Embodiments herein are directed to methods for preparing and compositions containing microalgae biomass. Described herein are, for example, methods of preparing a microalgal flour that involve culturing microalgae, concentrating the microalgae into a microalgal biomass sludge, washing the microalgal biomass sludge, adjusting the pH of the microalgal biomass sludge, and drying the microalgal biomass sludge to produce the microalgal flour. Also disclosed are food products supplemented with microalgae biomass, including for example microalgal flour, a protein concentrate, or a protein isolate.

Embodiments herein are directed to methods for preparing and compositions containing microalgae biomass. Described herein are, for example, methods of preparing a microalgal flour that involve culturing microalgae, concentrating the microalgae into a microalgal biomass sludge, washing the microalgal biomass sludge, adjusting the pH of the microalgal biomass sludge, and drying the microalgal biomass sludge to produce the microalgal flour. Also disclosed are food products supplemented with microalgae biomass, including for example microalgal flour, a protein concentrate, or a protein isolate.

Disclosed herein is a nutritional supplement containing creatine, including compositions, formulations, and combinations of ingredients in the creatine nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include creatine, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

Disclosed herein is a nutritional supplement containing creatine, including compositions, formulations, and combinations of ingredients in the creatine nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include creatine, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, microalgal flour and a drinkable liquid and having a low fat content relative to the standard composition of said fried product.

The invention also relates to the method for producing said fried products.

The present invention concerns a fried product. More specifically, the invention relates to a fried product obtained from a composition comprising flour, yeast, microalgal flour and a drinkable liquid and having a low fat content relative to the standard composition of said fried product.

The invention also relates to the method for producing said fried products.

The present invention relates to a method for manufacturing microalgae micro powder containing astaxanthin and fatty acids with enhanced penetration performance and food availability, and more particularly, to a method for manufacturing microalgae micro powder containing astaxanthin and fatty acids with enhanced penetration performance and food availability, in which four kinds of functional microalgae are selected and mass-cultured so as to be processed into a dietary shape for easy penetration performance.

The present invention relates to a method for manufacturing microalgae micro powder containing astaxanthin and fatty acids with enhanced penetration performance and food availability, and more particularly, to a method for manufacturing microalgae micro powder containing astaxanthin and fatty acids with enhanced penetration performance and food availability, in which four kinds of functional microalgae are selected and mass-cultured so as to be processed into a dietary shape for easy penetration performance.

A composition includes a Euglena lysate and cellular components and residual media remaining from a fermentation process that produced a Euglena biomass and the Euglena lysate. The cellular components may include one or more beta-glucan polymer chains having a molecular weight of 1.2 to 580 kilodaltons (kDa).

A composition includes a Euglena lysate and cellular components and residual media remaining from a fermentation process that produced a Euglena biomass and the Euglena lysate. The cellular components may include one or more beta-glucan polymer chains having a molecular weight of 1.2 to 580 kilodaltons (kDa).