Novel microalgal food compositions

Abstract

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to a human have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

1 - 181 . (canceled) 
     
     
         182 . A baked food product with improved shelf life, the baked food product comprising lysed  Chlorella protothecoides  biomass, and at least one edible ingredient, wherein the water activity (Aw) of the baked food product is between 0.3 and 0.95, the shelf life of the baked food product is improved as compared to a conventional recipe baked food product that does not contain lysed  Chlorella protothecoides  biomass. 
     
     
         183 . The baked food product of  claim 182 , wherein the baked food product is a bar, bread, brownie, cereal, chip, cookie, cracker, pie, cake, muffin, pasta, pastry, quick bread. 
     
     
         184 . The baked food product of  claim 183 , wherein the food product is a bar, brioche or cookie. 
     
     
         185 . The baked food product of  claim 182 , wherein the food product is gluten-free. 
     
     
         186 . The baked food product of  claim 182 , wherein the Aw is at least 0.65. 
     
     
         187 . A method of making a baked food product with improved shelf life, the baked food product comprising lysed  Chlorella protothecoides  biomass, wherein the water activity (Aw) of the baked food product is between 0.3 and 0.95, the shelf life of the baked food product is improved as compared to a conventional recipe baked food product that does not contain lysed  Chlorella protothecoides  biomass, the method comprising:
 a. combining the lysed  Chlorella protothecoides  biomass with at least one other edible ingredient to form a mixture; and   b. baking the mixture.   
     
     
         188 . The method of  claim 187 , wherein the baked food product is a bar, bread, brownie, cereal, chip, cookie, cracker, pie, cake, muffin, pasta, pastry, quick bread. 
     
     
         189 . The method of  claim 188 , wherein the food product is a bar, brioche or cookie. 
     
     
         190 . The method of  claim 187 , wherein the food product is gluten-free. 
     
     
         191 . The method of  claim 187 , wherein the Aw is at least 0.65.