The invention pertains to a method for synthesizing a product of interest by culturing a microalgal cell obtained from a subterranean habitat for producing the product of interest. The microalgal cell obtained from a subterranean habitat can be cultured in the dark, in light, in low nutrition, or nutrient rich conditions for at least a portion of production cycle. A combination of these conditions can be used to specifically manipulate a microalgal cell culture to produce a product of interest. The product of interest can be a water-soluble carotenoid, for example, a water-soluble carotenoid produced by culturing an algae belonging to the genus Haematococcus or a capsular exopolysaccharide produced by culturing an algae belonging to the genus Parachlorella. Compositions containing the water-soluble carotenoid, for example, as sunscreen and compositions containing the exopolysaccharide, for example, as moisturizing cream are also described.

The invention pertains to a method for synthesizing a product of interest by culturing a microalgal cell obtained from a subterranean habitat for producing the product of interest. The microalgal cell obtained from a subterranean habitat can be cultured in the dark, in light, in low nutrition, or nutrient rich conditions for at least a portion of production cycle. A combination of these conditions can be used to specifically manipulate a microalgal cell culture to produce a product of interest. The product of interest can be a water-soluble carotenoid, for example, a water-soluble carotenoid produced by culturing an algae belonging to the genus Haematococcus or a capsular exopolysaccharide produced by culturing an algae belonging to the genus Parachlorella. Compositions containing the water-soluble carotenoid, for example, as sunscreen and compositions containing the exopolysaccharide, for example, as moisturizing cream are also described.

The present invention relates to the use of a seaweed based food product that provides the color, texture and nutrients necessary to prepare a meat-like product that is capable of providing the consistency, texture and taste of a meat that is commonly consumed, including from animals such as a cow, a sheep, a pig, a chicken, a turkey, an ostrich and a fish. The seaweed-based food product can be derived from a red, brown or green seaweed that is capable of providing the taste, consistency and color, both when cooked and when raw, of a meat that is consumed.

The present invention relates to the use of a seaweed based food product that provides the color, texture and nutrients necessary to prepare a meat-like product that is capable of providing the consistency, texture and taste of a meat that is commonly consumed, including from animals such as a cow, a sheep, a pig, a chicken, a turkey, an ostrich and a fish. The seaweed-based food product can be derived from a red, brown or green seaweed that is capable of providing the taste, consistency and color, both when cooked and when raw, of a meat that is consumed.

Provided herein are food compositions including a microalgal extract. In particular, provided herein are food compositions including a microalgal extract, wherein the microalgal extract includes a glycolipid in an amount of about 15 to 70 wt %, based on the total weight of the extract and, a phospholipid in an amount of about 5 to 70 wt %, based on the total weight of the extract. Further provided are methods of making the microalgal extract for use in food compositions.

Provided herein are food compositions including a microalgal extract. In particular, provided herein are food compositions including a microalgal extract, wherein the microalgal extract includes a glycolipid in an amount of about 15 to 70 wt %, based on the total weight of the extract and, a phospholipid in an amount of about 5 to 70 wt %, based on the total weight of the extract. Further provided are methods of making the microalgal extract for use in food compositions.

The present invention provides a microalgae product and a production method for the microalgae product. In one embodiment, the present invention provides a method for treating microalgae without an increase in pheophorbide. By this method, provided is a safe microalgae product having reduced pheophorbide. Such a microalgae product provides various healthy, nutritional, and/or cosmetic effects. The present invention also provides a culturing device that enables high-concentration culturing with less bacterial contamination, and thereby enables highly useful culturing of microalgae.

The present invention provides a microalgae product and a production method for the microalgae product. In one embodiment, the present invention provides a method for treating microalgae without an increase in pheophorbide. By this method, provided is a safe microalgae product having reduced pheophorbide. Such a microalgae product provides various healthy, nutritional, and/or cosmetic effects. The present invention also provides a culturing device that enables high-concentration culturing with less bacterial contamination, and thereby enables highly useful culturing of microalgae.

There is provided a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 700 kDa.

There is provided a food ingredient obtained from seaweed of the class of Rhodophyta wherein (a) the food ingredient contains mu carrageenan in an amount of at least 4 wt. % based on the total weight of the food ingredient; and (b) the weight average molecular weight of carrageenan present in the food ingredient is at least 700 kDa.