WO2022195566A1 - Succédanés de produits laitiers et de viande contenant des composants dérivés d'euglena - Google Patents

Succédanés de produits laitiers et de viande contenant des composants dérivés d'euglena Download PDF

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Publication number
WO2022195566A1
WO2022195566A1 PCT/IB2022/052513 IB2022052513W WO2022195566A1 WO 2022195566 A1 WO2022195566 A1 WO 2022195566A1 IB 2022052513 W IB2022052513 W IB 2022052513W WO 2022195566 A1 WO2022195566 A1 WO 2022195566A1
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WO
WIPO (PCT)
Prior art keywords
euglena
protein
oil
sugar
dairy
Prior art date
Application number
PCT/IB2022/052513
Other languages
English (en)
Inventor
Athira Mohanan
Pamela Jean DERUS
Peeyush Maheshwari
Adam J. NOBLE
Shaojun Li
Shiqi HUANG
Lauren Elizabeth CAMERON
Christine ARICKX
Original Assignee
Noblegen Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Noblegen Inc. filed Critical Noblegen Inc.
Publication of WO2022195566A1 publication Critical patent/WO2022195566A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00—Cheese substitutes
    • A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A23D7/05—Working-up characterised by essential cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/009—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins

Definitions

  • Embodiments herein are directed to dairy and meat analogue compositions and their use in a food products, wherein the meat and dairy analogues possess one or more functional properties similar to a natural dairy product. Embodiments herein are directed to methods of making dairy and meat analogues.
  • Microalgae are a rich source of protein, essential fatty acids, vitamins, and minerals. After lipid removal, the residual biomass contains even higher concentrations of protein and other nutrients. Microalgae are good sources of long chain polyunsaturated fatty acids (“PUFA”) and have been used to enrich diets with omega-3 PUFA. Described herein are, inter alia, novel techniques for extracting a variety of components from heterotrophically cultivated microalgae, e.g., Euglena, without the use of harsh chemicals or solvents.
  • PUFA long chain polyunsaturated fatty acids
  • Euglena A specific species of algae named Euglena gracilis (hereinafter Euglena or Euglena) belongs to a group of single-celled microscopic algae, that is often used as a candidate species for laboratory studies and technological applications.
  • Euglena possess the representative features typical of eukaryotic cells such as a mitochondria, nucleus, and lysosome.
  • Euglena can further be characterized for its long flagellum and large red eyespot. They are distinctive as they can produce their own nourishment (autotrophic) similar to plants, as well as eat and digest external food sources (heterotrophic) like animals.
  • Euglena is a demonstrated, multifaceted model organism for study.
  • Euglena can be directed to produce target compounds by adjusting key parameters in the production process. These critical adjustments can be used to enhance the natural mechanisms of the microorganism, to encourage rapid growth and the efficient conversion of valuable products with little waste production.
  • Dairy is a staple ingredient, found in most homes worldwide. As the population continues to lean towards a healthier and more sustainable lifestyle, this has led to a need in the marketplace for a sustainable, healthy dairy alternative.
  • the disclosed dairy analogues are versatile affordable complete nutritive solution.
  • Currently available vegan and plant based dairy substitutes lack full nutritional benefits as well as essential amino acids, creating an incomplete nutritive product.
  • the commercially available dairy substitute solutions lack the texture, flavor, and color of the commonly used dairy products.
  • Meat is a staple ingredient, found in most homes worldwide. As the population continues to lean towards a healthier and more sustainable lifestyle, this has led to a need in the marketplace for a sustainable, healthy meat alternative.
  • the disclosed meat analogue is a versatile affordable complete nutritive solution. There are very few meat analogues available on the market. Further, the commercially available meat substitute solutions lack the texture, flavor, and color of the commonly used meat. Manufacturers of these products must add artificial colors or additional ingredients to mimic the natural look and feel of meat. There has been widespread interest in a suitable replacement for meat for quite some time, due to spoilage, concern for animal welfare, environmental damage from the industrial meat.
  • the disclosure provides a dairy analogue composition.
  • the dairy analogue compositions comprises about 1% to about 99.5% W/WEuglena-derved material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • Some embodiments of the present disclosure are directed to a food product comprising a dairy analogue composition comprising about 1% to about 99.5% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • Some embodiments of the present disclosure are directed to a method of making a dairy analogue, wherein the dairy analogue is selected from a yogurt, a butter, a creamer, a cream cheese, a cheese sauce, and a cheese.
  • Some embodiments of the present disclosure are directed to a food product comprising a dairy analogue composition comprising about 1% to about 99.5% W/W Euglena- derived material, a Euglena beta glucan isolate emulsion, and one or more additional ingredients, wherein the dairy analogue food product comprises one or more functional properties of a natural dairy product.
  • Some embodiments of the present disclosure are directed to a method of making a Euglena beta glucan isolate emulsion.
  • Embodiments described herein are directed to a meat analogue composition comprising about 0.5% to about 95% W/W Euglena-derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural animal meat product.
  • Some embodiments of the present disclosure are directed to a food product comprising a meat analogue composition comprising about 0.5% to about 95% W/W Euglena- derived material and one or more additional ingredient, wherein the meat analogue composition comprises one or more functional properties of a natural animal meat product.
  • Some embodiments of the present disclosure are directed to a method of making a texturized protein comprising Euglena flour.
  • FIG. 1 is a photograph of a Euglena- derived vegan yogurt formulation.
  • FIG. 2A is a photograph of a Euglena- derived beta-glucan isolate (“BGI”) based yogurt formulation.
  • FIG. 2B is a photograph of a Euglena- derived RTG based yogurt formulation.
  • FIG. 3 is a photograph of a Euglena- derived vegan butter spread formulation.
  • FIG. 4A is a photograph of a Euglena- derived BGI based cream cheese formulation.
  • FIG. 4B is a photograph of a ready to gel based cream cheese formulation.
  • FIG. 5A is a photograph of a Euglena- derived creamer formulation before it was added to coffee.
  • FIG. 5B is a photograph of a Euglena- derived creamer formulation, after it was added to coffee.
  • FIG. 6 is a photograph of a Euglena- derived cheese in shells and cheese.
  • FIG. 7 is a photograph of the texture of vegan Yogurt made with Euglena
  • FIG. 8 is a photograph of appearance of vegan Cheese VI with Euglena Protein Concentrate.
  • FIG. 9 is a photograph of appearance of Softer vegan Cheese, V2 with Euglena protein concentrate.
  • FIG. 14A is a schematic representation of a preparation method of BGI emulsion. BGI was incubated into water overnight, and then oil was added.
  • FIG. 14B is a schematic representation of a preparation method of BGI emulsion. BGI was incubated into oil overnight, and then water was added.
  • FIG. 15 A is a microscopic image of the emulsion without BGI with 40% oil and 60% water.
  • the emulsion was prepared by mixing oil with water without BGI, then the mixture was homogenized using a high power homogenizer at highest power (Stage 3).
  • the microscopic image was taken with 40-60x magnification, and the scale bar represents 100 pm.
  • FIG. 15B is a series of microscopic images of emulsions where 10% BGI was incubated in water (60%) overnight (Stage 1) and then oil (30%) was added, and the mixture was homogenized (Stage 3). All emulsions were prepared using a high power homogenizer at highest power. The microscopic images were taken with 40-60x magnification, and the scale bar represents 100 pm.
  • FIG. 15C is a series of microscopic images of emulsions where 10% BGI was incubated in oil (30%) overnight (Stage 1) and then water (60%) was added (Stage 2, before homogenization), then the mixture was homogenized (Stage 3). All emulsions were prepared using a high power homogenizer at highest power. The microscopic images were taken with 40-60x magnification, and the scale bar represents 100 pm.
  • FIG. 16A is a series of microscopic images of the BGI emulsion prepared under Vortex for 2 mins, and the BGI incubation time in oil was 24 hours, 96 hours or 10 days. Images were taken at 40-60x magnification, and the scale bar represents 50 - 100 pm.
  • FIG. 16B is a series of microscopic images of the BGI emulsion prepared using a Fisherbrand 150 homogenizer with a speed of 35,000rpm and homogenized for 5 mins, and the BGI incubation time in oil was 24 hours, 96 hours or 10 days. Images were taken at 40-60x magnification, and the scale bar represents 50 - 100 pm.
  • FIG. 16C is a series of microscopic images of the BGI emulsion prepared using an Omni international GLH-01 homogenizer with a speed of 28,000 rpm and homogenized for 5 mins, and the BGI incubation time in oil was 24 hours. Images were taken at 40-60x magnification, and the scale bar represents 50 - 100 pm.
  • FIG. 17 is a series of microscopic images of the effects of sample compositions on BGI emulsion formation.
  • SBGI Spray dried BGI
  • FBGI Freeze dried BGI
  • Biomass Spray dried protein rich biomass
  • FMP fully milled Paramylon
  • PMP partially milled Paramylon.
  • the time in the sample label indicates the material's incubation time in oil.
  • BGIs and Biomass have the composition of 1:3:6 (BGI or biomass: oil: water), FMP and PMP have the composition of 0.5:5: 10 (milled: oil: water).
  • the images were taken on diluted emulsion samples with 40-60x magnification, and the scale bar represents 50 - 100 pm.
  • FIG. 18A is a series of microscopic images of the comparison of the top phases of the emulsions of spray dried BGI (SBGI) and freeze dried BGI (FBGI).
  • SBGI spray dried BGI
  • FBGI freeze dried BGI
  • FIG. 18B is a series of microscopic images of the comparison of the bottom phases of spray dried BGI (SBGI) and freeze dried BGI (FBGI).
  • SBGI spray dried BGI
  • FBGI freeze dried BGI
  • FIG. 19 is a line graph depicting oil binding capacity (g/g) of SBGI with increasing incubation time.
  • FIG. 20A is a microscopic image of the oil and BGI phase of a BGI emulsion made with a low power homogenizer and a short oil incubation time (Type 1, ⁇ 16 hours).
  • FIG. 20B is a microscopic image of the oil and BGI phase of a BGI emulsion made with a low power homogenizer and an oil incubation time of 24 hours (Type 2).
  • FIG. 20C is a microscopic image of the oil and BGI phase of a BGI emulsion made with a low power homogenizer and an oil incubation time of 48 hours (Type 3).
  • FIG. 20D is a microscopic image of the oil and BGI phase of a BGI emulsion made with a low power homogenizer and an oil incubation time of a long period of time, i.e. 96 hours (Type 4).
  • FIG. 20E is a microscopic image of the BGI water phase of a BGI emulsion made with a low power homogenizer and a short oil incubation time (Type 1, ⁇ 16 hours).
  • FIG. 20F is a microscopic image of the BGI water phase of a BGI emulsion made with a low power homogenizer and an oil incubation time of 24 hours (Type 2).
  • FIG. 20G is a microscopic image of the BGI water phase of a BGI emulsion made with a low power homogenizer and an oil incubation time of 48 hours (Type 3).
  • FIG. 20H is a microscopic image of the BGI water phase of a BGI emulsion made with a low power homogenizer and an oil incubation time of a long period of time, i.e. 96 hours (Type 4).
  • FIG. 21 is a microscope image of an oil and water emulsion formed from 30% oil in water. Scale bar represents 100 pm.
  • FIG. 22A is a microscopic image showing the effect of BGI content on emulsions.
  • the composition was a weight ratio of BGFoihwater of 5:20:80.
  • the emulsion was prepared from spray dried BGI using a high powered homogenizer with a speed of 28,000 rpm and homogenized for 5 min. Scale bar represent 100 pm.
  • FIG. 22B is a microscopic image showing the effect of BGI content on emulsions.
  • the composition was a weight ratio of BGFoihwater of 10:20:80.
  • the emulsion was prepared from spray dried BGI using a high powered homogenizer with a speed of 28,000 rpm and homogenized for 5 min. Scale bar represent 100 pm.
  • FIG. 22C is a microscopic image showing the effect of BGI content on emulsions.
  • the composition was a weight ratio of BGFoihwater of 15:20:80.
  • the emulsion was prepared from spray dried BGI using a high powered homogenizer with a speed of 28,000 rpm and homogenized for 5 min. Scale bar represent 100 pm.
  • FIG. 22D is a microscopic image showing the effect of BGI content on emulsions.
  • the composition was a weight ratio of BGFoihwater of 20:20:80.
  • the emulsion was prepared from spray dried BGI using a high powered homogenizer with a speed of 28,000 rpm and homogenized for 5 min. Scale bar represent 100 pm.
  • FIG. 23A is a microscopic image showing a BGI emulsion with low BGI content (0.25% BGI).
  • the emulsion was prepared using Omni international GLH-01 with speed of 28,000rpm and homogenized for 2 min. BGI was incubated in oil for 6 days before being homogenized.
  • the microscopic images were taken at 40X magnification, and the scale bar represents 50 pm.
  • FIG. 23B is a microscopic image showing a BGI emulsion with low BGI content (0.6% BGI).
  • the emulsion was prepared using Omni international GLH-01 with speed of 28,000rpm and homogenized for 2 min. BGI was incubated in oil for 6 days before being homogenized. The microscopic images were taken at 40X magnification, and the scale bar represents 50 pm.
  • FIG. 23 C is a microscopic image showing a BGI emulsion with low BGI content (1.2% BGI).
  • the emulsion was prepared using Omni international GLH-01 with speed of 28,000rpm and homogenized for 2 min. BGI was incubated in oil for 6 days before being homogenized. The microscopic images were taken at 40X magnification, and the scale bar represents 50 pm.
  • FIG. 23D is a microscopic image showing a BGI emulsion with low BGI content (2.5% BGI).
  • the emulsion was prepared using Omni international GLH-01 with speed of 28,000rpm and was homogenized for 2 min. BGI was incubated in oil for 6 days before being homogenized. The microscopic images were taken at 40X magnification, and the scale bar represents 50 pm.
  • FIG. 24 is a series of microscopic images of emulsions with different canola oil content.
  • Emulsion was prepared from Spray dried BGI using a high power homogenizer with speed of 28,000rpm and homogenized for 5 min, and prepared with a composition of weight ratio (BGI: oil: water).
  • FIG. 25A is a series of microscopic images taken at 2 hours after homogenization with different oils.
  • the composition was BGLoikwater 10: 10:80.
  • the emulsions were prepared using the high power homogenizer with speed of 28,000 rpm, and homogenized for 5 min.
  • Ca Canola oil
  • Co Coconut oil
  • P Palm oil
  • Li Linseed oil
  • Su sunflower oil.
  • the images were taken using 40x magnification and the scale bar represents 100 pm.
  • FIG. 25B is a series of microscopic images taken at 2 hours after homogenization with different oils.
  • the composition was BGLoikwater 10:45:45.
  • the emulsions were prepared using the high power homogenizer with speed of 28,000 rpm, and homogenized for 5 min.
  • Ca Canola oil
  • Co Coconut oil
  • P Palm oil
  • Li Linseeds oil
  • Su sunflower oil.
  • the images were taken using 40x magnification, and the scale bar represents 100 pm.
  • FIG. 26 is a series of microscopic images of Canola oil emulsions at different storage temperatures.
  • the composition of emulsion had the composition of BGI: oil: water 10:30:60, prepared using Omni International GLH-01 homogenizer at the speed of 28,000 RPM and homogenized for 5 min.
  • the emulsions were stored at -20°C, 4°C, and room temperature for 16 hours, and 2 hours at 80°C.
  • Ca Canola oil; 30 indicates oil content as 30%; temperature in the label indicates the storage temperature; the images were taken using 40x magnification, with scale bars representing 100 pm.
  • FIG. 27 is a series of images of the textures of the emulsions prepared using different compositions.
  • the emulsions were prepared using Omni international GLH-01 with speed of 28,000 rpm and homogenized for 5 mins. Prior to homogenization, BGI was incubated in oil for 16 hours. The textures were physically observed.
  • compositions of the BGPoikwater emulsions were as follows: Watery: 0:30:70; 2% milk: 5:10:85; 3:5% cream: 5:30:65; 10% cream: 10:30:60; Drinkable yogurt: 10:40:50; Normal yogurt: 20:30:50; Greek yogurt: 20:40:40; Ricotta Cheese/Mozzarella: 30:30:40; and Bocconcini cheese: 40:40:20.
  • the microscopic images were taken at 40x magnification and the scale bar represents 100 pm.
  • FIG. 28A is a photograph image of top view of coffee with BGI creamer prepared using a Kitchen Aid mixer.
  • FIG. 28B is a photograph image of top view of coffee with BGI creamer prepared using an Omni GLH polytron blender and commercial creamers.
  • FIG. 28C is a photograph image of top view of coffee with BGI creamer prepared using Nestle coconut milk based creamer.
  • FIG. 28D is a photograph image of top view of coffee with BGI creamer prepared using Earth’s Own oat based creamer.
  • FIG. 29A is a series of photograph images of coffee with creamer prepared using a polytron right after the addition of creamer to coffee (0 min) and 30 minutes after the addition of creamer to coffee (30 min).
  • FIG. 29B is a series of photograph images of coffee with creamer prepared using a high pressure homogenizer right after the addition of creamer to coffee (0 min) and 30 minutes after the addition of creamer to coffee (30 min).
  • FIG. 30A is a photograph image of creamer prepared with all ingredients in the formula shown in Table 1 after storing in the refrigerator for 2 days.
  • FIG. 30B is a photograph image of creamer prepared without the sugar in the formula shown in Table 1 after storing in the refrigerator for 2 days.
  • FIG. 30C is a photograph image of creamer prepared without the sunflower lecithin in the formula shown in Table 1 after storing in the refrigerator for 2 days.
  • FIG. 30D is a photograph image of creamer prepared without the carrageenan in the formula shown in Table 1 after storing in the refrigerator for 2 days.
  • FIG. 30E is a photograph image of creamer prepared without the BGI in the formula shown in Table 1 after storing in the refrigerator for 2 days.
  • FIG. 30F is a photograph image of creamer prepared without the coconut oil in the formula shown in Table 1 after storing at the refrigerator for 2 days.
  • FIG. 31A is a photograph image of the performance of BGI creamers without any protein and with no gum additives.
  • FIG. 3 IB is a photograph image of the performance of BGI creamers without any protein and with no guar gum.
  • FIG. 31C is a photograph image of the performance of BGI creamers without any protein and with no acacia gum or gellan gum.
  • FIG. 3 ID is a photograph image of the performance of BGI creamers without any protein and with no carrageenan.
  • FIG. 32 is a photograph image of the emulsion prepared using wet ready to gel beta glucan isolate for yogurt application right after preparation.
  • FIG. 33 A is a photograph image of cream cheese developed using dairy formula 9 (see Table 35).
  • Oat milk flour is the protein source in dairy formula 9.
  • FIG. 33B is a photograph image of cream cheese developed using dairy formula 11 ( see Table 35).
  • Pea protein is the source of protein in dairy formula 11.
  • FIG. 34A is a representative image of cream cheese analogue prepared using
  • BGI with Admul as an emulsifier BGI with Admul as an emulsifier.
  • FIG. 34B is a representative image of cream cheese analogue prepared using BGI with Myverol 19-02K as an emulsifier.
  • FIG. 35 A is a photograph of a Euglena- derived textured vegetable protein (“TVP”) formulation.
  • TVP Euglena- derived textured vegetable protein
  • FIG. 35B is a photograph of a Euglena- derived high moisture extrusion cooking (“HMEC”) formulation.
  • FIG. 36A is a photograph of a bacon-like product prepared using a HMEC process formulation.
  • FIG. 36B is a photograph of a pulled pork-like product prepared using a HMEC process formulation.
  • FIG. 37A is a photograph of a Euglena-dcnvcd chicken-like product in a chicken soup.
  • FIG. 37B is a photograph of a Thai chicken and rice soup.
  • FIG. 38 is a photograph of finely flaked extruded Euglena- derived tuna-like product made into a wrap.
  • FIG. 39A is a photograph of a Euglena- derived protein crisps food product.
  • FIG. 39B is a photograph of a Euglena- derived protein crisps food product.
  • FIG. 40 is a photograph of prepared and baked Chicken Nugget prepared with Euglena TVP.
  • FIG. 41 is a photograph of prepared Euglena TVP Sausage Link.
  • FIG. 42 is a photograph of prepared Pulled Pork with Euglena TVP.
  • FIG. 43 is a photograph of prepared Fish Stick with Euglena TVP.
  • FIG. 44 is a photograph of prepared Italian Dinner Sausage with Euglena
  • FIG. 45 is a photograph of prepared Burger Patty with Euglena TVP.
  • FIG. 46A is a series of images of the different HMMA formulas that show the tear-ability of the product.
  • FIG. 46B is a series of images of the different HMMA formulas that show the product. 1) Formulation with wet Euglena biomass and Pea Protein Isolate 2. 2) Formulation with wet Euglena biomass and Pea Protein Isolate 1. 3) Formulation with Euglena flour (15%) and Pea Protein Isolate 1 4) Formulation with Euglena flour (10%) and Pea Protein Isolate 1.
  • FIG. 47A is a photograph of the textured protein from TVP Formula 1, representing a Chunk product at a slower speed.
  • FIG. 47B is a photograph of the texturized protein from TVP Formula 1, representing a Die Cut product at a higher speed.
  • FIG. 47C is a photograph of the texturized protein representing an Urshel comitrol treated product.
  • FIG. 48A is a photograph of the texturized protein from TVP Formula 2, representing a Chunk product at a slower speed.
  • FIG. 48B is a photograph of the texturized protein from TVP Formula 2, representing a Die Cut product at a higher speed.
  • FIG. 48C is a photograph of the texturized protein from TVP Formula 2, representing an Urshel comitrol treated product.
  • Baked good means a food item, typically found in a bakery, that is prepared by using an oven and usually contain a leavening agent. Baked goods include, but are not limited to breads, brownies, cookies, pies, cakes and pastries.
  • Beta glucan isolate or “BGI” refers to beta-l,3-D-glucan that has been extracted from Euglena cells and is a stored polysaccharide.
  • BGI beta-l,3-D-glucan
  • the terms “beta glucan” and “paramylon” can be used interchangeably.
  • Beta glucan is stored as small discoid granules between 1 to 2 pm in size and is a high molecular weight and high crystallinity polymer
  • b-glucan is a long-chain polysaccharide made of glucose monomers connected through glycosidic linkages.
  • Euglena gracilis contains about 25% to 60% (w/w) of water-insoluble linear b- 1,3 -glucan, which is also known as paramylon.
  • Euglena gracilis produces paramylon as a fibrillar high molecular weight polymer of greater than 500 kDa. The crystallinity of paramylon in its native state approaches 90%.
  • paramylon is deposited as granules ( ⁇ 1 to 2 pm) that corresponds to 100% glucose in NMR spectra. Isolated paramylon is a fine, free flowing white powder.
  • “Bread” means a food item that contains flour, liquid, and usually a leavening agent. Breads are usually prepared by baking in an oven, although other methods of cooking are also acceptable.
  • the leavening agent can be chemical or organic/biological in nature. Typically, the organic leavening agent is yeast. In the case where the leavening agent is chemical in nature (such as baking powder and/or baking soda), these food products are referred to as “quick breads.” Crackers and other cracker-like products are examples of breads that do not contain a leavening agent.
  • the transitional term “comprising,” which is synonymous with “including,” “containing,” or “characterized by,” is inclusive or open-ended and does not exclude additional, un-recited elements or method steps.
  • transitional phrase “consisting of’ excludes any element, step, or ingredient not specified in the claim.
  • the transitional phrase “consisting essentially of’ limits the scope of a claim to the specified materials or steps “and those that do not materially affect the basic and novel characteristic(s)” of the claimed invention.
  • such embodiments can also be envisioned with replacement of the term “comprising” with the terms “consisting of’ or “consisting essentially of.”
  • “Dairy analogue” as used herein refers to a Euglena-derived product that has a resemblance to dairy products.
  • Dispersion refers to a distribution of particles more or less evenly throughout a medium, including a liquid or gas.
  • One common form of dispersion is an emulsion made up of a mixture of two or more immiscible liquids such as oil and water.
  • dry biomass refers to biomass or Euglena biomass that exists in the absence of water.
  • “Dry weight” means weight determined in the relative absence of water.
  • reference to a dry mixture refers to a specified percentage of a particular component(s) by dry weight as a percentage and is calculated based on the weight of the composition before any liquid has been added.
  • emulsifying refers to where a substance is present in a food composition or food product as a single-phase mixture where a two-phase system of oil and water would normally have existed.
  • An emulsion thus refers to a kinetically stable mixture of two normally immiscible liquids, i.e. oil and water. In some other foods, the water is dispersed in oil.
  • Edible ingredient means any substance or composition which is fit to be eaten. “Edible ingredients” include, without limitation, grains, fruits, vegetables, proteins, herbs, spices, carbohydrates, and fats.
  • the term “enriched” refers to an increase in a percent amount of a molecule, for example, a protein, in one sample relative to the percent amount of the molecule in a reference sample. In some embodiments, the enrichment is on a weight to weight basis. In some embodiments, the enrichment refers to an increase of about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% relative to the reference value or amount. In some embodiments, the enrichment refers to an increase of at least about 5%, 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, or 50% relative to the reference value or amount.
  • uglena -derived material refers to any material derived from the species of Euglena.
  • Euglena- derived material can be Euglena biomass (e.g., fresh, wet or dry biomass), a Euglena derived protein (i.e., Euglena protein), a Euglena flour (e.g., Euglena protein-rich flour), a Euglena protein concentrate, a Euglena protein isolate, a Euglena beta-glucan isolate (e.g., wet or dry), a Euglena beta-glucan rich flour, emulsified Euglena beta-glucan isolate, ready to gel Euglena beta-glucan isolate, Euglena beta- glucan slurry, a Euglena oil, milled Euglena paramylon, Euglena wet protein concentrate, and combinations thereof.
  • Euglena biomass e.g., fresh, wet or dry biomass
  • Euglena derived protein
  • Euglena is a genus of single cell flagellate eukaryotes.
  • Euglena gracilis is a freshwater species of single-celled alga in the genus Euglena. It has secondary chloroplasts and is a mixotroph able to feed by photosynthesis or phagocytosis.
  • the process of obtaining Euglena- derived materials are described in WO2020/261245, which is incorporated herein by reference in its entirety.
  • Finished food product and “finished food ingredient” mean a food composition that is ready for packaging, use, or consumption.
  • a “finished food product” may have been cooked or the ingredients comprising the “finished food product” may have been mixed or otherwise integrated with one another.
  • a “finished food ingredient” is typically used in combination with other ingredients to form a food product.
  • the term “functional food product” as used herein refers to a food product given an additional function by adding new ingredients or more of existing ingredients. For example, where protein is added to a food product to provide texture, water holding capacity or nutritional support to a food product.
  • Food means any composition intended to be or expected to be ingested by humans or other animals as a source of nutrition and/or calories.
  • Food compositions are composed primarily of carbohydrates, fats, water and/or proteins and make up substantially all of an individual’s daily caloric intake.
  • “Foamability” as used herein, refers to the ability of a material to rapidly adsorb on the air-liquid interface during whipping or bubbling, and to form a cohesive viscoelastic film by way of intermolecular interactions.
  • fresh biomass or “fresh Euglena biomass” as used herein refers to biomass or Euglena biomass that is not frozen or dried after harvesting and is kept at 4 °C until use.
  • gelling refers to a food composition or a food product in a gelatinous form.
  • a gelatinous form is created by incorporating solids and liquids into a uniform three dimensional, semi-solid structure.
  • a gelatinous food product is considered a soft gel when its tensile strength is in the range of 500 1000 g/cm 2 , as seen in, for example, jelly and jams, nut butters (e.g. just nuts versions), jelly- like products, and fondant.
  • a gelatinous food product is considered a hard gel when its tensile strength is in the range of 1000-3000 g/cm 2 , as seen in, for example, gummy candy, confectionary gels (i.e. cookie filling), fruit gel bars, and fruit snacks.
  • GMP Good manufacturing practice
  • 21 C.F.R. 110 for human food
  • 111 for dietary supplements
  • the U.S. regulations are promulgated by the U.S. Food and Drug Administration under the authority of the Federal Food, Drug, and Cosmetic Act to regulate manufacturers, processors, and packagers of food products and dietary supplements for human consumption. All of the processes described herein can be performed in accordance with GMP or equivalent regulations. In the United States, GMP regulations for manufacturing, packing, or holding human food are codified at 21 C.F.R.
  • GMP conditions in the Unites States, and equivalent conditions in other jurisdictions, apply in determining whether a food is adulterated (the food has been manufactured under such conditions that it is unfit for food) or has been prepared, packed, or held under unsanitary conditions such that it may have become contaminated or otherwise may have been rendered injurious to health.
  • GMP conditions can include adhering to regulations governing: disease control; cleanliness and training of personnel; maintenance and sanitary operation of buildings and facilities; provision of adequate sanitary facilities and accommodations; design, construction, maintenance, and cleanliness of equipment and utensils; provision of appropriate quality control procedures to ensure all reasonable precautions are taken in receiving, inspecting, transporting, segregating, preparing, manufacturing, packaging, and storing food products according to adequate sanitation principles to prevent contamination from any source; and storage and transportation of finished food under conditions that will protect food against physical, chemical, or undesirable microbial contamination, as well as against deterioration of the food and the container.
  • the term “low moisture meat analogue” as used herein refers to a meat analogue that has been developed through a low moisture extrusion process to texturized the protein into a meat analogue.
  • high moisture meat analogue refers to a meat analogue that has been developed through a high moisture extrusion process in order to texturize the protein into a fibrous and meat-like structure. It is better producing the fibrous texture in the meat analogue over low moisture extrusion.
  • “Increased lipid yield” means an increase in the lipid/oil productivity of a microalgal culture that can achieved by, for example, increasing the dry weight of cells per liter of culture, increasing the percentage of cells that contain lipid, and/or increasing the overall amount of lipid per liter of culture volume per unit time.
  • milk alternative refers to any substance that resembles milk and can be used in the same ways as an animal-derived milk.
  • the milk alternative can be in liquid or dry powder form.
  • a milk alternative can be a nut milk, coconut milk, or a grain milk such as oat milk.
  • Meat analogue refers to a Euglena- derived product that has a resemblance to meat products.
  • natural animal meat product and “natural animal dairy product” as used herein refer to meat and dairy products, respectively, that are derived from animals.
  • Oil as used herein means any triacylglycerol (or triglyceride oil), produced by organisms, including microalgae, other plants, and/or animals. “Oil,” as distinguished from “fat,” refers, unless otherwise indicated, to lipids that are generally liquid at ordinary room temperatures and pressures.
  • oil includes vegetable or seed oils derived from plants, including without limitation, an oil derived from soy, rapeseed, grapeseed, canola, palm, palm kernel, coconut, com, olive, sunflower, cotton seed, cuphea, peanut, camelina sativa, mustard seed, cashew nut, oats, lupine, kenaf, calendula, hemp, coffee, linseed, hazelnut, euphorbia, pumpkin seed, coriander, camellia, sesame, safflower, rice, tung oil tree, cocoa, copra, opium poppy, castor beans, pecan, jojoba, jatropha, macadamia, Brazil nuts, and avocado, Euglena derived oil, medium-chain triglycerides (MCT), palmitic, omega- 3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and o
  • Oil means any triacylglyceride (or triglyceride), produced by organisms, including microalgae, other plants, and/or animals. “Oil,” as distinguished from “fat,” refers, unless otherwise indicated, to lipids that are generally liquid at ordinary room temperatures and pressures. [0141]
  • the term “shaking” as used herein refers to the movement of a sample, in an up and down or side to side, rapid, forceful or jerky movement. This may be done manually, or mechanically.
  • solution refers to a homogeneous mixture of a substance (solute) dispersed through a liquid medium (solvent) that cannot be separated by the forces of gravity alone.
  • solid content refers to how much mass (i.e. biomass or protein concentrate) is in a liquid by weight of each.
  • substantially free refers to the complete or near complete lack of light or a component.
  • a composition that is “substantially free” of water would either completely lack water, or so nearly completely lack water that the effect would be the same as if it completely lacked water.
  • the term “stability” and derivatives thereof refer to heat stability, freeze-thaw stability, light stability, emulsion stability, or storage stability.
  • Heat stability is the ability of a product or material to retain the same properties after exposure to a high heat for a single set period of time or a cycling of exposure times.
  • Freeze-thaw stability is the ability of a product or material to retain the same properties after being frozen and subsequently thawed, which can be cycled through a number of freeze thaw cycles.
  • Light stability is the ability of a product or material to retain the same properties after exposure to a light, such as sunlight or indoor light for a single set period of time or a cycling of exposure times.
  • Emulsion stability is the ability of a product or material to retain an emulsion and to prevent separating, over time.
  • the term “stabilizer” relates to a material that provides stability described herein when added to a product or another material .
  • a stabilizer may be an ingredient incorporated into a final food formulation which preserves the structure and sensory characteristics of a food product over time, which would not otherwise be maintained in the absence of the stabilizer.
  • solubility refers to the maximum amount of a substance that is able to be completely dissolved in a solution, usually in a specific amount.
  • Uncooked product means a composition that has not been subjected to heating but may include one or more components previously subjected to heating.
  • viscosity refers to the resistance of a fluid when attempting to flow, may also be thought of as a measure of fluid friction.
  • wet biomass refers to biomass or Euglena biomass comprising moisture.
  • a “wet biomass” may be a solid, gel or liquid.
  • W/W or w/w in reference to proportions by weight, means the ratio of the weight of one substance in a composition to the weight of the composition.
  • reference to a composition that comprises 5% w/w microalgal biomass means that 5% of the composition’s weight is composed of microalgal biomass (e.g., such a composition having a weight of 100 mg would contain 5 mg of microalgal biomass) and the remainder of the weight of the composition (e.g., 95 mg in the example) is composed of other ingredients.
  • W V or “w/v” means the ratio of the weight of one substance in a composition to total volume of the composition.
  • reference to a composition that comprises 5% w/v microalgal biomass means that 5g of microalgal biomass is dissolved in a final volume of 100 mL aqueous solution.
  • tapping refers to the action of using a whisk, or a mixer to beat a sample in order to rapidly incorporate air and produce expansion.
  • water holding capacity or WHC or a derivative thereof as used herein relating to food composition or product refers to the ability to hold the food’s own and added water during the application of forces, pressing, centrifugation, or heating.
  • WHC may also be described as a physical property, for example, the ability of a food structure to prevent water from being released from the three-dimensional structure of, for example, a gel.
  • the Euglena may be selected from the group of species selected from Euglena gracilis, Euglena sanguinea, Euglena deses, Euglena mutabilis, Euglena acus, Euglena virdis, Euglena anabaena, Euglena geniculata, Euglena oxyuris, Euglena proxima, Euglena tripteris, Euglena chlamydophora, Euglena splendens, Euglena texta, Euglena intermedia, Euglena polymorpha, Euglena ehrenbergii, Euglena adhaerens, Euglena clara, Euglena elongata, Euglena elastica, Euglena oblonga, Euglena pisciformis, Euglena cantabrica, Euglena granulata, Euglena obt
  • the microalgae is Euglena gracilis.
  • Embodiments described herein are directed to a dairy analogue composition
  • a dairy analogue composition comprising about l% to about 100% W/W Euglena-dcnvcd material (e.g., about 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%), and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the dairy analogue composition comprises about l%to about 100% W/W Euglena-dcnvcd material, about 0.05%to about 70% W/W additional protein source, and one or more additional ingredient. In some embodiments, the dairy composition comprises about 10% to about 98% W/W Euglena- derived material. In some embodiments, the dairy analogue composition comprises about 10% to about 98% W/W Euglena- derived material. In some embodiments, the dairy analogue composition comprises about 0.01% to about 100% W/W Euglena-dcm cd material.
  • the dairy analogue composition comprises about 0.01%, about 0.05%, about 1%, about 2%, about 3%, about 4% about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 15%, about 20%, about 25%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 100% W/W, or any range within these values.
  • the Euglena- derived material can be Euglena biomass (e.g., fresh, wet or dry biomass), a Euglena- derived protein (i.e., Euglena protein, e.g. wet or dry), a Euglena flour (e.g., Euglena protein-rich flour), a Euglena protein concentrate (e.g. wet or dry), a Euglena protein isolate (e.g.
  • Euglena beta-glucan isolate e.g., wet or dry
  • Euglena beta-glucan rich flour e.g., a Euglena beta-glucan rich flour
  • Euglena beta glucan isolate e.g., wet or dry
  • Euglena beta-glucan rich flour e.g., a Euglena beta-glucan rich flour
  • emulsified Euglena beta-glucan isolate emulsified Euglena beta-glucan isolate
  • Ready To Gel Euglena beta glucan isolate Euglena beta glucan slurry
  • Euglena oil e.g. wet or dry
  • Euglena wet protein concentrate e.g. wet or dry protein concentrate
  • the fresh Euglena- derived material can be Euglena biomass (e.g., fresh, wet or dry biomass), a Euglena derived protein (i.e., Euglena protein), a Euglena flour (e.g., Euglena protein-rich flour), a Euglena protein concentrate, a.
  • Euglena biomass e.g., fresh, wet or dry biomass
  • Euglena derived protein i.e., Euglena protein
  • a Euglena flour e.g., Euglena protein-rich flour
  • Euglena protein concentrate e.g., a Euglena protein concentrate
  • Euglena protein isolate a Euglena beta-glucan isolate (e.g., wet or dry), a Euglena beta-glucan rich flour, emulsified Euglena beta-glucan isolate, ready to gel Euglena beta-glucan isolate, Euglena beta-glucan slurry, a Euglena oil, milled Euglena paramylon, Euglena wet protein concentrate, and combinations thereof.
  • Euglenid protozoans e.g., Euglena gracilis
  • Euglena gracilis are a source of an insoluble, linear (l,3)- -glucan of high molecular mass called paramylon that occurs naturally in a high crystalline form in discrete membrane- bound granules in the cytoplasm.
  • a dairy analogue composition comprising about 10 to about 20% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 20 to about 30% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 30 to about 40% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 40 to about 50% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 50 to about 60% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 60 to about 70% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 70 to about 80% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1%to about 99.9% W/W ofthe composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 80 to about 90% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 90 to about 99.5% W/W hug/ena-dcmcd material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 5 to about 80% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 10 to about 90% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 20 to about 50% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the dairy analogue can include about 0.01% to about 100% Euglena protein concentrate. In some embodiments, the dairy analogue can include optionally about 0.1% to about 75%, optionally about 3% to about 50%, or optionally about 0.5% to about 15% Euglena protein concentrate.
  • the dairy analogue can include about 0.01% to about 100% Euglena protein flour or wet biomass. In some embodiments, the dairy analogue can include optionally about 0.1% to about 75%, optionally about 0.1% to about 60%, or optionally about 5% to about 30% Euglena protein flour or wet biomass.
  • the dairy analogue can include about 0.01% to about 100 % Euglena protein isolate. In some embodiments, the dairy analogue can include optionally about 0.1% to about 75%, or optionally about 1% to about 50% Euglena protein isolate. [02351 In some embodiments, the dairy analogue can include about 0.01% to about 100% Euglena beta glucan isolate. In some embodiments, the dairy analogue can include optionally about 0.1% to about 75%, or optionally about l%to about 50 % Euglena beta glucan isolate.
  • the dairy analogue can include about 0.01% to about 100% Euglena textured vegetable protein. In some embodiments, the dairy analogue can include optionally about 0.1% to about 75%, or optionally about 1% to about 50% Euglena textured vegetable protein. In some embodiments, the dairy analogue can include optionally about 5 to about 50% Euglena textured vegetable protein.
  • the dairy analogue can include about 0.01% to about 100% Euglena high moisture extrusion product. In some embodiments, the dairy analogue can include optionally about 0.1% to about 75%, or optionally about 1% to about 50% Euglena high moisture extrusion product.
  • the dairy analogue can include about 0.01% to about 100% Euglena low moisture extrusion product. In some embodiments, the dairy analogue can include optionally about 0.1% to about 75%, or optionally about 1% to about 50% Euglena low moisture extrusion product.
  • the Euglena- derived wet protein concentrate is in an amount of about 5% to about 95%, about 15% to about 95%, about 20% to about 95%, about 25% to about 95%, about 30% to about 95%, about 30% to about 95%, about 35% to about 95%, about 40% to about 95%, about 45% to about 95%, about 50% to about 95%, about 55% to about 95% W/W, in a liquid mixture.
  • the Euglena- derived wet protein concentrate is in an amount of about 94% in a liquid mixture.
  • the Euglena- derived wet protein concentrate is in an amount of about 56% in a liquid mixture.
  • the Euglena- derived wet protein concentrate is in an amount of about 7% in a liquid mixture. In certain embodiments, the Euglena- derived wet protein concentrate is in an amount of about 40% to about 87% in a liquid mixture. In certain embodiments, the Euglena-dcnvcd wet protein concentrate is in an amount of about 40% to about 90% in a liquid mixture.
  • the Euglena- derived wet protein concentrate is about 25% to about 80% protein, about 30% to about 80% protein, about 35% to about 80% protein, about 40% to about 80% protein, about 45% to about 80% protein, about 50% to about 80% protein, about 55% to about 80% protein, about 60% to about 80% protein, about 65% to about 80% protein, or about 25% to about 75% protein. In certain embodiments, the Euglena- derived wet protein concentrate is about 70% protein.
  • the Euglena- derived wet protein concentrate is an Euglena- derived protein isolate.
  • the Euglena protein concentrate can be about 5% to about 50% ofthe composition.
  • the amount of Euglena protein concentrate can vary depending on the type of composition.
  • the Euglena protein concentrate can be wet Euglena protein concentrate.
  • the Euglena protein concentrate can be dry Euglena protein concentrate.
  • there the ratio of moisture content to protein is 2: 1.
  • the moisture content of protein concentrate is about 50% to about 90%.
  • the moisture content of protein concentrate is about 70 to about 90%.
  • the protein concentrate is a ready to gel beta glucan isolate, wherein the protein concentrate is in an amount of about 0.01% to about 100%. In certain embodiments, the protein concentrate is a Ready To Gel beta glucan isolate, wherein the protein concentrate is in an amount of about 0.1% to about 20%.
  • the protein concentrate is a beta glucan slurry or a milled paramylon, wherein the protein concentrate is in an amount of about 0.01% to about 100%. In some embodiments, the protein concentrate is a beta glucan slurry or a milled paramylon, wherein the protein concentrate is in an amount of about 0.1% to about 100 %. In some embodiments, the protein concentrate is a beta glucan slurry or a milled paramylon, wherein the protein concentrate is in an amount of about 5% to about 95% W/W.
  • the Euglena- derived dry protein concentrate is in an amount of about 5% to about 95%, about 15% to about 95%, about 20% to about 95%, about 25% to about 95%, about 30% to about 95%, about 30% to about 95%, about 35% to about 95%, about 40% to about 95%, about 45% to about 95%, about 50% to about 95%, about 55% to about 95% W/W, in a liquid mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 94% in a liquid mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 56% in a liquid mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 7% in a liquid mixture. In certain embodiments, the Euglena- derived dry protein concentrate is in an amount of about 40% to about 87% in a liquid mixture. In certain embodiments, the Euglena- derived dry protein concentrate is in an amount of about 40% to about 90% in a liquid mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 5% to about 95%, about 15% to about 95%, about 20% to about 95%, about 25% to about 95%, about 30% to about 95%, about 30% to about 95%, about 35% to about 95%, about 40% to about 95%, about 45% to about 95%, about 50% to about 95%, about 55% to about 95% W/W, in a dry mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 94% in a dry mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 56% in a dry mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 7% in a dry mixture. In certain embodiments, the Euglena- derived dry protein concentrate is in an amount of about 40% to about 87% in a dry mixture. In certain embodiments, the Euglena- derived dry protein concentrate is in an amount of about 40% to about 90% in a dry mixture.
  • the Euglena- derived dry protein concentrate is about 25% to about 80% protein, about 30% to about 80% protein, about 35% to about 80% protein, about 40% to about 80% protein, about 45% to about 80% protein, about 50% to about 80% protein, about 55% to about 80% protein, about 60% to about 80% protein, about 65% to about 80% protein, or about 25% to about 75% protein.
  • the Euglena- derived wet protein concentrate is about 70% protein.
  • the Euglena- derived dry protein concentrate is an Euglena-dcnvcd protein isolate.
  • maskers are required to mask the marine flavours of Euglena.
  • An ideal masker should completely mask the off notes (both aroma and flavour) coming from Euglena during cooking and in cooked products without introducing any new flavours or aroma.
  • Flavours can also be used to improve the flavour.
  • Ideal flavour should provide a flavour that is similar to cooked real dairy.
  • the maskers can be purchased from Firmenich, IFF, Givaudan, Symrise, Mane, Fona, Flavor producer, McCormick, edlong, T Hasegawa. Sensient Flavors, Robertet SA, Prova, Wild/ADM, Takasago, Synergy, and others.
  • the Euglena- derived material is a dry material. In some embodiments of the dairy analogue composition described herein, the Euglena- derived material is a wet material.
  • the Euglena- derived material can be can be Euglena biomass (e.g., fresh, wet or dry biomass), a Engle na-Ac ri ved protein (i.e., Euglena protein, e.g. wet or dry), a Euglena flour (e.g., Euglena protein-rich flour), a Euglena protein concentrate (e.g. wet or dry), a Euglena protein isolate (e.g.
  • Euglena beta-glucan isolate e.g., wet or dry
  • Euglena beta-glucan rich flour e.g., a Euglena beta-glucan rich flour
  • Euglena beta glucan isolate e.g., wet or dry
  • Euglena beta-glucan rich flour e.g., a Euglena beta-glucan rich flour
  • emulsified Euglena beta-glucan isolate emulsified Euglena beta-glucan isolate
  • Ready To Gel Euglena beta glucan isolate Euglena beta glucan slurry
  • Euglena oil milled Euglena paramylon (e.g. wet or dry)
  • Euglena wet protein concentrate e.g. wet or dry protein concentrate
  • Euglena dry protein concentrate e.g., a dry protein concentrate
  • the Euglena- derived material is in an amount of about 5% to about 90%, about 50% to about 85%, about 50% to about 75%, about 50% to about 65%, about 60% to about 85%, or about 70% to about 85% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 55% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 62% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 7% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 40% to about 87% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 40% to about 90% in the mixture.
  • the additional protein source can be of pea protein, soy protein, com protein, wheat protein, rice protein, beans protein, seed protein, nut protein, almond protein, peanut protein, instantan protein, lentil protein, chickpea protein, flaxseed protein, wild rice protein, quom protein, chia seed protein, quinoa protein, oat protein, fava bean protein, buckwheat protein, bulgar protein, sorghum protein, millet protein, microalgae protein, yellow pea protein, mung bean protein, hemp protein, sunflower protein, canola protein, lupin protein, legumes protein, potato protein, and combinations thereof.
  • the additional protein source may be any reasonable flour, protein concentrate, protein isolate source, and combinations thereof.
  • the dairy analogue can include about 0.1% to about 95% W/W pea protein. In some embodiments, the dairy analogue can include optionally about 1% to about 95%, or optionally about 1% to about 75% W/W pea protein.
  • the additional protein source is in an amount of about 0.05% to about 70%, about 0.5% to about 70%, about l%to about 70%, about 5% to about 70%, about 10% to about 70%, about 15% to about 70%, about 0.05% to about 60%, about 0.05% to about 50%, about 0.05% to about 40%, about 0.05% to about 30%, or about 0.05% to about 20%.
  • the additional protein source is in an amount of about 0.05% to about 15%.
  • the additional protein source is in an amount of about 20% to about 60%.
  • the one or more additional ingredients are selected from a protein, a dietary fiber, a fat, a sugar, a sensory peptide or amino acid, or combinations thereof.
  • the one or more additional ingredient can be gellan gum, methylcellulose, yeast extract, flavoring, antioxidant blend, maskers, leavening agents, baking powder, baking soda, enzymes, transglutaminase, emulsifiers, lecithin, mono-and diglycerides, binders, carrot fiber, defatted linseed flour, and combinations thereof.
  • the flavoring can be black salt, sea salt, onion powder, and combinations thereof.
  • the flavoring can be black salt, black pepper, Himalayan sea salt, salt, onion powder, minced onion, roasted garlic, mushroom powder, yeast extract, and combinations thereof.
  • the seasoning can be selected from almond extract, anise, basil, bay leaves, BBQ seasoning (various), black garlic powder, brown sugar, cajun seasoning, caraway, cardamom, cayenne pepper, celery salt, chili, chipotle, chives, cinnamon, cloves , cocoa powder, cumin, dill, fennel, five spice, garam masala, garlic (various), ginger, jalapeno, lavender, lemon, lime, maple sugar, maqoram, molasses, mulling spices, mustard seed, mustard powder, nutmeg, onion powder, oregano, paprika pepper (various), parsley, peppermint extract, poppy seeds, poultry seasoning, red chili flakes, rosemary, saffron, sage, salt (various), sesame seeds, soy, star anise, sugar, tarragon, thyme, tumeric, vanilla, wasabi, and combinations thereof.
  • each of the one or more additional ingredient is in an amount of about 0.05% to about 5%, about 0.05% to about 4%, or about 0.05% to about 3%, or about .05% to about 2%. In certain embodiments of the dairy analogue composition described herein, each of the one or more additional ingredient is in an amount of about 0.1% to about 1%.
  • the dairy analogue composition further comprises one or more hydrocolloids.
  • the one or more hydrocolloids can be locust bean gum, a guar gum, a konjac gum, a gellan gum, a high methoxy pectin, a low methoxy pectin, an Agar, a kappa carrageenan, an iota carrageenan, a lambda carrageenan, an alginate, a curdlan, a methyl cellulose, a carboxymethyl cellulose (CMC), a xanthan gum, a gum Arabic, a Euglena derived beta-glucan and combinations thereof.
  • CMC carboxymethyl cellulose
  • each of the one or more hydrocolloids is in an amount of about 0.05% to about 8%, about 0.1% to about 8%, about 0.05% to about 7%, about 0.05% to about 6%, about 0.05% to about 5%, about 0.05% to about 4%, or about 0.05% to about 3%. In certain embodiments of the dairy analogue composition described herein, each of the one or more hydrocolloids is in an amount of about 0.1% to about 2%.
  • the dairy analogue composition described herein has a similar nutritional content as a natural animal dairy product, which previous attempts to create a meat substitute have failed to attain.
  • the dairy analogue or food composition provides the same functional benefits as a natural animal dairy product.
  • the functional properties are measured and evaluated using the dairy analogue or food product (e.g., yogurt, creamer, cheese sauce, butter, cream cheese, cheese, etc.) described herein.
  • taste can be measured using chromatographic analysis and consumer testing.
  • color can be measured using a colorimetric analyzer.
  • the dairy analogue composition or food product described herein has been developed to provide some or all of the same functional benefits or properties as a natural dairy product.
  • Functional properties can include, for example, water absorption and retention, solubility, color, gelation, viscosity, texture, emulsification properties, foam formation, flavor-binding properties, curdling, enzymatic browning, dextrinisation, caramelisation, flavour, preserving properties (e.g., shelf life), gelation, denaturation, coagulation, gluten formation, shortening, plasticity, aeration, flakiness, retention of moisture, sensory attributes, taste, and combinations thereof.
  • a dairy analogue or food product as described herein can have one or more functional properties that are the same or similar when compared to a natural dairy product such as natural milk from a cow, sheep, goat, buffalo, etc.
  • yogurt creamer, cheese sauce, butter, cream cheese, or cheese made from these natural milks.
  • a yogurt made with a dairy analog as described herein can have the same or similar gelation, taste, and color of a yogurt made with natural cow’s milk.
  • the dairy analogue composition has a shelf life which is longer than a natural animal dairy product at either room temperature, refrigerator temperature (about 2°C), or freezer temperature (about -4°C). In certain embodiments, the dairy analogue composition contains no added preservatives.
  • the dairy analogue composition described herein has an enhanced shelf life at room temperature. In some embodiments, the shelf life at room temperature is greater than about 3 months, greater than about 4 months, greater than about 5 months, greater than about 6 months, greater than about 7 months, greater than about 8 months, greater than about 9 months, greater than about 10 months, greater than about 11 months, or greater than about 12 months. In some embodiments, the shelf life at room temperature is at least about 6 months.
  • the dairy analogue composition described herein has an enhanced shelf life when stored in a refrigerator or freezer.
  • the shelf life when stored in a refrigerator or freezer is greater than about 3 months, greater than about 4 months, greater than about 5 months, greater than about 6 months, greater than about 7 months, greater than about 8 months, greater than about 9 months, greater than about 10 months, greater than about 11 months, or greater than about 12 months.
  • the shelf life when stored in a refrigerator or freezer is at least about 6 months.
  • the dairy analogue composition described herein has the freeze stability and thaw stability of a natural animal dairy product.
  • Some embodiments describe a food product comprising a dairy analogue composition according to any embodiment described herein. Some embodiments described herein are directed to a food product comprising a dairy analogue composition comprising about 1% to about 100% (e.g., about 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena- derived material and one or more additional ingredient, wherein the dairy analogue composition comprises one or more functional properties of a natural animal dairy product.
  • the one or more additional ingredients are selected from a protein, dietary fiber, a fat, a sugar, a sensory peptide or amino acid, or combinations thereof.
  • the protein is selected from Euglena flour, soy flour, chickpea flour, lentils flour, almond flour, legume flour, quinoa flour, millet flour, sorghum flour, or any other reasonable flour, protein concentrate or protein isolate source, and combinations thereof.
  • the dairy analogue can include about 0.001% to about 30% yeast, live yeast, probiotics, whole cell inactive yeasts, yeast fractions, yeast extracts, yeast cell walls, yeast flakes. In some embodiments, the dairy analogue can include optionally about 0.05% to about 15% yeast, live yeast, probiotics, whole cell inactive yeasts, yeast fractions, yeast extracts, yeast cell walls, yeast flakes.
  • the dairy analogue can include about 0.001% to about 30% nutritional yeast. In some embodiments the dairy analogue can include optionally about 0.05% to about 15% nutritional yeast.
  • the dietary fiber is selected from cellulose, inulin and oligofructose, pectins, beta glucans, psyllium, lignin, resistant starch, hemicelluloses, gums, chitin and chitosan, fructooligosaccharides, galactooligosaccharides, poly dextrose and polyols, resistant dextrins, glucomannan, CitriFi® 100 FG (natural citrus fiber), methylcellulose, and combinations thereof.
  • the fat is selected from vegetable or seed oils derived from plants, or microbial source including without limitation, an oil derived from soy, rapeseed, flaxseed, walnut, canola, palm, soybean, palm kernel, coconut, com, olive, sunflower, cotton seed, cuphea, peanut, cashew, camelina sativa, mustard seed, cashew nut, oats, lupine, kenaf, calendula, hemp, coffee, linseed, hazelnut, euphorbia, pumpkin seed, coriander, camellia, sesame, safflower, rice, tung oil tree, cocoa, copra, opium poppy, castor beans, pecan, jojoba, jatropha, macadamia, Brazil nuts, and avocado, Euglena derived oil, medium-chain triglycerides (MCT), omega-3 fatty acids eicosapentaenoic acid (EPA) and
  • MCT medium-chain trigly
  • the fat is butter, lard, fats from fatty fish (e.g., salmon tuna, mackerel, herring, trout, sardines, or other suitable fish), soymilk derived fat, tofu derived fat, omega 3s, olive oil, sesame oil, avocado fat, olives, peanut butter, or combinations thereof.
  • fatty fish e.g., salmon tuna, mackerel, herring, trout, sardines, or other suitable fish
  • soymilk derived fat e.g., salmon tuna, mackerel, herring, trout, sardines, or other suitable fish
  • soymilk derived fat e.g., tofu derived fat
  • omega 3s e.g., olive oil, sesame oil, avocado fat, olives, peanut butter, or combinations thereof.
  • the dairy analogue can include about 0.1% to about 50% fat. In some embodiments, the dairy analogue can include one oil or a combination of oils, comprising about 0.1% to about 30% fat.
  • the dietary sugar is selected from granulated sugar, brown sugar, dark brown sugar, golden brown sugar, raw sugar, brown rice syrup, rice syrup, coconut sugar, com syrup, high-fructose com symp, maple symp, honey, agave, agave nectar, agave symp, cane sugar, dextrose, glucose, sucrose, fructose, galactose, lactose, maltose, molasses, com steep liquids, turbinado sugar, yellow sugar, muscovado sugar, maltodextrin, icing sugar, grape sugar, date sugar, confectioner’s sugar, beet sugar, and combinations thereof.
  • Sensory peptides and amino acids are compounds that influence the taste of foods.
  • a database of sensory peptides and amino acids can be found at, for example, Iwaniak etal., BIOPEP database of sensory peptides and amino acids, Food Res Int 2016 Jul;85: 155- 161, which is incorporated herein by reference.
  • a sensory peptide or amino acid is selected from bitter peptides, Cigo cheese peptides, sour amino acids, sour peptides, umami amino acids, umami peptides, salty amino acids, astringent amino acids, sweet peptides, sweet amino acids, delicious peptide (umami), delicious peptide (sour), sourness suppressing peptide, sweetness suppressing peptide, umami enhancing peptide, salty taste enhancing peptide, kokumi peptide, and combinations thereof.
  • the food product comprises a preservative.
  • the food product has no added preservative.
  • the preservative can be selected from Refresh 386, acetic acid, ascorbic acid, calcium ascorbate, erythorbic acid, iso-ascorbic acid, potassium nitrate, potassium nitrite, sodium ascorbate, sodium erythorbate, sodium iso-ascorbate, sodium nitrate, sodium nitrite, wood smoke, benzoic acid, calcium sorbate, Carnobacterium divergens M35, Carnobacterium maltaromaticum CB1, ethyl lauroyl arginate, 4-Hexyresoricinol, Leuconostoc carnosum 4010, methyl -/-hydroxybenzoate (methylparaben), modified vinegar (a liquid or spray-dried mixture containing acetic acid and one or more of potassium acetate, potassium diacetate, sodium acetate or
  • the food product comprises an antioxidant.
  • the antioxidant can be selected from Dadex ARHS, ascorbyl palmitate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), flavonoids, tannins, phenols, lignans, ascorbic acid, glutathione, melatonin, tocopherols, tocotrienols, uric acid, beta- carotene, lycopene, lutein, lipoic acid, vitamin E, selenium, manganese, and combinations thereof.
  • the dairy analogue can include about 0.0001% to about 10% antioxidants.
  • the dairy analogue can include optionally about 0.0001% to about 2% antioxidants.
  • the food product comprises a yeast.
  • the yeast can be, active dry (traditional) yeast, instant yeast, bread machine/pizza yeast, rapid rise (or quick rising) instant yeast, fresh yeast, live yeast/probiotics, whole cell inactive yeasts, yeast fractions, yeast extracts, yeast cell walls, nutritional yeast, and combinations thereof.
  • the food product is selected from yogurt, butter, creamer, cream cheese, cheese sauce, cheese food products, sour cream, cheese curds, shredded cheese, block cheese, cheese based product, table cream, whipping cream, cheese strings, cottage cheese, flavoured cheese, a milk, a buttermilk, and combinations thereof.
  • Embodiments described herein are directed to food product comprising a dairy analogue composition comprising about 1% to about 100% (e.g., about 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena- derived material, a Euglena beta glucan isolate emulsion, and one or more additional ingredients, wherein the dairy analogue food product comprises one or more functional properties of a natural dairy product.
  • a dairy analogue composition comprising about 1% to about 100% (e.g., about 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena- derived material, a Euglena beta glucan isolate emulsion, and one or more additional ingredients, wherein the dairy analogue food product comprises one or more functional properties of a natural dairy product.
  • the Euglena beta glucan isolate is more than about 10% of the dairy analogue.
  • the Euglena beta glucan isolate emulsion has an emulsion micelle size of about 10 mm to about 200 mm.
  • the Euglena beta glucan isolate comprises a gelation agent in an amount of about 0% to about 1%.
  • a dairy analogue composition comprising about 1 to about 10% Euglena-dcnvcd material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • methods of making and/or producing the plant-based protein product of the present disclosure comprise processes including, but not limited to preconditioning (e.g., to hydrate a dry mix), mixing, conveying, extruding, compressing, cooking, heating, shearing, cooling, tenderizing, marinating, and/or drying.
  • preconditioning e.g., to hydrate a dry mix
  • mixing conveying, extruding, compressing, cooking, heating, shearing, cooling, tenderizing, marinating, and/or drying.
  • the plant-based protein product of the present disclosure may be made and/or produced by introducing one or more protein sources, a plurality of dry ingredients, and a medium, along with any optional enhancer components (e.g., a flavoring agent) to an apparatus, an instrument, or an equipment, such as an extruding apparatus
  • a milk alternative, lecithin, water, Euglena- derived material, sugar, and flour can be mixed over heat to combine.
  • the milk alternative can be, for example, cocoa butter powder, or nut, coconut, oat milk or powder.
  • the milk alternative can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the lecithin can be, for example, sunflower lecithin.
  • the lecithin can be in an amount of about 0.01% to about 50% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50%).
  • the Euglena- derived material can be, for example, Euglena beta-glucan isolate.
  • the Euglena- derived material can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the sugar can be, for example cane sugar.
  • the sugar can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the flour can be, for example, oat flour.
  • the flour can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the mixture can be heated to a temperature of about 160 degrees Fahrenheit to about 190 degrees Fahrenheit for 5, 10, 15, 20, 30, 60, 120 minutes or longer.
  • the mixture can be cooled to about 80 to 140 degrees Fahrenheit while stirring.
  • a suitable acid such as lactic acid can be added to the mixture.
  • the suitable acid can be in an amount of about 0,01% to about 50%, about 0.01% to about 20%, or about 0.01% to about 5% (e.g. about 0.01, 1, 5, 10, 20, 30, 40, or 50%).
  • the mixture can be set at about 35 to about 50 degrees Fahrenheit for about 12, 24, 36 hours or more.
  • the yogurt has one or more functional properties of a yogurt made with a natural dairy source (e.g., cow’s milk).
  • a yogurt bacterial culture can be any suitable bacterial culture used to make yogurt such as Lactobacillus bulgaricus, Lactobacillus delbrueckii, Streptococcus thermophilus, and combinations thereof.
  • the method of making a dairy analogue wherein a yogurt bacterial culture such as a frozen yogurt bacterial culture, is added prior to the step of setting the mixture.
  • the method of making a dairy analogue yogurt formulation comprising of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena- derived material, about 0.05%to about 70% additional liquid source and one or more additional ingredient, wherein the yogurt formulation comprises of one or more properties of natural animal yogurt.
  • the method of making a dairy analogue yogurt formulation wherein the Euglena- derived material was a dry material.
  • the Euglena- derived material was a wet material.
  • the yogurt formulation described herein used both wet and dry Euglena derived material.
  • methods of making a butter are provided.
  • An oil, Euglena- derived material, and yeast can be mixed over heat to combine.
  • the oil can be, for example coconut oil.
  • the oil can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the Euglena- derived material can be, for example, Euglena beta-glucan isolate.
  • the Euglena- derived material can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the yeast can be, for example, nutritional yeast.
  • the yeast can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the mixture can be heated to a temperature of about 100 degrees Fahrenheit to about 190 degrees Fahrenheit for 5, 10, 15, 20, 30, 60, 120 minutes or longer.
  • the mixture can be cooled to about 30 degrees Fahrenheit to about 140 degrees Fahrenheit.
  • methods of making a butter comprising heating oil; adding Euglena flour and yeast extract to the oil while stirring to make a mixture; cooling the mixture; and blending the mixture at least one time; and allowing the mixture to solidify; to create a dairy analogue comprising one or more functional properties of a natural butter.
  • the method of making a dairy analogue wherein the Euglena flour is a refined flour.
  • the Euglena flour further comprises a masker and an antioxidant.
  • the method of making a butter formulation comprising of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena- derived material, about 0.05% to about 70% additional liquid source and one or more additional ingredients, wherein the butter formulation comprises of one or more properties of a natural animal butter.
  • the Euglena-dcnvcd material was a dry material. In some embodiments of the butter formulation described herein, the Euglena- derived material was a wet material. In some embodiments the butter formulation described herein used both wet and dry Euglena derived material.
  • the method of making a butter wherein the mixture comprises a Euglena beta glucan isolate. In some embodiments, the method of making a dairy analogue, wherein the mixture comprises a flavourant.
  • a Euglena-dcnvcd material, oil, lecithin, a protein source, and an emulsifier are combined.
  • the oil can be, for example, coconut oil.
  • the oil can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the lecithin can be, for example, sunflower lecithin.
  • the lecithin can be in an amount of about 0.01% to about 50% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50%).
  • the Euglena- derived material can be, for example, Euglena beta-glucan isolate.
  • the Euglena- derived material can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the protein source can be, for example pea protein.
  • the protein source can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the emulsifier can be, for example, Myverol 19-02K.
  • the emulsifier can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • Embodiments described herein a directed to a method of making a dairy analogue, wherein the dairy analogue is a creamer, the method comprising mixing Euglena- derived material, oil, lecithin, a protein source, and an emulsifier to create a dairy analogue comprising one or more functional properties of a natural creamer.
  • the method of making a creamer wherein the Euglena- derived material is a ready to gel Euglena beta glucan isolate, a wet Euglena beta glucan isolate, a Euglena beta glucan slurry, a Euglena protein concentrate, a Euglena protein isolate, a Euglena oil, a Euglena biomass, a Euglena flour, a Euglena milled paramylon, an emulsified Euglena beta glucan isolate, and combinations thereof.
  • methods of making a cream cheese are provided.
  • a Euglena- derived material, a protein source, a hydrocolloid, and a lecithin can be combined and hydrated to create a beta glucan isolate slurry.
  • the hydrated mixture can then be emulsified and cooled.
  • the Euglena- derived material can be, for example, Euglena beta-glucan isolate.
  • the Euglena- derived material can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the protein source can be, for example, pea protein.
  • the protein source can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the hydrocolloid may be, for example, xantham gum.
  • the hydrocolloid source can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the lecithin can be, for example, sunflower lecithin.
  • the lecithin can be in an amount of about 0.01% to about 50% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50%).
  • Embodiments described herein are directed to a method of making a dairy analogue, wherein the dairy analogue is a cream cheese, the method comprising creating a beta glucan isolate slurry comprising Euglena beta glucan isolate, a protein source, a hydrocolloid, and lecithin to form a mixture; hydrating the mixture for about 1 hour to about 24 hours; emulsifying an oil to form an emulsified oil; combining the emulsified oil to the mixture while stirring; cooling the emulsified oil and the mixture combination for about 12 to about 16 hours; and blending a suitable acid into the oil and the mixture.
  • the mixture can be cooled to about 35 to about 50 degrees Fahrenheit.
  • the suitable acid can be, for example, citric acid.
  • the method of making a cream cheese wherein the mixture is hydrating for about 1 to about 6 hours. In some embodiments, the method of making a cream cheese wherein the mixture is hydrating for at least about 2 hours.
  • the method of making a dairy analogue cream cheese comprising about 0.1% to about 100% (e.g., about 0.1,1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena- derived material, about 0.05% to about 70% additional liquid source and one or more additional ingredient, wherein the cream cheese comprises of one or more properties of natural animal cream cheese.
  • the method of making a dairy analogue cream cheese wherein the Euglena-dcnvcd material is a dry material.
  • the Euglena- derived material is a wet material.
  • the method comprises both wet and dry Euglena-dcmcd material.
  • a Euglena-dcm cd material, a protein source, a hydrocolloid, a lecithin, an oil, and a gelling agent can be combined.
  • the Euglena-dcmcd material can be, for example, Euglena beta-glucan isolate.
  • the Euglena- derived material can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the protein source can be, for example, pea protein.
  • the protein source can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the hydrocolloid may be, for example, xantham gum.
  • the hydrocolloid source can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the lecithin can be, for example, sunflower lecithin.
  • the lecithin can be in an amount of about 0.01%to about 50% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50%).
  • the oil can be, for example, coconut oil.
  • the oil can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the gelling agent can be, for example, Ready to Gel.
  • the gelling agent can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • Embodiments described herein are directed to a method of making a dairy analogue, wherein the dairy analogue is a cream cheese, the method comprising mixing a protein source, one or more hydrocolloids, xanthan and water for form a mixture; adding a suitable acid to the mixture, wherein the mixture has a pH of about pH 3.5 to about pH 4.5; stirring the mixture; adding to the mixture a gelation agent, oil, and lecithin.
  • the method of making a cream cheese wherein the cream cheese comprises a flavourant.
  • method of making a cheese sauce are provided.
  • a milk alternative, a Euglena- derived material, a yeast, a protein source, an oil, a starch, and a hydrocolloid are combined.
  • the milk alternative can be, for example, cocoa butter powder, or nut, coconut, oat milk or powder.
  • the milk alternative can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the Euglena- derived material can be, for example, Euglena beta- glucan isolate.
  • the Euglena- derived material can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the yeast can be, for example nutritional yeast.
  • the yeast can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the protein source can be, for example pea protein.
  • the protein source can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the oil can be, for example, coconut oil.
  • the oil can be in an amount of about 0.1% to about 100% (e.g., about 0.1 , 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the starch can be, for example oat starch or pea starch.
  • the starch can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the hydrocolloid can be, for example, xantham gum.
  • the hydrocolloid can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the method comprises mixing a milk alternative, a Euglena source, nutritional yeast, a protein source, a coconut oil, a starch source, and a hydrocolloid, to create a mixture; and blending the mixture.
  • method of making a cheese are provided.
  • a milk alternative, a Euglena- derived material, an oil, an antibacterial agent, an antifungal agent, a hydrocolloid, and optionally a yeast are combined then heated followed by cooling.
  • the milk alternative can be, for example, cocoa butter powder, or nut, coconut, oat milk or powder.
  • the milk alternative can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • Th e Euglena- derived material can be, for example, Euglena beta-glucan isolate.
  • the Euglena- derived material can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the yeast can be, for example, nutritional yeast.
  • the yeast can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the oil can be, for example, coconut oil.
  • the oil can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the hydrocolloid can be, for example, xantham gum.
  • the hydrocolloid can be in an amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the antibacterial agent can be acetic acid, benzoic acid, acetic acid, nisin, nitrates, nitrites, propionic acid, sorbic acid, sulfites and sulfur dioxide.
  • the antibacterial agent can be in an amount of about 0.01% to about 50% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50%).
  • the antifungal agent can be acetic acid, benzoic acid, natamycin, propionic acid, sorbic acid, sultites and sulfur dioxide, parabens, ethyl formate.
  • the antifungal agent can be in an amount of about about 0.01% to about 50% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50%).
  • Embodiments described herein are directed to a method of making a dairy analogue, wherein the dairy analogue is a cheese, the method comprising combining a hydrocolloid, Euglena protein concentrate, a suitable anti-bacterial agent, and a suitable anti-fungal agent to create a mixture; adding oil and liquid to the mixture; heating to about 160 degrees Fahrenheit to about 190 degrees Fahrenheit; and storing at about 35 degrees Fahrenheit to about 50 degrees Fahrenheit for at least about 7 days.
  • the mixture can be heated to a temperature of about 100 degrees Fahrenheit to about 190 degrees Fahrenheit for 5, 10, 15, 20, 30, 60, 120 minutes or longer.
  • the mixture can be cooled to about 30 degrees Fahrenheit to about 140 degrees Fahrenheit.
  • the method of making a cheese wherein the mixture further comprises a yeast extract.
  • the method of making a cheese comprising of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena-dcnvcd material, about 0.05% to about 70% additional liquid source and one or more additional ingredient, wherein the cheese formulation comprises of one or more properties of natural animal cheese.
  • the method of making a cheese comprising Euglena- derived material, wherein the Euglena- derived material is a dry material.
  • the Euglena- derived material was a wet material.
  • the method comprises both wet and dry Euglena derived material.
  • Embodiments described herein are directed to a method of making a Euglena beta glucan isolate emulsion, the method comprising incubating Euglena beta glucan isolate in oil for about 12 to about 18 hours; adding water to the beta glucan isolate and oil to create a mixture; and homogenizing the mixture.
  • the method of making a Euglena beta glucan isolate emulsion wherein the oil is selected from palm oil, canola oil, linseed oil, sunflower oil, coconut oil, or combinations thereof.
  • the method of making a Euglena beta glucan isolate emulsion wherein the Euglena beta glucan isolate emulsion has an emulsion micelle size of about 10 mm to about 200 mm. In some embodiments, the emulsion micelle size is about 50 mm to about 100 mm.
  • Embodiments described herein are directed to a method of making a ready to gel beta glucan isolate, the method comprising: 1) dissolving beta glucan isolate in 1M NaOH to form a 5% paramylon - NaOH solution; 2) adding 35% citric acid solution to the 5% paramylon - NaOH solution; 3) stirring the solution at increasing speeds until the solution is mixing vigorously, wherein a gel will begin to form at about pH 6 or higher, and wherein a 35% citric acid solution can be used to adjust the pH of the solution; 4) removing the stir bar after the gel is formed, wherein the gel can be used as a wet gel product or formed into a ready to gel powder; 5) blending the gel with a blender; 6) centrifuging the gel for about 10 to about 20 minutes at about 3500 rpm; 7) pouring off the supernatant and adding deionized water; 8) mixing the gel and water vigorously for 1 minute, wherein no clumps exist after stirring; 9) centr
  • Embodiments described herein are directed to a meat analogue composition comprising about 0.5% to about 95% W/W Euglena- derived material, and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural animal meat product.
  • the meat analogue composition comprises about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena- derived material, about 0.05% to about 70% additional protein source, and one or more additional ingredient.
  • the meat analogue composition comprises about 10% to about 98% Euglena- derived material.
  • the meat analogue composition comprises about 0.01% to about 100% Euglena- derived material.
  • the meat analogue composition comprises about 0.01%, about 0.05%, about 1%, about 2%, about 3%, about 4% about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 15%, about 20%, about 25%, about 30%, about 40%, about 50%, about 60%, about 70%, about 80%, about 90%, about 100% Euglena- derived material or any range within these values.
  • the Euglena-dcmcd material can be Euglena biomass (e.g., fresh, wet or dry biomass), a Euglena derived protein (i.e., Euglena protein, e.g. wet or dry), a Euglena flour (e.g., Euglena protein-rich flour), a Euglena protein concentrate (e.g. wet or dry), a Euglena protein isolate (e.g.
  • Euglena beta-glucan isolate e.g., wet or dry
  • Euglena beta-glucan rich flour e.g., a Euglena beta-glucan rich flour
  • Euglena beta-glucan isolate e.g., wet or dry
  • Euglena beta-glucan rich flour e.g., a Euglena beta-glucan rich flour
  • emulsified Euglena beta-glucan isolate emulsified Euglena beta-glucan isolate
  • Ready To Gel Euglena beta-glucan isolate Euglena beta-glucan slurry
  • Euglena oil e.g. wet or dry
  • Euglena wet protein concentrate e.g. wet or dry protein concentrate
  • a meat analogue composition comprising about 10 to about 20% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 20 to about 30% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 30 to about 40% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 40 to about 50% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 50 to about 60% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1%to about 99.9% W/W ofthe composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 60 to about 70% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a dairy analogue composition comprising about 70 to about 80% W/W Euglena- derived material and one or more additional ingredients, wherein the dairy analogue composition comprises one or more functional properties of a natural dairy product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 80 to about 90% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 90 to about 99.5% W/W hug/ena-dcmcd material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 5 to about 80% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 10 to about 90% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1% to about 99.9% W/W of the composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • a meat analogue composition comprising about 20 to about 50% W/W Euglena- derived material and one or more additional ingredients, wherein the meat analogue composition comprises one or more functional properties of a natural meat product.
  • the one or more additional ingredients is a protein source, wherein the protein source is about 0.1% to about 99.9% W/W of the composition.
  • the protein source can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a hydrocolloid, wherein the hydrocolloid is about 0.1%to about 99.9% W/W ofthe composition.
  • the hydrocolloid can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a fat, wherein the fat is about 0.1% to about 99.9% W/W of the composition.
  • the fat can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a flavouring, wherein the flavouring is about 0.1% to about 99.9% W/W of the composition.
  • the flavouring can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the one or more additional ingredients is a sugar, wherein the sugar is about 0.1% to about 99.9% W/W of the composition.
  • the sugar can be any amount of about 0.1% to about 100% (e.g., about 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9%).
  • the fresh Euglena- derived material can be Euglena biomass (e.g., fresh, wet or dry biomass), a Euglena derived protein (i.e., Euglena protein), a Euglena flour (e.g., Euglena protein-rich flour), a Euglena protein concentrate, a.
  • Euglena biomass e.g., fresh, wet or dry biomass
  • Euglena derived protein i.e., Euglena protein
  • a Euglena flour e.g., Euglena protein-rich flour
  • Euglena protein concentrate e.g., a Euglena protein concentrate
  • Euglena protein isolate a Euglena beta-glucan isolate (e.g., wet or dry), a Euglena beta-glucan rich flour, emulsified Euglena beta-glucan isolate, ready to gel Euglena beta-glucan isolate, Euglena beta-glucan slurry, a Euglena oil, milled Euglena paramylon, Euglena wet protein concentrate, and combinations thereof.
  • Euglenid protozoans e.g., Euglena gracilis
  • Euglena gracilis are a source of an insoluble, linear (l,3)- -glucan of high molecular mass called paramylon that occurs naturally in a high crystalline form in discrete membrane- bound granules in the cytoplasm.
  • the meat analogue can include about 0.01% to about 100% (e.g., about 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena protein concentrate.
  • the meat analogue can include optionally about 0.1% to about 75%, optionally about 3% to about 50%, or optionally about 0.5% to about 15% Euglena protein concentrate.
  • the meat analogue can include about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena protein flour or wet biomass.
  • the meat analogue can include optionally about 0.1% to about 75%, optionally about 0.1% to about 60%, or optionally about 5% to about 30% Euglena protein flour or wet biomass.
  • the meat analogue can include about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena protein isolate. In some embodiments, the meat analogue can include optionally about 0.1% to about 75%, or optionally about 1% to about 50% Euglena protein isolate.
  • the meat analogue can include about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena beta glucan isolate.
  • the meat analogue can include optionally about 0.1% to about 75%, or optionally about 1% to about 50% Euglena beta glucan isolate.
  • the meat analogue can include about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena textured vegetable protein.
  • the meat analogue can include optionally about 0.1% to about 75%, or optionally about 1% to about 50% Euglena textured vegetable protein.
  • the meat analogue can include optionally about 5 to about 50% Euglena textured vegetable protein.
  • the meat analogue can include about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena high moisture extrusion product.
  • the meat analogue can include optionally about 0.1% to about 75%, or optionally about 1% to about 50% Euglena high moisture extrusion product.
  • the meat analogue can include about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%) Euglena low moisture extrusion product.
  • the meat analogue can include optionally about 0.1% to about 75%, or optionally about 1% to about 50% Euglena low moisture extrusion product.
  • the Euglena- derived wet protein concentrate is in an amount of about 5% to about 95%, about 15% to about 95%, about 20% to about 95%, about 25% to about 95%, about 30% to about 95%, about 30% to about 95%, about 35% to about 95%, about 40% to about 95%, about 45% to about 95%, about 50% to about 95%, about 55% to about 95% W/W, in a liquid mixture.
  • the Euglena- derived wet protein concentrate is in an amount of about 94% in a liquid mixture.
  • the Euglena- derived wet protein concentrate is in an amount of about 56% in a liquid mixture.
  • the Euglena- derived wet protein concentrate is in an amount of about 7% in a liquid mixture. In certain embodiments, the Euglena- derived wet protein concentrate is in an amount of about 40% to about 87% in a liquid mixture. In certain embodiments, the Euglena- derived wet protein concentrate is in an amount of about 40% to about 90% in a liquid mixture.
  • the Euglena-AcmcA wet protein concentrate is about 25% to about 80% protein, about 30% to about 80% protein, about 35% to about 80% protein, about 40% to about 80% protein, about 45% to about 80% protein, about 50% to about 80% protein, about 55% to about 80% protein, about 60% to about 80% protein, about 65% to about 80% protein, or about 25%to about 75% protein.
  • the Euglena- derived wet protein concentrate is about 70% protein.
  • the Euglena- derived wet protein concentrate is an Euglena- derived protein isolate.
  • the Euglena protein concentrate can be about 5% to about 50% ofthe composition.
  • the amount of Euglena protein concentrate can vary depending on the type of composition.
  • the Euglena protein concentrate can be wet Euglena protein concentrate.
  • the Euglena protein concentrate can be dry Euglena protein concentrate.
  • there the ratio of moisture content to protein is 2: 1.
  • the moisture content of protein concentrate is about 50% to about 90%.
  • the moisture content of protein concentrate is about 70 to about 90%.
  • the protein concentrate is a ready to gel beta glucan isolate, wherein the protein concentrate is in an amount of about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the protein concentrate is a ready to gel beta glucan isolate, wherein the protein concentrate is in an amount of about 0.1% to about 20%.
  • the protein concentrate is a beta glucan slurry or a milled paramylon, wherein the protein concentrate is in an amount of about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the protein concentrate is a beta glucan slurry or a milled paramylon, wherein the protein concentrate is in an amount of about 0.1% to about 100 %.
  • the protein concentrate is a beta glucan slurry or a milled paramylon, wherein the protein concentrate is in an amount of about 5% to about 95% W/W.
  • the Euglena- derived dry protein concentrate is in an amount of about 5% to about 95%, about 15% to about 95%, about 20% to about 95%, about 25% to about 95%, about 30% to about 95%, about 30% to about 95%, about 35% to about 95%, about 40% to about 95%, about 45% to about 95%, about 50% to about 95%, about 55% to about 95% W/W, in a liquid mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 94% in a liquid mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 56% in a liquid mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 7% in a liquid mixture. In certain embodiments, the Euglena- derived dry protein concentrate is in an amount of about 40% to about 87% in a liquid mixture. In certain embodiments, the Euglena- derived dry protein concentrate is in an amount of about 40% to about 90% in a liquid mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 5% to about 95%, about 15% to about 95%, about 20% to about 95%, about 25% to about 95%, about 30% to about 95%, about 30% to about 95%, about 35% to about 95%, about 40% to about 95%, about 45% to about 95%, about 50% to about 95%, about 55% to about 95% W/W, in a dry mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 94% in a dry mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 56% in a dry mixture.
  • the Euglena- derived dry protein concentrate is in an amount of about 7% in a dry mixture. In certain embodiments, the Euglena- derived dry protein concentrate is in an amount of about 40% to about 87% in a dry mixture. In certain embodiments, the Euglena- derived dry protein concentrate is in an amount of about 40% to about 90% in a dry mixture.
  • the Euglena- derived dry protein concentrate is about 25% to about 80% protein, about 30% to about 80% protein, about 35% to about 80% protein, about 40% to about 80% protein, about 45% to about 80% protein, about 50% to about 80% protein, about 55% to about 80% protein, about 60% to about 80% protein, about 65% to about 80% protein, or about 25%to about 75% protein.
  • the Euglena-dcnvcd wet protein concentrate is about 70% protein.
  • the Euglena-dcnvcd dry protein concentrate is an Euglena- derived protein isolate.
  • maskers are required to mask the marine flavours of Euglena.
  • An ideal masker should completely mask the off notes (both aroma and flavour) coming from Euglena during cooking and in cooked products without introducing any new flavours or aroma.
  • Flavours can also be used to improve the flavour.
  • Ideal flavour should provide a flavour that is similar to cooked real animal meat.
  • the maskers can be purchased from Firmenich, IFF, Givaudan, Symrise, Mane, Fona, Flavor producer, McCormick, edlong, T Hasegawa. Sensient Flavors, Robertet SA, Prova, Wild/ADM, Takasago, Synergy, and others.
  • the Euglena- derived material is a dry material. In some embodiments of the meat analogue composition described herein, the Euglena- derived material is a wet material.
  • the Euglena- derived material can be Euglena biomass (e.g., fresh, wet or dry biomass), a Euglena derived protein (i.e., Euglena protein), a Euglena flour (e.g., Euglena protein-rich flour), a Euglena protein concentrate, a Euglena protein isolate, a Euglena beta-glucan isolate (e.g., wet or dry), a Euglena beta-glucan rich flour, emulsified Euglena beta-glucan isolate, ready to gel Euglena beta-glucan isolate, Euglena beta-glucan slurry, a Euglena oil, milled Euglena paramylon, Euglena wet protein concentrate, and combinations thereof.
  • Euglena biomass e.g., fresh, wet or dry biomass
  • a Euglena derived protein i.e., Euglena protein
  • a Euglena flour e.g.
  • the Euglena- derived material is in an amount of about 5% to about 90%, about 50% to about 85%, about 50% to about 75%, about 50% to about 65%, about 60% to about 85%, or about 70% to about 85% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 55% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 62% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 7% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 40% to about 87% in the mixture. In certain embodiments, the Euglena- derived material is in an amount of about 40% to about 90% in the mixture.
  • the additional protein source can be pea protein, soy protein, com protein, wheat protein, rice protein, beans protein, seed protein, nut protein, almond protein, peanut protein, instantan protein, lentil protein, chickpea protein, flaxseed protein, wild rice protein , quom protein, chia seed protein, quinoa protein, oat protein, fava bean protein, buckwheat protein, bulgar protein, sorghum protein, millet protein, microalgae protein, yellow pea protein, mung bean protein, hemp protein, sunflower protein, canola protein, lupin protein, legumes protein, potato protein, and combinations thereof.
  • the additional protein source may be any reasonable flour, protein concentrate, protein isolate source, and combinations thereof.
  • the meat analogue can include about 0.1% to about 95% W/W pea protein. In some embodiments, the meat analogue can include optionally about 1% to about 95%, or optionally about 1% to about 75% W/W pea protein.
  • the additional protein source is in an amount of about 0.05% to about 70%, about 0.5% to about 70%, about l%to about 70%, about 5% to about 70%, about 10% to about 70%, about 15% to about 70%, about 0.05% to about 60%, about 0.05% to about 50%, about 0.05% to about 40%, about 0.05% to about 30%, or about 0.05% to about 20% W/W.
  • the additional protein source is in an amount of about 0.05% to about 15% W/W. In certain embodiments of the meat analogue composition described herein, the additional protein source is in an amount of about 20% to about 60% WAV.
  • the one or more additional ingredients are selected from a protein, a dietary fiber, a fat, a sugar, a sensory peptide or amino acid, or combinations thereof.
  • the one or more additional ingredient is can be of gellan gum, methylcellulose, yeast extract, flavoring, antioxidant blend, maskers, leavening agents, baking powder, baking soda, enzymes, transglutaminase, emulsifiers, lecithin, mono- and diglycerides, binders, carrot fiber, defatted linseed flour, and combinations thereof.
  • the flavoring is can be of black salt, sea salt, onion powder, and combinations thereof.
  • the flavoring can be of black salt, black pepper, Himalayan sea salt, salt, onion powder, minced onion, roasted garlic, mushroom powder, yeast extract, and combinations thereof.
  • the seasoning can be selected from almond extract, anise, basil, bay leaves, BBQ seasoning (various), black garlic powder, brown sugar, cajun seasoning, caraway, cardamom, cayenne pepper, celery salt, chili, chipotle, chives, cinnamon, cloves , cocoa powder, cumin, dill, fennel, five spice, garam masala, garlic (various), ginger, jalapeno, lavender, lemon, lime, maple sugar, maqoram, molasses, mulling spices, mustard seed, mustard powder, nutmeg, onion powder, oregano, paprika pepper (various), parsley, peppermint extract, poppy seeds, poultry seasoning, red chili flakes, rosemary, saffron, sage, salt (various), sesame seeds, soy, star anise, sugar, tarragon, thyme, tumeric, vanilla, wasabi, and combinations thereof.
  • each of the one or more additional ingredient is in an amount of about 0.05% to about 5%, about 0.05% to about 4%, or about 0.05% to about 3%, or about .05% to about 2%. In certain embodiments of the meat analogue composition described herein, each of the one or more additional ingredient is in an amount of about 0.1% to about 1%. [04161 In some embodiments of the meat analogue composition described herein, the meat analogue composition further comprises one or more hydrocolloids.
  • the one or more hydrocolloids can be locust bean gum, a guar gum, a konjac gum, a gellan gum, a high methoxy pectin, a low methoxy pectin, an Agar, a kappa carrageenan, an iota carrageenan, a lambda carrageenan, an alginate, a curdlan, a methyl cellulose, a carboxymethyl cellulose (CMC), a xanthan gum, a gum Arabic, a Euglena derived beta-glucan and combinations thereof.
  • CMC carboxymethyl cellulose
  • each of the one or more hydrocolloids is in an amount of about 0.05% to about 8%, about 0.1% to about 8%, about 0.05% to about 7%, about 0.05% to about 6%, about 0.05% to about 5%, about 0.05% to about 4%, or about 0.05% to about 3%. In certain embodiments of the meat analogue composition described herein, each of the one or more hydrocolloids is in an amount of about 0.1% to about 2%.
  • the meat analogue composition described herein has a similar nutritional content as a natural animal meat product, which previous attempts to create a meat substitute have failed to attain.
  • a meat analogue composition or food product provides the same functional benefits as a natural animal meat product.
  • the functional properties are measured and evaluated using the meat analogue or food product (e.g., fish (e.g., flaked tuna or fish sticks), chicken, pulled pork, sausage, beef, ground beef) described herein.
  • taste can be measured using chromatographic analysis and consumer testing.
  • color can be measured using a colorimetric analyzer.
  • the meat analogue composition or food product described herein has been developed to provide some or all of the same functional benefits or properties as a natural meat product.
  • Functional properties can include, for example, water absorption and retention, solubility, color, gelation, viscosity, texture, emulsification, foam formation, flavor-binding properties, curdling, and enzymatic browning, dextrinisation, caramelisation, flavour, preserving properties (e.g., shelf life), gelation, denaturation, coagulation, gluten formation, shortening, plasticity, aeration, flakiness, retention of moisture, sensory attributes, taste, and combinations thereof.
  • a meat analogue or food product as described herein can have one or more functional properties that are the same or similar when compared to a natural meat product such as fish (e.g., flaked tuna or fish sticks), chicken, pulled pork, sausage, beef, ground beef, or products made from these natural meats.
  • a natural meat product such as fish (e.g., flaked tuna or fish sticks), chicken, pulled pork, sausage, beef, ground beef, or products made from these natural meats.
  • pulled pork made with a meat analog as described herein can have the same or similar moisture retention, taste, texture, and color of pulled pork made from natural pork.
  • the meat analogue composition has a shelf life which is longer than a natural animal meat product at either room temperature, refrigerator temperature (about 2°C), or freezer temperature (about -4°C). In certain embodiments, the meat analogue composition contains no added preservatives.
  • the meat analogue composition described herein has an enhanced shelf life at room temperature. In some embodiments, the shelf life at room temperature is greater than about 3 months, greater than about 4 months, greater than about 5 months, greater than about 6 months, greater than about 7 months, greater than about 8 months, greater than about 9 months, greater than about 10 months, greater than about 11 months, or greater than about 12 months. In some embodiments, the shelf life at room temperature is at least about 6 months.
  • the meat analogue composition described herein has an enhanced shelf life when stored in a refrigerator or freezer.
  • the shelf life when stored in a refrigerator or freezer is greater than about 3 months, greater than about 4 months, greater than about 5 months, greater than about 6 months, greater than about 7 months, greater than about 8 months, greater than about 9 months, greater than about 10 months, greater than about 11 months, or greater than about 12 months.
  • the shelf life when stored in a refrigerator or freezer is at least about 6 months.
  • the meat analogue composition described herein has the freeze stability and thaw stability of a natural animal meat product.
  • Some embodiments describe a food product comprising a meat analogue composition according to any embodiment described herein. Some embodiments described herein are directed to a food product comprising a meat analogue composition comprising about 0.5% to about 95% W/W Euglena- derived material and one or more additional ingredient, wherein the meat analogue composition comprises one or more functional properties of a natural animal meat product.
  • the one or more additional ingredients are selected from a protein, dietary fiber, a fat, a sugar, a sensory peptide or amino acid, or combinations thereof.
  • the protein is selected from Euglena, soy, chickpea, lentils, almond, legume, quinoa, millet, sorghum, or any other reasonable flour, protein concentrate or protein isolate source, and combinations thereof.
  • the meat analogue can include about 0.001% to about 30% yeast, live yeast, probiotics, whole cell inactive yeasts, yeast fractions, yeast extracts, yeast cell walls, yeast flakes. In some embodiments, the meat analogue can include optionally about 0.05% to about 15% yeast, live yeast, probiotics, whole cell inactive yeasts, yeast fractions, yeast extracts, yeast cell walls, yeast flakes.
  • the meat analogue can include about 0.001% to about 30% nutritional yeast. In some embodiments the meat analogue can include optionally about 0.05% to about 15% nutritional yeast.
  • the dietary fiber is selected from cellulose, inulin and oligofructose, pectins, beta glucans, psyllium, lignin, resistant starch, hemicelluloses, gums, chitin and chitosan, fructooligosaccharides, galactooligosaccharides, poly dextrose and polyols, resistant dextrins, glucomannan, CitriFi® 100 FG (natural citrus fiber), methylcellulose, and combinations thereof.
  • the fat is selected from vegetable or seed oils derived from plants, or microbial source including without limitation, an oil derived from soy, rapeseed, flaxseed, walnut, canola, palm, soybean, palm kernel, coconut, com, olive, sunflower, cotton seed, cuphea, peanut, cashew, camelina sativa, mustard seed, cashew nut, oats, lupine, kenaf, calendula, hemp, coffee, linseed, hazelnut, euphorbia, pumpkin seed, coriander, camellia, sesame, safflower, rice, tung oil tree, cocoa, copra, opium poppy, castor beans, pecan, jojoba, jatropha, macadamia, Brazil nuts, and avocado, Euglena derived oil, medium-chain triglycerides (MCT), omega-3 fatty acids eicosapentaenoic acid (EPA) and
  • MCT medium-chain trigly
  • the fat is butter, lard, fats from fatty fish (e.g., salmon tuna, mackerel, herring, trout, sardines, or other suitable fish), soymilk derived fat, tofu derived fat, omega 3s, olive oil, sesame oil, avocado fat, olives, peanut butter, or combinations thereof.
  • fatty fish e.g., salmon tuna, mackerel, herring, trout, sardines, or other suitable fish
  • soymilk derived fat e.g., salmon tuna, mackerel, herring, trout, sardines, or other suitable fish
  • soymilk derived fat e.g., tofu derived fat
  • omega 3s olive oil
  • sesame oil e.g., olive oil, sesame oil
  • avocado fat olives, peanut butter, or combinations thereof.
  • the meat analogue can include about 0.1% to about 50% fat. In some embodiments, the meat analogue can include one oil or a combination of oils, comprising about 0.1% to about 30% fat.
  • the dietary sugar is selected from granulated sugar, brown sugar, dark brown sugar, golden brown sugar, raw sugar, brown rice syrup, rice syrup, coconut sugar, com syrup, high-fructose com symp, maple symp, honey, agave, agave nectar, agave symp, cane sugar, dextrose, glucose, sucrose, fructose, galactose, lactose, maltose, molasses, com steep liquids, turbinado sugar, yellow sugar, muscovado sugar, maltodextrin, icing sugar, grape sugar, date sugar, confectioner’s sugar, beet sugar, and combinations thereof.
  • asensory peptide or amino acid is selected from bitter peptides, Cigo cheese peptides, sour amino acids, sour peptides, umami amino acids, umami peptides, salty amino acids, astringent amino acids, sweet peptides, sweet amino acids, delicious peptide (umami), delicious peptide (sour), sourness suppressing peptide, sweetness suppressing peptide, umami enhancing peptide, salty taste enhancing peptide, kokumi peptide, and combinations thereof.
  • the food product comprises a preservative.
  • the food product has no added preservative.
  • the preservative can be selected from Refresh 386, acetic acid, ascorbic acid, calcium ascorbate, erythorbic acid, iso-ascorbic acid, potassium nitrate, potassium nitrite, sodium ascorbate, sodium erythorbate, sodium iso-ascorbate, sodium nitrate, sodium nitrite, wood smoke, benzoic acid, calcium sorbate, Carnobacterium divergens M35, Carnobacterium maltaromaticum CB1, ethyl lauroyl arginate, 4-Hexyresoricinol, Leuconostoc carnosum 4010, methyl -/-hydroxybenzoate (methylparaben), modified vinegar (a liquid or spray-dried mixture containing acetic acid and one or more of potassium acetate, potassium diacetate, sodium acetate or
  • the meat analogue can include about 0.05% to about 10% preservative. In some embodiments, the meat analogue can include optionally about 0.1% to about 2% preservative. [0432] In some embodiments described herein, the food product comprises an antioxidant.
  • the antioxidant can be selected from Dadex ARHS, ascorbyl palmitate, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), flavonoids, tannins, phenols, lignans, ascorbic acid, glutathione, melatonin, tocopherols, tocotrienols, uric acid, beta- carotene, lycopene, lutein, lipoic acid, vitamin E, selenium, manganese, and combinations thereof.
  • the meat analogue can include about 0.0001% to about 10% antioxidants. In some embodiments, the meat analogue can include optionally about 0.0001% to about 2% antioxidants.
  • the food product comprises a yeast.
  • the yeast can be, active dry (traditional) yeast, instant yeast, bread machine/pizza yeast, rapid rise (or quick rising) instant yeast, fresh yeast, live yeast/probiotics, whole cell inactive yeasts, yeast fractions, yeast extracts, yeast cell walls, nutritional yeast, and combinations thereof.
  • the food product comprises a high moisture meat analogue.
  • the food product comprises a low moisture meat analogue.
  • the food product comprises a texturized protein.
  • the food product is selected from a flaked tuna analog, a chicken analog, a pulled pork analog, a fish analog, a sausage analog, a beef analog, a ground beef analog, and combinations thereof.
  • methods of making and/or producing the plant-based protein product of the present disclosure comprise processes including, but not limited to preconditioning (e.g., to hydrate a dry mix), mixing, conveying, extruding, compressing, cooking, heating, shearing, cooling, tenderizing, marinating, and/or drying.
  • preconditioning e.g., to hydrate a dry mix
  • mixing conveying, extruding, compressing, cooking, heating, shearing, cooling, tenderizing, marinating, and/or drying.
  • the plant-based protein product of the present disclosure may be made and/or produced by introducing one or more protein sources, a plurality of dry ingredients, and a medium, along with any optional enhancer components (e.g., a flavoring agent) to an apparatus, an instrument, or an equipment, such as an extruding apparatus
  • any optional enhancer components e.g., a flavoring agent
  • methods of making a texturized protein are provided.
  • a protein, a fat, an additive are combined into a mixture with water and extruded under heat and pressure.
  • the protein can be a Euglena- derived material.
  • the Euglena- derived material can be, for example, a Euglena beta glucan isolate.
  • the protein can be in an amount of about 0.01% to about 100% (e.g., about 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the fat can be, for example, a coconut oil.
  • the additive can be a flavourant.
  • the flavourant can be in an amount of about of about 0.0001% to about 100% (e.g., about 0.0001, 0.001, 0.01, 0.1, 1, 5, 10, 20, 30, 40, 50, 60, 70, 80, 90, 95, 98, 99, 99.5, 99.9, or 100%).
  • the mixture can be heated to a temperature of about 80 degrees Fahrenheit to about 190 degrees Fahrenheit for 5, 10, 15, 20, 30, 60, 120 minutes or for about 1 hour to about 24 hours or longer.
  • Embodiments described herein are directed to a method of making a texturized protein comprising Euglena flour, the method comprising: combining one or more ingredients selected from a protein, a fiber, a fat, an additive, and other ingredients with water and Euglena flour to create a mixture; extruding the mixture under heat and pressure; and cutting the mixture with a die faced cutter, wherein a cutting speed (rpm) is variable.
  • the cutting speed is about 500 rpm to about 1000 rpm. In some embodiment, the cutting speed is about 100 rpm to about 2000 rpm.
  • the texturized protein is a large piece or plurality of large pieces about 1 cm or more in length (e.g., about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25 or more cm in length).
  • the texturized protein is a small piece or a plurality of small pieces about 1 cm or less in length (e.g., about 1, 0.9, 0.8, 0.7, 0.6, 0.5, 0.4, 0.3, 0.2, 0.1 or less cm in length).
  • the texturized protein is a high moisture meat analogue.
  • the texturized protein is a low moisture meat analogue.
  • compositions and methods are more particularly described below and the Examples set forth herein are intended as illustrative only, as numerous modifications and variations therein will be apparent to those skilled in the art.
  • the terms used in the specification generally have their ordinary meanings in the art, within the context of the compositions and methods described herein, and in the specific context where each term is used. Some terms have been more specifically defined herein to provide additional guidance to the practitioner regarding the description of the compositions and methods. [04481 As used herein, the term “and/or” includes any and all combinations of one or more of the associated listed items. As used in the description herein and throughout the claims that follow, the meaning of “a”, “an”, and “the” includes plural reference as well as the singular reference unless the context clearly dictates otherwise.
  • compositions and methods are described in terms of Markush groups or other grouping of alternatives, those skilled in the art will recognize that the compositions and methods are also thereby described in terms of any individual member or subgroup of members of the Markush group or other group. [04531 The following are provided for exemplification purposes only and are not intended to limit the scope of the embodiments described in broad terms above.
  • Yogurts can be made using for example, Euglena-derived materials, milk alternatives, sugar, acid, and water.
  • a yogurt can have a final pH of about 3.0, 3.1, 3.2, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4., 4.5 4.6, 4.7 or more.
  • Euglena- derived materials can make up about 5, 6, 7, 8, 9, 10, 12, 15, 18, 20, 25 % W/W or more of the ingredients or final product.
  • Milk alternatives can make up about 60, 70, 80, 90, 95% W/W or more of the ingredients or final product.
  • Sugar can make up about 4, 5, 6, 7, 8, 9, 10, 12, 15% W/W or more of the ingredients or final product.
  • Acid such as lactic acid can make up about 0.2, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0% W/W or more of the ingredients or final product.
  • Oats or oat flour can also be added along with a milk alternative like oat milk at about 1.0, 5, 6, 7, 8, 9, 10, 15, 20% or more W/W.
  • a vegan yogurt prototype, VI (Table 1) was created utilizing Euglena- derived beta-glucan isolate (“BGI”), oat milk, sugar, lactic acid powder, and water. Oat milk was chosen due to its low allergenicity. Starch was added to help thicken and stabilize the yogurt base system in combination with Euglena- derived BGI.
  • BGI was targeted to be 5 g per 170 g serving of yogurt or roughly 3% of the total formula.
  • the target product formulation for the vegan yogurt incorporated 15-20% solids from BGI and 80-85% water. Oats and water were blended on high speed in a Ninja blender for 2 minutes. The mixture was strained using cheese cloth followed by addition of the other ingredients. The formulation was cooked for 20 minutes at 150 °F, and allowed to cool followed by refrigeration.
  • Lactic acid was added to reduce the pH to 4.4. Experiments were performed to test the impact of adding lactic acid before or after the heating step, to determine the amount needed to achieve the target pH of 4.4, and to determine impact on flavor. When lactic acid was added after the cooking step, the formulation did not thicken enough to become a yogurt. Even when the pH was dropped to 3.5 in increments, the formulation did not thicken but the flavor achieved the target sourness desired.
  • Moisture and shear can be used to help control the texture after cooking. Moisture can fluctuate during the process or can be added afterwards to achieve a desired texture. For example, the formulation could be thinned out with water to create a sauce or salad dressing consistency. Shear can also be applied to achieve the desired texture. The formulation still held its form even once after shearing was applied.
  • the amount of water to use to achieve the desired texture can be about 0, 1, 2, 5, 6, 7, 8, 9, 10, 12, 15, 20, 25, 30% W/W or more of the ingredients or final product of The acid, e.g., lactic acid can be added either before or after cooking.
  • the acid e.g., lactic acid can be added either before or after cooking.
  • formulation V2 was very thick after overnight refrigeration, setting to a Jell-0®-like (gelatin) or pudding-like texture. Water was added back to reduce the thickness of the formulation. The flavor was not sour enough, so lactic acid was added to reduce the pH to 3.68 (Table 2).
  • Table 3 shows a potential formulation for Euglena- derived yogurt in which oats and water can be blended on high speed in a Ninja blender for 2 minutes. The mixture is then strained using cheese cloth and set aside. BGI and BGI water can be added to a saucepan and stirred to combine. Sugar and oat milk can be added and stirred. Lactic acid can be added until pH 3.7 is achieved. Everything can be whisked together. The saucepan can be heated on medium until the temperature reached 180 °F, while whisking to prevent burning, and held at that temperature for 10 minutes. After cooking the saucepan can be placed in a cold water bath until the temperature reached 100 °F, then transferred to a jar with a lid and placed in the refrigerator to cool completely.
  • Table 4 shows a formulation V4 for Euglena- derived yogurt, in which oats and water were blended on high speed in a Ninja blender for 2 minutes. The mixture was strained using cheese cloth and set aside. BGI and BGI water were added to a saucepan and stirred to combine. Sugar and oat milk were added and stirred. Lactic acid was added until pH 3.7 was achieved. Everything was whisked together. The saucepan was heated on medium until the temperature reached 180 °F, while whisking to prevent burning, and held at that temperature for 10 minutes. After cooking the saucepan was placed in a cold water bath until the temperature reached 100 °F, then transferred to a jar with a lid and placed in the refrigerator to cool completely.
  • Example 1 An example of the yogurt formulations described in Example 1 is found in FIG. 1.
  • Additional non-dairy, non-allergen milk sources that can be used include sunflower or flax.
  • Other milk sources include soy or almond milk in can be used place of oat milk.
  • Water amounts and timing of addition, and lactic acid amounts and timing of addition can be varied.
  • Addition of fruit such as strawberry or flavors can be added to impact flavor, texture, and pH.
  • Additional liquid flavors such as vanilla can also be tested.
  • Table 5 shows the dry basis for ingredients.
  • Yogurts can be made using for example, Euglena-derived materials such as BGI powder, oils, lecithin, hydrocolloids, emulsifiers, water, and protein sources.
  • a yogurt can have a final pH of about 3.0, 3.1, 3.2, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, 4.0, 4.1, 4.2, 4.3, 4.4., 4.5 4.6, 4.7 or more.
  • Euglena- derived materials e.g., BGI powder
  • BGI powder can make up about 5, 6, 7, 8, 9, 10, 12, 15, 18, 20, 25 % W/W or more of the ingredients or final product.
  • Oils can make up about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20% W/W or more of the ingredients or final product.
  • Water can make up about 10, 20, 30, 40, 50, 60, 70, 80, 90% W/W or more of the ingredients or final product.
  • Acid such as lactic acid can make up about 0.2, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0% W/W or more of the ingredients or final product.
  • Lecithin such as sunflower lecithin can make up about 0.2, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0% W/W or more of the ingredients or final product.
  • a protein such as pea protein isolate can make up about 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 15, 20% W/W or more of the ingredients or final product.
  • a hydrocolloid such as carrageenan can make up about 0.2, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0% W/W or more of the ingredients or final product.
  • An emulsifier can make up about 0.2, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0% W/W or more of the ingredients or final product.
  • Two formulations were developed to prepare yogurt analogue using wet/dry BGI and wet or dry ready to gel beta glucan isolate. (See Table 6). This yogurt analogue had low fat and 8% protein.
  • BGI-Based Yogurt Formulation [04681 BGI powder or slurry based yogurt.
  • a BGI slurry with 3% BGI (either by adding powder to water or diluting BGI slurry obtained from co-purification) was prepared, protein, sunflower lecithin, carrageenan into 50 g BGI slurry were added.
  • the formulation was left to mix for 2 hours.
  • An oil blend was prepared by mixing coconut and sunflower oil and add Myverol 18-92K emulsifier into it. The blend was heated to ensure the emulsifier was completely melted and mixed well with oil.
  • the oil blend was poured into the BGI-protein blend and the mixture was homogenized using a polytron (omni GLH polytron mixer) at speed 9 for 5 minutes to form the emulsion.
  • the pH of the emulsion was adjusted to pH 4 to 5 using lactic acid (FIG. 2A).
  • Food butter can be made using for example, Euglena- derived materials, oils and/or fats, yeast extract, and salt and/or other flavors.
  • Euglena- derived materials such as Euglena flour and Euglena BGI can make up about 1, 3, 5, 7, 10, 15, 20, 30, 40, 50% or more W/W of the final product.
  • Oils, fats, or combinations thereof can make up about 60, 70, 80, 90, 95, 99% W/W or more of the ingredients or final product.
  • Yeast extract can make up about 0.1, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0% W W or more of the ingredients or final product.
  • Salt or other flavors can make up about 0.01, 0.1, 0.25, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0% W/W or more of the ingredients or final product.
  • the vegan butter formulation described herein had the consistency necessary to replace a natural butter.
  • the vegan butter described herein had a properties similar to selected varieties of butter made from natural dairy materials such as the amount of protein, fat, sugar, sensory properties and/or a combination thereof.
  • V2a V2 Formulation
  • a 10% masked flour was used in place of the original Euglena flour to see how flavor could be improved further.
  • the masker used in this flour was too sweet for the application and a new formulation was tested (V2b).
  • V2b formula was developed using a masked Euglena flour with antioxidant incorporation, was evaluated along with garlic powder addition for flavor improvement. (Table 9, FIG. 3).
  • Creamer can be made using for example, Euglena- derived materials, oils, water, lecithin, hydrocolloids, emulsifiers, and sugar.
  • Euglena- derived materials such as Euglena BGI powder and Euglena BGI slurry can make up about 0.5, 1, 2, 3, 3, 5, 7, 10, 15, 20, 30, 40, 50% W/W or more of the ingredients or final product for the powder and about 50, 60, 70, 80, 90, 95, 98% W/W or more for the BGI slurry.
  • Oils can make up about 1, 2, 3, 4, 5, 10, 20, 30 % W/W or more of the ingredients or final product.
  • Lecithin can make up about 0.01, 0.1, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0 % W/W or more of the ingredients or final product.
  • Hydrocolloids can make up about 0.01, 0.1, 0.25, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0% W/W or more of the ingredients or final product.
  • Emulsifiers can make up about 0.01, 0.1, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0 % W/W or more of the ingredients or final product.
  • Sugar can make up about 0.01, 0.1, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0 % W/W or more of the ingredients or final product.
  • water can make up 30, 40, 50, 60, 70, 80, 90, 95, 98 % W/W or more of the ingredients or final product.
  • Creamer formulations with high stability in hot coffee and minimal BGI sedimentation were developed (Tables 10 and 11).
  • the formulation can be prepared using both wet and dry BGI.
  • When the creamer was added to coffee there was no cream layer formation on the top of the coffee for 30 minutes after the addition of creamer into the coffee and only minimal sedimentation of the BGI was observed after the addition of creamer into coffee (FIG. 4A and FIG. 4B).
  • the creamer was highly pourable and there was not much change in viscosity during the refrigeration. Growth of fungus was observed in creamers after two weeks of storage in the refrigerator, however the creamer did not undergo any pasteurization before storage.
  • BGI powder was mixed with guar gum, sunflower lecithin in water and left to stir stirring for a minimum of 2 hours.
  • the oil was mixed with Myverol 18-92K emulsifier and heated until the emulsifier was completely dissolved.
  • the oil-emulsifier blend was added to the BGI blend and homogenized using a polytron blender (omni GFH polytron mixer) at speed 9 for 5 minutes to form the emulsion (creamer).
  • Cream cheese can be made using for example, various combinations of Euglena- derived materials, oils, water, lecithin, lactic acid, protein isolate, hydrocolloids, emulsifiers, lemon concentrate, pectin, and salt and/or other flavors, and optionally other ingredients.
  • Euglena-AcmcA materials such as Euglena ready to gel beta-glucan isolate Euglena BGI can make up about 1, 3, 5, 7, 10, 15, 20, 30, 40, 50% or more W/W of the ingredients or final product.
  • Oils, fats, or combinations thereof can make up about 5, 10, 20, 30, 40, 50 % W/W or more of the ingredients or final product.
  • Lecithin can make up about 0.1, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0% W/W or more of the ingredients or final product.
  • Salt or other flavors can make up about 0.01, 0.1, 0.25, 0.5, 0.75, 1.0, 1.25, 1.5, 2.0, 3.0, 4.0, 5.0% W/W or more of the ingredients or final product.
  • Protein isolate can make up about 1, 3, 5, 7, 10, 15, 20, 30, 40, 50% or more W/W of the final product.
  • Lactic acid can make up about 0.1, 0.5, 0.75, 1.0, 2, 3, 4, 5 % or more W/W of the final product.
  • Hydrocolloids can make up about 0.01, 0.1, 1.0, 2.0, 3.0, 4, 5, 6, 7, 8, 9, 10% or more W/W of the final product.
  • Lemon concentrate can make up about 1, 3, 5, 7, 10, 15, 20, 30, 40, 50% or more W/W of the final product.
  • Pectin can make up about 1, 2, 3, 4, 5, 7, 10, 15 % or more W/W of the final product.
  • Two formulations were developed to prepare cream cheese analogues using BGI (Table 12) and RTG (Table 14). These cream cheese analogues were able to provide more than 2 g protein per 30 g serving.
  • BGI based cream cheese Prepare BGI slurry with required amounts of BGI, pea protein, carrageenan, and sunflower lecithin. Leave the mixture for proper hydration of protein. Melt coconut oil and blend the emulsifier with it. Add the oil blend to BGI-protein blend and homogenize well. Refrigerate the mixture overnight and blend it again with lactic acid to reduce the pH of the mixture to 4.5. Then add flavours (parsley, garlic, lemon etc along with flavours given in Table 13) (FIG. 5A).
  • RTG based cream cheese analogue In this method pea protein isolate, xanthan gum and gellan gums were dissolved in water first. The pH of the solution was around pH 7 (pH of pea protein isolate was pH 7). Then lemon concentrate was added to the protein- gum solution until the pH of the solution was around pH 3.5 to 4.5. The mixture was then gently stirred, large coacervates of pea protein and hydrocolloids were formed and started separating from the water phase. At this point, all the other ingredients were added to the mixture and mixed well. Sriracha and lime were added to improve the flavour of the cream cheese (FIG. 4B).
  • Cheese sauce can be made using for example, various combinations of Euglena- derived materials, milk alternatives, yeast, proteins, oils, starch, hydrocolloids, and salt and/or other flavors, and optionally other ingredients.
  • Euglena- derived materials can make up about 1, 3, 5, 7, 10, 15, 20, 30, 40, 50% or more W/W of the ingredients or final product.
  • Oils, fats, or combinations thereof can make up about 1, 2, 3, 4, 5, 10, 20, 30 % W/W or more of the ingredients or final product.
  • Protein isolate can make up about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10% W/W or more of the ingredients or final product.
  • Salt or other flavors can make up about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 30% W/W or more of the ingredients or final product.
  • Starch can make up about 0.1, 0.5, 0.75, 1.0, 2, 3, 4, 5 % or more W/W of the final product.
  • Hydrocolloids can make up about 0.01, 0.1, 1.0, 2.0, 3.0, 4, 5, 6, 7, 8, 9, 10% or more W/W of the final product.
  • a Euglena- derived cheese sauce formulation is shown in Table 15. To make this formulation, all ingredients were sifted into the bowl of a food processor or high speed blender. They were mixed for 10 to 15 seconds to ensure all ingredients were blended. The resulting mixture was packaged in desired containers and serving amounts. To make into a mac and cheese dish, 6 cups of water and 1 tsp of salt were brought to a boil.
  • Pasta was added and cooked, boiling for 6-7 minutes (can be adjusted for desired texture), stirring often. lOOmL pasta water was reserved. Pasta was drained, rinsed, and set aside. Reserved pasta water and seasoning packet were combined in a medium pot with 1 tbsp oil (Table 15). The water and seasoning were whisked until well combined and slightly thickened. The pasta was stirred in and cooked for 1-2 minutes, until heated through (FIG. 6).
  • the main ingredients consist of a milk alternative (nut, coconut, oat milk or powder), water, a sugar source, a starch source, a fat source, cultures, flavouring, protein, and/or a combination thereof.
  • the vegan yogurt formulation consists of oat flour, water, cocoa butter powder, sunflower lecithin, Beta Glucan Isolate (BGI) from Euglena, cane sugar, lactic acid, culture, and vanilla flavouring.
  • BGI Beta Glucan Isolate
  • the main ingredients consist of a milk alternative (nut, coconut, oat milk or powder), water, a sugar source, a starch source, a fat source, cultures, flavouring, protein, and/or a combination thereof.
  • the vegan yogurt formulation comprises of oat flour, water, cocoa butter powder, sunflower lecithin, Beta Glucan Isolate (BGI), cane sugar, lactic acid, culture, and mango flavouring.
  • BGI Beta Glucan Isolate
  • the stove top was turned off and the contents continued to be stirred for an additional two minutes.
  • the saucepan was then transferred to a cold water bath and left to cool to 100°F, while continuing whisk.
  • the lactic acid and vanilla flavouring were then added, and the immersion blender was used to combine.
  • a frozen culture was added and the contents stirred for five minutes; an immersion blender was used.
  • the finished product was then placed in a refrigerator to set for 24 hours to reach a firm finished texture.
  • a vegan yogurt could use any of the following: using quick oats, bran oats, BGI, BGI Slurry, cane sugar, lactic acid, and/or flavouring in various ratios and combinations thereof.
  • BGI can be added as a dried ingredient or as a wet ingredient.
  • the BGI can be added directly from downstream processing as a wet ingredient.
  • Wet biomass maybe added to from the yogurt.
  • Euglena biomass, Euglena flour (protein and/or beta-glucan rich), Euglena protein concentrate, Euglena protein isolate, and Euglena beta-glucan isolate can be used individually or in combination, as a dry or wet ingredient in combination with each other.
  • the vegan yogurt formulation described herein had the consistency necessary to replace a natural yogurt.
  • the vegan yogurt described herein had a property similar to a selected from a group consisting of the amount of protein, fat, sugar, dietary fiber (DF), sensory properties and/or a combination thereof.
  • Cheeses can be made using, for example, Euglena- derived materials, A Euglena- derived material, an oil, an antibacterial agent, an antifungal agent, a hydrocolloid, water, and optionally a yeast.
  • the Euglena- derived material can make up about 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 15, 18, 20, 25 % W/W or more of the ingredients or final product.
  • An oil can make up about 10, 15, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40, 45, 50% WAV or more ofthe ingredients or final product.
  • An antibacterial agent can make up about 0.01%, 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50% WAV or more ofthe ingredients or final product.
  • the antifungal agent can make up about 0.01%, 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50% W/W or more of the ingredients or final product.
  • a hydrocolloid can make up about 1, 5, 10, 15, 20, 25, 30, 25% W/W or more of the ingredients or final product.
  • Water can make up about 1, 5, 10, 15, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 35, 40, 45, 50, 60, 70, 80% W/W or more of the ingredients or final product.
  • a yeast can make up about 0.5, 1, 1.5, 2, 2.5, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25% W/W or more of the ingredients or final product.
  • the vegan cheese formulation described herein had the consistency necessary to replace a natural cheese.
  • the vegan cheese described herein had a property similar to selected varieties from a group consisting of the amount of protein, fat, sugar, sensory properties and/or a combination thereof.
  • the VI formulation was tested using ingredients comprising of water, coconut oil, Ticagel CA 0979M, Euglena Protein Concentrate, salt, potassium sorbate, liquid cheddar flavour.
  • the V3 formulation was tested using water, coconut oil refined, Ticagel®, Euglena protein concentrate, salt, yeast extract, Galacin Nisin NaCl 2.5, Galacin Natamycin 201 E235, and liquid cheddar flavour.
  • V2 of the vegan cheese was created by combining water, refined coconut oil, sunflower oil, Ticagel®, Pea Protein, Euglena protein concentrate, salt, yeast extract, liquid cheddar flavour, lactic acid powder and potassium sorbate.
  • Titanium Dioxide (T1O2) is a common whitener in foods. It has only one food functionality, which is making a product look whiter. However, the European Food Safety Authority deemed that titanium dioxide is unsafe in foods in March 2020.
  • Beta-Glucan Isolate (BGI) from Euglena has the similar functionality that is an all-natural healthy alternative to titanium dioxide applied in food products, especially dairy products or alternative dairy products.
  • Soybean was commonly used in vegan dairy products. However, one potential limitation of soybeans are the concerns with high estrogen levels and being a common food allergen. Moreover, soybeans in particular exhibit flavor and mouthfeel challenges, specifically, beany flavor and gritty mouthfeel. In this study, pea protein and other proteins were used instead of soybeans.
  • Materials used in the formulations of a vegan cream cheese can include: Water, lactic acid, pea protein, fava protein, lentil protein, carrageenan, Euglena BGI, plant-based butter, sunflower lecithin, Myverol 18-92K, cream flavor.
  • Step 1 Making water mixture:
  • Lactic acid was dissolved in water. Protein(s) used are then dissolved in water and the lactic acid mixture and left for proper hydration for about 2 hours. Next, the carrageenan and Euglena BGI were added to the mixture while stirring.
  • Step 2 Making oil mixture:
  • sunflower lecithin, plant-based butter, Myverol 18-92K were heated to above the melting point (i.e. heated until fully melted) and mixed well.
  • the vegan cream cheese that was generated from Table 23 had an appearance that was like cream cheese made with pea protein (FIG. 12). However, the texture was softer than the cream cheese made with pea protein. It was also very smooth.
  • the Euglena BGI significantly improved the whiteness (colour) of the vegan cream cheese.
  • the vegan cream cheese made with pea protein had the better hardness and spread ability compared to the vegan cream cheese made with fava protein and lentil protein.
  • the hardness and spread ability of vegan cream cheese made with pea protein was similar to the regular cream cheese. However, it had a gritty mouthfeel.
  • Beta Glucan Isolate (BGI) was incubated in oil for 24 hours, and then the emulsion was prepared.
  • the oil incubation time (4 hours, 24 hours, 48 hours, 96 hours and 10 days) of BGI effect on emulsion formation was evaluated with the low power homogenizer.
  • BGI was added using different sequences to prepare the emulsion.
  • Method (1) the BGI was incubated in water overnight (16 hours), and then oil was added, followed by homogenization using the high power homogenizer with speed of 28,000 rpm and homogenized for 5 mins.
  • Method (2) the BGI was incubated in oil for overnight (16 hours), and then water was added, followed by homogenization using the high power homogenizer, as seen in FIG. 14.
  • Applied Mixing Forces In this study, three mixing forces were used during the emulsion preparation: Vortexing, low power homogenizer, and a high power homogenizer. It was found that the mixing force needed for formation of BGI emulsion was related to the incubation time of BGI in oil. A longer incubation time lowered the mixing force required. For example, the BGI emulsion was formed with a vortex when the BGI as incubated in oil for 10 days. When using the low power homogenizer, the BGI needed to be incubated in oil for more than 48 hours; while with a high power homogenizer, the BGI was only incubated in oil for 16-24 hours, as seen in FIG. 16.
  • the BGI emulsion was formed using low power homogenization when the BGI was incubated in oil for 24 hours, however it was not stable under a shearing force or dilution. To achieve a stable emulsion, a longer incubation time (such as 48hours+ for freeze dry samples of BGI, but 96hours+ for spray dry samples of BGI) was needed
  • Oil Incubation Time It was found that oil incubation, at room temperature, was essential to prepare a dense and stable BGI emulsion, especially using a low power homogenizer. With the high power homogenizer, a 24 hour incubation period time was sufficient for SBGI to prepare a dense and stable BGI emulsion, however the incubation time was 10 days for SBGI, and 4 days for FBGI to produce dense and stable emulsions when a low power homogenizer was used, as seen in FIG. 17. Interestingly, the emulsions prepared with a short incubation time were separated into two phases after dilution: top phase (TP, or lower density phase) and bottom phase (BP, or higher density phase), as seen in FIG. 18. With increasing BGI incubation time in oil, the emulsion was stable in one phase. This was likely due to the changes of the hydrophobic properties of the BGI with the incubation time increase, as seen in FIG. 19.
  • BGI Emulsion Formation Processes Four types of BGI incorporated emulsions were found during our BGI emulsions preparation, as seen in FIG. 20.
  • Type 1 was found in the emulsion that was prepared with the shortest oil- incubation time ( ⁇ 16 hours), where the BGI was not efficiently bonded with oil, and a large portion of BGI was easily dispersed into water after homogenization.
  • BGI was included inside of the oil drop by the homogenization forces, and the size and distribution of oil drops are similar to those without BGI, as seen in FIG. 21.
  • the emulsion micelles with BGI incorporated are larger (as seen in FIG. 20B, FIG. 20C, FIG. 20D).
  • the emulsion micelles in this type were not stable, and oil droplets will be aggregated to larger droplets.
  • Type 2 and Type 3 emulsions were found in emulsions that were prepared with an oil-incubation time of 24, and 48 hours, respectively.
  • the emulsion micelles were separated easily into two parts when diluted: lower density portion (OIL+BGI phase) and higher density portion (Water +BGI phase).
  • OIL+BGI phase lower density portion
  • Water +BGI phase higher density portion
  • FIG. 20B BGI seemed to function as an emulsifier surrounding the oil droplets (forming Pickering emulsions), but the density of BGI was lower, compared to Type 3 (FIG. 20C), in which portion of oil droplets contain higher density of BGI.
  • FIG. 20C In their higher density portion, few emulsion micelles were found in type 2 emulsion (FIG.
  • Type 4 emulsion was given when BGI was incubated in oil for a longer time (such as 96 hours). This type emulsions were stable and dense. All of the emulsion micelles of type 2 to 4 were stable for more than 2 weeks at room temperature (not determined for a long time). [05461 It should be noted that both type 2 and type 3 had better dispersion when they were poured into water, while type 4 was more like oil drops when poured into water. In this context, the emulsion of type 2 and type 3 could be better applied as coffee creamer.
  • BGI emulsion formation According to the phenomena during formation of BGI emulsion, BGI emulsions were formed following the mechanism: BGI was bonded with oil through hydrogen bonding, making it more hydrophobic, and then BGI- oil cluster acted as oil phase when homogenization was applied to form O/W BGI emulsion micelles. When the BGI was fully bonded with oil, a highly dense and stable emulsion micelle was formed where BGI was not only present on the surface of micelles, but also inside of micelles.
  • the BGI granule had balanced hydrophobicity and hydrophilicity (HLB), making BGI granules suitable as an emulsifier for a O/W Pickering emulsion.
  • HLB hydrophobicity and hydrophilicity
  • BGI content In this study, the colour, thickness and phase stability of emulsions were visibly observed, and the emulsion micelles were imaged using a microscope. It was found that the BGI was included in emulsion micelles only when BGI was premixed with Oil.
  • the size of emulsion micelles becomes less even with the increase of BGI amount or BGI/Oil ratio as indicated in FIG. 22. Please note that the emulsion micelles can be stable for up to, and over, one month.
  • the microscopic images suggest that the BGI granules effectively prevented the phenomena of flocculation and coalescence that lead to the brake- down of an emulsion.
  • Oil content In this study, the effects of oil content was explored based on the BGI in Canola oil (FIG. 24).
  • the BGI in Emulsion was maintained as 10%, while canola oil (Ca) varied from 10% to 70%.
  • the samples were labeled as Ca-10 (10-10-80), Ca-20 (10- 20-70), Ca-30(10-30-60), Ca-40(10-40-50), Ca-45(10-45-45), Ca-60(10-60-30) and Ca-70(10- 70-20), respectively, according to oil content.
  • the emulsion micelle was formed in Ca-10 to Ca-60 efficiently, but not in Ca-70 due to high viscosity.
  • the size of the emulsion micelle and its phase stability (here mainly for gravitational separation) increased with the increase of oil content.
  • the white emulsions appeared as a thin creamer in Ca-10, to a thicker creamer in Ca- 20, to a drinkable yogurt in Ca-30 and Ca-45, and to a Greek yogurt in Ca-60. It should be noted that the yogurt-like emulsion in Ca-60 was formed after a few seconds of homogenization, and the homogenizer was blocked by the emulsion due to its high viscosity.
  • Oil types The effect of oil type on the emulsion was investigated by using five oils with a variation in melting point, composition, density and viscosity (Table 26).
  • the oils chosen for this study were Canola oil (Ca), Palm oil (P), Sunflower oil (Su), Linseed oil (Li) and Coconut oil (Co), and their information was listed in Table 2.
  • Two compositions of the emulsion were used in this study with a ratio of BGI: Oil: Water as 10: 10:80 and 10:45:45. Firstly, the amount of BGI and oil was added to a 50 mL centrifuge tube and fully mixed, they were kept overnight at room temperature, except for Palm oil and Coconut oil which were stored at 40°C due to their higher melting point.
  • the emulsions were prepared using Omni international GLH-01 homogenizer at the speed of 28,000 rpm and homogenized for 5 mins, and the microscopic images were presented in FIG. 25.
  • Color The color of the emulsion was determined by physical observation. It should be noted that the color of BGI in oil was white to off-white and in some cases, light yellow, before homogenization. However, all emulsions were white in color. The whiteness of the emulsions in the order of Co-10(45)>Su-10(45) ⁇ Ca-10(45)>P-10(45)>Li-10(45), and the color in emulsions of xx-10 was whiter than in xx-45.
  • Thickness The thickness was determined by physical observation. In freshly prepared emulsions, the order of the thickness from thickest to thinnest was Li- 45 ⁇ Su-45>Ca-45>P45>Co45. However, when left standing over time, the Co45 became thicker, and P45 became thinner. Upon standing, the order changed to Co45>Li-45 ⁇ Su-45 ⁇ Ca- 45>P45. It should be noted that it was difficult to visualize the differences in the xx- 10 samples as their textures were more creamer-like, while those of the xx-45 s were similar to that of a yogurt drink.
  • phase stability of the emulsion was physically observed and recorded in the different time periods. At 4 hours, SulO and Li 10 were not visible to have phase separation, CalO started phase separation, and Co 10 and P10 showed phase separation at around 10 to 20% in 4 hours.
  • the order of the phase stability from most stable to least stable was Sul0 ⁇ Lil0>Cal0>Col0>P10, however, after overnight (16 hours) standing, the order was Sul0>Lil0>P10 ⁇ Col0>Cal0. For the samples of xx-45, the phase remained stable after 2 days.
  • Additives Vinegar and Lime juice were applied to evaluate their effect on BGI emulsion formation.
  • a 10% vinegar water solution, and a 100% Lime juice were used to replace water during emulsion preparation to supply acetic acid and citric acid, respectively.
  • the BGI and Canola oil contents were maintained as 10%.
  • the emulsions were prepared using method (2), where BGI was incubated in oil overnight, and then water was added, followed by homogenization using a high power homogenizer at speed of 28,000 rpm and homogenized for 5 min.
  • V2 VlO-10-80, 10% BGI-10% Canola oil-80 vinegar solution
  • L2 LlO-10-80, 10% BGI-10%Canola oil and 80% Lime juice
  • V3 V3 and L3
  • V1 V 1 and L 1 , respectively. It was found that the emulsion micelles in V2 were similar to Ca-10 (C2, the control), but the micelles in L2 were lower density and smaller in size than Ca-10 (C2) and V2.
  • pH Effect In this study, the emulsions were prepared using the Lisherbrand 150 handheld homogenizer with the speed of 35,000 RPM and homogenized for 5 min. Prior to homogenization, BGI was incubated in canola oil for 10 days.
  • Acidic solution was prepared from hydrochloric acid (HC1), and basic solution was prepared from 1M sodium hydroxide solution.
  • BGI emulsion was at a different pH for 10 min, 60 min, 4 hours, and 24 hours, microscopic images taken during these time periods, and it was found that the emulsions are stable at pH range from 0.8-8 at the detected time.
  • BGLoil water as 10-10-80 (CalO), 10-20-70(Ca20), 10-30-60 (Ca30), 10-40-50(Ca40), 10-45-45 (Ca45) and 10-60-30 (Ca60).
  • 10-10-80 (xxlO) and 10-45 -45 (xx45) were used as emulsion composition.
  • Hot Water 200 ⁇ L emulsions (CalO: BGFCanola oil: water in a 10:10:80 ratio and Ca45: BGFCanola oikwater in a 10:45:45 ratio) that were prepared above were added into 10 mL hot water ( ⁇ 70°C). It was found that the emulsion micelles remained stable after stirring in the hot water, as confirmed by microscopy. After standing for 2 hours at room temperature, the emulsion micelles accumulated at surface of the water. This indicates that if used as a coffee creamer for example, when added to hot coffee, the emulsion (what was acting as a creamer), remained stable and did not break.
  • Textures of the emulsions In terms of texture, the emulsion varied from consistencies similar to milk, cream, yogurt and Cheese, as seen in FIG. 27.
  • the BGI was soaked in oil overnight for 16 hours. It was then homogenized using Omni international GLH-01 with speed of 28,000 rpm and homogenized for 5 mins. In order to get the different textures, it was the ratio of BGI to oil to water that determined the final texture consistency.
  • the mixtures of BGI/OIL/Water before homogenization can also be milk, Cream, Yogurt, or cheese. The thickness of the sample increased with homogenization.
  • emulsion phase stability increased with the increase of its thickness.
  • the milk-like emulsions had phase separation within 20 minutes, 1-3% cream -like emulsions had phase separation within 4 hours, but 5% cream-like emulsions or more thick emulsions were stabilized for more than 24 hours.
  • the emulsion micelles were imaged for more than 2 weeks and it was found that the emulsion micelles were stable past the two week timeframe.
  • a stabilizing agent for example, pectin can help phase stabilization.
  • pectin can help phase stabilization.
  • emulsions with composition of 0-1% pectin- 1% BGI -10% oil were prepared using Omni international GLH-01 with speed of 28,000 rpm and homogenized for 2 minutes using method 2 above, but BGI was not incubated in oil.
  • the results show that stability of emulsion phases increases with the pectin increases. Microscopic images confirmed that both pectin and BGI involved the emulsion formation, and the emulsion size decreases with increase of pectin amount.
  • Emulsions were prepared using both method 1) and 2) as described in the additive section.
  • the BGI content was maintained as 10%, but Canola oil contents were 10% and 45%.
  • Three samples were prepared and a sensory test was conducted. The samples, Ca-lOa (10-10-80) and Ca-45a (10-45-45) were prepared using method 2), and Ca-lOb (10-10-80) using method 1).
  • Ca-lOa appeared similar to a 2-3.5% milk, but tasted closer to a 5-50% Creamer, Ca-45a was similar to a salad dressing or thicker creamer, resulting in the BGI emulsions having a cream-like mouth feeling. Compared to Ca-lOa and Ca45a, Ca-lOb appeared as 1% milk and tasted watery.
  • Oil in water emulsions have been used in many commercial products, such as food, supplements, personal care, cosmetics, detergents and in the pharmaceutical industry.
  • the emulsion is a thermodynamically unstable system, therefore a suitable emulsifier is necessary to stabilize the emulsion.
  • Green, environmentally friendly, and non-toxic natural emulsifiers have been investigated widely with some natural emulsifiers such as small molecular surfactants or proteins, are easy to form small droplets, but are not stable at highly acidic conditions (pH ⁇ 3) or high ionic strengths. Some, like polysaccharides, are stable under those conditions, although they require a high surfactant-to-oil ratio.
  • Micro Crystalline Cellulose (MCC) or Cellulose nanoparticles are a very efficient solid particle emulsifier to form emulsions containing 10-20% oil, and 2.5-5% MCC.
  • MCC Micro Crystalline Cellulose
  • PGs paramylon granules
  • the emulsions contain about 5% to about 70% oil and 0.6% to about 40% PGs.
  • PGs are not only used as emulsifiers but can also be encapsulated in emulsion micelles as nutrients.
  • HIPEs internal- phase emulsions
  • PGs and Oils functioning as cream, Yogurt, and/or Cheese- analogues.
  • HIPEs in the food industry look to be quite promising and offer an innovative approach for converting lipid oils into solid like fats without using saturated or trans fatty acids.
  • BGI emulsion can be prepared using low energy mixing, such as vortex, and/or a low power (150W) mixing homogenizer. Given that emulsions normally need a high pressure homogenizer or the assistance of ultrasonic homogenizer. Our approach as a much more energy efficient method.
  • BGI-based emulsion food products from Euglena biomass
  • the BGI emulsions have been successfully prepared from Canola oil, Palm oil, Coconut oil, Sunflower oil and Linseed oil when the BGI was premixed with the oils. Differing from reported methods, we first incubated BGI in Oil, and then homogenized it with water to give the BGI emulsion using a low power homogenizer. It was found that the inoculation time of BGI in oil was essential to the formation of BGI emulsions.
  • Emulsions with different textures such as milk-like, cream like, yogurt-like and cheese-like were obtained by varying the BGI and oil contents in the emulsions.
  • the emulsion can contain approximately 0.6% to 40% BGI and approximately 20% to 90% water, and 5% to 60% oil, causing the textures of emulsion to vary from milk-like, cream-like, yogurt-like to cheese-like.
  • BGI emulsions Similar to MCC (Micro Crystal Cellulose) Pickering emulsions, BGI emulsions have the potential for encapsulation of lipophilic compounds to be used in the food, cosmetic and pharmaceutical industries. The success in the formation of Euglena biomass based emulsions confirmed the possibility of encapsulation of nutrients.
  • BGI can be used as a binder and filler, reinforcing agent or a viscosity regulator, and in food industries, BGI can be an emulsifier in pastes, creams, or sausages. Further, BGI in emulsion is not only an emulsifier, but also encapsulated in emulsion micelles as nutrients.
  • BGI-oil-water emulsions have the potential for various applications in dairy analogues, spreads, dips and sauces. These emulsions may be used in the formulation of non dairy creamers, yogurt, cream cheese, cheese spreads, and cheese analogues, among other applications.
  • the emulsions may act as a base for other ingredients to be added to improve texture, flavour and/or functionality. Or the emulsions products could stand alone and only need flavouring added.
  • Cream cheese formulations were developed using wet/dry BGI and RTG
  • a creamer is an oil in water emulsion.
  • An emulsion is a thermodynamically unstable system and the kinetic stability of the emulsion can be achieved by changing the composition of oil, water or emulsifiers in the systems.
  • the creaminess of the creamer can be varied by adjusting the oil content of the emulsion, with increase in oil content, the creaminess increases.
  • Emulsifiers are widely used to improve the stability of the emulsions. Monoglyceride based emulsifiers, proteins, lecithin etc. are commonly used as emulsifiers in creamers. For vegan creamer application, plant based emulsifiers are commonly used.
  • the method/equipment used for emulsion preparation also determines the stability of emulsions, equipment which could enable the formation of small oil droplets is required to make stable emulsions.
  • 39 different creamer formulations were investigated where different combinations the of ingredients and varying ratios of the following ingredients: Euglena derived BGI, Euglena derived Milled BGI, Euglena protein concentrate ⁇ Euglena protein rich flour, Euglena biomass, Euglena protein isolate could also be used), coconut oil, canola oil, sunflower lecithin, Pectin (pre hydrated), Oat milk powder, pea protein isolate (concentrate can also be used), Carrageenan, sunflower oil, gellan gum, xanthan gum, tricalcium phosphate, sugar, Myverol 18-92K, oat milk flour, Admul Ma 60-04K, Myverol 18-06pK, Myvacet 9-45K, guar gum (pre hydrated), guar gum (8/24), Xanthan
  • BGI oil-in-water emulsions
  • different concentrations of BGI were added to vegetable oil and added this mixture to desired amounts of water and homogenized using a polytron blender (omni GLH polytron mixer at speed 9 for 5 minutes).
  • a polytron blender omni GLH polytron mixer at speed 9 for 5 minutes.
  • the BGI sedimented quickly and the oil came on the top of the coffee and formed a thick cream layer. It shows that the current formulation with BGI alone cannot be used as an emulsion stabilizer in a creamer unless further investigated.
  • the white colour of the BGI can be utilized as whitener in a creamer and it can also add the immune boosting effect of BGI to the creamer. Therefore, more formulations were used to prepare emulsions by incorporating lecithin, mono diglyceride based emulsifiers, proteins and also tried using kitchen aid hand mixer, polytron blender and high pressure homogenization for emulsification.
  • Emulsifiers used Euglena protein concentrate, oat milk flour, pea protein, mono/diglycerides, and sunflower lecithin.
  • Equipment used for emulsification KitchenAid 5-Speed Ultra Power Hand Mixer in Empire with only one wire whipper attachment and omni GLH polytron mixer and high pressure homogenizer (SPX RANNIE/GAULIN homogenizer-2 litre)
  • Emulsion/creamer preparation All water soluble ingredients (proteins, sunflower lecithin, hydrocolloids) were mixed with water and left under mixing for 2 hours for proper hydration.
  • coconut oil and canola oil were mixed (heated above the melting point of coconut oil to ensure proper blending) and BGI was added to the oil blend and also left the mixture stirring for 2 hours.
  • the oil blend was then mixed with a water-emulsifier mixture and emulsified using either KitchenAid 5-Speed Ultra Power Hand Mixer in Empire with only one wire whipper attachment for 5 minutes or omni GLH polytron mixer at speed 9 for five minutes or using a high pressure homogenizer at 10,000 psi for 5 minutes.
  • the Euglena protein concentrate can make up about 1,2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 15, 18, 20, 25, 30, 35, 40, 45, 50 % W/W or more of the ingredients or final product.
  • Flour such as oat flour
  • a protein source such as pea protein
  • a lecithin such as sunflower lecithin
  • An emulsifier such as diglycerides, can make up about 1,2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 15, 18, 20, 25, 30, 35, 40, 45, 50 % W/W or more of the ingredients or final product.
  • Creamers prepared were poured into 15 mL centrifuge tubes and left undisturbed in a refrigerator to see any phase separation. Also a 15 mL of the creamer was added to 200 ml hot, freshly prepared black coffee to see the stability of the creamer in coffee. The coffee was left undisturbed for 30 minutes after the addition of creamer at room temperature to see any destabilization of creamer in coffee overtime.
  • Emulsion preparation Creamers were prepared using ingredients shown in Table 27. Two different concentrations of 6 different emulsifiers were tried in the basic dairy formula given in Table 28.
  • oil blends were prepared first and emulsifiers were added into the oil mixture and heated until the emulsifier was completely melted and dissolved in oil. All the other ingredients except BGI were dissolved in water and let mix for a minimum of 2 hours to get proper hydration for protein and hydrocolloids. Then the water mixture was mixed with an oil mixture and the temperature of the mixture was allowed to rise until the emulsifiers were dissolved well again in the mixture. (Emulsifiers with higher melting temperature were tuned into solid when water mixture at room temperature was poured into the oil-emulsifier blend, but it was required to make sure that the emulsifier was in liquid state during the preparation of emulsions).
  • the mixture was then blended using an Omni GLH polytron mixer at speed 9 for 5 minutes to form the emulsion.
  • the BGI was then added to the emulsion and blended again using an Omni GLH polytron mixer at speed 9 for 3 minutes to form the non-dairy creamer.
  • Creamers were added to hot coffee and monitored for 30 minutes. Generally, the stability of creamers increased with addition of mono/diglyceride based emulsifiers. However, the stability and thickness of the cream layer formed was determined by the type of emulsifier used. Myverol 18-92K and Myverol 18-06K displayed the highest effectiveness, as there was no thick cream layer observed on the top of the coffee after 30 minutes of storage.
  • Hydrocolloids such as carrageenan, guar gum, xanthan gum, locust bean gum, gellan gum etc. are molecules capable of interacting with other hydrocolloids, proteins and are able to modify the viscosity, gelling, thickness, sedimentation and phase separation of mixers involving these hydrocolloids. This property of gums/hydrocolloids could be utilized to reduce the sedimentation of BGI.
  • BGI Slurry Use of BGI slurry obtained from the co-purification process before spray drying for creamer application was investigated for creamer preparation.
  • the BGI slurry was diluted to 3% BGI (3% solid) and in 52 g of this slurry, selected gum (guar gum (8/24)), sunflower lecithin and sugar was dissolved and left the mixture under stirring for a minimum of 2 hours.
  • Canola oil was then blended with myverol 18-92K (mono/diglyceride emulsifier) and the oil blend was then mixed with BGI slurry and homogenized the mixture using a polytron blender for 5 minutes at speed 9.
  • the creamer obtained was then added to coffee to see the stability of creamer in coffee. Remaining creamer was stored in a refrigerator to see the stability of the creamer.
  • Milled paramylon Use of milled paramylon for creamer application was explored by replacing BGI in the creamer formula with milled paramylon. Milled paramylon obtained was a gel like wet mixture with 20% solid. It was diluted to provide 3% BGI in the slurry and prepared emulsion using this slurry (Formula 34-35) in the same way explained before. The creamer obtained was added to coffee and also stored in the refrigerator to see stability. It was expected that since the milled paramylon had smaller granules than spray dried BGI, the BGI sedimentation rate was low when milled paramylon was used for creamer preparation.
  • Non-dairy creamer was obtained using wet or dry BGI as a whitener.
  • a hydrocolloid/gum was required to prevent the sedimentation of BGI when the creamer was added to coffee.
  • Guar gum (8/24) was found to be the best gum that could be used for BGI based creamer.
  • BGI is present at about 1, 2, 3, 4, 5 % W/W or more
  • the water is present at about 30, 40, 50, 60, 70% W/W or more
  • the oil is present at about 2, 3, 4, 5, 6 % W/W or more
  • the lecithin is present at about 0.2, 0.3, 0.4, 0.5, 0.6 % W/W or more
  • the distilled monoglyceride prepared from vegetable oils and fats is present at about 0.2, 0.3, 0.4, 0.5, 0.6.
  • the hydrocolloid e.g., guar gum
  • the sugar is present at about 0.5, 1.0, 2.0, 3.0, 4.0, 5.0% W/W or more.
  • Gel strength of gelled emulsions may vary with protein, carrageenan and fat content of the emulsions.
  • a detailed study was conducted by varying the concentration of carrageenan from 0.25 to 0.82% by fixing the protein concentration at 2.5% and varied protein content from 2.5% to 10%.
  • Emulsions were prepared using the dairy formula 1-5 (Table 33). The protein, carrageenan and sunflower lecithin was dissolved in water and left the mixture under stirring for 2 hours for proper hydration at pH 7. The oil blends were prepared and the emulsifier was added above the melting point of the Myverol emulsifier. Then the oil blend was added to the protein solution and homogenized for 5 minutes using the polytron blender at speed 9. Required amount of BGI powder was then added to the emulsion and homogenized using the same polytron blender for 1 minute at speed 9. The emulsions were then spilt into half and the pH of half of the emulsion was changed to pH 4.5. All the emulsions at pH 7 and pH 4.5 were stored in the refrigerator overnight and analyzed.
  • the emulsions were prepared using protein-carrageenan solution at pH 7. However, the targeted products had a pH around 4-5. There were two ways that pH was achieved: emulsion was prepared using a protein-carrageenan solution at pH 7 and the pH of the emulsion was changed to pH 4-5; or the protein-carrageenan solution was prepared at pH 4-5 and used for emulsion preparation. However, if there was any difference between these emulsions, if one was more suitable for the targeted application, it was unknown.
  • BGI powder or slurry was added after the emulsion was prepared, or BGI powder/slurry was added to the protein- carrageenan solution before emulsification, or BGI powder was added to oil before emulsification. It was unknown if the way BGI was added to emulsion affected the product. The objective of the current study was to see if the pH of protein-carrageenan solution, or the way BGI incorporated into the emulsion, would affect the final emulsion properties.
  • the BGI powder was added to the oil blend, and used this blend for emulsion preparation.
  • the BGI powder and BGI slurry, respectively was added to protein, carrageenan and sunflower lecithin solution at pH7.
  • the emulsions were then prepared by adding oil blend to this solution using the same conditions explained in trial 1 and 2.
  • Emulsions were prepared as follows: Emulsion prepared using protein-carrageenan solution at pH 4.5, emulsions prepared using protein- carrageenan solution at pH 7, emulsion prepared using protein-carrageenan solution at pH 7 which was then reduced to pH 4.5, emulsion prepared using BGI powder dissolved in oil, emulsion prepared using BGI powder mixed in protein-carrageenan solution, and the emulsion prepared using BGI slurry mixed in protein-carrageenan solution.
  • RTG ready to gel beta glucan isolate
  • Method of emulsion preparation The wet RTG was mixed with enough water to make 3% BGI in 52 g mixture. The wet RTG used in this study was washed three times with 8% solid. Protein, carrageenan, and sunflower lecithin were mixed with RTG slurry. The oil blend with emulsifier was also prepared and added to the water blend and homogenized the mixture using a polytron at speed 9 for 5 minutes to form the emulsions.
  • Milled paramylon as a replacer for BGI was investigated. Instead of BGI powder, an equivalent amount of milled paramylon was used in the formulation (see Formula 7 in Table 33). Milled paramylon was diluted in water to obtain an equivalent amount of 3% of BGI. Protein, carrageenan and sunflower lecithin were dissolved in 52 g milled paramylon slurry and after two hours it was mixed with oil blend with mono/diglyceride emulsifier and the mixture was then homogenized to obtain the emulsion using a polytron blender for 5 minutes at speed 9. The emulsions were prepared at pH 7 and later reduced the pH to 4.5. Both emulsions were stored in the refrigerator. A BGI powder based emulsion was also prepared and stored as a control. After storing in the refrigerator for a day the emulsions at both pH were evaluated. There was no difference between BGI or milled paramylon at both pH values.
  • Objective of this study was to form a non-dairy cream cheese formulation using ready to gel beta glucan isolate (RTG) or beta glucan isolate (BGI) as a base.
  • the target was to achieve at least 2 g protein per 30 gram serving and less than 17% fat per serving with a similar appearance and texture as that of non-dairy cream cheese or real cream cheese.
  • RTG was used due to its thickening properties compared to BGI. It was found that a combination of RTG with pre hydrated pectin can provide the thickness of the cream cheese required.
  • RTG Based cream cheese preparation procedure Several formulations were prepared and tested using RTG and different proteins (oat milk flour, pea protein isolate, Euglena protein concentrate). The formulations contained combinations of the following ingredients, including testing different ratios of ingredients: Ready To Gel (RTG) BGI, Oil (1 : 1 canola and coconut), sunflower lecithin, pectin (pre hydrated), Euglena protein concentrate ( Euglena protein rich flour, Euglena biomass, Euglena protein isolate could also be used), Oat milk powder, coconut oil, sunflower oil, pectin, xanthan gum and konjac gum, potato starch, tapioca starch, sodium alginate, baking powder, sugar, salt, lemon juice concentrate, flavourings and or maskers, gellan gum, lactic acid powder, lemon, pea protein isolate (pea protein concentrate could be used), carrageenan, BGI, emulsifier (Admul), Myverol 18-92K, and water.
  • RTG Ready To Gel
  • BGI Oil (1
  • dairy formula 9 As can be seen, the only difference between dairy formula 9 and 11 was the source of protein: in Formula 9 it was oats and in dairy formula 11 it was from pea.
  • the cream cheese prepared using dairy formula 9 was dark yellow coloured as can be seen in FIG. 33. This was due to the dark color of oat milk powder.
  • the coconut flavour was overpowering in Formula 9. Therefore pea protein with a lighter yellow colour and a higher amount of cheese flavours were used in Formula 11.
  • the protein per serving was about 0.45 g while it was about 2.4 g in dairy formula 11.
  • pea protein isolate, xanthan gum and gellan gums were dissolved in water first.
  • the pH of the solution was around pH 7 (pH of pea protein isolate was pH 7).
  • lemon concentrate was added to the protein-gum solution until the pH of the solution was around pH 3.5 to 4.5.
  • the mixture was then gently stirred, large coacervates of pea protein and hydrocolloids were formed and started separating from the water phase. At this point, all the other ingredients were added to the mixture and mixed well. Sriracha and lime were added to improve the flavour of the cream cheese
  • a cream cheese analogue can be obtained using RTG as a gelling agent with pea or oat milk flour as a protein source. Coacervate formation of proteins and hydrocolloids prior to the addition of other ingredients for the cream cheese formation can reduce the slimy mouthfeel and improve the texture of the product. Any protein source with a lighter colour than pea protein with high protein content can be used as an alternative protein source in the cream cheese formulation.
  • BGI Based Cream Cheese Cream cheese formulations were developed using BGI and carrageenan. The formulations (Formula 12-18) were used.
  • FIG. 34 A representative picture of cream cheese prepared using BGI is shown in FIG. 34.
  • the cream cheese prepared using BGI was whiter in color than the one prepared using RTG.
  • the protein concentration was high, there was gritty mouthfeel due to improper hydration of pea protein.
  • the water mixture formed a gel when the protein concentration was 15% or high. Below 12% of protein was preferred for cream cheese application.
  • a gritty mouth feel was detected when Admul mono/diglyceride emulsifier was used after refrigeration. It was due to the crystallization of these emulsifiers.
  • the cream cheese prepared with lower concentration of protein and myverol 18-92K was smooth and formed the right texture when stored in the refrigerator.
  • the cream cheese with BGI was prepared two different ways, first prepared the mixture at pH 7 and added either lemon juice or lactic acid to reduce the pH to pH4-5, or prepared the mixture at pH 4-5 by changing the pH of the protein solution to pH 4-5 (using lemon juice or lactic acid) before mixing everything else.
  • the pH of the protein solution was at pH 4-5, the viscosity of the protein-carrageenan blend was not highly viscous.
  • the cream cheese developed using the mixture at pH7 and reduced the pH later to 4.5 was better than the cream cheese developed using the protein mixture at pH4-5.
  • Cream cheese like products can be prepared using both RTG and BGI.
  • the cream cheese had the right texture when the mixture was water- protein at pH 4-5 when using RTG while it was better to be at pH7 when using BGI and reduced the pH to 4-5 later.
  • Dairy analogues can be prepared using BGI powder or slurry and BGI derivatives (RTG, milled paramylon)
  • Guar gum (8/24) was found to be the best gum that can be used for BGI based creamer
  • Yogurt like emulsions can be prepared using BGI, RTG (wet) or milled paramylon
  • Formulations were developed for both low moisture textured vegetable protein (TVP) and high moisture extrusion cooking (HMEC) extruded products using dry Euglena- derived protein rich flour and Euglena- derived beta-glucan isolate (Table 37, Table 38, Table 39, Table 40).
  • TVP and HMEC based Euglena meat analogues are shown in FIG. 35.
  • the Euglena protein rich flour in combination with pea protein at the two different moisture conditions formed meat like textured product.
  • the TVP Euglena formulations were able to absorb an amount of water of about 2.5 times their weight.
  • These products were also used to prepare soups, tuna wraps, bacon analogues, pulled pork and crisps as non-limiting examples.
  • Examples of HMEC process Euglena meat analogues in a bacon like product and a pulled pork product are shown in FIG. 36.
  • HMEC Formula 5 (Table 38) performed the best in the HMEC process.
  • the dry basis of HMEC formulations 1-4 is shown in Table 39.
  • HMEC Formula 6 (12% pea protein concentrate, 49.5% Euglena flour and 37.5% pea protein isolate) was chosen for the soups. HMEC Formula 6 was the only one that did not contain any maskers. Unfortunately, the maskers chosen in these formulations gave all other formulas a sweet aroma and taste which was not ideal for this application. However, the maskers can be replaced with a more savory or neutral masker.
  • vegan Chicken and Noodle Soup (FIG. 37A) and Chicken Coconut Thai Soup (FIG. 37B) were made (Table 41 and Table 42).
  • HMEC Formula 6 12% pea protein concentrate, 49.5% Euglena flour and 37.5% pea protein isolate was chosen for the tuna. HMEC Formula 6 was the only one that did not contain any maskers. Maskers were found to give a sweet aroma and taste which was not ideal for this application. [0707] The small extruded pieces were used for the tuna as it was already the perfect size and shape to mock canned tuna.
  • Rehydrating instructions ingredients were mixed well and were allowed to sit for 2 minutes, stirring occasionally. Rehydrated ETPV was used in place of regulate canned tuna.
  • Mouthfeel Similar to canned tuna, flaky. Aroma: smoky, fish notes. Appearance: A little brown compared to regular canned tuna. Similar in shape and size of regular canned tuna.
  • Example 16 CHICKEN NUGGET, a Euglena TVP based breaded chicken nugget
  • Mung bean protein and methylcellulose were added to the mixture in kitchen aid, and mixed for 1 minute. During this time, the side of the bowl were scraped down with a spatula. Water was added and the ingredients were mixed for 2 minutes until mixture became sticky and cohesive. The mixture was then formed into 15g pieces and put into a cooler or freezer to chill until set.
  • FIG. 40 is an example of the finished product.
  • Example 18 Euglena TVP Pulled Pork
  • BBQ Sauce Tomato Puree (Water, Tomato Paste), Brown Sugar, Molasses, Distilled Vinegar, Water, Com Starch, Salt, Spices (including Black Pepper, Paprika, chili Pepper), Onion, Garlic, Natural Flavor), Water, Euglena TVP (Pea Protein, Euglena, Natural Flavor), coconut Oil, Yeast Extract, Dehydrated Garlic and Onion, and spices were used to create a final BBQ pulled pork analogue.
  • BBQ Sauce Tomato Puree (Water, Tomato Paste), Brown Sugar, Molasses, Distilled Vinegar, Water, Com Starch, Salt, Spices (including Black Pepper, Paprika, chili Pepper), Onion, Garlic, Natural Flavor), Water, Euglena TVP (Pea Protein, Euglena, Natural Flavor), coconut Oil, Yeast Extract, Dehydrated Garlic and Onion, and spices were used to create a final BBQ pulled pork analogue.
  • FIG. 43 is an example of the finished product.
  • Table 47 Euglena TVP Fish Stick Formulation Example 20 - Italian Dinner Sausage with Euglena TVP
  • FIG. 44 is an example of the finished product.
  • FIG. 45 is an example of the finished product.
  • Table 49 Euglena TVP Burger Patty/Crumble Formulation
  • the Euglena-based TVP is a versatile product and can be used in a variety of products mirroring the properties of a natural animal-based protein. In both looks, flavour and texture, the Euglena-based TVP can be used in application in which poultry, fish, beef and/or pork are typically used. The Euglena based TVP can also be used for any application where a vegetarian or vegan based meat analogue is used, for example traditional texturized vegetable protein. Market comparison has found that the Euglena-based TVP contains less and/or no allergens than most products currently on the market to date.
  • Example 22 High moisture meat analogues (HMMA) using a basis of pea protein and different levels of wet Euglena biomass and Euglena protein rich flour
  • High-moisture extrusion can create a product with fibrous texture like animal meat, known as a high-moisture meat analogue (HMMA), from plant protein raw materials.
  • HMMA high-moisture meat analogue
  • proteins undergo thermal and mechanical stresses by heating of the barrel and shearing of the screws. In consequence, protein structure is altered leading to the formation of soluble and/or insoluble aggregates. In the cooling die, the protein molecules are cross-linked, leading to the formation of a fibrous meat-like structure.
  • Soy protein is the most studied plant protein in extrusion cooking, because of its functionality and nutritional properties.
  • GMOs genetically modified organisms
  • E. gracilis has been shown to produce protein containing all 20 proteinogenic amino acids. Moreover, animal and in vitro studies have shown an excellent digestibility of protein derived from E. gracilis biomass.
  • the objective of this study was to produce meat analogues with the combination of Euglena protein and pea protein by extrusion technology and to compare HMMA made with different pea protein isolates, and made with different inclusion levels of Euglena flour or thawed Euglena biomass.
  • HMMA High Moisture Meat Analogue
  • Table 50 HMMA Formulations using 2 different sources of biomass (wet biomass, dry flour) and 2 different Pea Protein isolate sources.
  • HMMA Formula 1 For the HMMA formulation 1, it was the most yellow ofthe 4 trials, with a very mild fishy lEuglena taste, slightly undercooked, and with a floury and glue like consistency. HMMA Formula 2 was lighter in colour compared to formulation 1, blander, but with higher elasticity and tenderness. Formulation 3 was darker than the other 2 formulations, mild fish taste with a bit of bitterness and metallic taste. This was more elastic than the formulations 1 & 2 Lastly, formulation 4 was the lightest in colour, cleaner than 3 with no bitterness and the most elastic (FIG. 46).
  • HMMA Formula 1 (made with pea protein isolate with wet biomass, without Euglena flour) had the most positive feedback because of the desired flavor and texture.
  • HMMA Formula 3 and 4 (made with pea protein isolate, without wet biomass, with Euglena flour) had a very rubbery texture. All formulas had mild or no fishy flavor.
  • Example 23 Additional example of texturized protein made with Euglena flour
  • Extrusion is a common industrial process to produce a texturized protein as the final product. This process changes the characteristics of the starting ingredients causing a change in density, shape, appearance, taste and mouth feel.
  • a mixture such as, protein and/or fiber, and/or fat, and/or other choice additives was mixed with water or treated with a preconditioner. The mixture was then extruded under heat and pressure at a specific speed head to generate a texturized protein product. Texturized products can vary in size and shape from small to larger sized chunks by using different dies and/or cutter speeds.
  • a Euglena based extruded product using Euglena Flour produced a texturized protein, which is referred to as a Texturized Vegetable Protein (TVP) or a Texturized Euglena Protein (TEP).
  • TVP Texturized Vegetable Protein
  • TEP Texturized Euglena Protein
  • Urschel comitrol processor and die face cutter to generate various sizes of texturized proteins was also investigated.
  • Euglena gracilis has been shown to produce protein containing all 20 proteinogenic amino acids.
  • animal and in vitro studies have shown an excellent digestibility of protein derived from Euglena gracilis biomass.
  • sources of protein concentrate and/or isolate can be used from other plant based sources such as: soy, chickpea, lentils, almond, legume, quinoa, millet, sorghum, teff, or any other reasonable flour, protein concentrate or protein isolate source.
  • Die cut heads, cutter speeds and processors such as the Urschel can be used to change the size and shape of the extruded Euglena protein.
  • These Euglena TVP materials can be used to replace chicken, beef, pork, seafood, and even other plant based texturized proteins in various meat applications.
  • the flour mixture Prior the extrusion, the flour mixture was mixed in a Ribbon blender. A Clextral EV 44 twin screw extruder that was equipped with a preconditioner was used to make the extruded product. It was dried in a continuous 5 layer steam drier and the TVP was reduced in size by the use of a roller mill. Flour bulk density was 384 g/L and moisture content was 4.69%. The TVP setup can be found in Table 55.

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Abstract

La présente invention concerne des compositions de succédanés de produits laitiers et leur utilisation en tant que produits alimentaires, les succédanés de produits laitiers possédant une ou plusieurs propriétés fonctionnelles similaires à celles d'un produit laitier naturel. L'invention concerne également des procédés de production de succédanés de produits laitiers. La présente invention concerne des compositions de succédanés de viande et leur utilisation en tant que produits alimentaires, les succédanés de viande possédant une ou plusieurs propriétés fonctionnelles similaires à celles d'un produit de viande naturelle. La présente invention concerne également des procédés de production de succédanés de viande.
PCT/IB2022/052513 2021-03-19 2022-03-19 Succédanés de produits laitiers et de viande contenant des composants dérivés d'euglena WO2022195566A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2359706A1 (fr) * 1999-02-10 2000-08-17 Dr. Suwelack Skin & Health Care Ag Agent lyophilise contenant du paramylon, sa production et son utilisation
WO2019160599A1 (fr) * 2018-02-19 2019-08-22 F3 Platform Biologics, Inc. Composition issue d'euglène, notamment une composition d'aliment pour animaux
CA3132477A1 (fr) * 2019-03-01 2020-09-10 Noblegen Inc. Compositions, preparation et utilisations de paramylon
CA3143901A1 (fr) * 2019-06-28 2020-12-30 Noblegen Inc. Procedes d'extraction de proteines et de traitement en aval d'euglenes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2359706A1 (fr) * 1999-02-10 2000-08-17 Dr. Suwelack Skin & Health Care Ag Agent lyophilise contenant du paramylon, sa production et son utilisation
WO2019160599A1 (fr) * 2018-02-19 2019-08-22 F3 Platform Biologics, Inc. Composition issue d'euglène, notamment une composition d'aliment pour animaux
CA3132477A1 (fr) * 2019-03-01 2020-09-10 Noblegen Inc. Compositions, preparation et utilisations de paramylon
CA3143901A1 (fr) * 2019-06-28 2020-12-30 Noblegen Inc. Procedes d'extraction de proteines et de traitement en aval d'euglenes

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