The present patent application relates to a method for obtaining a plant-based substitute for cooked animal flesh having a fibrous appearance. The aforementioned method improves the fibrous texture of the product, constituting a plant-based alternative to cooked animal flesh by carrying out a gelation step prior to an industrial extrusion technique. Said plant-based alternatives to cooked animal flesh are perfectly suitable for use in food preparations, for example in the preparation of chicken nuggets, fish croquettes, shrimp fritters, sausages or plant-based steaks.
The present invention relates to a process for obtaining a protein extract from microalgae. The protein extract obtained has a texturising ability to form a protein network, pure or in a mixture with another protein source, allowing the formation of food gels, extruded protein material or cooked cereal products. The protein extract obtained also has properties of coagulation, pure or in a mixture with another protein source, allowing the formation of food products that require protein coagulation without the formation of a protein network, such as hot emulsions or desserts ("custards"). The invention also relates to the use of the protein extract for replacing the texturising functionalities provided by animal proteins (egg proteins, dairy proteins, red or white meat proteins) within these products, and therefore for replacing sources of animal protein within these products.
The present invention relates to a method for producing fermented textured microalgae, comprising steps of mixing and incubating the microalgae with lactic ferments, and also the composition obtained using the method, and the use of the composition for food.
The present invention relates to a process for preparing haem proteins in microalgae, as well as to the use of said obtained haem proteins for coloring a food, preferably a vegetal steak.
The present invention relates to an egg substitute composition for the preparation of a vegan substitute to omelette or scrambled eggs in the form of a powder. The invention also relates to the use of said substitute composition in the preparation of scrambled eggs and omelette.
The present patent application relates to a specialized plant-based egg substitute composition for applications in emulsified sauces traditionally based on egg, typically mayonnaise. The composition according to the invention is a mixture of powders enabling the replacement of 100% of the eggs used in the formula and the possibility of reducing the amount of fat by 10% to 50%. The invention also relates to the use of the composition according to the invention in the preparation of emulsified sauces.
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23L 15/00 - Egg productsPreparation or treatment thereof
The present invention relates to a microalgae-based egg substitute for, according to an embodiment, reducing the fat and sugar content of a food product incorporating same. The invention also relates to the method for obtaining the microalgae-based egg substitute, comprising steps of adding various components including a microalgae product. Finally, the invention also relates to the use of the egg substitute in a food product, a method for incorporating the egg substitute into the preparation of a food product, and the food product comprising the egg substitute.
A23L 5/43 - Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
The present patent application relates to a method for obtaining an aqueous extract from at least two algae (microalgae and/or macroalgae), allowing a better yield in the extraction of hydrophilic and hydrophobic compounds from said algae. Additionally, the invention relates to said aqueous extracts, as well as to the use thereof in the prevention of cardiovascular disease, and as a functional ingredient in food, in particular in food supplements.
The present patent application relates to a method for obtaining a plant-based substitute for cooked animal flesh having a fibrous appearance. The aforementioned method improves the fibrous texture of the product, constituting a plant-based alternative to cooked animal flesh by carrying out a gelation step prior to an industrial extrusion technique. Said plant-based alternatives to cooked animal flesh are perfectly suitable for use in food preparations, for example in the preparation of chicken nuggets, fish croquettes, shrimp fritters, sausages or plant-based steaks.
The present patent application relates to a method for obtaining a plant-based substitute for cooked animal flesh having a fibrous appearance. The aforementioned method improves the fibrous texture of the product, constituting a plant-based alternative to cooked animal flesh by carrying out a gelation step prior to an industrial extrusion technique. Said plant-based alternatives to cooked animal flesh are perfectly suitable for use in food preparations, for example in the preparation of chicken nuggets, fish croquettes, shrimp fritters, sausages or plant-based steaks.
The present patent application relates to a method for manufacturing chocolate chips comprising microalgae, the chocolate chips and the use of said chocolate chips. The method enables perfect incorporation of the microalgae through the use of a precise temperature and the pouring of small-sized chocolate chips by means of a pressure boosting step at the time of pouring. A coating agent is also introduced in order to solve the problem of microalgae colour diffusion. These chocolate chips are ideal for use in food preparations, for example in cookies, cereal bars, toppings, or mueslis.
A23G 1/00 - CocoaCocoa products, e.g. chocolateSubstitutes therefor
A21D 13/80 - Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
A23G 1/42 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing microorganisms or enzymesCocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing paramedical or dietetical agents, e.g. vitamins
A23G 1/48 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
12.
METHOD FOR OBTAINING A MICROALGAE-BASED MILK SUBSTITUTE BEVERAGE BY MANOTHERMOSONICATION
The invention relates to a method for obtaining a milk substitute beverage comprising at least one aqueous medium, at least one non-microalgal plant protein compound, at least one compound originating from microalgae, optionally at least one non-microalgal vegetable oil with high nutritional value, at least one aromatic agent, comprising at least one mixing step and optionally a homogenization step, and at least one step of manothermosonication of the mixture that was optionally homogenized. The present invention also relates to the milk substitute obtained by the method of the invention and to the uses thereof.
A23C 3/02 - Preservation of milk or milk preparations by heating
A23C 3/07 - Preservation of milk or milk preparations by irradiation, e.g. by microwaves
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 11/10 - 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
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
13.
METHOD FOR OBTAINING A MICROALGAE-BASED MILK REPLACEMENT DRINK BY HEAT TREATMENT
The invention relates to a method for obtaining a milk replacement drink comprising an aqueous medium, at least one non-microalgal plant protein compound, at least one compound derived from microalgae, optionally having a high nutritional value, at least one non-microalgal plant oil, at least one aromatic agent, the method comprising: at least one step of mixing and homogenizing the non-heat-sensitive compounds; at least one step of heat treating the mixture obtained in step a. at a temperature between 120 and 170°C for 1 to 15 seconds, preferably 2 to 5 seconds; at least one step of mixing, and optionally of homogenizing, the heated mixture obtained in step b. with the heat-sensitive compounds in sterile form. The invention also relates to the milk replacement obtained according to the method according to the invention, and the uses thereof.
A23C 3/02 - Preservation of milk or milk preparations by heating
A23C 3/07 - Preservation of milk or milk preparations by irradiation, e.g. by microwaves
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 11/10 - 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
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
The present invention relates to a microalgae-based egg substitute for, according to an embodiment, reducing the fat and sugar content of a food product incorporating same. The invention also relates to the method for obtaining the microalgae-based egg substitute, comprising steps of adding various compounds including a microalgae product. Finally, the invention also relates to the use of the egg substitute in a food product, a method for incorporating the egg substitute into the preparation of a food product, and the food product comprising the egg substitute.
The present invention relates to a method for obtaining a substitute for spreadable food products based on fish and/or crustaceans, which is greatly reduced in fat and which comprises a succession of steps including the addition of extracts of macroalgae and of microalgae oil. The invention also relates to said substitute for spreadable food products based on fish and/or crustaceans.
The present invention relates to a microalgae-based egg substitute for, according to an embodiment, reducing the fat and sugar content of a food product incorporating same. The invention also relates to the method for obtaining the microalgae-based egg substitute, comprising steps of adding various compounds including a microalgae product. Finally, the invention also relates to the use of the egg substitute in a food product, a method for incorporating the egg substitute into the preparation of a food product, and the food product comprising the egg substitute.
The present invention relates to the field of fish substitutes, more precisely to a method for obtaining a raw vegan fish substitute having complete organoleptic properties (colour, taste and smell) similar to fish as well as a gelatinous and moist appearance specific to raw flesh while retaining the strength, elasticity and fibrous appearance associated with these products. The present invention also relates to this product and its use, for example, in sashimi, smoked salmon, maki, sushi and ceviche.
The present invention relates to the field of fish substitutes, more specifically to a method for obtaining an additive-free cooked fish substitute having a fibrous texture; a maritime, iodized, salty and fresh taste; with long life; a richness in fibers, proteins and unsaturated fatty acids. The present invention also relates to this cooked fish substitute and to its use as a substitute for canned tuna or salmon.
UNIVERSITÉ D'AVIGNON ET DES PAYS DE VAUCLUSE (France)
Inventor
Chemat, Farid
Abert Vian, Maryline
Vernes, Léa
Felice, Thomas
Goncalves Alves, Mathieu
Abstract
The present invention relates to the field of upgrading biomass, in particular algal biomass, and more specifically the present invention relates to a method for extracting water-soluble compounds from microalgae and/or cyanobacteria, as well as the product obtained by this method and the uses of same, in particular in the food industry or as food supplements.
UNIVERSITE D'AVIGNON ET DES PAYS DE VAUCLUSE (France)
Inventor
Chemat, Farid
Vian, Maryline
Vernes, Léa
Felice, Thomas
Abstract
The present invention relates to the field of converting algal biomass. The present invention relates to a method for obtaining fat-soluble and water-soluble compounds from a biomass of eukaryotic or prokaryotic microalgae (cyanobacteria), and the oil obtained by said method and the uses thereof, particularly in the food and food supplement sectors.
The present invention relates to the field of biomass valorization, in particular algal biomass, and more specifically the present invention relates to a method for obtaining a food drink having a long shelf life, preferably of more than 6 months, of acidic pH, preferably made from fruit juice, comprising extracts of eukaryotic or prokaryotic microalgae (cyanobacteria), as well as the stabilised food drink obtained by this method.
UNIVERSITÉ D'AVIGNON ET DES PAYS DE VAUCLUSE (France)
Inventor
Chemat, Farid
Abert Vian, Maryline
Vernes, Léa
Felice, Thomas
Goncalves Alves, Mathieu
Abstract
The present invention relates to the field of upgrading biomass, in particular algal biomass, and more specifically the present invention relates to a method for extracting water-soluble compounds from microalgae and/or cyanobacteria, as well as the product obtained by this method and the uses of same, in particular in the food industry or as food supplements.
The present invention relates to the field of biomass valorization, in particular algal biomass, and more specifically the present invention relates to a method for obtaining a food drink having a long shelf life, preferably of more than 6 months, of acidic pH, preferably made from fruit juice, comprising extracts of eukaryotic or prokaryotic microalgae (cyanobacteria), as well as the stabilised food drink obtained by this method.
05 - Pharmaceutical, veterinary and sanitary products
32 - Beers; non-alcoholic beverages
33 - Alcoholic beverages other than beer
Goods & Services
Pharmaceutical and veterinary products; sanitary products
for medical purposes; dietetic food and substances for
medical or veterinary use; food for babies; food supplements
for humans and animals; materials for dressings; material
for dental fillings and dental impressions; disinfectants;
products for destroying vermin; fungicides, herbicides; bath
preparations for medical use; sanitary panties or napkins;
chemical preparations for medical or pharmaceutical use;
medicinal herbs; herbal teas; parasiticides; alloys of
precious metals for dental use. Beers; mineral and aerated waters; beverages based on fruit
and fruit juices; syrups and other preparations for making
beverages; lemonades; fruit nectars; soda water;
non-alcoholic aperitifs. Alcoholic beverages (except beers); ciders; digesters
(liqueurs and spirits); wines; spirits.
