WO2023017161A1

WO2023017161A1 - Complementary food preparation

Info

Publication number: WO2023017161A1
Application number: PCT/EP2022/072697
Authority: WO
Inventors: Antonello FRESU; Jean Michel LARRE; Eric Masson
Original assignee: Fresu Antonello; Larre Jean Michel; Eric Masson
Priority date: 2021-08-12
Filing date: 2022-08-12
Publication date: 2023-02-16
Also published as: LU500531B1

Abstract

The invention relates to a method for manufacturing a spirulina preparation having improved taste and odor, in particular having a reduced ocean taste and odor or a reduced sea taste and odor, and also to such a spirulina preparation. The invention also relates to a solid, semi-solid or liquid complementary food preparation, in particular a ready-to-use complementary food (RUCF) preparation or ready-to-use therapeutic food (RUTF) preparation, comprising such a spirulina preparation, and also other components chosen from at least two of the groups formed by (a) cereal plants, notably the flours of cereal plants; (b) leguminous plants and/or the seeds of leguminous plants, notably soybeans, chick peas, lentils, peas, black-eyed peas, mung beans, pigeon peas, haricot beans and/or lupin; and (c) flours and protein products based on oleaginous plant seeds that are not part of groups (a) or (b). Other aspects relate to these complementary food preparations for use in the prevention or treatment of malnutrition, in particular moderate acute malnutrition (MAM) or severe acute malnutrition (SAM), and to the use of spirulina for the manufacture of such complementary food preparations.

Description

COMPLEMENTARY FOOD PREPARATION

Technical area

The present invention relates to complementary food preparations, in particular for the prevention or treatment of malnutrition.

State of the art

[0002] The latest edition of "The State of Food Security and Nutrition in the World", published in July 2020, estimates that nearly 690 million people suffered from hunger in 2019, an increase of 10 million compared to 2018, and nearly 60 million in five years. Due to high costs and low financial means, billions of people cannot eat a healthy or nutritious diet.

To date, various specialized complementary food preparations provide different levels of energy, micronutrients and macronutrients necessary for growth and health in order to prevent or treat malnutrition.

[0004] Complementary food preparations intended to prevent or treat malnutrition are understood to mean foods intended to be administered during the complementary feeding period. These formulas are specially formulated with appropriate nutritional quality to provide energy and additional nutrients to supplement family foods from the local diet, and provide nutrients that are lacking or present in insufficient quantities.

[0005] All complementary food preparations intended to prevent or treat malnutrition must be formulated according to the guidelines established by the FAO and the WHO.

[0006] During the manufacture of complementary food preparations, all the processing methods should be applied so as to preserve the quality of the proteins, to limit the losses of micronutrients and to maintain the total nutritional value.

[0007] The quality of the proteins, provided by the various ingredients and raw materials, and therefore their concentration in essential amino acids, is a crucial part in the formulation of complementary food preparations intended to prevent or treat malnutrition. [0008] Amino acids are the basic unit constituting proteins. There are a very large number of different amino acids, but only twenty are used by the body to manufacture proteins (so-called "proteogenic" amino acids). Of these 20 amino acids, 11 can be produced by the human body and the other 9 are said to be essential because the body is unable to synthesize them in sufficient quantity to meet its needs. The quality of proteins is therefore deduced from their capacity to provide the 9 essential amino acids (IAA) -lysine, sulfur AA (methionine, cysteine), threonine, tryptophan, branched AA (leucine, isoleucine, valine), aromatic AA (phenylalanine, tyrosine), histidine.

[0009] These amino acids must therefore be supplied by the diet. The amino acid composition of proteins is taken into account to assess the protein quality of our diet.

To date, the main complementary food preparations used are RUSF (Ready-to-use supplementary food, or ready-to-use complementary food (ACPE)) and RUTF (Ready-to-use therapeutic food, or ready-to-use therapeutic food (RUTF)) formulated for the treatment of acute, moderate and severe malnutrition in children and adults respectively.

[0011] The main characteristic of these preparations is their ease of use because they are ready to use, without the need to use water or other biological liquids in order to reconstitute them, which avoids bacterial contamination. secondary.

[0012] What is important to note is that in these preparations, as well as in other preparations, for the moment, the main source of essential amino acids is guaranteed by ingredients of animal origin, and particularly certain cow's milk derivatives (whole or skimmed milk powder, whey protein concentrate, whey permeate). Cow's milk derivatives also have the advantage of providing a set of essential micronutrients.

[0013] This is due to the fact that the ingredients of plant origin currently used, particularly cereals, legumes and legume seeds, flours and protein products made from oilseeds, do not manage to provide, on their own , sufficient essential amino acid concentrations required (according to guidelines established by FAO and WHO) in Formulated Complementary Foods to prevent or treat malnutrition. [0014] In order to guarantee the concentrations of essential amino acids required according to the guidelines, the main complementary food preparations have in their composition between 25 and 40% cow's milk derivatives (whole or skimmed milk powder, protein concentrate whey, whey permeate) and only between 5 and 25% vegetable ingredients (cereals, legumes and legume seeds as well as flours and protein products made from oilseeds).

[0015] The proteins present in ingredients of animal origin and therefore in milk derivatives have a higher biological value than proteins of vegetable origin, they are easy to integrate into complementary food preparations, but in return their costs production costs are high and the carbon footprint is not negligible. It is also important to note that about 25% of malnourished individuals, especially infants, have lactose intolerance. Lactose intolerance is a common reason for diarrhea in malnourished infants and a cause of treatment failure. Lactose is present between 10 and 80% in cow's milk derivatives usually used in complementary food preparations. Other disadvantages are allergies to cow's milk proteins. Cow's milk protein allergy is a form of food allergy that mostly affects infants and children under the age of three. Caseins and [3-lactoglobulin are most often involved, but all proteins can be incriminated. Casein is implicated in long-lasting allergies. There are different types of caseins, which all have the particularity of remaining stable, even when subjected to conditions likely to denature them, such as heat for example.

[0016] To date, no valid alternative has yet been proposed in order to reduce or even replace the use of ingredients of animal origin in complementary food preparations intended to prevent or treat malnutrition.

Object of the invention

An object of the present invention is therefore to identify one or more ingredients likely to enter advantageously into the formulation of complementary food preparations in general, but also in particular for ready-to-use complementary food preparations (RUSF or ACPE) or ready-to-use therapeutic food preparations (RUTF or RUTF), ideally to significantly reduce or even eliminate the need for animal-derived ingredients. In addition, these ingredients should have no taste or odor likely to reduce consumer acceptance of the resulting preparations.

Advantageously, it or these ingredients should be able to be produced at a favorable cost, but above all also with a reduced carbon footprint.

General description of the invention

In order to achieve the objective mentioned above, the present invention provides, in a first aspect, a method of manufacturing a spirulina preparation with improved taste and smell, in particular with an ocean taste and smell. or reduced taste and smell of the sea, the method comprising

- a first preparation step during which 10 to 70% by weight of dry spirulina - relative to the spirulina preparation - is mixed with 0.1 to 20% by weight of a premix of minerals - relative to the preparation of spirulina - using a rotary mixer rotating at 2500 to 3500 rpm, preferably at around 3000 rpm, for 15 to 25 minutes, preferably for around 20 minutes,

- a second incorporation stage during which 10 to 80% by weight of a sugar preparation - relative to the spirulina preparation - is incorporated into the mixture of the first stage and during which the mixture is subjected to the action of the rotary mixer rotating at 2500 to 3500 rpm, preferably at around 3000 rpm, for 10 to 20 minutes, preferably for around 15 minutes, and

- a third stage during which 0.1 to 10% by weight of a preparation of lecithins - with respect to the preparation of spirulina - is integrated into the mixture of the second stage and during which the resulting mixture is subjected to the action of the rotary mixer rotating at 1500 to 2500 revolutions/minute, preferably at approximately 2000 revolutions/minute, for 5 to 15 minutes, preferably for approximately 10 minutes, in which the premix of minerals comprises between 400 and 800 mg of calcium, 1 to 2.5 mg of copper, 20 to 200 pg of iodine, 8 to 15 mg of iron, 130 to 250 mg of magnesium, 1 to 2.5 mg of manganese, 400 to 800 mg of phosphorus, 700 to 1500 mg of potassium, 15 to 50 pg of selenium and 10 to 15 mg of zinc, in which the sugar preparation comprises glucose, fructose, sucrose, lactose or mixtures of these, in the form of granulated sugar, raw sugar, very fine sugar, pearl sugar, liquid sugar, liquid invert sugar, brown sugar, icing sugar, table syrup, and/or molasses, and wherein the lecithins preparation are vegetable lecithins, preferably soy or sunflower lecithins.

A second aspect relates to a preparation of spirulina with improved taste and/or smell, in particular with reduced taste and smell of the ocean or taste and smell of the sea, preferably obtained according to the process according to claim 1 or 2, comprising 10 to 70% by weight of dry spirulina mixed with 0.1 to 20% by weight of a premix of minerals, 10 to 80% by weight of a sugar preparation, and 0.1 to 10% by weight of a preparation of lecithins, in which the premix of minerals comprises between 400 and 800 mg of calcium, from 1 to 2.5 mg of copper, from 20 to 200 pg of iodine, from 8 to 15 mg of iron, from 130 to 250 mg of magnesium, 1 to 2.5 mg of manganese, 400 to 800 mg of phosphorus, 700 to 1500 mg of potassium, 15 to 50 pg of selenium and 10 to 15 mg of zinc, in which the sugar preparation includes glucose, fructose, sucrose, lactose or mixtures thereof, in the form of granulated sugar, raw sugar, very fine sugar, pearl sugar, liquid sugar, liquid sugar e invert, brown sugar, icing sugar, table syrup, and / or molasses, and wherein the preparation of lecithins are vegetable lecithins, preferably soy or sunflower lecithins.

In a third aspect, the invention provides a complementary food preparation, in particular ready-to-use complementary food preparation (ACPE) or ready-to-use therapeutic food preparation (RUTF), comprising, or consisting of, (1) a spirulina preparation obtained by the method according to the first aspect or a spirulina preparation according to the second aspect in a corresponding/sufficient amount to obtain a proportion of 5 to 20% by weight, preferably 7.5 to 17 .5% by weight of spirulina in the total complementary food preparation and (2) two or more components chosen from at least two of the groups formed by (a) cereals, in particular cereal flours; (b) pulses and/or pulse seeds, including soybeans, chickpeas, lentils, peas, cowpeas, hairy beans, pigeon peas, beans and/or lupine; and (c) meals and protein products made from oilseeds not belonging to groups (a) or (b).

[0021] Indeed, the inventors have found that the advantages of using spirulina for these complementary food preparations are numerous and will be explained in more detail in the description below. That said, an important advantage is that spirulina has an exceptionally complete composition of nutritional elements. Moreover, and this represents a particularly important advantage, it does not contain antinutritional factors and therefore does not have to undergo any prior treatment in order to ensure its elimination. An additional benefit is that it can advantageously replace, in part or in whole, ingredients of animal origin, which makes it possible to significantly reduce the carbon footprint of complementary food preparations. Last but not least, spirulina can be produced by simple processes and at reduced costs.

[0022] Unfortunately, the inventors have had to observe that despite these notable advantages of spirulina, it has a disadvantage which can make its use less attractive, or even difficult, namely its taste and/or its smell. Indeed, spirulina, even obtained under controlled cultivation conditions, always has a certain taste and/or smell of "ocean" or "sea". This characteristic, however, jeopardizes the very objective of a complementary food preparation, such as in particular a ready-to-use complementary food preparation (ACPE) or a ready-to-use therapeutic food preparation (RUTF). . Indeed, if the consumer is repelled by the taste and/or the smell, he risks not taking the rations indicated and therefore, in the end, the complementary food preparations could not achieve their objective.

The inventors have therefore tried to find a way to make the taste and smell of spirulina as neutral as possible by prior treatment which would then allow its use without disadvantages in complementary food preparations. The tests and studies of the inventors have led to the process for manufacturing a spirulina preparation with improved taste and odor, in particular with an ocean taste and odor or reduced sea taste and odor according to the first aspect of the invention and of the spirulina preparations with improved taste and smell, in particular with reduced ocean taste and smell or reduced sea taste and smell, which can be used in complementary food preparations according to the third aspect of the invention.

[0024] In spirulina preparations, it is generally advantageous that the calcium is added in the form of calcium phosphate, tricalcium phosphate, calcium carbonate or mixtures thereof; that the copper is added in the form of anhydrous copper sulphate, copper gluconate, or mixtures thereof; that the iodine is added in the form of potassium iodide, that the iron is added in the form of dried ferrous sulphate monohydrate, ferrous sulphate, ferrous fumarate, or mixtures thereof; that the magnesium is added in the form of magnesium sulfate monohydrate, magnesium gluconate citrate, or mixtures thereof; that the manganese is added in the form of manganese sulphate monohydrate, the phosphorus is added in the form of anhydrous dicalcium phosphate, tricalcium phosphate, or mixtures thereof; the potassium is added as a mixture of 50% by weight potassium chloride and 50% by weight tri-potassium citrate, the selenium is added as sodium selenite, sodium selenate, or mixtures thereof, and/or the zinc is added as zinc sulphate.

The complementary food preparations according to the invention generally comprise, in addition to the preparation of spirulina, peanut paste; a mixture of vegetable oils; one or more components selected from soy flour, chickpea flour, black lentil flour and skimmed milk powder, or combinations thereof; and/or a mixture of vitamins; optionally agave syrup.

In particular, a complementary food preparation according to the invention may therefore comprise, for example: 5 to 20% by weight of spirulina; 15 to 25% by weight, preferably 17.5 to 22.5% by weight, peanut paste; 17.5 to 27.5% by weight, preferably 19 to 21% by weight, of a mixture of vegetable oils; 12.5 to 25% by weight, preferably 14 to 21% by weight, of sugar; 7.5 to 25% by weight, preferably 8.5 to 21% by weight, of soya flour, chickpea flour, black lentil flour and/or skimmed milk powder; 3 to 6% by weight, preferably 3.25 to 5.75% by weight, sunflower lecithin; and/or 2.5 to 5% by weight, preferably 2.75 to 4.75% by weight, of vitamins and minerals. Optionally, the complementary food preparation may also comprise 5 to 15% by weight, preferably 17.5 to 22.5% by weight, preferably 18 to 22% by weight, of agave syrup.

The complementary food preparations according to the invention further comprise, as required, 0.01 to 5% by weight, preferably 0.1 to 3% by weight, of other ingredients serving in particular to improve the composition in terms of consistency, presentation, color, etc.

In certain advantageous embodiments, the complementary food preparations according to the invention do not comprise components of animal origin, that is to say at most in trace quantities, in particular less than 0.2% in weight, preferably less than 0.1% by weight, advantageously less than 0.05% by weight. A fourth aspect of the present invention is a ready to use therapeutic food preparation (RUTF) as described, for use in the prevention or treatment of malnutrition, in particular for the treatment of acute malnutrition. moderate (MAM) or severe acute malnutrition (SAM).

A fifth aspect of the invention proposes the use of a spirulina preparation obtained by a method according to the first aspect or a preparation according to the second aspect for the manufacture of a solid, semi-solid or complementary food preparation. liquid, in particular a ready-to-use complementary food preparation (ACPE) or a ready-to-use therapeutic food preparation (RUTF), preferably in an amount of corresponding spirulina preparation to obtain a proportion (effective ) from 5 to 20% by weight of spirulina (dry) of the total complementary food preparation.

[0031] This use can be envisaged to considerably reduce the use of ingredients of animal origin in the complementary food preparation, particularly preferably to reduce the proportion of ingredients of animal origin in the complementary food preparation to less than 20% by weight, preferably less than 10% by weight, in this case less than 5% by weight, particularly preferably to completely replace ingredients of animal origin, that is to say that the ingredients of animal origin would only be present in quantities representing at most trace quantities, in particular less than 0.2% by weight, preferably less than 0.1% by weight, advantageously less than 0.05% by weight total preparation.

As a variant or in addition, such a use can be envisaged to reduce the presence of antinutritional factors in the complementary food preparation without any particular prior treatment.

As a variant or in addition, such a use can be considered to reduce the total carbon footprint of the food preparation.

The quality of proteins and therefore their ability to provide essential amino acids in sufficient quantity to allow, in particular, optimal synthesis of body proteins, is a crucial part in the formulation of complementary food preparations intended to prevent or treat malnutrition. .

[0035] Several criteria are used to account for this capacity, based on in vivo measurements in humans or on animal models, or on the analysis of the amino acid composition of proteins. The in vivo approaches are either growth measurements in rats (protein efficiency coefficient), or measurements of digestive (digestibility, absorption) and metabolic (nitrogen retention, biological value) bioavailability of proteins. The measurements of protein digestibility, and especially of amino acids, present strong methodological constraints and developments have recently been proposed to overcome the need for invasive methods. The most widely used criterion based on protein composition is the PD-CAAS (protein digestibility corrected chemical score).

[0036] The Food and Agriculture Organization of the United Nations (FAO) proposed in 2011 to replace it with the DIAAS (chemical score corrected for the digestibility of amino acids) which makes it more difficult to determine in due to methodological obstacles relating to the measurement of the individual digestibilities of amino acids.

[0037] Table 1: Essential amino acid scores of selected plant proteins, selected animal proteins (skim milk and egg white), and spirulina, using food composition data, ranked according to the total protein content (g/ 100g).

[0038] Table 1 (continued)

Data sources: USDA Food Composition Databases, FAO/INFOODS Global Database, Tanzania Food Composition Table, Feedipedia Nutritional Tables, Appenroth et al. 2018.

[0039] Amino acid score = mg of amino acid in 1 g protein evaluated / mg of amino acid in 1 g of the requirement pattern.

The amino acid score is calculated as above and expressed either as a unit ratio (recommended) or on a percentage scale (WHO 1991).

[0041] These indices based on chemical scores depend in principle strongly on the composition of the protein, but also on the amino acid requirement profile of humans, the last update of which dates from 2007.

[0042] The adult protein requirement (ANC = recommended nutritional intake) is 0.83 g/kg/d.

In Table 2 below are shown the essential amino acid (AA) requirements, in mg/g of Crude Protein) as a function of age and (or) stage of development. [0044] Table 2

Human Essential AA Requirements (mg/g Crude Protein) by Age and/or Developmental Stage.

AA = Amino acids

[0045] In children and adolescents, the recommended protein intake is higher. It is necessary to provide for the need for growth which is added to the need for maintenance. In these cases the protein ANC is 2.82 g/kg/d.

In the context of malnutrition, we can distinguish 2 forms, severe acute malnutrition (SAM) and moderate acute malnutrition (MAM).

In the case of SAM in infants and children from 6 months to 5 years old, the protein and amino acid requirements necessary to guarantee catch-up growth are indicated in Table 3.

The complementary food preparation must be able to provide 2.82 g/kg/day of protein (0.82 g/kg/day for maintenance and 2.00 g/kg/day for growth) with a concentration of essential AAs (established in mg/kg/day) capable of guaranteeing catch-up growth of 10 g/kg/day.

[0049] Table 3

Complementary food preparations that meet these criteria fall into the category of RUTF (Ready to use therapeutic food, RUTF), designed and mainly intended for the therapy of severe acute malnutrition without complications. RUTFs are used for emergency feeding of malnourished children or to supplement the diet of people with special nutritional needs, such as the elderly.

[0051] Moderate acute malnutrition (MAM) is treated by adding a nutrient-dense complementary food that provides the recommended daily nutrient intake of all micronutrients in addition to the child's usual diet.

In the case of MAM in infants and children from 6 months to 5 years old, the protein and amino acid requirements necessary to guarantee catch-up growth are indicated in Table 4.

[0053] The complementary food preparation must be able to provide approximately 2 g/kg/day of protein with a concentration of essential AAs (established in mg/kg/day) capable of guaranteeing catch-up weight gain (catch- up growth) of 5 g/kg/day.

[0054] Table 4

The AA requirements for catch-up weight gain of 5 g/kg/day were established using the values provided by the FAO for 10 g/kg/day for severe acute malnutrition (SAM). A factorial approach was used to calculate requirements for catch-up weight gain of 5 g/kg/day to better reflect MAM treatment goals. (Food and Agriculture Organization of the United Nations, 2017; Food and Nutrition Board, 2005; Joint Expert Consultation WHO/FAO/UNU, 2007).

Complementary food preparations that meet these criteria fall into the category of RUSF (Ready to use supplementary food, ACPE), designed and primarily intended for the treatment of moderate acute malnutrition. The RUSF is a dietary supplement intended to be consumed for two to three months, as part of a nutritional program.

[0057] The technical specifications required for RUSF and RUTF are indicated in Table 5:

[0058] Table 5

According to the technical specifications, the RUSF and RUTF formulations (Table 5) must guarantee:

[0060] a) an energy intake of between 510 and 560 Kcal,

[0061] b) a protein intake of between 11 and 16 grams

[0062] c) a fat intake of between 26 and 36 grams [0063] d) a minimum of 3.6% skimmed milk powder, with no upper limit, in order to be able to supplement the concentrations of essential Amino Acids (AA), depending on age and (or) stage of development , according to Tables 1, 2, 3 and 4.

[0064] Average compositions of complementary food preparations, intended to prevent or treat malnutrition, current:

[0065] Example A

[0066] Example B

In the present context, the following terms are defined as follows: Peanut paste: made from roasted peanuts (Spanish and/or Virginia and/or Runner and/or Valencia variety) using a rotary mixer, rotating at a speed of 3000 rpm between 15 min and 30 min; Mixture of vegetable oils: the mixture can be made with 2 or more oils, namely rapeseed oil, olive oil, sunflower oil, palm oil, peanut oil, coconut oil, sesame oil, walnut oil, hazelnut oil, grapeseed oil; Sugar: cane sugar and/or beet sugar; Agave syrup: produced from several species of agave, including Agave tequilana, the syrup used must contain at least 70% fructose; Vitamins and minerals premix: the vitamins/minerals premix makes it possible to adjust the concentrations of vitamins and minerals in 100 grams of complementary food preparation, according to the technical specifications required for the formulation of RUSF and RUFT (Table 5). The average composition of the Vitamins and Minerals Premix is shown in the table below ¹

After having identified the potential usefulness of spirulina, the following objective of the present invention was therefore to demonstrate that spirulina can indeed be used in the formulation of complementary food preparations preferably intended to prevent or treat malnutrition, to drastically reduce, if not entirely replace, the use of animal-derived ingredients. Spirulina could thus make it possible to ensure the supply of essential amino acids as well as other required micronutrients.

Spirulina is rich in essential amino acids in sufficient quantity to allow optimal synthesis of body proteins.

Spirulina is rich in natural vitamins and trace elements, particularly pro vitamin A (B-carotene), group B vitamins, iron and magnesium.

[0071] Generally, the term “spirulina”, as used in the present context, refers to a number of different cyanobacteria of the genus Arthrospira, in particular Arthrospira platensis (sometimes referred to as Spirulina plate nsi s), but also Arthrospira maxima, Arthrospira pacifica, etc. This term also designates preparations based on these cyanobacteria, in this case as food, but also as food supplements, for example in dried and compressed form. In the context of the present invention, the term “spirulina” can designate either cyanobacteria or preparations containing them depending on the context, it being understood that the quantitative indications relating to spirulina relate to the effective dry weight of cyanobacteria of the genus Arthrospira.

As a general rule, spirulina is cultivated in open-air ponds or housed in greenhouses.

[0073] The basins are culture systems that are easy to implement. They are suitable for only a few species that tolerate pond culture. They are usually rectangular with rounded corners. A partition separates their middle in order to incorporate an agitation system like a paddle wheel. These systems require a large amount of available floor space, significant water consumption and are very dependent on the weather and the seasons, in particular for temperature and sunshine. Access to light for spirulina is low and therefore productivity too. When the ponds are open, contamination must also be controlled in order to be able to provide quality algae.

[0074] Spirulina can also be cultivated with photobioreactor technology. [0075] Photobioreactors are closed culture systems optimized for the culture of microalgae of all species and protected from any external contamination. Culture parameters such as pH, temperature or light are monitored by an intelligent computer system. This production tool is less cumbersome and facilitates the launching, monitoring and harvesting of the crop. It also meets the desired quantity and quality needs.

In the present invention, spirulina, used in the formulations of spirulina preparations used in complementary food preparations intended to prevent or treat malnutrition, is preferably cultivated with photobioreactor technology and has the nutritional characteristics indicated in Table 6.

[0077] Table 6

In the present invention, spirulina can be used in combination with ingredients of plant origin, namely cereals, legumes and legume seeds, flours and protein products based on oilseeds, for the formulations of the preparations complementary foods to prevent or treat malnutrition. In order to make the taste and/or the smell of spirulina more neutral, therefore to improve it, in particular to reduce the taste and/or the smell of the ocean (of the sea), spirulina ( dry) is first subjected to a particular treatment, in this case to the following process, in which it is important to respect the order of the steps. The explanations provided on the mode of action of the ingredients are hypotheses of the inventors and even if they prove to be incomplete or inaccurate do not in any way diminish the observed effect of reducing taste and/or odor:

1) mix the spirulina with a premix of minerals,

- spirulina has a negative ion charge

- premix minerals include calcium, magnesium, manganese, potassium, iron, zinc which have positive ion charges

- negatively charged spirulina attracts positively charged minerals

- the spirulina is thus completely encapsulated by the minerals

- this therefore makes it possible to remarkably reduce the "sea" taste and smell, i.e. the taste and smell of seaweed

- at the end of this ^first stage, the spirulina has a rather neutral and slightly salty taste

- the mixture is preferably made using a rotary mixer rotating at about 3000 rpm, for 15 to 25 minutes, generally about 20 minutes,

2) second step of sugar incorporation

- the spirulina thus encapsulated is then mixed with a preparation of sugar(s) in order to make the taste rather sweet, in this case to obtain a salty taste with notes of caramel

- the mixture is made for example in the same rotary mixer rotating at about 3000 rpm, for 10 to 20 minutes, generally about 15 minutes

3) third step of incorporating lecithin by mixing

- the mixing is preferably done in the same rotary mixer rotating at about 2000 rpm, for 5 to 15 minutes, preferably for about 10 minutes

The resulting spirulina preparation with reduced taste and odor is then used for the preparation of solid, semi-solid or liquid complementary foods, in particular ready-to-use complementary food preparations (ACPE) or ready-to-use therapeutic food preparations (RUTF) according to the third aspect of the invention.

[0081] Cereals

All ground cereals suitable for human consumption can be used in combination with spirulina for the formulation of preparations. In addition to carbohydrates (mainly starch), cereals contain a significant amount of protein (8-12 percent), but are low in lysine and threonine, and high in sulfur amino acids (methionine, cysteine). Combining spirulina can rebalance the essential amino acid composition of complementary food preparations intended to prevent or treat malnutrition.

[0083] The cereals are pre-treated in order to reduce and, if possible, eliminate anti-nutrients such as phytates, tannins and other phenolic materials, lectins, trypsin and chymotrypsin inhibiting agents which may decrease protein quality and digestibility, amino acid bioavailability and mineral absorption.

[0084] Legumes and legume seeds

Legumes and legume seeds can be used in combination with spirulina for the formulation of preparations.

[0086] Legumes and legume seeds, including soybeans, chickpeas, lentils, peas, cowpeas, hairy beans, pigeon peas, beans and lupine contain at least 20 percent protein on a dry weight basis.

The proteins of legume seeds are quite high in lysine and threonine, and relatively low in sulfur amino acids (methionine, cysteine) and tryptophan.

[0088] The legumes and the seeds of legumes are treated beforehand in order to reduce, as far as possible, the antinutritional factors which are normally present therein, such as phytates, lectins (haemagglutinins) and agents which inhibit trypsin and chymotrypsin. Defatted flours and protein isolates made from oilseeds can be good sources of protein (50-95 percent).

[0089] Flours and protein products based on oilseeds. [0090] Flours, protein concentrates and protein isolates from oilseeds can be used in combination with spirulina.

[0091] Flours and protein products made from oilseeds are pre-treated to ensure sufficient reduction of antinutritional factors and undesirable toxic substances such as trypsin and chymotrypsin inhibitors and gossypol.

The exclusive use of cereals, legumes and legume seeds, flours and protein products made from oilseeds, do not make it possible to provide sufficient concentrations of essential amino acids, required in complementary food preparations to prevent or treat malnutrition.

In the present invention, the spirulina in the preparation of spirulina makes it possible to provide quality proteins and therefore the essential amino acids in sufficient quantity in order to supplement the concentrations of amino acids provided by cereals, legumes and legume seeds. , meals and protein products made from oilseeds.

[0094] Spirulina does not contain antinutritional factors and therefore does not have to undergo any prior treatment to ensure its elimination.

In the present invention the (preparation of) spirulina is used in combination with the ingredients of plant origin, in the formulation of complementary food preparations, preferably intended to prevent or treat malnutrition, to ideally replace all the ingredients of animal origin.

Nevertheless, in the present invention, the (preparation of) spirulina can also be used in combination with ingredients of animal origin, in the formulation of complementary food preparations intended to prevent or treat malnutrition, in order to reduce the concentrations ingredients of animal origin at less than 20% of the total weight, preferably at less than 10% by weight or even less.

In the present invention the (preparation of) spirulina is used for the formulation of complementary food preparations to prevent or treat malnutrition, with a percentage of between 5 and 20% of the total weight. The present invention is now illustrated using the non-limiting examples below.

In addition, in the present invention the (preparation of) spirulina can be used in combination with ingredients of plant origin, namely cereals, legumes and legume seeds, flours and protein products made from seeds. oilseeds, for the formulation of other complementary food preparations intended to supplement the normal diet of humans and animals.

EXAMPLES

[00100] EXAMPLE: PREPARATION OF SPIRULINA WITH IMPROVED TASTE/ODOR

[00101] The following spirulina preparations T1 to T5 were prepared by mixing the spirulina with a premix of minerals using a rotary mixer rotating at about 3000 revolutions/minute, for 20 minutes. In a second step, sugar was incorporated into the previous mixture in a rotary mixer rotating at approximately 3000 rpm, for approximately 20 minutes and in a third step lecithin was added by mixing in the same rotary mixer rotating at approximately 2000 rpm, for 10 minutes.

[00102] Test carried out on a panel of 30 people aged between 18 and 65

The results obtained are as follows:

[00104] Preparations T1, T4 and T5 have a general "Good" rating of 100%. In these three preparations the percentage of spirulina is between 20 and 25% by weight, the percentage of Premix is between 11 and 13% by weight and the percentage of sugar is between 54 and 63% by weight. Preparation T3 has a general "Good" rating of 70%. Preparation T4 has a general appreciation of “Good” of 0% and “Moderately good” of 100%. In these two preparations, the percentage of spirulina is between 26 and 40% by weight, the percentage of Premix is 11% by weight, the percentage of sugar is between 43 and 56% by weight.

[00105] According to the results obtained with the preparations T1, T4 and T5, the inventors were able to deduce that to have a preparation whose assessment scores are greater than 70% "Good", the percentage of spirulina should generally not not be greater than about 30% by weight, the percentage of sugar generally not less than 50% by weight and the amount of Mineral Premix should generally not be less than 11% by weight.

[00106] EXAMPLE 1

[00107] Complementary food preparations for preventing or treating moderate acute malnutrition (MAM).

[00108] Table 7 A - Preparation of spirulina manufactured according to the method of the first aspect of the invention

[00109] Table 7B - Composition of the complementary food preparation (the four lines in gray below represent the spirulina preparation)

[00110] Table s

In the present invention, the complementary food preparation of Example 1 does not contain ingredients of animal origin.

In the present invention, the complementary food preparation of Example 1 is able to provide a concentration of essential AAs (established in mg/kg/day) necessary for catch-up weight gain (catch-up growth) of 5 g/kg/day (Table 8 and Table 9).

[00113] Table 9

[00114] In the present invention, the mixture of the spirulina preparation and the other ingredients can be carried out cold or hot. [00115] When the mixture is made cold, the peanuts and the soya flour will be treated beforehand before the mixture is made, in order to reduce, as far as possible, the antinutritional factors.

[00116] When the mixture is made hot, the cooking time and the temperatures used must guarantee a reduction, as far as possible, of the antinutritional factors.

In the present invention, the mixture of the spirulina preparation and the various other ingredients, included in the composition of example 1, makes it possible to obtain a homogeneous paste which can be packaged in heat-sealed sachets of 100 grams, ready to use.

[00118] The preparation of the present invention may also comprise other ingredients serving in particular to improve the composition in terms of consistency, presentation, color, etc. These ingredients can be selected from those generally known in the field depending on the type of preparation desired and the intended purpose.

[00119] EXAMPLE 2

[00120] Complementary food preparations for preventing or treating moderate acute malnutrition (MAM).

[00121] Table 10A- Preparation of spirulina manufactured according to the method of the first aspect of the invention

[00122] Table 10B- Composition of the complementary food preparation (the four lines in gray below represent the spirulina preparation)

[00123] Table 11

In the present invention, the complementary food preparation of Example 2 does not contain ingredients of animal origin.

[00125] In the present invention, the complementary food preparation of example 2 is able to provide a concentration of essential AAs (established in mg/kg/day) necessary for catch-up weight gain (catch-up growth) of 5 g/Kg/day (Table 12 and Table 13). [00126] Table 12

In the present invention, the mixture of the spirulina preparation and the other ingredients of example 2 can be carried out cold or hot.

[00128] When the mixture is made cold, the peanuts and the chickpea flour will be treated beforehand before the mixture is made, in order to reduce, as far as possible, the antinutritional factors.

[00129] When the mixture is made hot, the cooking time and the temperatures used must guarantee a reduction, as far as possible, of the antinutritional factors.

In the present invention, the mixture of the spirulina preparation and the various other ingredients, included in the composition of Example 2, makes it possible to obtain a homogeneous paste which can be packaged in heat-sealed sachets of 100 grams, ready to use.

[00131] The preparation of the present invention may also comprise other ingredients serving in particular to improve the composition in terms of consistency, presentation, color, etc. These ingredients can be selected from those generally known in the field depending on the type of preparation desired and the intended purpose.

[00132] EXAMPLE 3

[00133] Complementary food preparations for preventing or treating severe acute malnutrition (SAM). [00134] Table 13A - Preparation of spirulina made according to the method of the first aspect of the invention

[00135] Table 13B - Composition of the complementary food preparation (the four lines in gray below represent the spirulina preparation)

[00136] Table 14

In the present invention, the complementary food preparation of Example 3 does not contain ingredients of animal origin.

In the present invention, the complementary food preparation of Example 3 is able to provide a concentration of essential AAs (established in mg/kg/day) necessary for catch-up weight gain (catch-up growth) of 10 g/kg/day (Table 16 and Table 17).

[00139] Table 15

In the present invention, the mixture of the spirulina preparation and the other ingredients of example 3 can be carried out cold or hot.

[00141] When the mixture is made cold, the peanuts and the lentil flour will be treated beforehand before the mixture is made, in order to reduce, as far as possible, the antinutritional factors.

[00142] When the mixture is made hot, the cooking time and the temperatures used must guarantee a reduction, as far as possible, of the antinutritional factors.

In the present invention, the mixture of the spirulina preparation and the various other ingredients, included in the composition of Example 3, makes it possible to obtain a homogeneous paste which can be packaged in heat-sealed sachets of 100 grams, ready to use.

The preparation of the present invention may also comprise other ingredients serving in particular to improve the composition in terms of consistency, presentation, color, etc. These ingredients can be selected from those generally known in the field depending on the type of preparation desired and the intended purpose.

[00145] EXAMPLE 4

[00146] Complementary food preparations for preventing or treating severe acute malnutrition (SAM).

[00147] Table 16A - Preparation of spirulina made according to the method of the first aspect of the invention

[00148] Table 16B - Composition of the complementary food preparation (the four lines in gray below represent the spirulina preparation)

[00149] Table 17

In the present invention, the complementary food preparation of Example 4 contains less than 20% (more precisely 16.5% of the total weight) of an ingredient of animal origin (skimmed milk powder).

In the present invention, the complementary food preparation of Example 4 is able to provide a concentration of essential AAs (established in mg/kg/day) necessary for catch-up weight gain (catch-up growth) of 10 g/Kg/day (Table 20 and Table 21).

[00152] Table 18

In the present invention, the mixture of the spirulina preparation and the other ingredients of example 4 can be carried out cold or hot. [00154] When the mixture is made cold, the peanuts will be treated beforehand before the mixture is made, in order to reduce, as far as possible, the antinutritional factors.

When the mixture is made hot, the cooking time and the temperatures used must guarantee a reduction, as far as possible, of the antinutritional factors.

In the present invention, the mixture of the spirulina preparation and the various other ingredients, included in the composition of example 4, makes it possible to obtain a homogeneous paste which can be packaged in heat-sealed sachets of 100 grams, ready to use.

[00157] The preparation of the present invention may also comprise other ingredients serving in particular to improve the composition in terms of consistency, presentation, color, etc. (glycerin, xanthan gum, guar gum, gelatins, glucose syrup, emulsifiers, invertase, colorants, flavors, etc.). These ingredients can be selected from those generally known in the field depending on the type of preparation desired and the intended purpose.

[00158] EXAMPLE S

[00159] Complementary food preparations for preventing or treating moderate acute malnutrition (MAM).

[00160] Table 19A - Preparation of spirulina made according to the method of the first aspect of the invention

[00161] Table 19B - Composition of the complementary food preparation (the four lines in gray below represent the spirulina preparation)

Table 20

In the present invention, the complementary food preparation of Example 4 contains less than 20% (more precisely 16% of the total weight) of an ingredient of animal origin (skimmed milk powder). [00163] In the present invention, the complementary food preparation of example 2 is able to provide a concentration of essential AAs (established in mg/kg/day) necessary for catch-up weight gain (catch-up growth) of 5 g/Kg/day (Table 19 and Table 20).

[00164] Table 21

In the present invention, the mixture of the spirulina preparation and the other ingredients of example 5 can be carried out cold or hot.

[00166] When the mixture is made cold, the peanuts will be treated beforehand before the mixture is made, in order to reduce, as far as possible, the antinutritional factors.

[00167] When the mixture is made hot, the cooking time and the temperatures used must guarantee a reduction, as far as possible, of the antinutritional factors.

In the present invention, the mixture of the spirulina preparation and the various other ingredients, included in the composition of Example 5, makes it possible to obtain a homogeneous paste which can be packaged in heat-sealed sachets of 100 grams, ready to use.

The preparation of the present invention may also comprise other ingredients serving in particular to improve the composition in terms of consistency, taste, presentation, color, etc. These ingredients can be selected from those generally known in the field depending on the type of preparation desired and the intended purpose.

Claims

1. A method of manufacturing a spirulina preparation with improved taste and smell, in particular with an ocean taste and smell or a reduced sea taste and smell, the method comprising a) a first preparation step during which 10 to 70% by weight of dry spirulina - relative to the spirulina preparation - is mixed with 0.1 to 20% by weight of a mineral premix - relative to the spirulina preparation - using a mixer rotating at 2500 to 3500 revolutions/minute, preferably at approximately 3000 revolutions/minute, for 15 to 25 minutes, preferably for approximately 20 minutes, b) a second incorporation stage during which 10 to 80% by weight of a sugar preparation - compared to the spirulina preparation - is integrated into the mixture of the first stage and during which the mixture is subjected to the action of the rotary mixer rotating at 2500 to 3500 rpm, preferably at about 3000 rpm, for 10 to 20 minutes, preferably for about 15 minutes, and c) a third stage during which 0.1 to 10% by weight of a lecithins preparation - with respect to the spirulina preparation - is incorporated into the mixture of the second stage and during which the resulting mixture is subjected to the action of the rotary mixer rotating at 1500 to 2500 revolutions/minute, preferably at approximately 2000 revolutions/minute, for 5 to 15 minutes, preferably for approximately 10 minutes, in which the premix of minerals includes 400-800 mg calcium, 1-2.5 mg copper, 20-200 pg iodine, 8-15 mg iron, 130-250 mg magnesium, 1-2.5 mg of manganese, from 400 to 800 mg of phosphorus, from 700 to 1500 mg of potassium, from 15 to 50 pg of selenium and from 10 to 15 mg of zinc, in which the sugar preparation comprises glucose, fructose, sucrose, lactose or mixtures thereof, in the form of granulated sugar, raw sugar, very fine sugar, pearl sugar, liquid sugar, loose sugar invert liquid, brown sugar, icing sugar, table syrup, and/or molasses, and wherein the lecithin preparation is vegetable lecithins, preferably soy or sunflower lecithins. Preparation process according to claim 1, wherein the calcium is added in the form of calcium phosphate, tricalcium phosphate, calcium carbonate or mixtures thereof; the copper is added in the form of anhydrous copper sulphate, copper gluconate, or mixtures thereof; the iodine is added in the form of potassium iodide, the iron is added in the form of dried ferrous sulphate monohydrate, ferrous sulphate, ferrous fumarate, or mixtures thereof; the magnesium is added as magnesium sulfate monohydrate, magnesium gluconate citrate, or mixtures thereof; the manganese is added in the form of manganese sulphate monohydrate, the phosphorus is added in the form of anhydrous dicalcium phosphate, tricalcium phosphate, or mixtures thereof; the potassium is added in the form of a mixture of 50% by weight of potassium chloride and 50% by weight of tri-potassium citrate, the selenium is added in the form of sodium selenite, sodium selenate, or mixtures of these ; and the zinc is added as zinc sulfate. Preparation of spirulina with improved taste and smell, in particular with reduced taste and smell of the ocean or taste and smell of the sea, preferably obtained according to the process according to claim 1 or 2, comprising

10 to 70% by weight of dry spirulina mixed with 0.1 to 20% by weight of a premix of minerals, 10 to 80% by weight of a sugar preparation, and 0.1 to 10% by weight of a preparation of lecithins, in which the premix of minerals comprises between 400 and 800 mg of calcium, from 1 to 2.5 mg of copper, from 20 to 200 pg of iodine, from 8 to 15 mg of iron, from 130 to 250 mg of magnesium, 1 to 2.5 mg of manganese, 400 to 800 mg of phosphorus, 700 to 1500 mg of potassium, 15 to 50 pg of selenium and 10 to 15 mg of zinc, in which the sugar preparation includes glucose, fructose, sucrose, lactose or mixtures thereof, in the form of granulated sugar, raw sugar, very fine sugar, pearl sugar, liquid sugar, liquid invert sugar , brown sugar, icing sugar, table syrup, and/or molasses, and in which the preparation of lecithins are vegetable lecithins, preferably soy or sunflower lecithins. A spirulina preparation according to claim 3, wherein the calcium is in the form of calcium phosphate, tricalcium phosphate, calcium carbonate or mixtures thereof; copper is found in the form of copper sulphate anhydrous, copper gluconate, or mixtures thereof; the iodine is in the form of potassium iodide, the iron is in the form of dried ferrous sulphate monohydrate, ferrous sulphate, ferrous fumarate, or mixtures thereof; the magnesium is in the form of magnesium sulfate monohydrate, magnesium gluconate citrate, or mixtures thereof; the manganese is in the form of manganese sulfate monohydrate, the phosphorus is in the form of anhydrous dicalcium phosphate, tricalcium phosphate, or mixtures thereof; the potassium is in the form of a mixture of 50% by weight of potassium chloride and 50% by weight of tri-potassium citrate, the selenium is in the form of sodium selenite, sodium selenate, or mixtures of these ; and the zinc is found in the form of zinc sulphate. Solid, semi-solid or liquid complementary food preparation, in particular ready-to-use complementary food preparation (ACPE) or ready-to-use therapeutic food preparation (RUTF), comprising two or more components selected from at least two of the groups formed by (a) cereals, in particular cereal flours; (b) pulses and/or pulse seeds, including soybeans, chickpeas, lentils, peas, cowpeas, hairy beans, pigeon peas, beans and/or lupine; and (c) meals and protein products made from oilseeds not belonging to groups (a) or (b); in combination with a spirulina preparation obtained by the process according to one of claims 1 or 2 or of a spirulina preparation according to one of claims 3 or 4, in a corresponding quantity to obtain a proportion of 5 to 20% by weight of spirulina in the total complementary food preparation. Complementary food preparation according to claim 5, comprising, in addition to the spirulina preparation, peanut paste; a mixture of vegetable oils; one or more components selected from soy flour, chickpea flour, black lentil flour and skimmed milk powder, or combinations thereof; and/or a mixture of vitamins; optionally agave syrup. Complementary food preparation according to claim 5, comprising, in addition to the spirulina preparation, 15 to 25% by weight of peanut paste; 17.5 to 27.5% by weight of a mixture of vegetable oils; 7.5 to 25% by weight soy flour, flour chickpeas, black lentil flour and/or skimmed milk powder; and/or 2.5 to 5% by weight of a vitamin mixture; optionally 5 to 15% by weight of agave syrup. Complementary food preparation according to any one of claims 5 to

7, further comprising 0.01 to 5% by weight of other ingredients serving in particular to improve the composition in terms of consistency, presentation and/or color. Complementary food preparation according to any one of claims 5 to

8, not including components of animal origin. Ready-to-use therapeutic food preparation (RUTF) according to any one of claims 5 to 9 for use in the prevention or treatment of malnutrition, in particular moderate acute malnutrition (MAM) or acute malnutrition severe (MAS). Use of a spirulina preparation obtained by the process according to one of claims 1 or 2 or of a spirulina preparation according to one of claims 3 or 4 for the manufacture of a solid, semi-solid complementary food preparation or liquid, in particular a ready-to-use complementary food preparation (ACPE) or a ready-to-use therapeutic food preparation (RUTF), in an amount of corresponding spirulina preparation to obtain a proportion of 5 to 20% by weight of spirulina in the total complementary food preparation. Use of a spirulina preparation according to claim 11, to reduce the use of ingredients of animal origin in the complementary food preparation, particularly preferably to reduce the proportion of ingredients of animal origin in the complementary food preparation less than 20% by weight, and more preferably to entirely replace ingredients of animal origin. Use of a spirulina preparation according to any one of claims 11 or 12 to reduce the presence of antinutritional factors in the complementary food preparation without prior treatment. Use of a spirulina preparation according to any one of claims 11 to 13 to reduce the total carbon footprint of the food preparation.