NZ624008B2 - Crystallization resistant frozen food products - Google Patents
Crystallization resistant frozen food products Download PDFInfo
- Publication number
- NZ624008B2 NZ624008B2 NZ624008A NZ62400812A NZ624008B2 NZ 624008 B2 NZ624008 B2 NZ 624008B2 NZ 624008 A NZ624008 A NZ 624008A NZ 62400812 A NZ62400812 A NZ 62400812A NZ 624008 B2 NZ624008 B2 NZ 624008B2
- Authority
- NZ
- New Zealand
- Prior art keywords
- ice
- food product
- frozen
- frozen food
- biomass
- Prior art date
Links
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 37
- 238000002425 crystallisation Methods 0.000 title description 2
- 230000005712 crystallization Effects 0.000 title description 2
- 239000002028 Biomass Substances 0.000 claims abstract description 38
- 235000021185 dessert Nutrition 0.000 claims abstract description 18
- 230000015572 biosynthetic process Effects 0.000 claims abstract description 14
- 238000005755 formation reaction Methods 0.000 claims abstract description 14
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 241000497271 Chlorella variabilis Species 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 235000015243 ice cream Nutrition 0.000 claims description 25
- 235000013312 flour Nutrition 0.000 claims description 16
- 210000004080 Milk Anatomy 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 8
- 241000196250 Prototheca Species 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 229910052799 carbon Inorganic materials 0.000 claims description 5
- 235000013365 dairy product Nutrition 0.000 claims description 5
- 235000011950 custard Nutrition 0.000 claims description 4
- 235000004213 low-fat Nutrition 0.000 claims description 4
- 235000013618 yogurt Nutrition 0.000 claims description 4
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 3
- 235000014755 Eruca sativa Nutrition 0.000 claims 1
- 244000024675 Eruca sativa Species 0.000 claims 1
- 241001074118 Prototheca moriformis Species 0.000 abstract 2
- 239000000203 mixture Substances 0.000 description 10
- 230000001351 cycling Effects 0.000 description 8
- 240000000280 Theobroma cacao Species 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000003381 stabilizer Substances 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000195940 Bryophyta Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000005824 corn Nutrition 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000010191 image analysis Methods 0.000 description 2
- 238000000386 microscopy Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006011 modification reaction Methods 0.000 description 2
- 235000011929 mousse Nutrition 0.000 description 2
- 230000001953 sensory Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 1
- 241000017049 Gea Species 0.000 description 1
- 240000004718 Panda Species 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 208000003473 Pediatric Autoimmune Neuropsychiatric Disorders Associated with Streptococcal infection Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000000875 corresponding Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000004442 gravimetric analysis Methods 0.000 description 1
- 230000000102 heterotrophic Effects 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001105 regulatory Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
Classifications
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
Abstract
Disclosed is a method for producing a food product, the method comprising: (a) identifying a candidate frozen food product; (b) adding 2% to 8% microalgal biomass; (c) testing the resulting product for ice crystal growth or measuring the percent change in average ice crystal size to determine an amount of microalgal biomass sufficient to inhibit the formation or growth of ice crystals; and (d) producing a reformulated frozen food product comprising said amount of microalgal biomass sufficient to inhibit the formation or growth of ice crystals therein. The frozen food may be a frozen dessert and the microalgal biomass may be a biomass of Chlorella protothecoides or Prototheca moriformis. amount of microalgal biomass sufficient to inhibit the formation or growth of ice crystals; and (d) producing a reformulated frozen food product comprising said amount of microalgal biomass sufficient to inhibit the formation or growth of ice crystals therein. The frozen food may be a frozen dessert and the microalgal biomass may be a biomass of Chlorella protothecoides or Prototheca moriformis.
Description
A-NZ
Crystallization Resistant Frozen Food Products
Technical Field
The present invention relates to methods for reformulating a frozen food product to minimize
growth of ice crystals.
Background
Largs ice crystals are often undesirable in frozen foods and can determine the end point: of
product shelf-life. Growth of ice crystals during production or storage can degrade the
mouthfeel of the product. Such concerns are particularly pointed in the production and
storage of frozen dessert products such as see cream, see milk, frozen yogurt, sherbet, frozen,
custard, or gelato, and highly whipped desserts such as mousse, ice crystals growth is
exacerbated by a high water content of the food, as may be found in ice milk or low-fat ice
cream. The size of ice crystals is known to increase over time in frozen storage. The problem
is exacerbated when the food is subjected to temperature fluctuations or freeze -thaw cycles.
Most commonly, this will occur due to the use of a frost-free freezer or when a storage
freezer is repeatedly opened; e.g, by consumers repeatedly entering a freezer display ease in a
grocery store.
Common strategies employed to combat the formation and growth of ice crystals include
rapid freezing, controlled frozen storage, better packaging, and the addition of feed additives
Including stabilizers and emulsifiers. Despite these measures, ice crystal formation and
growth has remained a major problem in terms of both consumer satisfactions and the
economic impact of unusable food products.
Summary
In accordance with a first aspect of the present invention there is disclosed a method for
producing a food product, the method comprising:
(a) identifying a candidate frozen food product;
(b) adding 2% to 8% microalgal biomass;
(c) testing the resulting product for ice crystal growth or measuring the percent
change in average ice crystal size to determine an amount of microalgal biomass
sufficient to inhibit the formation or growth of ice crystals; and
5496A-NZ
(d) producing a reformulated frozen food product comprising said
amount of microalgal biomass sufficient to inhibit the formation or growth of ice
crystals therein
Illustrative embodiments of die present invention feature a method for reformulating a frozen
food product, such as a frozen dessert product, in a manner that reduces the formation or
growth of large ice crystals. The method Includes identifying a candidate frozen food product
having a tendency to form large ice crystals and producing a reformulated frozen food
product that includes an amount of rnicroalgal biomass that is sufficient to inhibit the
formation or growth of ice crystals.
In various embodiment, the frozen food product may be a frozen dessert such as an ice cream,
low-fat ice cream, light ice cream, ice milk, frozen yogurt, sherbet, frozen custard, gelato,
frozen mousse, or non-dairy ice cream substitute.
The microalgal biomass may be added in the form of a microalgal flour. The microalgal flour
may have an average particle size of from about 2 to 100 micrometers. The reformulated
frozen food product may include 2 to 8% algal biomass, by weight.
The microalgal biomass may be derived from cells of a species of Chlorella or Prototheca:
for example, Chlorella protothecoides or Prototheca morifirmis.
In an embodiment, the microalgal biomass may be produced by culturing microalgae in the
dark. The culturing may include adding a fixed carbon source.
In an embodiment, the rate of ice crystal growth as measured by the percent change in
average ice crystal size is reduced by at least 5% in the reformulated frozen food product as
compared to the candidate frozen food product. The rate of ice crystal growth may be
measured by cycling the temperature of the product between -10ºF and 40ºF.
Brief Description of the Drawings
The foregoing features of the invention will be more readily understood by reference to the
following detailed description, taken with reference to the accompanying drawing, in which:
5496A-NZ
Fig. 1 shows a flow diagram depicting a method of producing a reformulated frozen
food product in accordance with an embodiment of the present invention.
Detailed Description of Embodiments of the Invention
Definitions
"Biomass" shall mean a material derived from a living organism.
"Frozen food" shall mean a food normally stored below the freezing point of water in the
food, thus making h susceptible to loss in value due to ice crystal growth.
A "frozen dessert'' shall mean a frozen food consumed as a dessert, whether naturally or
artificially sweetened.
In connection with culturing microalgae "in the dark" shall mean that the microalgae are
grown under substantially heterotrophic conditions as opposed to phototrophic conditions, for
example, the microalgae may be shielded from light through containment in an opaque
fermentation vessel.
A "microalgal flour" shall mean edible, microalgae biomass formulated into a powder
consisting of particles that are small enough to allow the powder to be mixed into a food.
Although the microalgal flour may retain some water, it is a dry ingredient, as opposed to a
suspension of microalgal cells.
"Overrun" is a measure of the air incorporated into a frozen dessert. Overrun is measured as
follows: % Overrun = ((Final volume of the ice cream - Volume of the ice cream mix used)/
Volume of the ice cream mix used) x 100.
Illustrative embodiments of the present invention on feature a method for reformulating a
frozen food product, such as a frozen dessert product, in a manner that reduces the formation
or growth of large ice crystals, including those large enough to be noticed by an ordinary
consumer, for example, via perception by mouthfeel.
5496A-NZ
The method includes identifying a candidate frozen food product having a tendency to form
large ice crystals and producing a reformulated frozen food product that includes an amount
of microalgal biomass that is sufficient to inhibit the formation or growth of ice crystals.
Fig. 1 shows a method for reformulating a frozen food product. First a frozen food product
with a tendency to form ice crystals is identified (step 110). For example, the candidate (and
reformulated ) food product may be a frozen dessert such as an ice cream, low-fat ice cream,
ice milk, frozen yogurt, sherbet, frozen custard, gelato, or non-dairy ice cream substitute. In
an embodiment the frozen food product is one regulated by 21 CFR § 135. The product may
also be a more complex product that includes a frozen dessert product; e.g., an ice cream
cake, ice cream sandwich, ice cream novelty, or corresponding products made with ice cream
substitutes or other frozen: dessert products.
The product is then reformulated using microalgal biomass (step 120). The microalgal
biomass may be in the form of a microalgal flour. The microalgal flour may be made from
microalgal biomass using a spray drying process. See, for example, Published U.S. Patent
Application 2010/0303989. The flour may comprise intact (unlysed) cells, lysed cells, or a
combination thereof (e.g., 10% to 90% intact cells, or preferably 20% to 80% intact cells).
The particles that make up the microalgal flour may have a variety of size distributions, but
preferably the particles are sized to allow for easy handling of the particles For example, it
may be desirable to have a flowable powder for case of measurement dispensing, and
automation of food processing. In a specific embodiment, the average particle size of the
particles is between 2 and 100 micrometers. In an embodiment, the reformulated frozen food
product may include 2% to 8% of the microalgal biomass by weight. In preferred
embodiments the product includes 3% to 7% or 4% to 6% biomass, by weight.
The microalgal biomass may be derived from cells of a species of Chlorella or Prototheca;
for example, Chlorella protothecoides or Prototheca morifirmis.
The microalgal biomass may be produced by culturing microalgae in the dark. Culturing in
the dark may produce a better tasting microalgae. The culturing may include adding a fixed
carbon source, such as glucose or sucrose. The fixed carbon source may also include glucose
and/or fructose supplemented with glycerol. When sucrose is used as a carbon source, a
sucrose invertase may be included.
5496A-NZ
An ice crystal size of 10 micrometers starts to degrade product quality and ice crystals sizes
of 25 micrometers represent an unacceptable product. In embodiments of the invention, the
mean or median ice crystal size in the frozen dessert product is less than 25 micrometers or
less than 10 micrometers when the product is subjected to tine temperature cycling treatment
of Example 1. ln an embodiment, the rate of ice crystal growth as measured by the percent
change in average ice crystal size, as measured by microscopy, is inhibited when compared
against a control, (non-algal containing) frozen, dessert. The rate of crystal growth may be
reduced by at least 5% in the reformulated frozen food product as compared to the candidate
frozen food product. The rate of ice crystal growth may be measured under the temperature
cycling conditions of Example 1. The ice crystal size may be measured by microscopy with
computer image analysis to assign a circle equivalent diameter (the diameter of the circle that
would have the equivalent area as the object when represented as a 2-dimensional image). In
a related embodiment, the mean circle equivalent diameter of the ice crystals is less than 25
microns after the temperature cycling regime of Example 1.
Frozen dessert ice crystals are measured using a microscope inside a freezer box at -10ºF,
Thin slices of frozen product are placed on a microscope slide sod ice crystal size can be
measured using computer image analysis.
ln an embodiment two persons or fewer on a tasting panel of 10 people can detect an increase
in ice crystals (i.e., an increased perception of ice crystals) in the reformulated product
subjected to the freeze thaw cycles of Example I, as compared to a control product stored at -
20ºC for an equal time . In an embodiment, descriptive analysis sensory panel or an ice cream
expert panel cannot detect an increased perception of ice crystals in the reformulated product
subject to the freeze-thaw cycling of Example 1, as compared to a control product stored at -
"C for an equal time.
In embodiments, the frozen dessert product with microalgae exhibits high over-run and
excellent ice crystal stability (as discussed above). In embodiments, the overrun is 50%-75%,
75%-100%, 100%-125%, 125%- 150%, 1 50%-175%, 175 %-200%, or 200%-225%. In
embodiments, the shrinkage of the ice cream (i.e., loss of over-run) is less than 10%, 5%, or
2% by volume when subjected to the temperature cycling of Example I.
5496A-NZ
Example 1 Frozen stability testing method.
1. 1 pint of frozen products - test and control, are placed into a cycling or non-cycling
freezer.
2. The initial temperature and holding temperature are set to -10ºF.
3. The freezer defrost cycle is set to defrost 3 times per day for 2 1 days with the
following settings:
● freezer cycle -10% to 40%.
● 15 minute hold time at each temperature
● Ramp rate 5 minutes
Example 2 The frozen dessert and control, at the end of the 21 days, and optionally each
week, are analyzed for one or more of: sensory differences, ice crystal sues by necroscopy,
ice crystal mass by gravimetric analysis, and product shrinkage.
Example 3 Preparing chocolate ice cream with and without microalgal flour
Light ice cream with Mlcroaigal flour.
Ingredient Source/Type Percent of Total Fat Percent
Milk, Skim 65.23% 0.16%
Sugar C&H / granulated 13.00%
Algal Flour 4.00% 2.20%
Cream 40% Fat 7.50% 3.0%
Cocoa 11% Gerken’s Russet Plus 3.50% 0.39%
Corn Syrup 36DE 3.00%
spray dried extra grade low
heat nonfat dry milk (from
NFDM, low heat Dairy America) 2.75%
GELSTAR ®1C 3548 FMC (stabilizer and 0.700% 0.0049
emulsifier blend)
Salt 0.025%
Flavor 0.3%
5496A-NZ
Control Ice Cream (no microalgal flour)
Ingredient Source/Type Percent of Total Fat Percent
Milk, Skim 62.60% 0.2%
Sugar C&H / granulated 13.00%
Algal Flour 0.00% 0.00%
Cream 40% Fat 13.00% 5.2%
Cocoa 11% Gerken’s Russet Plus 3.50% 0.39%
Corn Syrup 36DE 3.00%
spray dried extra grade low
heat nonfat dry milk (from
NFDM, low heat Dairy America) 4.25%
GELSTAR ®1C 3548 FMC (stabilizer and 0.600%
emulsifier blend)
Salt 0.055%
Flavor 0.000% 0.2%
Directions:
1. Mix all ingredients in the following order: Algal flour, stabilizer, salt, sugar and cocoa
Set aside.
2. Add com syrup, skim milk and milk solids, Blend into dry mix. Add cream last.
3. Pasteurise 180ºF for 15 seconds.
4. Homogenize at 180ºF/30 bar using the GEA NiroSoavi Panda Homogenizer. Hold
mix in double boiler at 150°F and run through homogenizer.
. Refrigerate mix
6. Add flavors
7. Run in ice cream machine (Taylor Company). Target is 30-40% overrun
The described embodiments of the invention are intended to be merely exemplary and
numerous variations sad modifications will be apparent to those skilled in the art. All such
variations and modifications are intended to be within the scope of the present invention, as
defined in the appended claims.
5496A-NZ
Claims (14)
1. A method for producing a food product, the method comprising: (a) identifying a candidate frozen food product; (b) adding 2% to 8% microalgal biomass; (c) testing the resulting product for ice crystal growth or measuring the percent change in average ice crystal size to determine an amount of microalgal biomass sufficient to inhibit the formation or growth of ice crystals; and (d) producing a reformulated frozen food product comprising said amount of microalgal biomass sufficient to inhibit the formation or growth of ice crystals therein.
2. A method according to claim 1, wherein the frozen food product comprises is frozen dessert.
3. A method according to claim 2, wherein the frozen food product comprises one of ice cream, low-fat ice cream, light ice cream, ice milk, frozen yogurt, sherbet, frozen custard, gelato, or non-dairy ice cream substitute.
4. A method according to any of the preceding claims, wherein the microalgal biomass comprises a microalgal flour.
5. A method according to claim 4, wherein the microalgal flour is characterized by an average particle size of 1 to 100 micrometers.
6. A method according to any of the preceding claims, wherein the reformulated frozen food product comprises 3% to 7% microalgal biomass by weight.
7. A method according to any of the preceding claims, wherein the microalgal biomass comprises biomass from the genus Chlorella or Prototheca.
8. A method according to claim 7, wherein the biomass comprises biomass of Chlorella protothecoides or Prototheca morifirmis. 5496A-NZ
9. A method according to any of the preceding claims wherein the microalgal biomass is derived from genetically engineered microalgal cells.
10. A method according to any of the preceding claims wherein the microalgal biomass is produced by culturing microalgae in the dark.
11. A method according to claim 10, wherein the culturing includes adding a fixed carbon source.
12. A method according to any of the preceding claims, wherein the rate of ice crystal growth as measured by the percent change in mean ice crystal circle equivalent diameter is reduced by at least 5% m die reformulated frozen food product as compared to the candidate frozen food product.
13. A method according to any of the preceding claims, wherein the median ice crystal size is less than 25 micrometers in the reformulated product.
14. The method according to any of the preceding claims wherein the median ice crystal size is less than 10 micrometers in the reformulated product. Dated this 26 day of April 2016 SOLAZYME ROQUETTE NUTRITIONALS, LLC et al FRASER OLD & SOHN Patent Attorneys for the Applicant
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US201161550026P | 2011-10-21 | 2011-10-21 | |
| US61/550,026 | 2011-10-21 | ||
| US201161550698P | 2011-10-24 | 2011-10-24 | |
| US61/550,698 | 2011-10-24 | ||
| PCT/US2012/059338 WO2013059023A1 (en) | 2011-10-21 | 2012-10-09 | Crystallization resistant frozen food products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NZ624008A NZ624008A (en) | 2016-05-27 |
| NZ624008B2 true NZ624008B2 (en) | 2016-08-30 |
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