cereals 14.3 13.5 wheat No wax ficar. The recess: the process or the action of the cops who have been read out of the salt, unmodified. gol.r. correct Rich bread 5.7 b) No pe rad nplon: a e --- calle rim; oie mo .... 1 Ion (cess pa: es the Ires au lei-apr 2.8 wheat s No major uence on: a: eilure these auains, n_c.ration eigeremer: read crazy. There are plenty of rich breakfast options, such as: - 8 F., - 7:: ".-. ois Ok in pu: and. cross-ounce SOUPES 1, - .. elou: e pumpkin 3,5 cries The fuzes of these are described in the following way: ## STR1 ## wherein: ## STR1 ## 11nal \ --_:,:! -: iS87.1F 40% the: '::. N iant peak rcd: to the te>: n.ue - .. 11.nal_, gsul.: _The ratio 804.1. Es : el au: an: plus nleressan: Liu I allows. if D: 7; i to equate and erof I into evenic acids F-ictior de DciciAAS) .1_e lot 3 e: NUTRALYS -,: = - -if: - F 74.,: iisr.er: in the box: nen-raque -ache 2.6 1.2 peas ----- 'eloute leeks - .. ao source 1.5 0.3 peas: rich enne 2.8 1 l --- LITTLE 11i: for ho sson at 21% 21.5 3.6 acsoserum peas Good corns stance and body: Morfil ok pro: eines milk cream 11 x for cream chocola:: 30 0 4 air isolate, -cc s 6th century T.ecire and dout accepanne Drink - 33cli. i.-egetale at 3., 51 -1.87 peas 1.i1elange flour rich in lipid ji 'inie, and low-e algae flour re..R'ALYS: Example 9. Incorporation of granules of microalgae biomass flour in high protein bars.

In this example, high protein bars are produced which combine the biomass flour granules of Chlorella protothecoides (Lot 3 of Example 5) with other ingredients marketed by the applicant company according to the recipes presented in the table below.

High protein bars Indicator Lot 3 60/40 NUTRALYS® XF + BF / Lot 3 In%%%% FLOLYS® E7081S 21.10 21.10 20.25 Fat 3.00 3.00 2.90 Lot 3 37.44 16 , 10 Cocoa powder 0.90 0.90 0.90 Maltitol chocolate 15.00 NEOSORB® 70/70 1.75 1.75 1.68 NUTRALYS® XF + BF 21.40 14.64 NUTRALYS® WF 15.20 9.98 chocolate sugar 0.00 15.00 NUTRI OSE® 06 7.20 7.20 7.24 Water 12.80 12.80 10.17 Total 98.35 99.19 98.86 Conclusions is observed the formation of a soft dough very quickly during the kneading; and when incorporating wheat and pea proteins, the texture is described as soft, chewable and non-granular. The taste "roasted cereals" is considered pleasant. Example 10. Incorporation of microalgae biomass flour granules into sports drinks.

In this example, high-protein beverages for athletes combining the biomass flour granules of Chlorella protothecoides (Lot 3 of Example 5) are produced with other ingredients marketed by the applicant company according to the recipes presented in the table below. .

74% NUTRALYS® S85F -E Lot 3 In% WK% Whey Protein Isolate Mixture WPC 80 49.62 69.46 49.62 NUTRALYS® XF 49.62 - 29.77 Lot 3 - 29,78 19,85 REBAUDIOSI DE A (Stevia) 0,06 0,06 0,06 Vanilla flavoring MANE M555943 0,70 0,7 0,7 100 100 100 Conclusions: The formulas are well adapted: if the taste remains vegetal there is no bitterness. The biomass flour of Chlorella protothecoides even gives a pleasant roundness in the mouth.

Claims (13)

REVENDICATIONS1. Biomass flour granules of protein rich microalgae characterized in that they have: o a particle size distribution, measured on a COULTER® brand LS laser granulometer, having a Dmode of between 60 and 300 μm and a D4,3 between 70 and 420 lm, o an aerated density, measured on HOSOKAWA Powder Characteristics Tester, between 0.60 and 0.70%, o a compressibility, measured on HOSOKAWA Powder Characteristics Tester, of between 15 and 25%, preferably between 18 and 25%, 21%. 2. Granules according to claim 1, characterized in that the microalgae is selected from the group consisting of Chlorella sorokiniana and Chlorella protothecoides. 3. Granules according to claim 2, characterized in that the microalgae is Chlorella sorokiniana. 4. Granules according to claim 2, characterized in that the microalgae is Chlorella protothecoides. 5. Granules according to claim 3, characterized in that they have a particle size distribution having a Dmode of between 70 and 130 lm and a D4,3 between 75 and 140 lm. 6. Granules according to claim 4, characterized in that they have a particle size distribution having a Dmode of between 200 and 280 lm and a D4,3 between 300 and 420 lm. 7. Granules according to claim 1, characterized in that they have a degree of wettability, expressed according to a test B, the height of the product decanted in a beaker at a value between 5 and 25 mm. 8. Granules according to claim 3, characterized in that they have a degree of wettability, expressed according to a test B, the height of the product decanted in a beaker at a value between 5 and 15 mm. 9. Granules according to claim 3, characterized in that they have a degree of wettability, expressed according to a test B, the height of the product decanted in a beaker at a value between 15 and 25 mm. 10. Granules according to any one of claims 1 to 9, characterized in that they have a specific surface area according to the BET method, between 0.45 and 0.70 m 2 / g. Granules according to claim 3, characterized in that they have a specific surface area according to the BET method, between 0.45 and 0.50 m2 / g. 12. Granules according to claim 4, characterized in that they have a specific surface area according to the BET method, between 0.60 and 0.70 m 2 / g. 13. Process for the preparation of granules according to any one of claims 1 to 12, characterized in that it comprises the following steps: 1) prepare a suspension of biomass of microalgae rich in protein in water to a dry matter between 10 and 35% by dry weight, 2) spray it in a vertical atomizer equipped with a moving band at its base, and a high pressure nozzle at its upper part, while regulating: the first temperature of the primary air at a value between 160 and 220 ° C, - the second primary air temperature at a value between 90 and 150 ° C - the spray pressure at a value between 50 and 250 bar, preferably between 80 and 150 bar, 3) set the inlet temperature of the post-drying zone on the moving belt to a value between 70 and 90 ° C, and adjust the temperature of the cooling zone to a value between and 25 ° C, 4) collect the gr microalgae biomass flour anules thus obtained. Use of the granules of any one of claims 1 to 12 or obtained according to the method of claim 13 in human and animal feed (pets, aquaculture ...), or for applications in the pharmaceutical and cosmetic industry. 15. Use according to claim 14, for the manufacture of orodispersible tablets. 16. Use according to claim 14, for the manufacture of soups, sauces, cakes, biscuits, breakfast cereals, mayonnaise, ketchup, "wine gums", coated peanuts, yogurt, dessert cream, vegetable nuggets, seasoning flakes. 17. Use according to claim 14 for the manufacture of high protein bars. 18. Use according to claim 14 for the manufacture of high protein sports drinks. 19. Use according to claim 14, for the manufacture of dog kibble, horse kibble, or fry croquettes.