Embodiments herein are directed to egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations and the use of each in a variety of food products, wherein the egg replacement compositions, egg replacement emulsions, liquid eggs, liquid egg formulations, or egg replacement formulations possess one or more functional properties similar to a natural egg.

Provided herein are compositions comprising a biocompatible microsphere, a biofilm-generating probiotic bacterium, a prebiotic, and/or a prebiofilmic. Methods for preparing and formulating the compositions and methods for treating or preventing a disease using the compositions are also provided.

Provided herein are compositions comprising a biocompatible microsphere, a biofilm-generating probiotic bacterium, a prebiotic, and/or a prebiofilmic. Methods for preparing and formulating the compositions and methods for treating or preventing a disease using the compositions are also provided.

The present disclosure is in the field of ‘pharmacognosy’ and ‘chemistry of natural products’. The present disclosure generally relates to a process of isolation and purification of Biochemical Constituents from algae. The present disclosure particularly relates to a process of isolation and purification of Biochemical Constituents from a biomass of cyanobacteria. The present disclosure provides a process for isolating and extracting phycocyanins, chlorophylls, proteins and polysaccharides from the spirulina biomass.

The invention relates to use of ionic polymers (IP) consisting of anions and a polymeric backbone containing cations, in hydrolyzing proteins and protein-containing feedstock to produce protein hydrolysates.

The invention relates to use of ionic polymers (IP) consisting of anions and a polymeric backbone containing cations, in hydrolyzing proteins and protein-containing feedstock to produce protein hydrolysates.

Structured food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described. Flavor enhancer compositions that contain heme-containing polypeptides, such as flavohemoglobin, from microorganisms, and food compositions, such as meat analogue compositions that include the heme-containing flavor enhancer compositions, are also described.

Structured food compositions, such as meat analogue compositions, which include protein products from microorganisms, such as microorganism-derived protein hydrolysates, are described. Methods of making such products are also described. Flavor enhancer compositions that contain heme-containing polypeptides, such as flavohemoglobin, from microorganisms, and food compositions, such as meat analogue compositions that include the heme-containing flavor enhancer compositions, are also described.

The present disclosure provides methods for producing consumable recombinant proteins that are substantially free from herein-disclosed undesired byproducts.

The invention relates to a method for the protein enrichment of a heterotrophically cultured microalga, the microalga being of the genus Chlorella, even more particularly Chlorella protothecoides, characterized in that it comprises: a first step directed toward limiting the ammonium supply so as to obtain a microalgal biomass with a protein content of less than 50% expressed as N.6.25, preferably less than 30%, more preferentially between 20 and 25%; a second step in which the ammonium supply in the fermentation medium is increased so as to obtain a protein content of greater than 50%, preferably greater than 60%, more preferentially greater than 65%.