ALGAE BASED FOOD PRODUCT

Abstract

The present disclosure provides for algae-based food products, namely an algae-based food product having an aroma and taste of chocolate. The product may further be prepared using a tempering process to obtain the appearance and consistency of tempered chocolate.

Claims

1. An algae-based food product comprising: an algae-based cocoa butter; and an algae-based flour, wherein the algae-based flour comprises at least one algae-based protein.

2. The food product of claim 1 further comprising: at least one flavoring agent.

3. The food product of claim 1 further comprising: at least one of a sweetener and a fiber powder.

4. The food product of claim 3 wherein the sweetener and/or the fiber powder comprise about 20% by weight of the food product.

5. The food product of claim 3 wherein the sweetener is erythritol.

6. The food product of claim 1 wherein the algae-based cocoa butter, algae-based flour, or the at least one algae-based protein are derived from an algae selected from the group consisting of: spirulina, nannochloropsis, chlorella, c. reinhardtii, euglena, and lemna.

7. The food product of claim 1 wherein the algae-based cocoa butter is present in an amount of about 55%.

8. The food product of claim 6 wherein the algae is spirulina, lemna, and chlorella.

9. The food product of claim 8 wherein a weight ratio of chlorella and lemna to spirulina is about 2.5:1.

10. An algae-based food product comprising: about 55% by weight of an algae-based cocoa butter; about 20% by weight of at least one sweetener; about 0.5% by weight of a flavoring agent; and an algae-based flour, wherein the algae-based flour comprises at least one algae-based protein and at least one algae-based fiber; and wherein the algae-based flour comprises a combination of chlorella, spirulina, and lemna.

11. The algae-based food product of claim 10 further comprising: at least one coloring agent.

12. The food product of claim 10 wherein a weight ratio of chlorella and lemna to spirulina is about 2.5:1.

Description

DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] Reference will now be made in detail to each embodiment of the present invention. Such embodiments are provided by way of explanation of the present invention, which is not intended to be limited thereto. In fact, those of ordinary skill in the art may appreciate upon reading the present specification that various modifications and variations can be made thereto.

[0018] The term about when used herein means the specified amount plus or minus 2% of the specified value. For example, about 20% would mean that the range of 18% to 22% would be encompassed by such a term. If the amount specified is 2% or less than the range extends from 0% to +2% of the specified value. For example, about 0.5% would mean that the range of 0% to 2.5% would be encompassed by such a term.

[0019] A primary ingredient of the present invention is the cocoa butter equivalents (CBE) namely an algae-based cocoa butter replacement. CBE's exhibit the same general chemical as well as physical properties as the cocoa butter but eliminates many of the difficulties inherent in production of chocolate as well as the lack of nutritional benefits. The CBE may range from about 35% to about 75% by weight of the food product, and is preferably about 40% to about 65% by weight of the food product.

[0020] Algal flour of the embodiments of the present invention may be prepared from a concentrated microalgal biomass that has been freeze dried or otherwise dehydrated. Alternatively, they may be mechanically lysed and homogenized and the homogenate spray or flash dried (or otherwise dried). Some forms of algae flour, such as those that are lemna-based may require further milling or refining to reduce particle size prior to use.

[0021] The sweeteners utilized in the embodiments of the present invention may include sucralose, aspartame, cyclamate, saccharin, stevia, acesulfame potassium, sugar alcohols, xylitol, thaumatin, tagatose, sorbitol, psicose, polydextrose, pentadin, monellin, monatin, miraculin, mannitol, maltodextrin, maltitol, mabinlin, mogroside, lactitol, isomaltulose, isomalt, inulin, glycerol, isomaltooligosaccharide,glycyrrhizin, fructooligosaccharide, curculin, brazzein, advantame, neotame, monkfruit, and various combinations thereof. A preferred sweetener is erythritol. The sweetener may range in an amount of about 5% to about 25% by weight and more preferably about 20% by weight of the food product.

[0022] Other flavoring agents may include various artificial and natural flavors to create a flavor profile of chocolate without containing any cacao. The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Traditional artificial flavoring such as diacetyl, acetylpropinyl, acetoin, isoamyl acetate, benzaldehyde, cinnamaldehyde, ethyl propionate, methyl anthranilate, limonene, ethyl decadienoate, allyl hexanoate, ethyl maltol, ethylvanillin, methyl salicylate, and manazanate may be used.

[0023] The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. The flavoring agent may be between about 0% and about 2% by weight and more preferably about 0.2% to about 0.5% by weight of the food product.

[0024] In a preferred embodiment, the microalgae is a species selected from the group consisting of Parachlorella kessleri, Parachlorella beijerinckii, Neochloris oleabundans, Bracteacoccus, including B. grandis, B. cinnabarinas, and B. aerius, Bracteococcus sp. or Scenedesmus rebescens. Other nonlimiting examples of microalgae species include those species from the group of species and genera consisting of Achnanthes orientalis; Agmenellum; Amphiprora hyaline; Amphora, including A. coffeiformis including A.c. linea, A.c. punctata, A.c. taylori, A.c. tenuis, A.c. delicatissima, A.c. delicatissima capitata; Anabaena; Ankistrodesmus, including A. falcatus; Boekelovia hooglandii; Borodinella; Botryococcus braunii, including B. sudeticus; Bracteoccocus, including B. aerius, B. grandis, B. cinnabarinas, B. minor, and B. medionucleatus; Carteria; Chaetoceros, including C. gracilis, C. muelleri, and C. muelleri subsalsum; Chlorococcum, including C. infusionum; Chlorogonium; Chroomonas; Chrysosphaera; Cricosphaera; Crypthecodinium cohnii; Cryptomonas; Cyclotella, including C. cryptica and C. meneghiniana; Dunaliella, including D. bardawil, D. bioculata, D. granulate, D. maritime, D. minuta, D. parva, D. peircei, D. primolecta, D. salina, D. terricola, D. tertiolecta, and D. viridis; Eremosphaera, including E. viridis; Ellipsoidon; Euglena; Franceia; Fragilaria, including F. crotonensis; Gleocapsa; Gloeothamnion; Hymenomonas; Isochrysis, including I. aff. galbana and I. galbana; Lepocinclis; Micractinium (including UTEX LB 2614); Monoraphidium, including M. minutum; Monoraphidium; Nannochloris; Nannochloropsis, including N. salina; Navicula, including N. acceptata, N. biskanterae, N. pseudotenelloides, N. pelliculosa, and N. saprophila; Neochloris oleabundans; Nephrochloris; Nephroselmis; Nitschia communis; Nitzschia, including N. alexandrina, N. communis, N. dissipata, N. frustulum, N. hantzschiana, N. inconspicua, N. intermedia, N. microcephala, N. pusilla, N. pusilla elliptica, N. pusilla monoensis, and N. quadrangular; Ochromonas; Oocystis, including O. parva and O. pusilla; Oscillatoria, including O. limnetica and O. subbrevis; Parachlorella, including P. beijerinckii (including strain SAG 2046) and P. kessleri (including any of SAG strains 11.80, 14.82, 21.11H9); Pascheria, including P. acidophila; Pavlova; Phagus; Phormidium; Platymonas; Pleurochrysis, including P. carterae and P. dentate; Prototheca, including P. stagnora (including UTEX 327), P. portoricensis, and P. moriformis (including UTEX strains 1441, 1435, 1436, 1437, 1439); Pseudochlorella aquatica; Pyramimonas; Pyrobotrys; Rhodococcus opacus; Sarcinoid chrysophyte; Scenedesmus, including S. armatus and S. rubescens; Schizochytrium; Spirogyra; Spirulina platensis; Stichococcus; Synechococcus; Tetraedron; Tetraselmis, including T. suecica; Thalassiosira weissflogii; and Viridiella fridericiana. Various combinations of the aforementioned algae and other not specifically named herein may further be utilized under the purview of the present invention. In a preferred embodiment, there is up to 90% by weight of the food product comprising algae. In other embodiments, the amount of algae may be up to 75% by weight of the food product. Further, in at least one embodiment, the algae utilized is a combination of lemna, spirulina, and chlorella. The weight ranges of the individual algae types may independently be between about 5% to about 30% by weight.

EXAMPLE 1

[0025] The following example is intended to be representative of an embodiment of the present invention.

TABLE-US-00001 Ingredient Percent by weight algae-based cocoa-butter replacement 55.79 powdered erythritol 21.36 lemna 8.58 chlorella 8.58 spirulina 3.43 lecithin 1.72 monkfruit 0.22 flavor 0.22 color (astaxanthin from algae or other 0.1 red color such as iron oxide)

[0026] In the present invention the algae have the advantage of sharing many of the flavor notes associated with chocolate. They thus form a base upon which a smaller amount of flavoring such as artificial flavoring may be added to make the finished product of an identical taste and texture to chocolate.

[0027] When the above ingredients are combined, in a similar fashion to traditional chocolates, an algae-based food product having a similar appearance and taste to chocolate can be derived. The present invention and its embodiments may be prepared using a conventional tempering process to obtain the desired appearance and consistency of chocolate. Further, the ingredients described herein may be tempered to create visually appealing and shelf stable foodstuffs. The end product may further be molded, as desired, and packaged.

[0028] Although this invention has been described with a certain degree of particularity, it is to be understood that the present disclosure has been made only by way of illustration and that numerous changes in the details of construction and arrangement of parts may be resorted to without departing from the spirit and the scope of the invention.