Provided herein are dietary supplement compositions comprising a plurality of beadlets and an oil. Provided herein are also dietary supplement compositions comprising a plurality of mini-tabs and oil. The beadlets or mini-tabs comprise at least one nutrient that is miscible in aqueous solution, and the oil comprises at least one fat-soluble nutrient. The composition may be contained within one or more capsules, and be packaged with a scented insert.

Provided herein are dietary supplement compositions comprising a plurality of beadlets and an oil. Provided herein are also dietary supplement compositions comprising a plurality of mini-tabs and oil. The beadlets or mini-tabs comprise at least one nutrient that is miscible in aqueous solution, and the oil comprises at least one fat-soluble nutrient. The composition may be contained within one or more capsules, and be packaged with a scented insert.

A process for providing phycocyanin from a blue-green algae biomass comprising the steps of forming a slurry of blue-green algae by mechanically mixing the blue-green algae in water to break up filaments of the biomass and incubating the macerated slurry in a container with at least a 1% flocculating agent for a period of time sufficient to separate a blue extract from the slurry. The blue extract is separated and filtered through a filter to obtain a blue filtrate and the blue filtrate is mixed in a container with an ammonium sulfate precipitate for a suitable period of time to obtain supernatant protein separation. The supernatant is syphoned from the container and the settled participate is centrifuged at a rpm ranging from about 3500 rpm to about 4500 rpm for a sufficient time to produce phycocyanin precipitate. The phycocyanin precipitate is spray dried to form a phycocyanin powder which is collected and purified with a citrate and water mixture to obtain a supernatant and phycocyanin residue with the phycocyanin residue being redissolved in water and sprayed to dry into a phycocyanin powder.

A process for providing phycocyanin from a blue-green algae biomass comprising the steps of forming a slurry of blue-green algae by mechanically mixing the blue-green algae in water to break up filaments of the biomass and incubating the macerated slurry in a container with at least a 1% flocculating agent for a period of time sufficient to separate a blue extract from the slurry. The blue extract is separated and filtered through a filter to obtain a blue filtrate and the blue filtrate is mixed in a container with an ammonium sulfate precipitate for a suitable period of time to obtain supernatant protein separation. The supernatant is syphoned from the container and the settled participate is centrifuged at a rpm ranging from about 3500 rpm to about 4500 rpm for a sufficient time to produce phycocyanin precipitate. The phycocyanin precipitate is spray dried to form a phycocyanin powder which is collected and purified with a citrate and water mixture to obtain a supernatant and phycocyanin residue with the phycocyanin residue being redissolved in water and sprayed to dry into a phycocyanin powder.

The present invention relates to a method for extracting an oil rich in polyunsaturated fatty acids (PUFA), in particular an oil of microorganisms rich in docosahexaenoic acid (DHA, C22:6n3), in particular oils comprising more than 60% of PUFA relative to the total mass of fat.

The present invention relates to a method for extracting an oil rich in polyunsaturated fatty acids (PUFA), in particular an oil of microorganisms rich in docosahexaenoic acid (DHA, C22:6n3), in particular oils comprising more than 60% of PUFA relative to the total mass of fat.

The present invention relates to noodle products comprising a high-lipid microalgal flour, and to noodle doughs suitable for preparing such noodle products. More particularly, the noodle dough comprises from 0.05% to 15% w/w of a microalgal flour comprising at least 50% of lipid by dry weight. The resulting noodle products show a reduced cooking time compared to regular noodles free of such microalgal flour.

The present invention relates to noodle products comprising a high-lipid microalgal flour, and to noodle doughs suitable for preparing such noodle products. More particularly, the noodle dough comprises from 0.05% to 15% w/w of a microalgal flour comprising at least 50% of lipid by dry weight. The resulting noodle products show a reduced cooking time compared to regular noodles free of such microalgal flour.

The present invention relates to compositions and methods for promoting the immune health of an animal or human by administering compositions or mixtures of water-soluble components derived from a genus Euglena organism that are capable of stimulating immune system activity in the absence of beta-glucan.

The present invention relates to compositions and methods for promoting the immune health of an animal or human by administering compositions or mixtures of water-soluble components derived from a genus Euglena organism that are capable of stimulating immune system activity in the absence of beta-glucan.