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.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23J 3/20 - Protéines à partir de micro-organismes ou à partir d'algues unicellulaires
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
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.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23J 3/20 - Protéines à partir de micro-organismes ou à partir d'algues unicellulaires
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
4.
PROCESS FOR PREPARING MICROALGAE-BASED HAEM PROTEINS FOR FOOD USE
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.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23L 5/46 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments d'origine microbienne ou algale
C07K 14/405 - Peptides ayant plus de 20 amino-acidesGastrinesSomatostatinesMélanotropinesLeurs dérivés provenant d'algues
5.
EGG SUBSTITUTE COMPOSITION FOR THE PREPARATION OF A VEGAN SUBSTITUTE TO OMELETTE OR SCRAMBLED EGGS
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.
A23L 29/20 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23L 29/225 - Agents épaississants farineux autres que l’amidon pur ou ses dérivés
6.
SPECIALIZED PLANT-BASED EGG SUBSTITUTE FOR THE PRODUCTION OF EMULSIFIED SAUCES
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 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
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 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments organiques d'origine naturelle, leurs doublons artificiels ou leurs dérivés
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 - CacaoProduits à base de cacao, p. ex. chocolatLeurs succédanés
A21D 13/80 - Pâtisserie non prévue ailleurs, p. ex. gâteaux ou biscuits
A23G 1/42 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des micro-organismes ou des enzymesProduits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des agents paramédicaux ou diététiques, p. ex. des vitamines
A23G 1/48 - Produits à base de cacao, p. ex. chocolatLeurs succédanés caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
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 - Conservation du lait ou de préparations à base de lait par chauffage
A23C 3/07 - Conservation du lait ou de préparations à base de lait par irradiation, p.ex. par micro-ondes
A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
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 - Conservation du lait ou de préparations à base de lait par chauffage
A23C 3/07 - Conservation du lait ou de préparations à base de lait par irradiation, p.ex. par micro-ondes
A23C 11/06 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant des protéines d'origine non laitière
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23C 20/02 - Succédanés du fromage ne contenant ni constituants du lait, ni caséinate, ni lactose, en tant que sources de matières grasses, de protéines ou d'hydrates de carbone
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)
Inventeur(s)
Chemat, Farid
Abert Vian, Maryline
Vernes, Léa
Felice, Thomas
Goncalves Alves, Mathieu
Abrégé
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)
Inventeur(s)
Chemat, Farid
Vian, Maryline
Vernes, Léa
Felice, Thomas
Abrégé
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.
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
A23L 2/42 - Conservation des boissons non alcoolisées
UNIVERSITÉ D'AVIGNON ET DES PAYS DE VAUCLUSE (France)
Inventeur(s)
Chemat, Farid
Abert Vian, Maryline
Vernes, Léa
Felice, Thomas
Goncalves Alves, Mathieu
Abrégé
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.
A23L 5/46 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques en utilisant des colorants ou des pigments d'origine microbienne ou algale
A61K 35/748 - Cyanobactéries, c.-à-d. bactéries bleu-vert ou algues bleu-vert, p. ex. spiruline
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.
A23L 2/02 - Boissons non alcooliséesCompositions sèches ou concentrés pour les fabriquer Leur préparation ou leur traitement contenant des jus de fruits ou de légumes
A23L 2/42 - Conservation des boissons non alcoolisées
05 - Produits pharmaceutiques, vétérinaires et hygièniques
32 - Bières; boissons non alcoolisées
33 - Boissons alcoolisées à l'exception des bières
Produits et 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.
