FOOD PRODUCT BASED ON MICROALGAE

Abstract

The invention relates to the production of a new food product based on at least one microalgae. This can serve as an intermediate for the manufacture of a more complex product intended either for human consumption or for veterinary nutrition. Also, the invention relates to the uses of said food product based on at least one microalgae. The invention also relates to a method for producing said food product based on at least one microalgae. (no figure)

Description

Title of the invention: FOOD PRODUCT BASED ON MICRO ALGAE FIELD OF THE INVENTION

[0001] The invention relates to the production of a new food product based on at least one microalgae. This can serve as an intermediate for the manufacture of a more complex product intended either for human consumption or for veterinary consumption. Also, the invention relates to the uses of said food product based on at least one microalgae. The invention also relates to a method for producing said food product based on at least one microalgae. PRIOR ART

[0002] Spirulina is a cyanobacteria with high nutritional and ecological interest. It grows everywhere with little energy, little land area, little water requirement. It is consumed all over the world as a natural food supplement. Spirulina has the characteristic of being naturally rich in proteins (65 to 70% of its dry weight), which are very bioavailable and contain all the essential amino acids, which could make it a relevant alternative to animal proteins.

[0003] However, edible spirulina is currently consumed in the form of a dry matter that is not very appetizing and which has difficulty finding its place in recipes due to its strong taste, its smell and its green color.

[0004] The industry has therefore not yet found a relevant way to use spirulina proteins as an alternative to meat in human and veterinary nutrition. BRIEF OVERVIEW

[0005] A first aim of the invention is to provide a new textured food product based on at least one gelled microalgae and / or at least one of its derivatives, gelled with high nutritional value. A second aim of the invention is to propose a method for producing said new textured food product based on at least one gelled microalgae and / or at least one of its derivatives, gelled. Another aim of the invention is to use said new textured food product based on at least one gelled microalgae and / or at least one of its derivatives, gelled as an intermediate product capable of being used in the manufacture of other products. DETAILED DESCRIPTION

[0006] According to a first aspect of the invention, the subject of the invention is a textured product comprising: • at least 50% by mass of at least one gelled microalgae and / or at least one of its derivatives, gelled relative to the total mass of said textured product; and • at least 5% by mass of oil relative to the total mass of said textured product,

[0007] said textured product having a humidity level of 13% to 71% and being in the form of grains with an average particle size of 2 mm to 10.5 mm, said textured product (set of grains) having the following properties: • a hardness ranging from 2.5 N to 369 N in a texture analysis using a texturometer; • a resilience of 0.016 to 0.46 in a texture analysis using a texturometer; and • a cohesion of 0.090 to 0.76 in a texture analysis using a texturometer.

[0008] According to another embodiment, the invention relates to the textured product as described above comprising: • at least 50% by mass of at least one gelled microalgae and / or at least one of its derivatives, gelled relative to the total mass of said textured product; and • at least 5% by mass of oil relative to the total mass of said textured product,

[0009] said textured product having a humidity level of between 13% and 71% and being in the form of grains with an average particle size of between 2 mm and 10.5 mm, said textured product (set of grains) having the following properties: • a hardness ranging from 2.8 N to 369 N in a texture analysis using a texturometer; • a resilience of 0.016 to 0.30 in a texture analysis using a texturometer; and • a cohesion between 0.090 and 0.67 in a texture analysis using a texturometer.

[0010] The expression "textured product" defines the product of the invention as having texture characteristics measurable in a texture analysis using a texturometer ([Fig.l]), which will be detailed in the remainder of the description. This characteristic texture of the product of the invention developed by the inventors surprisingly makes it possible to enhance microalgae proteins, in particular spirulina, as an alternative to meat, but not only. Indeed and unexpectedly, the product of the invention can be used for other applications such as animal feed or as an ingredient in the manufacture of more complex products.

[0011] The expression "gelled microalgae" designates the form that the raw material (i.e. microalgae) takes after implementing the method of the invention. Advantageously, the raw material of the invention is chosen from: spirulina (for example: Arthrospira platensis or Spirulina platensis, Arthrospirafusiformis, Arthrospira maxima, or Arthrospira indica), chlorella (for example: Chlorella vulgaris, Auxenochlorella protothecoides, Auxenochlorella pyrenoidosa, or Chlorella sorokiniana Shihira), klamath (for example: Aphanizomenon flosaquaé) and mixtures thereof, and / or at least one of its derivatives. By "mixtures thereof" are designated a spirulina / chlorella mixture, a spirulina / klamath mixture, a chlorella / klamath mixture and a spirulina / chlorella / klamath mixture. Note that within the same microalgae family, a mixture of species can also be used. For example, for spirulina, this can be a mixture of A. platensis and A. fusiformis.

[0012] The term "gelled" refers to the fact that the microalgae, after having undergone the process of the invention, adopts the form of a gel, that is to say a viscoelastic material, within which a continuous liquid phase (often the majority or even the very majority by mass) is "trapped" by an elastic three-dimensional network. This network is percolating, that is to say that the objects which constitute it are connected to each other from one end of the gel to the other, and it can be formed of particles, polymer chains, proteins, etc. In a gel, it is this network which is responsible for the elastic character of the material, the elasticity of the liquid phase being able to be considered negligible in comparison.

[0013] The expression "at least one gelled microalgae" designates the possibility that the textured product as described above comprises several different gelled microalgae. The latter may be 2, 3 or 4 in number. Advantageously, there are 2 of them (for example: a spirulina / chlorella mixture, a spirulina / klamath mixture or a chlorella / klamath mixture).

[0014] The expression "one of its derivatives, gelled" designates the form that a derivative of the raw material takes after implementing the process of the invention. Advantageously, this derivative of the raw material is a co-product resulting from the industrial treatment of at least one microalgae and in particular, it is a co-product of pigment extraction such as phycocyanin.

[0015] The expression "at least one of its derivatives, gelled" designates the possibility that the textured product as described above comprises several different gelled derivatives. These may be 2, 3 or 4 in number.

[0016] The expression "at least one gelled microalgae and / or at least one of its derivatives, gelled" designates the fact that the textured product as described above comprises one or the other, or both. That is to say that according to another embodiment, the invention relates to the textured product as described above comprising at least 50% in mass of at least one gelled microalgae relative to the total mass of said textured product as it relates to:

[0017] the textured product as described above comprising at least 50% of at least one derivative of a gelled microalga relative to the total mass of said textured product; or

[0018] the textured product as described above comprising at least 50% of at least one gelled microalga and at least one of its derivatives, gelled relative to the total mass of said textured product.

[0019] The expression "at least 50% by mass of at least one gelled microalga and / or at least one of its derivatives, gelled relative to the total mass of said textured product" designates the possibility that the textured product as described above comprises 50% or more by mass of at least one gelled microalga and at least one of its derivatives, gelled relative to the total mass of said textured product. This can therefore be at least 55%, at least 60%, at least 65%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90% or at least 95%. Advantageously, the textured product as described above comprises from 50% to 80% by mass of at least one gelled microalga and / or at least one of its derivatives, gelled relative to the total mass of said textured product. Note that "50% to 80%" also refers to the ranges of 50% to 60%, 50% to 70%, 60% to 80%, 70% to 80% and 60% to 70%.

[0020] The expression "at least 5% by mass of oil relative to the total mass of said textured product" designates the possibility that the textured product as described above comprises 5% or more by mass of oil relative to the total mass of said textured product. This can therefore be at least 10%, at least 20%, at least 30%, at least 40% or at least 50%. Advantageously, the textured product as described above comprises from 5% to 50% by mass of oil relative to the total mass of said textured product. Note that "5% to 50%" also refers to the ranges of 5% to 10%, 5% to 20%, 5% to 30%, 5% to 40%, 10% to 50%, 20% to 50%, 30% to 50%, 40% to 50%, 10% to 40% and 20% to 30%.

[0021] The expression "moisture content" designates the quantity of water in the textured product as described above. This is measured using a scale before and after evaporation of the water and comes in particular from said at least one gelled microalgae and / or said at least one of its gelled derivatives. As mentioned above, this is between 13% and 71%. This can also be between 13% and 20%, between 14% and 36%, between 14% and 55%, between 14% and 70%, between 30% and 71% or between 35% and 55%.

[0022] The expression "in the form of grains" designates the shape of the textured product as described above, which is in the form of grains. Although the latter have an irregular shape, a photographic analysis makes it possible to determine the equivalent diameter and therefore to measure a grain size. This equivalent diameter corresponds to the assimilation of the measured surface of a grain on the photograph to that of a disc and it has been measured that the average particle size (arithmetic mean of the equivalent diameters) of each of the grains of the product is between 2 mm and 10.5 mm. Advantageously, this can also be between 4 mm and 10.5 mm or between 6.5 mm and 8.3 mm.

[0023] Previously, it was mentioned that the product of the invention has texture characteristics that can be measured in a texture analysis using a texturometer. This being in the form of grains, it is understood that it is said grains (which constitute the textured product of the invention) which have the following properties: • a hardness of from 2.5 N to 369 N, in particular from 2.8 N to 369 N, in a texture analysis using a texturometer; • a resilience of 0.016 to 0.46, in particular 0.016 to 0.30, in a texture analysis using a texturometer; and • a cohesion of between 0.090 and 0.76, particularly between 0.090 and 0.67, in a texture analysis using a texturometer.

[0024] Hardness here characterizes the mechanical resistance that the textured product as described above opposes to compression. This is measured using a texturometer and corresponds to the maximum force that occurs during the first compression. In particular, this is measured with the Stable Micro Systems texturometer - model TA-HD plus coupled with a 5 kg load cell and a 20 mm probe placed approximately 1 cm above the textured product as described above (5 g; in particular devoid of its excess oil), the TA / TA parameters of the software being set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. It has been measured that the hardness of the grains is between 2.5 N and 369 N, in particular between 2.8 N and 369 N. Advantageously, it can also be between 9.4 N and 150 N or between 11.4 N and 150 N.

[0025] Resilience here characterizes the ability of the textured product as described above to return to its initial size / shape after compression. This is measured using a texturometer and is measured upon removal of the first compression, before the start of the waiting period. In particular, this is measured with the Stable Micro Systems texturometer - model TA-HD plus coupled with a 5 kg load cell and a 20 mm probe placed approximately 1 cm above the textured product as described above (5 g; in particular devoid of its excess oil), the TA / TA parameters of the software being set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. It has been measured that the resilience of the grains is between 0.016 and 0.46, including 0.016 and 0.30.Advantageously, this can be between 0.016 and 0.25, between 0.016 and 0.23, between 0.022 and 0.20 or between 0.09 and 0.19.

[0026] Cohesion here characterizes the ability of the textured product as described above to resist a second deformation, relative to its ability to resist a first deformation. This is measured using a texturometer. In particular, this is measured with the Stable Micro Systems texturometer - model TA-HD plus coupled with a 5 kg load cell and a 20 mm probe placed approximately 1 cm above the textured product as described above (5 g; in particular devoid of its excess oil), the TA / TA parameters of the software being set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. It has been measured that the cohesion of the grains is between 0.090 and 0.76, in particular between 0.090 and 0.67. Advantageously, this can be between 0.145 and 0.60 or between 0.30 and 0.57.

[0027] According to another embodiment, the invention relates to the textured product as described above, said textured product further having an elasticity of from 0.20% to 1% in a texture analysis using a texturometer.

[0028] Elasticity here characterizes the speed at which the textured product as described above after deformation returns to its undeformed state after removal of the deformation force. This is measured using a texturometer and corresponds to the elastic return measured on the downward stroke of the second compression. In particular, this is measured with the Stable Micro Systems texturometer - model TA-HD plus coupled with a 5 kg load cell and a 20 mm probe placed approximately 1 cm above the textured product as described above (5 g; in particular devoid of its excess oil), the TA / TA parameters of the software being set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. It has been measured that the elasticity of the grains is between 0.20% and 1%. Advantageously, this can be between 0.29% and 0.99% or between 0.54% and 0.75%.

[0029] According to another embodiment, the invention relates to the textured product as described above, said textured product further having a machability of from 0.23 N to 110 N in a texture analysis using a texturometer.

[0030] The machability here characterizes the energy required to disintegrate the textured product as described above. This is measured using a texturometer. In particular, this is measured with the Stable Micro Systems texturometer - model TA-HD plus coupled with a 5 kg load cell and a 20 mm probe placed approximately 1 cm above the textured product as described above (5 g; notably devoid of its excess oil), the TA / TA parameters of the software being set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. It was measured that the grain hardness is between 0.23 N and 110 N. Advantageously, this can be between 2.7 N and 42 N or between 3 N and 10.2 N.

[0031] According to another embodiment, the invention relates to the textured product as described above, said textured product further having a gumminess character of from 1 to 111 in a texture analysis using a texturometer.

[0032] The gumminess characterizes the energy required to disintegrate a semi-solid product such as the textured product as described above. This is measured using a texturometer. In particular, this is measured with the Stable Micro Systems texturometer - model TA-HD plus coupled with a 5 kg load cell and a 20 mm probe placed approximately 1 cm above the textured product as described above (5 g; notably devoid of its excess oil), the TA / TA parameters of the software being set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. The gumminess of the grains has been measured to be between 1 and 111. Advantageously, this can be between 5 and 57 or between 5 and 10.3.

[0033] In view of the above, it is therefore understood that according to another embodiment, the invention relates to the textured product as described above, said textured product further having: • an elasticity of 0.20% to 1% in a texture analysis using a texturometer; and / or • a machinability of 0.23 N to 110 N in a texture analysis using a texturometer; and / or • a gumminess character between 1 and 111 in a texture analysis using a texturometer.

[0034] According to another embodiment, the invention relates to the textured product as described above, said textured product further having: • an elasticity of 0.20% to 1% in a texture analysis using a texturometer; and • a machability ranging from 0.23 N to 110 N in a texture analysis using a texturometer.

[0035] According to another embodiment, the invention relates to the textured product as described above, said textured product further having: • an elasticity of 0.20% to 1% in a texture analysis using a texturometer; and • a gumminess character between 1 and 111 in a texture analysis using a texturometer.

[0036] According to another embodiment, the invention relates to the textured product as described above, said textured product further having: • a machinability ranging from 0.23 N to 110 N in a texture analysis using a texturometer; and • a gumminess character between 1 and 111 in a texture analysis using a texturometer.

[0037] According to another embodiment, the invention relates to the textured product as described above, said textured product further having: • an elasticity of 0.20% to 1% in a texture analysis using a texturometer; • a machinability ranging from 0.23 N to 110 N in a texture analysis using a texturometer; and • a gumminess character between 1 and 111 in a texture analysis using a texturometer.

[0038] According to another embodiment, the subject of the invention is the textured product as described above, said textured product further having an adhesiveness of from - 1.7 N.sec to 10.5 N.sec in a texture analysis using a texturometer. According to another embodiment, the subject of the invention is the textured product as described above, said textured product further having an adhesiveness of from - 0.03 N.sec to 10.5 N.sec in a texture analysis using a texturometer.

[0039] Adhesiveness characterizes the ability of the textured product as described above to stick. This is measured using a texturometer and is measured by the force required to remove the module after the first compression. In particular, this is measured with the Stable Micro Systems texturometer - model TA-HD plus coupled with a 5 kg load cell and a 20 mm probe placed approximately 1 cm above the textured product as described above (5 g; in particular without its excess oil), the TA / TA parameters of the software being set as follows: Pre-test speed: 1 mm / s; Test speed: 2 mm / s; Post-test speed: 1 mm / s; Target mode: Distance; Distance: 10 mm and Time: 2 seconds. It has been measured that the adhesiveness of the grains is between - 1.7 N.sec and 10.5 N.sec, in particular between - 0.03 N.sec and 10.5 N.sec. Advantageously, this can be between 0.0010 N.sec and 10.5 N.sec, between 0.0010 N.sec and 10.5 N.sec or between 0.0017 N.dry at 2.25 N.sec. .

[0040] According to another embodiment, the subject of the invention is the textured product as described above, said textured product having a humidity level of from 30% to 71% and the following texture properties: • a hardness ranging from 6.09 N to 368.66 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of from 0.002 N.sec to 0.59 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.48% to 0.99% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.30 and 0.67 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a gumminess character of 3.74 to 15.56 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machinability of from 2.01 N to 10.12 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of between 0.13 and 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0041] having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0042] According to another embodiment, the subject of the invention is the textured product as described above, said textured product having a humidity level of from 30% to 40% (in particular from 35% to 37%) and the following texture properties: • a hardness ranging from 6.09 N to 368.66 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of from 0.002 N.sec to 0.05 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.48% to 0.99% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.30 and 0.67 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a gumminess character of 3.74 to 15.56 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machinability of from 2.01 N to 9.19 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of between 0.14 and 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention),

[0043] having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0044] According to another embodiment, the subject of the invention is the textured product as described above, said textured product having a humidity level of from 30% to 40% (in particular from 35% to 37%) and the following texture properties: • a hardness of from 6.09 N to 18.08 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of from 0.002 N.sec to 0.05 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.48% to 0.99% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.30 and 0.67 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a gumminess character of 3.74 to 15.56 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machinability of from 2.01 N to 9.19 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of between 0.14 and 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0045] having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0046] According to another embodiment, the subject of the invention is the textured product as described above, said textured product having a humidity level of from 30% to 71% (in particular from 35% to 55%) and the following texture properties: • a hardness of 38.844 ± 56.215 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of 0.589 ± 1.71 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.549 ± 0.267% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of 0.43 ± 0.127 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machability of 10.121 ± 15.74 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of 0.131 ± 0.047 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0047] having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0048] According to another embodiment, the subject of the invention is the textured product as described above, said textured product having a humidity level of 40% to 45% (in particular 42%) and the following texture properties: • a hardness of 13.112 ± 7.545 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of -0.03 ± 0.027 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.612 ± 0.098% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of 0.642 ± 0.04 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machability of 5.085 ± 2.803 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of 0.242 ± 0.049 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0049] having in particular an average particle size of at least 5.5 mm, in particular of 7 mm to 8.5 mm.

[0050] According to another embodiment, the subject of the invention is the textured product as described above, said textured product having a humidity level of from 13% to 25% (in particular from 13% to 14%) and the following texture properties: • a hardness of from 6.15 N to 16.46 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of from 0.01 N.sec to 4.77 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.49% to 0.98% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.10 and 0.55 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a gumminess character of 6.33 to 9.76 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machinability of from 3.79 N to 5.17 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of between 0.02 and 0.17 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0051] having in particular an average particle size of between 6 mm and 7 mm (in particular between 6.5 mm and 6.6 mm).

[0052] According to another embodiment, the invention relates to the textured product as described above, said textured product having a pH of from 6.5 to 9.5. By "pH of from 6.5 to 9.5", it is understood that the pH of the textured product of the invention may be from 6.5 to 7.0; from 7.0 to 7.5; from 7.5 to 8.0; from 8.0 to 8.5; from 8.5 to 9.0; from 9.0 to 9.5; from 6.5 to 7.5; from 7.5 to 8.5; from 8.5 to 9.5 or from 7.0 to 8.0. This also means that the pH of the textured product of the invention may be 6.5; 6.6; 6.7; 6.8; 6.9; 7.0; 7.1; 7.2; 7.3; 7.4; 7.5; 7.6; 7.7; 7.8; 7.9; 8.0; 8.1; 8.2; 8.3; 8.4; 8.5; 8.6; 8.7; 8.8; 8.9; 9.0; 9.1; 9.2; 9.3; 9.4 or 9.5.

[0053] According to another embodiment, the subject of the invention is the textured product as described above, said textured product comprising a gelled matrix in which are found cell clusters of said at least one gelled microalgae and / or said at least one of its derivatives, gelled, and inclusions of said oil in droplet form.

[0054] By "cell cluster" is meant a grouping of cells, which can sometimes take the form of a filament. This is particularly the case when the raw material is spirulina. In particular, the subject of the invention is therefore the textured product as described above, said textured product comprising a gelled matrix in which filaments of said at least one gelled microalgae and / or said at least one of its derivatives, gelled, are found.

[0055] According to another embodiment, the subject of the invention is the textured product as described above, said at least one gelled microalgae being chosen from: spirulina (for example: A. platensis or S. platensis, A. fusiformis, A. maxima, or A. indica), chlorella (for example: C. vulgaris, A. protothecoides, A. pyrenoidosa, or C. sorokiniana Shihira), klamath (for example: A. flosaquae) and mixtures thereof;

[0056] and / or said at least one of its derivatives, gelled being a co-product resulting from the industrial treatment of at least one microalgae (notably chosen from: spirulina, chlorella, klamath and their mixtures}, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0057] According to another embodiment, the subject of the invention is the textured product as described above, said at least one gelled microalgae being chosen from: spirulina, chlorella, klamath and mixtures thereof. In particular, the subject of the invention is the textured product as described above, said at least one gelled microalgae being gelled spirulina.

[0058] According to another embodiment, the subject of the invention is the textured product as described above, said at least one of its derivatives, gelled, being a co-product resulting from the industrial treatment of at least one microalgae, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin. In particular, the subject of the invention is the textured product as described above, said at least one of its derivatives, gelled, being a co-product resulting from the industrial treatment of spirulina, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0059] According to another embodiment, the subject of the invention is the textured product as described above, said at least one gelled microalgae being chosen from: spirulina, chlorella, klamath and mixtures thereof;

[0060] and said at least one of its derivatives, gelled, being a co-product resulting from the industrial treatment of at least one microalgae, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0061] According to another embodiment, the subject of the invention is the textured product as described above, said at least one gelled microalgae being gelled spirulina and said at least one of its derivatives, gelled being a co-product resulting from the industrial processing of spirulina, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0062] According to another embodiment, the subject of the invention is the textured product as described above, in which said at least one gelled microalga and said at least one of its gelled derivatives are in a mixture, the mass ratio [gelled microalga: one of its gelled derivatives] being from [1:5] to [5:1]. The latter can therefore be [1:5], [1.5:4.5], [2:4], [2.5:3.5], [3:3], [3.5:2.5], [4:2], [4.5:1.5], [5:1] or [1:1],

[0063] According to another embodiment, the subject of the invention is the textured product as described above, said oil being a vegetable oil chosen in particular from: sunflower oil, high oleic sunflower oil, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil and mixtures thereof. In particular, the subject of the invention is the textured product as described above, said oil being a vegetable oil chosen from: sunflower oil, high oleic sunflower oil, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil and mixtures thereof. By "their mixtures" are meant mixtures of 2, 3, 4, 5, 6, 7, 8, 9 and 10 oils.Advantageously, the subject of the invention is the textured product as described above, said oil being a mixture of rapeseed oil (in particular 49%), sunflower oil (in particular 41%), linseed oil (in particular 6%) and sunflower oil with a high oleic acid content (in particular 4%).

[0064] According to another embodiment, the subject of the invention is the textured product as described above, said textured product further comprising at least 5% by mass relative to the total mass of said textured product of a flour notably chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof;

[0065] and / or a fiber notably chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof; and / or

[0066] a starch, notably a potato starch.

[0067] The expression "at least 5% by mass relative to the total mass of said textured product of a flour [...]; and / or a fiber [...]; and / or a starch [...]" designates the possibility of introducing into the product of the invention (by its manufacturing process) a flour, a fiber, a starch, a mixture of a flour and a fiber, a mixture of a flour and a starch, a mixture of a fiber and a starch, or a mixture of a flour, a fiber and a starch. This addition may correspond to at least 5% by mass relative to the total mass of said textured product as described above. That is to say, it may be 5% or more, such as for example at least 10%, at least 15% or at least 20%. Advantageously, the textured product as described above comprises from 5% to 20% by mass of a flour and / or a fiber and / or a starch relative to the total mass of said textured product.Note that “from 5% to 20%” also refers to 5% to 10%, 5% to 15%, 10% to 15% and 10% to 20%.

[0068] According to another embodiment, the invention relates to the textured product as described above, said textured product further comprising at least 5% by mass relative to the total mass of said textured product of a flour chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof. By "mixtures thereof" are designated mixtures of 2, 3, 4, 5, 6, 7 and 8 flours.

[0069] According to another embodiment, the invention relates to the textured product as described above, said textured product further comprising at least 5% by mass relative to the total mass of said textured product of a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof. By "mixtures thereof" are designated mixtures of 2, 3 and 4 fibers. Advantageously, this fiber is an oat bran fiber.

[0070] According to another embodiment, the subject of the invention is the textured product as described above, said textured product further comprising at least 5% by mass relative to the total mass of said textured product of a potato starch.

[0071] According to another embodiment, the subject of the invention is the textured product as described above, said textured product further comprising at least 5% by mass relative to the total mass of said textured product of a flour chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof;

[0072] and a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof.

[0073] According to another embodiment, the subject of the invention is the textured product as described above, said textured product further comprising at least 5% by mass relative to the total mass of said textured product of a flour chosen from: wheat, coconut flour, lupin flour, red lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof;

[0074] and potato starch.

[0075] According to another embodiment, the subject of the invention is the textured product as described above, said textured product further comprising at least 5% by mass relative to the total mass of said textured product of a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof;

[0076] and potato starch.

[0077] According to another embodiment, the subject of the invention is the textured product as described above, said textured product further comprising at least 5% by mass relative to the total mass of said textured product of a flour chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof;

[0078] of a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof;

[0079] and a potato starch.

[0080] According to a second aspect, the invention relates to a process for the textured product as described above from a raw material, said process comprising at least the steps:

[0081] i) gelling said raw material in an oil to obtain a gelled raw material in the form of grains;

[0082] ii) recovering said gelled raw material in the form of grains; and

[0083] iii) cooling said gelled raw material in the form of grains to obtain the textured product as described above.

[0084] Step i) of gelling refers to a process resulting in the formation of a gel, during the transition from the fluid or liquid state of a raw material to an almost solid state called gel state. In the invention, this raw material comprises at least one microalgae and / or at least one of its derivatives. Advantageously, this raw material is chosen from: spirulina (for example: A. platensis or S. platensis, A. fusiformis, A. maxima, or A. indica), chlorella (for example: C. vulgaris, A. protothecoides, A. pyrenoidosa, or C. sorokiniana Shihira), klamath (for example: A. flosaquaé) and mixtures thereof, and / or derivatives thereof.

[0085] According to another embodiment, the invention therefore relates to the process as described above for preparing the textured product as described above, said process comprising at least the steps:

[0086] i) gelling at a temperature of from 120°C to 160°C (in particular from 120°C to 140°C) for a period of from 5 min to 10 min of at least at least one microalga and / or at least one of its derivatives in an oil previously heated to a temperature of from 120°C to 160°C (in particular from 120°C to 140°C), said gelling being carried out with stirring using non-cutting means, to obtain at least one gelled microalga in the form of grains and / or at least one of its derivatives, gelled in the form of grains;

[0087] ii) recovery of said at least one gelled microalgae in the form of grains and / or of said at least one of its derivatives, gelled in the form of grains;

[0088] iii) optionally removing excess oil present in said at least one gelled microalga in grain form and / or said at least one of its derivatives, gelled in grain form to obtain at least one gelled microalga optionally free of excess oil in grain form and / or at least one of its derivatives, gelled optionally free of excess oil in grain form; and

[0089] iv) cooling said at least one gelled microalgae optionally free of excess oil in the form of grains and / or said at least one of its derivatives, gelled optionally free of excess oil in the form of grains so that it and / or it reaches a temperature less than or equal to 4°C (in particular between -20°C and 4°C) and obtaining the above-mentioned textured product as described above.

[0090] The expression "temperature between 120°C and 160°C (in particular between 120°C and 140°C)" designates the fact that the temperature of the previously heated oil and that of gelling can be 120°C or 160°C, as it can be at a temperature of 125°C, 130°C, 135°C, 140°C, 145°C, 150°C or 155°C. Among the possible temperature ranges for implementing the method of the invention, we also find the temperatures from 120°C to 130°C, from 120°C to 135°C, from 120°C to 140°C, from 120°C to 145°C, from 120°C to 150°C, from 120°C to 155°C, from 125°C to 160°C, from 130°C to 160°C, from 135°C to 160°C, from 140°C to 160°C, from 145°C to 160°C, from 150°C to 160°C, from 155°C to 160°C, from 130°C to 150°C, from 120°C to 125°C, from 125°C to 130°C, from 130°C to 135°C, from 135°C to 140°C, from 140°C to 145°C, from 145°C to 150°C or from 150°C to 155°C. Advantageously, the temperature is between 120°C and 140°C or is 136°C.

[0091] The expression "duration of from 5 min to 10 min" designates the fact that to obtain the gelling of at least one microalgae and / or at least one of its derivatives, step i) can last 5 min, 8 min or 10 min, as it can last 5.25 min, 5.5 min, 5.75 min, 6 min, 6.25 min, 6.5 min, 6.75 min, 7 min, 7.25 min, 7.5 min, 7.75 min, 8.25 min, 8.5 min, 8.75 min, 9 min, 9.25 min, 9.5 min or 9.75 min. Among the possible duration ranges for implementing the method of the invention, we find the durations included from 5 min to 5.25 min, from 5.25 min to 5.5 min, from 5.5 min to 5.75 min, from 5.75 min to 6 min, from 6 min to 6.25 min, from 6.25 min to 6.5 min, from 6.5 min to 6.75 min, from 6.75 min to 7 min, from 7 min to 7.25 min, from 7.25 min to 7.5 min, from 7.5 min to 7.75 min, from 7.75 min to 8 min, from 8 min to 8.25 min, from 8.25 min to 8.5 min, from 8.5 min to 8.75 min, from 8.75 min to 9 min, from 9 min to 9.25 min, from 9.25 min to 9.5 min, from 9.5 min to 9.75 min, from 9.75 min to 10 min, from 5 min to 6 min, from 5 min to 7 min, from 5 min to 8 min, from 5 min to 9 min, from 6 min to 7 min, from 6 min to 8 min, from 6 min to 9 min, from 6 min to 10 min, from 7 min to 8 min, from 7 min to 9 min, from 7 min to 10 min, from 8 min to 9 min, from 8 min to 10 min or from 9 min to 10 min. Advantageously, the duration is 7.25 min.

[0092] The expression "with stirring using non-sharp means" refers to the fact that step i) is carried out using methods that do not involve the use of sharp objects. In other words, it involves mixing or stirring said at least one microalgae and / or said at least one of its derivatives in a preheated oil using elements that are not likely to cut or slice the material. "Non-sharp means" may include stirrers, blades, or other devices designed to mix without causing physical damage to the material. This may also be the use of blades but used with a reversed direction of rotation compared to the usual one so that the sharp edge is inoperative. In the event that the method of the invention is implemented using a Robot Cook® (sold by Robot coupe®), the stirring is carried out by means of the blades provided with a counterclockwise rotation thereof.Note that advantageously, the method of the invention is carried out with a Robot Cook® (sold by Robot Coupe®, in particular the model referenced RR43000R).

[0093] According to another embodiment, the invention relates to the method as described above, in which the above-mentioned stirring of step i) is carried out at a speed of from 100 rpm to 200 rpm. In the event that sharp blades are used, the rotation speed is then reversed so that the sharp edge is inoperative and the blades resemble blades. The expression "speed of from 100 rpm to 200 rpm" designates the possibility that the speed is 100 rpm, 125 rpm, 150 rpm, 175 rpm or 200 rpm. The stirring speed (clockwise or counterclockwise depending on the stirring means used) can therefore also be from 100 rpm to 125 rpm, from 125 rpm to 150 rpm, from 150 rpm to 175 rpm, from 175 rpm to 200 rpm. Advantageously, this is between 125 rpm and 175 rpm.For all practical purposes, it is specified that mention may be made of a speed of - 100 rpm to - 200 rpm (advantageously - 125 rpm to - 175 rpm) when it is a question of a rotation in an anti-clockwise direction or inverted in relation to the usual rotation of the stirring means used.

[0094] According to another embodiment, the subject of the invention is the method as described above, in which said at least one microalgae is chosen from: spirulina (for example: A. platensis or S. platensis, A. fusiformis, A. maxima, or A. indica), chlorella (e.g., C. vulgaris, A. protothecoides, A. pyrenoidosa, or C. sorokiniana Shihira), klamath (e.g., A. flosaquae), and mixtures thereof;

[0095] and / or said at least one of its derivatives is a co-product resulting from the industrial treatment of at least one microalgae (notably chosen from: spirulina, chlorella, klamath and their mixtures), in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0096] According to another embodiment, the subject of the invention is the method as described above, in which said at least one microalga is chosen from: spirulina, chlorella, klamath and mixtures thereof. In particular, the subject of the invention is the method as described above, in which said at least one microalga is spirulina.

[0097] According to another embodiment, the subject of the invention is the method as described above, in which said at least one of its derivatives is a co-product resulting from the industrial treatment of at least one microalgae, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin. In particular, the subject of the invention is the method as described above, in which said at least one of its derivatives is a co-product resulting from the industrial treatment of spirulina, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0098] According to another embodiment, the invention relates to the method as described above, in which said at least one microalgae is chosen from: spirulina, chlorella, klamath and mixtures thereof;

[0099] and said at least one of its derivatives is a co-product resulting from the industrial treatment of at least one microalgae, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0100] According to another embodiment, the subject of the invention is the method as described above, in which said at least one microalga is spirulina and said at least one of its derivatives is a co-product resulting from the industrial processing of spirulina, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0101] According to another embodiment, the invention relates to the method as described above, in which said at least one microalga and said at least one of its derivatives are in a mixture, the mass ratio [microalga: one of its derivatives] being from [1:5] to [5:1]. The latter can therefore be [1:5], [1.5:4.5], [2:4], [2.5:3.5], [3:3], [3.5:2.5], [4:2], [4.5:1.5] or [5:1].

[0102] According to another embodiment, the subject of the invention is the process as described above, in which said oil is a vegetable oil chosen in particular from: sunflower oil, sunflower oil with a high oleic acid content, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil and mixtures thereof. In particular, the subject of the invention is the process as described above, wherein said oil is a vegetable oil chosen from: sunflower oil, high oleic sunflower oil, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil and mixtures thereof. Advantageously, the subject of the invention is the process as described above, in which said oil is a mixture of rapeseed oil (in particular 49%), sunflower oil (in particular 41%), linseed oil (in particular 6%) and sunflower oil with a high oleic acid content (in particular 4%).

[0103] According to another embodiment, the invention relates to the process as described above for preparing the textured product as described above, said process comprising at least the steps:

[0104] i) gelling at a temperature of 136°C for a period of 6 min 20 sec of at least one microalga (in particular spirulina) and / or at least one of its derivatives in an oil previously heated to a temperature of 136°C, said gelling being carried out with stirring using non-cutting means at a speed of 100 rpm (clockwise or anti-clockwise depending on the equipment used), to obtain at least one gelled microalga in the form of grains and / or at least one of its derivatives, gelled in the form of grains;

[0105] ii) recovery of said at least one gelled microalgae in the form of grains and / or of said at least one of its derivatives, gelled in the form of grains;

[0106] iii) optionally removing excess oil present in said at least one gelled microalga in grain form and / or said at least one of its derivatives, gelled in grain form to obtain at least one gelled microalga optionally free of excess oil in grain form and / or at least one of its derivatives, gelled optionally free of excess oil in grain form; and

[0107] iv) cooling said at least one gelled microalgae optionally free of excess oil in the form of grains and / or said at least one of its derivatives, gelled optionally free of excess oil in the form of grains so that it and / or it reaches a temperature less than or equal to 4°C (in particular between - 20°C and 4°C) and obtaining the above-mentioned textured product as described above.

[0108] According to another embodiment, the subject of the invention is the method as described above, in which step i) further comprises the addition of a flour chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof;

[0109] and / or a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof;

[0110] and / or a starch, in particular a potato starch.

[0111] To carry out this step, it should be noted that advantageously a mixture of thawed microalgae and / or at least one of its thawed derivatives with a flour and / or a fiber and / or a starch is previously prepared, said mixture then being introduced into an oil previously heated to a temperature of 120°C to 160°C. To produce this mixture, a KitchenAid® robot (artisan model reference 5KSM125EER) sold by KitchenAid® can in particular be used. Note that the quantity of flour and / or fiber and / or starch is at least 5% (in particular between 5% and 20%; or represents 5%, 7%, 12% or 20%) by mass of flour and / or fiber and / or starch relative to the total mass of the thawed microalgae mixture and / or at least one of its thawed derivatives with a flour and / or a fiber and / or a starch.

[0112] According to another embodiment, the invention relates to the method as described above, in which step i) further comprises the addition of a flour chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof.

[0113] According to another embodiment, the invention relates to the method as described above, in which step i) further comprises the addition of a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof. Advantageously, this fiber is an oat bran fiber.

[0114] According to another embodiment, the invention relates to the method as described above, in which step i) further comprises the addition of a starch, in particular a potato starch. When starch is added, it is possible, but not necessary, to carry out a prior step of heat treatment (for example: approximately 90°C for approximately 5 min, i.e. a temperature of 89°C to 95°C for a duration of 4.5 min to 6 min) of the thawed microalgae mixture and / or at least one of its derivatives thawed with a starch.

[0115] According to another embodiment, the subject of the invention is the method as described above, in which step i) further comprises the addition of a flour chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof;

[0116] and a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof.

[0117] According to another embodiment, the subject of the invention is the method as described above, in which step i) further comprises the addition of a flour chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof;

[0118] and a starch, in particular a potato starch.

[0119] According to another embodiment, the invention relates to the method as described above, in which step i) further comprises the addition of a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof;

[0120] and a starch, in particular a potato starch.

[0121] According to another embodiment, the subject of the invention is the method as described above, in which step i) further comprises the addition of a flour chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof;

[0122] of a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof;

[0123] and a starch, in particular a potato starch.

[0124] According to another embodiment, the invention relates to the method as described above, in which a prior step of freezing (temperature below 0°C, in particular from -20°C to -4°C) and / or thawing (temperature above 0°C, in particular from 4°C to 25°C) of said at least one microalga and / or said at least one of its derivatives is carried out before step i) to obtain at least one frozen and / or thawed microalga and / or at least one of its derivatives, frozen and / or thawed. As the method as described above indicates, said frozen and / or thawed microalga and / or said at least one of its derivatives, frozen and / or thawed is (are) then immersed in an oil previously heated to a temperature of from 120°C to 160°C etc.

[0125] In particular, the subject of the invention is the method as described above, in which a prior step of freezing (temperature below 0°C, in particular between -20°C and -4°C) of said at least one microalga and / or said at least one of its derivatives is carried out before step i) to obtain at least one frozen microalga and / or said at least one of its derivatives, frozen. Advantageously, this freezing step allows the preservation of the raw material (e.g. microalgal biomass) untreated over the long term and facilitates its transport.

[0126] In particular, the subject of the invention is the method as described above, in which a prior defrosting step (temperature above 0°C, in particular between 4°C and 25°C) of said at least one microalga and / or said at least one of its derivatives is carried out before step i) to obtain at least one thawed microalga and / or said at least one of its derivatives, thawed. Advantageously, this thawing step allows better temperature transfer, which can reduce the duration of the process of the invention.

[0127] In particular, the invention also relates to the method as described above, in which a prior step of freezing (temperature below 0°C, in particular between -20°C and -4°C) and thawing (temperature above 0°C, in particular between 4°C and 25°C) of said at least one microalga and / or said at least one of its derivatives is carried out before step i) to obtain at least one frozen and thawed microalga and / or said at least one of its derivatives, frozen and thawed.

[0128] According to another embodiment, the invention relates to the method as described above, in which step iii) is not optional. In other words, the invention relates in this case to the method as described above, said method comprising at least the steps:

[0129] i) gelling at a temperature of 120°C to 160°C for a period of 5 min to 10 min of at least one microalga and / or at least one of its derivatives in an oil previously heated to a temperature of 120°C to 160°C, said gelling being carried out with stirring using non-cutting means, to obtain at least one gelled microalga in the form of grains and / or at least one of its derivatives, gelled in the form of grains;

[0130] ii) recovery of said at least one gelled microalgae in the form of grains and / or of said at least one of its derivatives, gelled in the form of grains;

[0131] iii) removing excess oil present in said at least one gelled microalga in the form of grains and / or said at least one of its derivatives, gelled in the form of grains to obtain at least one gelled microalga free of excess oil in the form of grains and / or at least one of its derivatives, gelled and free of excess oil in the form of grains; and

[0132] iv) cooling said at least one gelled microalgae free of excess oil in the form of grains and / or said at least one of its derivatives, gelled and free of excess oil in the form of grains so that it and / or it reaches a temperature less than or equal to 4°C (in particular between -20°C and 4°C) and obtaining the above-mentioned textured product as described above.

[0133] Interestingly, the invention also relates to a process for preparing a product according to the invention comprising at least the steps:

[0134] a) elimination of excess oil present in at least one gelled microalgae in the form of grains and / or said at least one of its derivatives, gelled in the form of grains to obtain at least one gelled microalgae free of excess oil in the form of grains and / or at least one of its derivatives, gelled and free of excess oil in the form of grains;

[0135] b) a step of recovering at least one gelled microalgae free of excess oil in the form of grains and / or at least one of its derivatives, gelled and free of excess oil in the form of grains; and

[0136] c) a step of cooling said at least one gelled microalgae free of excess oil in the form of grains and / or said at least one of its derivatives, gelled and free of excess oil in the form of grains so that it and / or it reaches a temperature less than or equal to 4°C (in particular between -20°C and 4°C) and obtain the above-mentioned textured product as described above.

[0137] Step iii) of removing excess oil can, advantageously, be carried out using a method: • pressing; and / or • drainage; and / or • sponging; and / or • centrifugation.

[0138] In particular, the pressing method is a moderate manual action in order to extract an additional fraction of oil from said at least one gelled microalgae in the form of grains and / or said at least one of its derivatives, gelled in the form of grains without denaturing the structure of the grains.

[0139] In particular, the draining method is a passive method allowing the flow by gravity of the majority of the excess oil. This is carried out using a metal mesh filter (smaller than the grain size of said at least one gelled microalgae in the form of grains and / or said at least one of its derivatives, gelled in the form of grains) for a period of approximately 2 minutes. For example, the mesh size of said filter is approximately 1 mm (ranging from 0.8 mm to 1.2 mm).

[0140] In particular, the sponging method is a manual action allowing the absorption of the residual oil coating said at least one gelled microalga in the form of grains and / or said at least one of its derivatives, gelled in the form of grains. This can be carried out with absorbent paper on which said at least one gelled microalga in the form of grains and / or said at least one of its derivatives, gelled in the form of grains is / are spread; said at least one gelled microalga in the form of grains and / or said at least one of its derivatives, gelled in the form of grains being left in contact with the absorbent paper for a period of approximately 5 minutes. Advantageously, the method of the invention implements a removal of the excess oil which combines draining followed by sponging.

[0141] In particular, the centrifugation method is a process for separating oil by centrifugal effect.

[0142] According to another embodiment, the invention therefore relates to the method as described above, in which step iii) of removing excess oil is carried out by means of a draining method and / or a sponging method,

[0143] said draining method being carried out in particular by means of a metal mesh filter, the size of said metal meshes of which is between 0.8 mm and 1.2 mm, in which said at least one gelled microalgae in the form of grains and / or said at least one of its derivatives, gelled in the form of grains, is (are) drained for a period of between 1.5 min and 2.5 min,

[0144] and said sponging method being carried out in particular by means of absorbent paper on which said at least one gelled microalgae in the form of grains and / or said at least one of its derivatives, gelled in the form of grains, is / are spread and arranged for a duration of 4.5 min to 5.5 min.

[0145] When the draining and sponging methods are combined, draining is advantageously carried out before sponging.

[0146] Furthermore, it should be noted that by "excess oil" is meant the oil not integrated / incorporated into the solid matrix of the grains of the product as described above. Advantageously, this step iii) is implemented since by eliminating the excess oil, it makes it possible to obtain a product with a better nutritional profile.

[0147] In view of the above, it is also understood that according to another embodiment, the invention relates to the method as described above, said method comprising at least one prior step of freezing and / or thawing at least one microalga and / or at least one of its derivatives to obtain at least one frozen and / or thawed microalga and / or at least one of its derivatives, frozen and / or thawed,

[0148] and at least the steps:

[0149] i) gelling at a temperature of from 120°C to 160°C for a period of from 5 min to 10 min of said at least one frozen and / or thawed microalgae and / or said at least one of its derivatives, frozen and / or thawed in an oil previously heated to a temperature of from 120°C to 160°C, said gelling being carried out with stirring using non-cutting means, to obtain at least one frozen and / or thawed and gelled microalgae in the form of grains and / or at least one of its derivatives, frozen and / or thawed and gelled in the form of grains;

[0150] ii) recovery of said at least one frozen and / or thawed and gelled microalgae in the form of grains and / or said at least one of its derivatives, frozen and / or thawed and gelled in the form of grains;

[0151] iii) removing excess oil present in said at least one frozen and / or thawed and gelled microalgae in the form of grains and / or said at least one of its derivatives, frozen and / or thawed and gelled in the form of grains to obtain at least one frozen and / or thawed, gelled microalgae free of excess oil in the form of grains and / or at least one of its derivatives, frozen and / or thawed, gelled and free of excess oil in the form of grains; and

[0152] iv) cooling said at least one frozen and / or thawed, gelled and oil-free microalgae in the form of grains and / or said at least one of its derivatives, frozen and / or thawed, gelled and oil-free in the form of grains so that it and / or it reaches a temperature less than or equal to 4°C (in particular between -20°C and 4°C) and obtaining the above-mentioned textured product as described above.

[0153] Concerning step iv) of cooling, this is intended in particular to allow the storage of the product over the long term. This is all the more true when this step iv) results in the freezing or deep-freezing of the product of the invention.

[0154] According to another embodiment, the subject of the invention is the method as described above, in which said at least one microalga and / or said at least one of its derivatives is introduced into said oil according to a mass ratio [at least one microalga and / or at least one of its derivatives: oil] of from [1:0.15] to [1:5]. This can therefore be [1:0.15], [1:0.30], [1:0.45], [1:0.60], [1:0.75], [1:0.90], [1:1], [1:1.05], [1:1.20], [1:1.35], [1:1.50], [1:1.65], [1:1.80], [1:1.95], [1:1. 2], [1:2.10], [1:2.25], [1:2.40], [1:2.55], [1:2.70], [1:2.85], [1:3], [1:3.15], [1:3.30], [1:3.45], [1:3.60], [1:3.75], [1:3.90], [1:4], [1:4.05], [1:4.20], [1: 4.35], [1: 4.50], [1: 4.65], [1: 4.80], [1: 4.95] or [1: 5],

[0155] As mentioned above, the product of the invention is obtained from a raw material (at least microalga and / or at least one of its derivatives) to which the method of the invention is applied. This raw material, like the product of the invention, has a texture that can be measured in a texture analysis using a texturometer. Also and according to another embodiment, the subject of the invention is the method as described above, in which, in step i), said at least microalga and / or said at least one of its derivatives has a pH of from 5.5 to 8.5 and a humidity level of from 40% to 93%,

[0156] said at least one microalgae and / or said at least one of its derivatives having in particular the following properties: • a hardness of from 0.95 N to 1.052 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness ranging from -3.631 N.sec to -2.887 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 8.988% to 9.012% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.657 and 0.777 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machability of from 0.56 N to 0.738 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of 0.008 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0157] said at least one microalgae and / or said at least one of its derivatives having optionally undergone upstream of step i) a freezing step followed optionally by a thawing step.

[0158] The expression "said at least one microalgae and / or said at least one of its derivatives has a pH of from 5.5 to 8.5" designates the possibility that the pH of the raw material is 5.5, 8.5 as well as a value of from 5.5 to 8.5 (5.5; 5.6; 5.7; 5.8; 5.9; 6.0; 6.1; 6.2; 6.3; 6.4; 6.5; 6.6; 6.7; 6.8; 6.9; 7.0; 7.1; 7.2; 7.3; 7.4; 7.5; 7.6; 7.7; 7.8; 7.9; 8.0; 8.1; 8.2; 8.3; 8.4; 8.5). The pH can therefore also be understood to be from 5.5 to 8, from 5.5 to 7.5, from 5.5 to 7, from 5.5 to 6.5, from 5.5 to 6, from 6 to 8, from 6 to 7.5, from 6 to 7, from 6 to 6.5, from 6.5 to 8, from 6.5 to 7.5, from 6.5 to 7, from 7 to 8 or from 7 to 7.5.

[0159] The expression "said at least one microalgae and / or said at least one of its derivatives has [...] a humidity level of between 40% and 93%" designates the possibility that the humidity level of the raw material is 40%, 93% or a value between 40% and 93%. Advantageously, the humidity level of the raw material is between 75% and 85%, 75% and 80%, 80% and 90% or 85% and 90%.

[0160] According to another embodiment, the subject of the invention is the method as described above, in which, in step i), said at least one microalga and / or said at least one of its derivatives has a pH of from 5.5 to 8.5, a humidity level of from 40% to 93% and having the following properties: • a hardness of from 0.95 N to 1.052 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • optionally an adhesiveness of -3.631 N.sec to -2.887 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.888% to 0.912% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.657 and 0.777 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machability of from 0.56 N to 0.738 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of 0.008 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention).

[0161] According to another embodiment, the invention relates to the method as described above, in which said at least one microalgae and / or said at least one of its derivatives has (have) undergone upstream of step i) a freezing step (temperature below 0°C, in particular between -20°C and -4°C) optionally followed by a thawing step (temperature above 0°C, in particular between 4°C and 25°C). This preliminary step may correspond to the freezing and / or thawing step previously mentioned. Advantageously, this is the case.

[0162] In particular, it should also be noted that the textural properties of the raw material described above are those of so-called fresh spirulina, which is ready to use. This may also be the case for other raw materials such as chlorella (green or white), klamath and / or the co-product resulting from the industrial processing of at least one microalgae (spirulina and / or chlorella and / or klamath). However, it may happen that these sources (chlorella, klamath and co-product) are more fluid or even completely liquid. A dehydration step should then be considered to obtain a humidity level of 40% to 93% (in particular 75% to 80%) and the aforementioned textural properties.

[0163] According to another embodiment, the subject of the invention is the method as described above, in which said at least one microalga and / or said at least one of its derivatives undergoes a dehydration step to obtain at least one microalga and / or said at least one of its derivatives having a pH of from 5.5 to 8.5, a humidity level of from 40% to 93% and the following texture properties: • a hardness of from 0.95 N to 1.052 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • optionally an adhesiveness of -3.631 N.sec to -2.887 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.888% to 0.912% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.657 and 0.777 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machability of from 0.56 N to 0.738 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of 0.008 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0164] said at least one microalgae and / or said at least one of its derivatives having optionally undergone upstream of step i) a freezing step followed optionally by a thawing step.

[0165] According to another aspect of the invention, the subject of the invention is a textured product capable of being obtained by the process as described above.

[0166] According to another aspect of the invention, the subject of the invention is the use of the textured product as described above as a textured protein ingredient for the manufacture of a human or animal food product.

[0167] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing: • a meat analogue, such as ground beef, sausage, meatball; • a cooked dish, such as cottage pie, Bolognese sauce, chili with came and a maki; • a pastry, such as a chocolate cake,

[0168] said textured product having a humidity level of from 30% to 71%.

[0169] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing: • a meat analogue, such as ground beef, sausage, meatball; • a cooked dish, such as cottage pie, Bolognese sauce, chili with came and a maki; • a pastry, such as a chocolate cake,

[0170] said textured product having a humidity level of from 30% to 71% and the following texture properties: • a hardness ranging from 6.09 N to 368.66 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of from 0.002 N.sec to 0.59 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.48% to 0.99% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.30 and 0.67 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a gumminess character of 3.74 to 15.56 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machinability of from 2.01 N to 10.12 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of between 0.13 and 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0171] having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0172] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing: • a meat analogue, such as ground beef, sausage, meatball; • a cooked dish, such as cottage pie, Bolognese sauce, chili with came and a maki; • a pastry, such as a chocolate cake,

[0173] said textured product having a humidity level of 30% to 40% (in particular 35% to 37%) and the following texture properties: • a hardness ranging from 6.09 N to 368.66 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of from 0.002 N.sec to 0.05 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.48% to 0.99% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.30 and 0.67 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a gumminess character of 3.74 to 15.56 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machinability of from 2.01 N to 9.19 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of between 0.14 and 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention),

[0174] having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0175] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing: • a meat analogue, such as ground beef, sausage, meatball; • a cooked dish, such as cottage pie, Bolognese sauce, chili with came and a maki; • a pastry, such as a chocolate cake,

[0176] said textured product having a humidity level of 30% to 40% (in particular 35% to 37%) and the following texture properties: • a hardness of from 6.09 N to 18.08 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of from 0.002 N.sec to 0.05 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.48% to 0.99% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.30 and 0.67 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a gumminess character of 3.74 to 15.56 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machinability of from 2.01 N to 9.19 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of between 0.14 and 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0177] having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0178] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing: • a meat analogue, such as ground beef, sausage, meatball; • a cooked dish, such as cottage pie, Bolognese sauce, chili with came and a maki; • a pastry, such as a chocolate cake,

[0179] said textured product having a humidity level of from 30% to 71% (in particular from 35% to 55%) and the following texture properties: • a hardness of 38.844 ± 56.215 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of 0.589 ± 1.71 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.549 ± 0.267% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of 0.43 ± 0.127 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machability of 10.121 ± 15.74 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of 0.131 ± 0.047 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0180] having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0181] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing: • a meat analogue, such as ground beef, sausage, meatball; • a cooked dish, such as cottage pie, Bolognese sauce, chili with came and a maki; • a pastry, such as a chocolate cake,

[0182] said textured product having a humidity level of between 40% and 45% (in particular 42%) and the following texture properties: • a hardness of 13.112 ± 7.545 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of -0.03 ± 0.027 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.612 ± 0.098% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of 0.642 ± 0.04 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machability of 5.085 ± 2.803 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of 0.242 ± 0.049 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0183] having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0184] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing a topping (a garnish), said textured product having a humidity level of from 13% to 25%.

[0185] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing a topping. (a filling), said textured product having a moisture content of from 13% to 25% (in particular from 13% to 14%) and the following texture properties: • a hardness of from 6.15 N to 16.46 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of from 0.01 N.sec to 4.77 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.49% to 0.98% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.10 and 0.55 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a gumminess character of 6.33 to 9.76 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machinability of from 3.79 N to 5.17 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of between 0.02 and 0.17 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0186] having in particular an average particle size of between 6 mm and 7 mm (in particular between 6.5 mm and 6.6 mm).

[0187] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing an animal food product, said textured product having a humidity level of from 13% to 20%.

[0188] According to another aspect of the invention, the subject of the invention is the use as described above of the textured product as described above for manufacturing an animal food product, said textured product having a humidity level of from 13% to 20% (in particular of from 13% to 14%) and the following texture properties: • a hardness of from 6.15 N to 16.46 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an adhesiveness of from 0.01 N.sec to 4.77 N.sec in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • an elasticity of 0.49% to 0.98% in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a cohesion of between 0.10 and 0.55 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a gumminess character of 6.33 to 9.76 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); • a machinability of from 3.79 N to 5.17 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention); and • a resilience of between 0.02 and 0.17 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and

[0189] having in particular an average particle size of between 6 mm and 7 mm (in particular between 6.5 mm and 6.6 mm).

[0190] In view of the above, the invention also relates to the use as described above of the textured product as described above as a textured protein ingredient for the manufacture of a human or animal food product,

[0191] in particular for manufacturing: • a meat analogue, such as ground beef, sausage, meatball; • a cooked dish, such as cottage pie, Bolognese sauce, chili with came and a maki; • a pastry, such as a chocolate cake,

[0192] said textured product having a humidity level of from 30% to 71%;

[0193] or to manufacture a topping (garnish), said textured product having a humidity level of from 13% to 25%;

[0194] or to manufacture an animal food product, said textured product having a humidity level of between 13% and 20%.

[0195] In any respect, it is specified that the different aspects of the invention, just like the different embodiments thereof, are interdependent. The latter can therefore be combined with each other to obtain advantageous aspects and / or embodiments of the invention not explicitly described. This is also valid for all of the definitions provided in this description, which apply to all aspects of the invention and its embodiments.

[0196] Further, the present invention is illustrated, but not limited to, the following Figures and Examples. LIST OF FIGURES

[0197] [Fig.l]

[0198] [Fig.l] represents a typical example of a graph obtained during the analysis of a texture profile.

[0199] [Fig.2]

[0200] [Fig.2] is a photograph of the sample preparation step to remove excess oil before performing texture analysis.

[0201] [Fig.3]

[0202] [Fig.3] is a photograph of the sample preparation step in the bottle where the texture analysis is carried out. On the left is a photograph of the product correctly placed in the bottle while on the right is a photograph of a poorly placed product.

[0203] [Fig.4]

[0204] [Fig.4] represents an optical microscopic observation of the product of the invention where the cell clusters and the oil inclusions in the form of droplets are visible. (A) Observation of the textured product of Example 2 suspended in water using the x200 objective (1 cm = 100 pm). (B) Observation of the textured product of Example 2 suspended in oil using the xl 000 objective (1 cm = 20 pm).

[0205] [Fig.5]

[0206] [Fig.5] represents an observation under a confocal microscope of the product of the invention where the cell clusters and the oil inclusions in the form of droplets are visible. (A) Observation of the textured product of example 2 with a x630 oil immersion objective (Green DNA staining (SYTO 9) + red lipids (bodipy); 1 cm = 20 pm). (B) Observation of the textured product of example 2 with a x630 water immersion objective (Green protein staining (fastgreen) + red lipids (bodipy); 1 cm = 20 pm).

[0207] [Fig.6]

[0208] [Fig.6] is a photograph of the textured product obtained in Example No. 3.

[0209] [Fig.7]

[0210] [Fig.7] are photographs of the textured products obtained in Example No. 5. On the left 5% fiber; on the right 20% fiber.

[0211] [Fig.8]

[0212] [Fig.8] is a photograph of the chili obtained in Example No. 6.

[0213] [Fig.9]

[0214] [Fig.9] are photographs of the chili makis obtained in Example No. 7. On the left during preparation and on the right, once assembled.

[0215] [Fig.10]

[0216] [Fig.10] is a photograph of a cake obtained in Example No. 8.

[0217] [Fig.11]

[0218] [Fig. 11] is a photograph of a chocolate cake obtained in Example No. 9.

[0219] [Fig.12]

[0220] [Fig.12] is a photograph of a vegetable mince obtained in Example No. 10.

[0221] [Fig.13]

[0222] [Fig. 13] is a photograph of a vegetable shepherd's pie obtained in Example No. 11.

[0223] [Fig. 14]

[0224] [Fig. 14] are photographs of the textured products obtained in Example No. 12. On the left: sunflower oil; in the center: deodorized sunflower oil; on the right: frying sunflower oil.

[0225] [Fig.15]

[0226] [Fig.15] are photographs of the textured products obtained in Example No. 13.

[0227] [Fig.16]

[0228] [Fig.16] are photographs of the textured products obtained in Example No. 14. On the left 7% starch; on the right 12% starch.

[0229] [Fig. 17]

[0230] [Fig. 17] are photographs of the textured products obtained in Example No. 15. On the left 5% co-product; on the right 30% co-product. EXAMPLES

[0231] - EXAMPLE No. 1 - Manufacture of different textured products according to the invention Materials & Methods

[0232] Ingredients • 500 g of vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%) • 100 g of fresh spirulina (sold by Tinctura®). This has been preserved in frozen or deep-frozen form. Although it is possible to use it after thawing or in frozen form, it was chosen to process it in frozen form, cut into cubes. This raw material has a pH around 5.5 at 6.5, a humidity level of 40% to 93% and the following texture properties: • a hardness of 1.001 ± 0.051 N in a texture analysis using a texturometer; • optionally an adhesiveness of -3.259 ± 0.372 N.sec in a texture analysis using a texturometer; • an elasticity of 0.888 ± 0.012% in a texture analysis using a texturometer; • a cohesion of 0.717 ± 0.06 in a texture analysis using a texturometer; • a machability of 0.649 ± 0.0089 N in a texture analysis using a texturometer; and • a resilience of 0.008 in a texture analysis using a texturometer.

[0233] Household robot

[0234] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R) in an excess of oil (500 g of oil for 100 g of spirulina). The contents of the tank were stirred by a double blade placed in counter-rotation (anti-clockwise) and the following configurations were used:

[0235] [Tables 1] Configuration Initial oil temperature (°C) Time (min) Stirring speed (rpm, counterclockwise) Moisture content of raw material (%) -+— 125 8 -250 57.5 ---1-+ 125 6 -150 72.5 +--- 135 6 -250 57.5 +-+- 135 6 -150 57.5 0000 130 7 -200 65 ++-+ 135 8 -250 72.5 — 125 6 -250 57.5 00A0 130 7 -100 65 +-++ 135 6 -150 72.5 ++H— 135 8 -150 57.5 ---+ 125 6 -250 72.5 A000 140 7 -200 65 000a 130 7 -200 50 aOOO 120 7 -200 65 —+- 125 6 -150 57.5 —H— 125 8 -150 57.5 0A00 130 9 -200 65 +—+ 135 6 -250 72.5 0000 130 7 -200 65 000A 130 7 -200 80 OaOO 130 5 -200 65 -+-+ 125 8 -250 72.5 +H--- 135 8 -250 57.5 —1-++ 125 8 -150 72.5 00a0 130 7 -300 65 ++++ 135 8 -150 72.5

[0236] Table 1. Parameters for implementing the method of the invention

[0237] The gelled spirulina was then recovered, the excess oil was removed by draining (using a metal mesh filter of approximately 1 mm for a period of approximately 2 minutes) then blotting (bringing said gelled spirulina into contact for approximately 5 minutes with absorbent paper), and the gelled spirulina was placed in the freezer so that it reached a temperature of -20°C and obtained the textured product of the invention.

[0238] Measurement of particle size

[0239] Material • White A4 sheet • ImageJ software

[0240] Method

[0241] Place the camera on a tripod.

[0242] Place 10 g of product on a white sheet.

[0243] Photograph the leaf.

[0244] Using the imageJ software, process the photograph to measure all the grains by applying the following macro:

[0245] run("Set Scale...", "distance=2128.0601 known=210 unit=mm");

[0246] / / setTool("rectangle");

[0247] makeRectangle(24, 168, 2160, 2968);

[0248] run("Crop");

[0249] run("8-bit");

[0250] / / run("Threshold...");

[0251] / / setThreshold(0, 59);

[0252] run("Convert to Mask");

[0253] run("Analyze Particles...", "size=0.2-Infinity show=[Overlay Masks] display exclude include

[0254] composite overlay");

[0255] Humidity measurement

[0256] Material • precision scale • oven • cups

[0257] Method

[0258] For each sample, weigh approximately exactly 1 g in a cup.

[0259] Prepare three cups per sample (triplicates).

[0260] Place the cups for 6 hours at 100°C.

[0261] Weigh again accurately.

[0262] The difference in mass corresponds to the evaporated water.

[0263] Texture measurement

[0264] Sample preparation

[0265] 1. Place the sample on a paper towel without pressing on it. Leave the sample for 5 minutes to remove excess oil ([Fig.2]).

[0266] 2. Weigh 5 grams of the sample into a 40 mL bottle. Use a spoon of a

[0267] smaller diameter than the bottle and place the sample as evenly as possible inside ([Fig.3]). The sample should be handled gently so as not to deform it.

[0268] 3. Tap the bottle against the bench five times with a light, quick motion. It is important for the measurement that the surface is as flat as possible.

[0269] Software preparation

[0270] The methodology selected to evaluate the sample texture was Texture Profile Analysis (TPA), which consists of two consecutive compressions over a specific period. Exponent software provides a Project macro to run the TPA and requires 5 files to work properly. These files are: TPA. PRJ TPA32.MAC • TPA.SET • TPA.PRF • TPA.RPT

[0271] A 20 mm probe was attached to the Stable Micro Systems texturometer - model TA-HD plus, which was equipped with a 5 kg load cell.

[0272] 1. Set the height limit by placing the probe up to the base of the equipment and place the safety pin located on the right side of the texture tester.

[0273] 2. Press the TA / TA Settings tab and adjust the test conditions following: • Pre-test speed: 1 mm / s • Test speed: 2 mm / s • Post-test speed: 1 mm / s • Target mode: Distance • Distance: 10 mm • Time: 2 seconds

[0274] 3. Position the sample under the probe and place the probe approximately 1 cm before that it does not touch the sample.

[0275] 4. Select in the tab “TA / Run a test...”,

[0276] 5. Hold the cup gently during the test to avoid movements that would affect the measurements.

[0277] 6. Once the test is complete, select the Process Data / Macro / Execution tab. to calculate the TPA parameters. A pop-up box appears to confirm the peak selection. The data is saved in a file called TPA.rsl, which must be exported to Excel to download the information.

[0278] 7. Perform at least 3 repetitions for each sample. Results

[0279] The implementation of the method according to the invention allowed the manufacture of 26 textured products according to the invention. Texture analysis, measurements of the humidity level and particle size were carried out and the data obtained are summarized in the tables below.

[0280] [Tables2] Configuration Humidity rate (%) Hardness (N) Adhesiveness (N.sec) Elasticity (%) Cohesion 000A 39.41% 20.2422 0.4146 0.4734 000A 40.59% 12.1376 0.0124 0.4476 0.4659 000A 39.79% 23.7721 0.0338 0.5644 0.4918 OOOA 39,93% 17,7015 0,4156 0,4644 OOOA 19,6180 0,9890 0,4765 +-+- 42,34% 42,0554 0,1593 0,3247 0,4510 +-+- 42,90% 46,7030 0,1353 0,3247 0,4638 +-+- 43,18% 16,4857 0,0689 0,2747 0,3698 +-+- 87,5050 1,7294 0,9980 0,4304 — 43,57% 7,2670 0,0268 -+- 42.25% 19.4567 0.0868 0.4076 0.4129 —+- 42.27% 15.3868 0.0509 0.3516 0.4047 —+- 41.97% 36.2469 0.1267 0.4456 0.4690 —+- 33,4800 0,0704 0,2987 0,4318 —+- 9,9741 0,1590 0,2438 0,3816 +--- 33,82% 50,9060 0,0794 0,4296 0,4658 +--- 34,16% 17,3376 0,0307 0,3506 0,4322 +--- 34,78% 54,3365 0,0512 0,3836 0,4605 +--- 25,0340 0,1203 0,6683 0,4688 -++- 42,76% 58,7441 0,3018 0,3696 0,5056 -++- 43,62% 12,1404 0,0948 0,3187 0,3753 -++- 44,28% 10,8629 0,0868 0,2228 0,3562 -++- 28,9028 0,0311 0,6024 0,4146 -++- 71,1982 0,0354 0,3746 0,4435 ++— 27,09% 60,3110 0,0172 0,3387 0,4355 ++— 28,00% 93,7499 0,8821 0,4505 ++— 27,70% 177.8526 0.1329 0.9890 0,4831 ++— 105,0160 0,0630 0,4785 0,4611 -+— 27,71% 97,9965 0,0494 0,3646 0,4573 -+— 27,07% 122,4444 0,1057 0,9860 0,4661 , -+— 27,26% 102,0469 0,5704 0,4592 -+— 44,5428 0,0677 0,3796 0,4704 +++- 36,03% 33,2790 0,0275 0,3027 0,4428 +++- 34,96% 24,3075 0,0463 0,3606 0,4196 +++- 35,55% 15,4159 0,0259 0,3417 0,3948 +++- 18,1412 0,3467 0,3960 +++- 59,5874 0,2722 0,4186 0.4711 OAOO 40.58% 9.2529 0.0311 0.2378 0.3567 OAOO 40.95% 31.5767 0.0635 0.3826 0.4434 OAOO 38.41% 14.2954 0.0247 0.3616 . 3.2106 0.9980 0.2960 OOAO 39.66% 19.9630 0.0632 0.3257 0.3829 OOAO 39.97% 10.3733 0.0246 0.2088 0.3428 OOAO 26.5232 0.0656 0,3956 0,4323 0 33,93% 74,3697 0,4656 0,9890 0,4928 0 34,54% 87,3994 0,2379 0,3856 0,5665 0 35,14% 31,3356 0,0875 0.4655 0.4531 0 18.4961 0.0985 0.4605 0.4552 0 16.9627 0.0184 0.2547 0.3923 AOOO 37.37% 19.1115 0.0277 0.3387 0.3781 AOOO 36,32% 14,6310 0,0152 0,3217 0,3875 AOOO 36,55% 22,3771 0,0580 0,4795 0,4531 AOOO 23,5908 0,0045 0,4905 0,4432 AOOO 29,0451 0.0829 0.4615 0,4099 0 31,26% 51,1303 0,1033 0,9880 0,5288 0 33,14% 18,8086 0,0138 0,3976 0,4303 0 32,85% 16,7822 0,0111 0,3077 0,4067 , 0 65.4463 0.0384 0.4935 0.4661 0 31.4834 0.0047 0.3686 0.4089 AOOO 27.75% 76.0994 0.9880 0.4820 AOOO 27.81% 72.9501 0.5564 . 29.80% 10.9487 0.0074 0.2258 0.3740 OOAO 29.25% 13.2562 0.0128 0.2947 0.3877 OOAO 9.3292 0.0146 0.2338 0.3506 OOAO 80.2493 0.5385 0.4696 OAOO 47.0592 0.0192 0.3237 0.4495 OAOO 25.37% 19.0037 0.0092 0.4096 0.4032 OAOO 26.53% 68.6489 0.3706 0.4508 28,91% 35,0676 0,6195 0,9980 0,4643 OAOO 36,7868 0,4566 0,9980 0,4599 —++ 52,15% 10,0404 0,0512 0,4406 0,5261 —++ 52,33% 23,2034 0,0498 0,3786 0,5131 —++ 55,43% 14,6910 0,0336 0,4136 0,5277 —++ 4,2786 0,0199 0,9900 0,5726 —++ 6,6294 0,0652 0,4186 0,5435 —++ 4,4107 0,0170 0,4895 0,5780 —++ 2,8027 0,0467 0,6174 0,6332 ---+ 49,05% 40,2681 1,5510 0,9970 0,3787 ---+ 49.29% 14.2099 0.5035 0.6103 ---+ 49.28% 29.8121 0.4228 0.9980 0.4779 ---+ 9.0310 0.2890 0.9890 0.5482 ---+ 21.4791 0.0133 0.5994 0,6024 +—+ 34,60% 13,7725 0,0260 0,5305 0,5802 +—+ 33,48% 25,9358 0,0246 0,5904 0,5998 , +—+ 33,82% 17,2659 0,0020 0,5465 0,5827 +—+ 7,5248 0,5065 0,5543 +—+ 9,9471 0,0369 0,9570 0,5554 +-++ 38,00% 6,7299 0,5375 0,5554 +-++ 37,37% 13,6646 0,5435 0,5725 +-++ 39,30% 17,1229 0,0010 0,5305 0,5697 +-++ 17,3483 0,0025 0,7303 0,6546 +-++ 12,0761 0,7083 0,6560 ++++ 35,48% 11,9076 0,5814 0,6556 ++++ 36,57% 10,5772 0,0450 0,5994 0,6375 ++++ 36,03% 18,0826 0,0049 0,6633 0,6659 ++++ 335,9684 ++++ 368,6559 0,9900 0,3007 -+-+ 36,77% 137,9140 0,7343 0,4005 -+-+ 35,03% 305,6619 0,6344 0,4253 -+-+ 35,01% 7,5030 0,4925 0,5603 -+-+ 6,0853 0,0017 0,4825 0,5372 ++-+ 13,73% 6,1519 0,0112 0,5205 0,5278 ++-+ 13,29% 7,5660 0,0092 0,4905 0,5468 ++-+ 13,99% 16,4565 4,1553 0,9800 0,0964 ++-+ 15,7246 4,7690 0,9800 0,1244 -+++ 46,89% 15,6180 10,2105 0,9780 0,1554 -+++ 47,76% 15,8445 5,4003 0,9850 0,1386 -+++ 46,56% 13,9712 1,7595 0,9850 0,2226 -+++ 15,8445 5,4003 0,9850 0,1386 -+++ 13,9712 1,7595 0,9850 0,2226 OOOA 68,61% 16,4565 4,1553 0,9800 0,0964 OOOA 69,89% 15,7246 4,7690 0,9800 0,1244 OOOA 70,51% 15.6180 10.2105 0.9780 0.1554 OOOA 15.8445 5.4003 0.9850 0.1386, 000A 13.9712 1.7595 0.9850 0.2226

[0281] Table 2. Texture and moisture content of the textured products obtained

[0282] [Tables3] Configuration Gum character ( Gumminess ) Machâbility (N) Resilience Grain size (Average diameter; mm) 000A 9.5827 3.9729 0.1396 7.2091 000A 5.6545 2.5307 0.1366 000A 11.6905 6.5985 0.1444 000A 8.2212 3.4166 0.1327 OOOA 9.3478 9.2451 0.1357 +-+- 6.5373 1.5282 0.1292 6.2169 +-+- 28.7651 13.0176 0.1452 +-+- 18.9661 6.1578 0.1024 +-+- 21.6594 7.0323 0.1940 — 6.0968 1.6749 0.0896 6.3843 — 37.6623 37.5871 0.0952 — 36.1994 36.0548 0.1070 — 2.5393 0.8625 0.1092 —+- 34.3686 34.2312 0.1105 6.1324 —+- 7.3138 2.3965 0.1073 —+- 5.0789 1.6642 0.1234 —+- 6.8685 2.0722 0.1334 —+- 8.0344 3.2748 0.1181 +--- 6.2269 2.1897 0.1405 4.7599 +--- 16.9982 7.5736 0.1252 +--- 14.4560 4.3180 0.1422 +--- 3.8058 0.9277 0.0986 -++- 23.7130 10.1864 0.1871 5.9585 -++- 7.4936 2.6276 0.0905 -++- 25,0202 9,5982 0,0947 -++- 11,7360 7,8436 0,1273 -++- 3,4621 0,7920 0,1389 ++— 3,3078 0,6444 0,1382 4,5770 ++— 29,7039 10.9795 0.1459 ++— 4.5563 1.4520 0.1601 ++— 3.8695 0.8620 0.1463 -+— 11.9829 7.2185 0.1472 5.0888 -+— 31.5742 11.8285 0,1538 -+— 26,2679 8,8959 0,1457 -+— 42,2362 37,2573 0,1419 +++- 85,9183 84,9742 0,1341 4,7279 +++- 48,4180 23,1690 0,1220 +++- 44,8105 16,3395 0,1182 +++- 57,0662 56,2680 0,1027 +++- 46,8614 26,7311 0,1731 OAOO 20,9533 7,9543 0,0997 5,0693 OAOO 8,1002 2,1039 0,1163 OAOO 14,7352 4,4603 0,0978 OAOO 10,2006 3,6787 0,0879 OAOO 6,0864 2,0795 0,1261 OAOO 7,1833 2,4901 0,0950 OOAO 28,0744 11.7514 0.1560 4.1891 OOAO 3.3008 0.7848 0.0970 OOAO 14.0012 5.3571 0.0942 OOAO 5.4550 1.9727 0.1096 0 1.5938 0.5334 0.1906 5.5036 0 24.2718 17.0703 0.2269 0 14.4746 3.0945 0.1263 0 4.8899 1.0845 0.1067 0 32.2916 32.2271 0.1146 AOOO 7.6429 2.4891 0.1051 4.7787 AOOO 3.5564 0.7425 0.1079 AOOO 11.4658 4.5359 0.1125 AOOO 52.0129 51.4933 0.1286 AOOO 36.6476 36.2449 0.1243 0 49.5150 19.0937 0.1431 5.2061 0 14.1997 6.6105 0.1294 0 8.4194 3.8775 0.1256 0 6.6541 1.6951 0.1391 0 7.2261 2.4472 0.1257 AOOO 5.6700 1.8239 0.1463 5.4554 AOOO 10.1395 4.8621 0.1341 AOOO 10.4544 5.1280 0.1339 AOOO 11.9060 5.4951 0.1295 OOAO 27.0396 26.7154 0.1213 5.4702 OOAO 8.0943 3.2183 0.1237 OOAO 6.8245 2.0999 0.1255 OOAO 23,1400 8,9231 0,1434 OAOO 9,6259 3,6638 0,1366 OAOO 2,0560 1,1872 0,1656 —++ 5,5004 1,2254 0,1474 8,8505 —++ 4,0953 0,9246 0,1625 —++ 1.0736 0.2327 0.1511 —++ 5.1391 1.5145 0.1591 —++ 3.2709 0.7646 0.1605 —++ 37,6886 20,2938 0,1828 —++ 21,1516 6,8463 0,1946 ---+ 7,6615 3,1381 0,1102 7,6060 ---+ 30,9491 11,4706 0,1920 ---+ 16,2819 16,2494 0,1425 ---+ 16,9194 16,8856 0,1585 ---+ 1,8537 0,8000 0,1827 +—+ 5,2819 2,3270 0,1790 5,6850 +—+ 11,9048 4,5074 0,1871 +—+ 7,7528 3,2064 0,1772 +—+ 2,4498 2,4253 0,1771 +—+ 3,6029 1,5081 0,1744 +-++ 2,5495 1,2480 0,1789 6,9752 +-++ 1,7747 1,0957 0,1878 +-++ 15,2485 15,2028 0,1840 +-++ 8,6727 4,3667 0,2147 +-++ 14,2469 14,2184 0,2057 ++++ 4,9511 4,8967 0,2128 8,2493 ++++ 12,9399 7,7562 0,2143 ++++ 7,9903 4,2386 0,2135 ++++ 15,5575 9,1853 0,1602 ++++ 10,0610 5,4979 0,1425 -+-+ 4,1709 2,1125 0,1642 7,0094 -+-+ 5,5246 5,2873 0,1601 -+-+ 3,7380 2,0091 0,1799 -+-+ 7,8228 4,2513 0,1673 ++-+ 9,7551 5,1748 0,1629 6,5596 ++-+ 6,3342 4,1258 0,1731 ++-+ 8,2421 4,5451 0,0187 ++-+ 6,5540 3,7910 0,0195 —bbb 9.3043 5.5305 0.0163 8.9114 —bbb 10.8187 6.3767 0.0200 —bbb 11.3565 8.2933 0.0358 —bbb 7.9220 5.6111 0.0200 —bbb 7.8067 4.5390 0.0358 000A 6.7430 4.0418 0.0187 10.2482 000A 12.0417 7.9877 0.0195 000A 0.0163 000A 110.8487 109.7413 0.0200 000A 55.2395 40.5605 0.0358

[0283] Table 3. Texture and particle size of the textured products obtained

[0284] All the products obtained are textured. Interestingly, and among them, the products of the '++++' and '-H—b' configurations have shown particularly interesting properties for use in the manufacture of more complex food products as a meat analogue or as a protein ingredient. The product of the '-H—b' configuration has also shown particularly interesting properties, but this time, for use in the manufacture of topping-type food products or products intended for animal feed.

[0285] - EXAMPLE No. 2 - Manufacture of a textured product according to the invention for its use as a meat analogue Materials & Methods

[0286] Ingredients • 500 g of vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%) • 100 g of fresh spirulina (sold by Tinctura®) with a humidity level of 73% (see Example No. 1).

[0287] Household robot

[0288] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0289] Method

[0290] The oil was preheated to 136°C. Fresh spirulina in frozen and diced form was introduced into the Robot Cook® (sold by Robot coupe®, reference RR43000R) and the contents of the tank were stirred by a double blade placed in counter-rotation (anti-clockwise) at a speed of - 100 rpm for a duration of 6 min 20 sec. The gelled spirulina was then recovered, the excess oil was removed by draining (using a metal mesh filter of approximately 1 mm for a period of approximately 2 minutes) then blotting (bringing said gelled spirulina into contact for approximately 5 min with absorbent paper), and the gelled spirulina was placed in the freezer so that it reached a temperature of - 20°C and obtained the textured product of the invention.

[0291] Confocal microscopy

[0292] MATERIALS: • confocal microscope (ZEISS® LSM 900) • SYTO 9 DNA marker (excitation: Xex = 488 nm; emission: 498 nm < Xem <571 nm) • lipid marker bodipy (excitation: Xex = 638 nm; emission: 648 nm < Xem <734 nm) • fastgreen protein marker (excitation: Xex = 488 nm; emission: 499 nm < Xem < 620 nm) • blade • lamella

[0293] METHOD:

[0294] 1 - Carry out the SYTO 9 and Bodipy marking by putting the product obtained in suspension in the dye. Shake then rinse with distilled water. Place the resulting product between slide and coverslip, then observe it at x630 magnification with an oil immersion objective.

[0295] 2 - Carry out the fastgreen and Bodipy marking by putting the product obtained in suspension in the dye. Shake then rinse with distilled water. Place the resulting product between slide and coverslip, then observe it at x630 magnification with a water immersion objective.

[0296] Optical microscopy

[0297] MATERIALS: • optical microscope (Zeiss®, AxioLab Al model) • blade • lamella

[0298] METHOD:

[0299] Place a fragment of grain of the product obtained on a slide with a drop of water. Place a coverslip and observe at different magnifications.

[0300] Humidity measurement

[0301] See Example No. 1

[0302] Texture measurement

[0303] See Example No. 1 Results

[0304] The texture analysis carried out on this textured product with a humidity level of around 42% and ground beef (control) made it possible to obtain the following comparative data:

[0305] [Tables4] Ground beef Textured product Hardness (N) 13.556 + 6.117 13.112 + 7.545 Adhesiveness (dry N) -0.019 + 0.036 -0.03 + 0.027 Elasticity (%) 0.775 + 0.124 0.612 + 0.098 Cohesion 0.657 + 0.018 0.642 + 0.04 Machability (N) 6.827 + 3.165 5.085 + 2.803 Resilience 0.243 + 0.016 0.242 + 0.049

[0306] Table 4. Texture comparison

[0307] Microscopic observation of this product revealed the existence of cell clusters with oil inclusions in the form of droplets (Figures 4 and 5). In addition, the method described above provided optimal conditions for the product of the invention to resemble in texture a meat analogue and to be used as such.

[0308] - EXAMPLE No. 3 - Manufacture of a textured product according to the invention Materials & Methods

[0309] Ingredients • 800 g of vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%) • 250 g of fresh spirulina (sold by Tinctura®) (see Example No. 1).

[0310] Household robot

[0311] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0312] Method

[0313] The oil was preheated to 136°C. Fresh spirulina in frozen and diced form was introduced into the Robot Cook® (sold by Robot coupe®, reference RR43000R) and the contents of the tank were stirred by a double blade placed in counter-rotation (anti-clockwise) at a speed of - 160 rpm for a duration of 10 min. The gelled spirulina was then recovered, the excess oil was removed by draining (using a metal mesh filter of approximately 1 mm for a period of approximately 2 minutes) then blotting (bringing said gelled spirulina into contact for approximately 5 minutes with absorbent paper), and the gelled spirulina was placed in the freezer so that it reached a temperature of -20°C and obtained the textured product of the invention.

[0314] Humidity measurement

[0315] See Example No. 1

[0316] Granulometry measurement

[0317] See Example No. 1 Results

[0318] The textured product obtained has a similar appearance to the other textured products above ([Fig.6]). Furthermore, the analyses carried out showed that it has a humidity level of around 52.13% and an average particle size of 5.48 mm.

[0319] - EXAMPLE No. 4 - Manufacture of a textured product according to the invention Materials & Methods

[0320] Ingredients • 500 g of vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%) • 50 g of fresh spirulina (sold by Tinctura®) (see Example No. 1) • 50 g co-product of phycocyanin extraction from spirulina

[0321] Household robot

[0322] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0323] Method

[0324] The oil was preheated to 136°C. The spirulina / co-product mixture in frozen and diced form was introduced into the Robot Cook® (sold by Robot coupe®, reference RR43000R) and the contents of the tank were stirred by a double blade placed in counter-rotation (anti-clockwise) at a speed of - 100 rpm for a duration of 6 min 20 sec. The gelled spirulina / co-product mixture was then recovered, the excess oil was removed by draining (using a metal mesh filter of approximately 1 mm for a duration of approximately 2 minutes) then blotting (bringing said gelled spirulina into contact for approximately 5 min with absorbent paper), and the gelled spirulina / co-product mixture was placed in the freezer so that it reached a temperature of -20°C and obtained the textured product of the invention. Results

[0325] The resulting textured product has a similar appearance and texture to the other textured products above.

[0326] - EXAMPLE No. 5 - Manufacture of a textured product according to the invention Materials & Methods

[0327] Ingredients - 5% defibrated • 250 g of vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%) • 114 g of fresh spirulina (sold by Tinctura®) (see Example No. 1) • 6g of oat bran fiber

[0328] Ingredients - 20% defibrated • 250 g of vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%) • 96 g of fresh spirulina (sold by Tinctura®) (see Example No. 1) • 24g of oat bran fiber

[0329] Household robot

[0330] The thawed microalgae mixture with a fiber was made using a KitchenAid® robot (artisan model reference 5KSM125EER) sold by KitchenAid®.

[0331] Method

[0332] The oil was preheated to 150°C in a container placed on a hot plate. The spirulina / fiber mixture was introduced into the oil and stirred using non-sharp means for a period of 3.45 min. The gelled spirulina / fiber mixture was then recovered, the excess oil was removed by draining (using a metal mesh filter of approximately 1 mm for a period of approximately 2 minutes) then blotting (bringing said gelled spirulina into contact for approximately 5 min with absorbent paper), and the gelled spirulina / fiber mixture was placed in the freezer to reach a temperature of -20°C and obtain the textured product of the invention. Results

[0333] The textured products obtained have a similar appearance and texture to the other textured products above ([Fig.7], on the left 5% fibers; on the right 20% fibers). - EXAMPLE No. 6 - Production of a Chili Materials & Methods

[0334] Ingredients

[0335] [Tables5] Vegetable base 23 mL Olive oil 100 g Sliced yellow onion 12 g Very finely chopped garlic 70 g Diced carrot 100 g Sliced red pepper 3.5 g Salt 12 g Double tomato concentrate 1000 g Tomato pulp 280 g Red beans 120 g Corn 2 g Cumin 2 Bay leaves 1.8 g Thyme leaves

[0336] Table 5. Ingredients of the vegetable base

[0337] [Tableauxô] Textured Micro Algae Ground Beef Style 450 g Frozen Textured Micro Algae (Example No. 2) 20 g Minced Garlic 30 mL Olive Oil 100 g Cornstarch 5 g Salt 100 g Double Tomato Concentrate 0.4 L Water 75 g Cornstarch

[0338] Table 6. Ingredients of the meat analogue base

[0339] Method

[0340] Mix the frozen textured microalgae with salt and very finely chopped garlic for 30s. Add the cornstarch and mix for 30s to coat well. the product. Pour the oil into a pan and fry the textured microalgae over high heat for 2 minutes. Dissolve the tomato paste in the water. Pour the tomato liquid into the pan. Let it thicken for 3 minutes or until the liquid has evaporated. Transfer to a flat container and place the mixture in a blast chiller at 3°C for 20 minutes.

[0341] Pour the oil into a hot frying pan, then add the onion, garlic, carrots and salt. Brown for 5 minutes over high heat. Add the remaining ingredients, then simmer over low heat, covered, for 15 minutes. Place the mixture in a cooling cell at 3°C for 20 minutes.

[0342] Roughly crush the textured microalgae preparation with a fork for 30s. Gently mix the two preparations cold for 1 min. Results

[0343] See [Fig.8], - EXAMPLE No. 7 - Making a maki Materials & Methods

[0344] Ingredients

[0345] [Tables?] Vinaigrette rice 7 rolls = 42 makis 450 g sushi rice 630 mL water 75 mL rice vinegar 45 g sugar 10 g salt

[0346] Table 7. Ingredients for vinegared rice

[0347] [Tables8] Filling 7 sheets of nori seaweed 84 g carrots (4 sticks / roll) 105 g cucumber (4 sticks / roll) 112 g frozen textured microalgae (Example No. 2) 910 g vinegared rice

[0348] Table 8. Filling ingredients

[0349] Method

[0350] - Vinegar rice -

[0351] Wash the rice until the water runs clear. Drain the rice in a colander. Pour the water and rice into a saucepan with a lid. Bring to a boil, cook over medium heat for 2 minutes, then reduce heat to low for 10 minutes. Let stand, covered, for 10 minutes. Mix the rice vinegar, salt, and sugar until dissolved. Place the rice in a bowl and add the vinegar mixture. Air the rice until it reaches room temperature.

[0352] - Making maki -

[0353] Spread 130g of rice on the nori seaweed sheet (with wet fingers) ¾ full. Place 12g of carrot and 15g of cucumber at the end of the rice (4 sticks of each). Place 16g of textured microalgae protein along the vegetables. Roll the maki up to the end of the rice using the mat. Moisten the remaining nori seaweed and finish rolling the maki. Cut the roll into sections of about 3cm, placing the vegetables at the top and the textured protein at the bottom. Results

[0354] See [Fig.9]. - EXAMPLE No. 8 - Making a pancake Materials & Methods

[0355] Ingredients

[0356] [Tables9] Green lentils 160 g Breadcrumbs 50 g Onion 100 g Garlic 7 g Egg 55 g Salt 1.5 g Textured microalgae on jelly (Example No. 2) 100 g Total 473.5 g

[0357] Table 9. Ingredients for the cake

[0358] Method

[0359] Drain the cooked lentils and rinse them in clean water. Wash and finely chop the onion. Mix all the ingredients together by hand in a bowl, except for the textured microalgae. Put half of them in the food processor bowl and mix for 1 minute to obtain a smooth paste. Mix for 2 minutes with the other half and gently incorporate the textured microalgae. Form into patties of about 2 cm. Heat the olive oil in a frying pan and brown the patties on both sides, 3 minutes per side. Results

[0360] See [Fig. 10],

[0361] - EXAMPLE No. 9 - Making a chocolate cake Materials & Methods

[0362] Ingredients

[0363] [TableauxlO] Baking chocolate 200 g butter 60 g flour 50 g sugar 100 g eggs 165 g Textured microalgae on jelly (Example No. 2) 180 g total 755 g

[0364] Table 10. Ingredients for chocolate cake

[0365] Method

[0366] Preheat your oven to 180°C (gas mark 6). In a saucepan, melt the chocolate and butter cut into pieces over very low heat until the mixture is completely melted. In a salad bowl, add the sugar, eggs, and flour. Mix for 2 minutes. Add the chocolate / butter mixture. Mix for 1 minute. Add the textured microalgae gently. Mix gently for 30 seconds. Pour the cake batter into a square mold (25x25x5cm). Bake for 20 minutes. Results

[0367] See [Fig.II], - EXAMPLE No. 10 - Production of a vegetable mince Materials & Methods

[0368] Ingredients

[0369] - Infused Garlic Oil -

[0370] 30 mL of rapeseed oil

[0371] 15 g fresh garlic

[0372] - Textured microalgae protein -

[0373] 50 g of frozen textured microalgae protein (Example No. 2)

[0374] 0.5 g of powdered paprika

[0375] 0.15 g of salt

[0376] 8 g of tomato paste

[0377] 5 g of corn starch

[0378] - Tomato coating -

[0379] 10 g of double tomato concentrate

[0380] 0.5 g of salt

[0381] 0.2 g ground paprika

[0382] 25 mL of water

[0383] 2 g of corn starch

[0384] Method

[0385] - Infused Garlic Oil -

[0386] In a blender, combine the rapeseed oil and fresh garlic. Blend until smooth. Pass the mixture through a sieve to collect the infused garlic oil.

[0387] - Textured microalgae protein -

[0388] In a bowl, mix the paprika powder, salt, and tomato paste for 30 seconds. Add the still-frozen textured microalgae protein and mix gently for 30 seconds to coat well. In another bowl, pour in the cornstarch. Add the textured microalgae protein and mix for 30 seconds to coat it well with cornstarch. In a frying pan, pour 5 mL of infused garlic oil. Heat the oil over medium heat until it reaches the point where it begins to crackle slightly. Add the textured microalgae protein to the frying pan. Continue cooking over medium heat, stirring very little and very gently for 2 minutes. The cornstarch should no longer be visible and the textured microalgae protein should be very lightly browned. Then set aside the textured microalgae protein in a blast chiller for 15 minutes at 3°C.

[0389] - Tomato coating -

[0390] In a bowl, mix the double tomato paste with salt, ground paprika, cornstarch and water for 30s. Pour this mixture into a frying pan. Bring to a boil over medium heat for 1 to 2 minutes, stirring constantly to prevent the mixture from sticking. Once the mixture has thickened, remove from the heat and gently add the textured microalgae protein. Spread the mixture evenly in the frying pan, making sure to create a thin layer. Heat over low heat for 2 minutes, stirring little and carefully to avoid damaging the structure of the textured microalgae protein. The goal is to Allow the liquid to be partially absorbed. Reserve the preparation in a cooling cell.

[0391] - Finalization and tasting -

[0392] Once cooled, fluff up the textured microalgae protein. To enjoy, heat in the microwave for 1 minute or stir it into your favorite dish. Results

[0393] See [Fig. 12],

[0394] - EXAMPLE No. 11 - Making a vegetable shepherd's pie Materials & Methods

[0395] Ingredients

[0396] - Textured microalgae protein -

[0397] 42 g of frozen textured microalgae protein (Example No. 2)

[0398] 10 g chopped onion

[0399] 3 g of very finely chopped garlic

[0400] 10 g of tomato paste

[0401] 4 g of olive oil

[0402] 3.5 g of corn starch

[0403] 1.5 g of Kub Or® (sold by Maggi®, Nestlé®)

[0404] 0.1 g ground gray pepper

[0405] 0.3 g of salt

[0406] 50 mL of water

[0407] - Puree -

[0408] 25 g of Mousline® puree flakes (sold by Maggi®, Nestlé®)

[0409] 80 mL of milk

[0410] 70 mL of water

[0411] 0.5 g of salt

[0412] - Assembly -

[0413] 10 g grated Emmental cheese

[0414] Method

[0415] - Textured microalgae protein -

[0416] In a skillet, sauté the onions and garlic in olive oil over medium heat for 3 minutes. In a bowl, combine the cornstarch, salt, pepper, tomato paste, crumbled Kub Or® (sold by Maggi®, Nestlé®) and water. Pour this mixture over the sautéed onions and bring to a boil. Reduce the sauce for 1 to 2 minutes over high heat until it becomes thick and paste-like. Off the heat, add the frozen textured microalgae protein and mix gently.

[0417] - Mousline® Purée (sold by Maggi®, Nestlé®) -

[0418] In a saucepan, bring the milk and water to a boil. Add the Mousline® puree flakes (sold by Maggi®, Nestlé®) and salt. With a whisk, mix well and simmer for a few minutes until the puree thickens. Remove from the heat.

[0419] - Mounting the dish -

[0420] Spread the textured microalgae protein mixture on the bottom of a baking dish. Add the puree on top, to cover the textured microalgae protein base. Sprinkle with grated cheese to cover the puree.

[0421] - Cooking -

[0422] Preheat your oven to 180°C with the grill and fan setting. Bake for 20 minutes until the cheese is golden and the mixture is piping hot. Cool using a blast chiller.

[0423] - Tasting -

[0424] To taste, heat in the microwave for 2 minutes or in the oven at 160°C for 10 minutes. Results

[0425] See [Fig. 13],

[0426] - EXAMPLE No. 12 - Manufacture of a textured product according to the invention Materials & Methods

[0427] Ingredients • 500 g of vegetable oil • 100 g of fresh spirulina (sold by Tinctura®) (see Example No. 1)

[0428] The vegetable oils tested were sunflower oil, deodorized sunflower oil or frying sunflower oil.

[0429] Household robot

[0430] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0431] Method

[0432] The oil was preheated to 136°C. The spirulina / co-product mixture in frozen and diced form was introduced into the Robot Cook® (sold by Robot coupe®, reference RR43000R) and the contents of the tank were stirred by a double blade placed in counter-rotation (anti-clockwise) at a speed of - 200 rpm for a duration of 6 min. The gelled spirulina was then recovered, the excess oil was removed by draining (using a metal mesh filter of approximately 1 mm for a duration of approximately 2 minutes) then blotting (bringing said gelled spirulina into contact for approximately 5 min with absorbent paper), and the spirulina The gelled product was placed in the freezer to reach a temperature of -20°C and obtain the textured product of the invention. Results

[0433] The textured products obtained have an appearance, taste and texture similar to the textured product of Example No. 2 ([Fig. 14], on the left sunflower oil; in the center deodorized sunflower oil; on the right frying sunflower oil).

[0434] - EXAMPLE No. 13 - Manufacture of a textured product according to the invention Materials & Methods

[0435] Ingredients • 250 g of vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%) • 120 g of a fresh spirulina mixture (sold by Tinctura®) (see Example No. 1) and flour

[0436] Household robot

[0437] The mixture of defrosted microalgae with flour was made using a KitchenAid® robot (artisan model reference 5KSM125EER) sold by KitchenAid®.

[0438] Method

[0439] The oil was preheated to 150°C or 160°C in a container placed on a hot plate. The spirulina / flour mixture was introduced into the oil and stirred using non-sharp means for a period of 2 min to 4 min. The gelled spirulina / flour mixture was then recovered, the excess oil was removed by draining (using a metal mesh filter of approximately 1 mm for a period of approximately 2 minutes) then blotting (bringing said gelled spirulina into contact for approximately 5 min with absorbent paper), and the gelled spirulina / flour mixture was placed in the freezer to reach a temperature of -20°C and obtain the textured product of the invention.

[0440] Experimental conditions [0441 ] [Tables 11 ] Production parameters FLOUR TO BE INTEGRATED Quantity (%) Mass of flour (g) Mass of spirulina (g) Final mass (g) Quantity of oil (g) T°C oil Cooking time (min) Coconut 5 6 114 120 250 150 4 20 24 96 120 250 160 3 Lupin 5 6 114 120 250 150 4 20 24 96 120 250 150 3 Lentils, corail 5 6 114 120 250 150 4 20 24 96 120 250 150 2,3 Chickpeas 5 6 114 120 250 150 4 20 24 96 120 250 150 2 Millet 5 6 114 120 250 150 4 20 24 96 120 250 150 2 Corn 5 6 114 120 250 150 4 20 24 96 120 250 150 3 Buckwheat 5 6 114 120 250 150 4 20 24 96 120 250 160 2

[0442] Table 11. Spirulina / flour mixture and processing conditions Results

[0443] The textured products obtained have an appearance and texture similar to the textured product of Example No. 2 ([Fig. 15]).

[0444] - EXAMPLE No. 14 - Manufacture of a textured product according to the invention Materials & Methods

[0445] Ingredients - 7% starch • 250 g of vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%) • 111.6 g of fresh spirulina (sold by Tinctura®) (see Example No. 1) • 8.4 g of potato starch

[0446] Ingredients -12% starch • 250 g of vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%) • 105.6 g of fresh spirulina (sold by Tinctura®) (see Example No. 1) • 14.4 g of potato starch

[0447] Household robot

[0448] The mixture of defrosted microalgae with starch was made using a KitchenAid® robot (artisan model reference 5KSM125EER) sold by KitchenAid®.

[0449] Method

[0450] The oil was preheated to 150°C in a container placed on a hot plate. The spirulina / starch mixture after optionally undergoing heat treatment (approximately 90°C for approximately 5 min) was introduced into the oil and stirred using non-sharp means for a period of between 4 min (7% starch) and 4.3 min (12% starch). The gelled spirulina / starch mixture was then recovered, the excess oil was removed by draining (using a metal mesh filter of approximately 1 mm for a period of approximately 2 minutes) then blotting (bringing said gelled spirulina into contact with absorbent paper for approximately 5 min), and the gelled spirulina / starch mixture was placed in the freezer to reach a temperature of -20°C and obtain the textured product of the invention. Results

[0451] The textured products obtained (with or without heat pretreatment of the spirulina / starch mixture) have an appearance and texture similar to the textured product of Example No. 2 ([Fig. 16], on the left 7% starch with pretreatment; on the right 12% starch with pretreatment).

[0452] - EXAMPLE No. 15 - Manufacture of a textured product according to the invention Materials & Methods

[0453] Ingredients • 600 g of vegetable oil [Deodorized organic sunflower oil, Huilerie of Auron] • X g fresh spirulina (sold by Tinctura®) (see Example no. 1). • Y g co-product of phycocyanin extraction from spirulina (sold by Tinctura®)

[0454] [Tables 12] 200 g total % integration of the co-product (CP) Quantity of co-product (g) Quantity of spirulina biomass (g) pH of the mixture Percentage of humidity of the mixture 5% 10 190 6.12 84.53% 15% 30 170 6.16 85.68% 30% 60 140 6.24 87.91%

[0455] Table 12. Proportions of co-product / spirulina

[0456] Household robot

[0457] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0458] Method

[0459] The spirulina biomass and co-product mixtures were prepared upstream according to the quantities in Table 12. Before use, the mixture was completely defrosted. in the microwave. The oil was preheated to 135°C in the Robot Cook® (sold by Robot coupe®). The mixture was introduced into the Robot Cook® (sold by Robot coupe®) and the contents of the tank were stirred by a double blade placed in counter-rotation (anti-clockwise) at a speed of -100 rpm for a duration of between 12 min and 17 min (c / Table 13). The gelled spirulina was then recovered with a strainer, the excess oil was removed using light manual pressure between 2 layers of paper towels. The grains obtained were finally placed in a freezing cell at -18°C and then stored in the freezer (-20°C).

[0460] [Tables 13] % integration of the co-product Cooking time (min) 5% 12 15% 15 30% 17

[0461] Table 13. Cooking times

[0462] Texture measurement

[0463] See Example No. 1 Results

[0464] The textured products obtained have a similar appearance and texture to the previously obtained textured product ([Fig.17], on the left 5% co-product; on the right 30% co-product - Tables 14-15).

[0465] [Tablesl4] Textured product Hardness (N) Adhesiveness (N.sec) Elasticity (%) Cohesion CP5%-1 Average 5.81 -0.0097 0.569 0.611 Standard deviation 2.05 0.0055 0.03 0.021 CP5%-2 Average 12.28 -0.0068 0.771 0.687 Standard deviation 4.1 0.0056 0.111 0.012 CP15%-1 Average 11.06 -0.007 0.664 0.656 Standard deviation 4.92 0.0066 0.073 0.024 CP15%-2 Average 4.43 -0.0087 0.628 0.614 Standard deviation 1.89 0.0042 0.067 0.019 CP30%-l Average 9.02 -0.0073 0.607 0.661 Standard deviation 1.69 0.0049 0.011 0.004 CP30%-2 Mean 5.81 -0.0097 0.569 0.611 Standard deviation 2.05 0.0055 0.03 0.021

[0466] Table 14. Texture of the textured products obtained

[0467] [Tables 15] Textured product Gumminess Machâbility (N) Resilience CP5%-1 Average 3.56 2.02 0.253 Standard deviation 1.29 0.74 0.014 CP5%-2 Average 8.45 6.64 0.341 Standard deviation 2.83 2.75 0.015 CP15%-1 Average 7.34 4.94 0.304 Standard deviation 3.45 2.52 0.015 CP15%-2 Average 2.74 1.7 0.274 Standard deviation 7.25 0.7 0.015 CP30%-1 Average 5.97 3.62 0.306 Standard deviation 1.11 0.65 0.009 CP30%-2 Mean 3.56 2.02 0.253 Standard deviation 7.29 0.74 0.014

[0468] Table 15. Texture of the textured products obtained

[0469] - EXAMPLE No. 16 - Manufacture of a textured product according to the invention Materials & Methods

[0470] Ingredients • 750 g of vegetable oil [Deodorized organic sunflower oil, Huilerie of Auron] • approximately 250 g of fresh spirulina (sold by producers see Table 16).

[0471] [Tables 16] Producers Samples Humidity level pH D PD02 / PD03 83.65% 7.55 G PG01 / PG03 81.92% 5.75 H PH01 / PH03 77.15% 5.92 J PJ03 74.50% 7.24 L PL01 77.20% 7.77 M PM03 72.80% 6.18 N PN01 82.59% 8.13 O PO02 80.25% 6.66 P PP03 79.11% 6.81

[0472] Table 16. Suppliers of fresh spirulina

[0473] Household robot

[0474] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0475] Method

[0476] Before use, the biomass was completely defrosted in the microwave. The oil was preheated to 135°C in the Robot Cook® (sold by Robot coupe®). The biomass was introduced into the Robot Cook® (sold by Robot coupe®) and the contents of the tank were stirred by a double blade placed in counter-rotation (anti-clockwise) at a speed of - 100 rpm for a duration of between 11 min and 32 min (see Table 17). The gelled spirulina was then recovered with a strainer, the excess oil was removed using light manual pressure between 2 layers of paper towels. The grains obtained were finally placed in a freezing cell at - 18°C and then stored in the freezer (- 20°C).

[0477] [Tables 17] Sample s Raw material weight (g) Cooking time (min) PG01 256 11.5 PG03 246 11.5 PH01 248 11.5 PH03 260 11.5 PD02 251 32 PD03 254 29.5 PA01 254 22 PJ03 233 11 PM01 251.6 12.5 PM03 253.2 15 PL01 253.4 12.5 PN01 246 22.5 PN02 246 27.5 PO02 256 21 PP03 253 21

[0478] Table 17. Cooking times

[0479] Texture measurement

[0480] See Example No. 1 Results

[0481] The textured products obtained have a similar appearance and texture to the previously obtained textured product (see Tables 18-19).

[0482] [Tables 18] Textured product Hardness (N) Adhesiveness (N.sec) Elasticity (%) Cohesion PG01 Average 13.9 -0.007 0.7 0.71 Standard deviation 4 0.004 0 0.01 PG03 Average 16.187 -0.018 0.636 0.71 Standard deviation 2.674 0.008 0.028 0.01 PH01 Average 30.8 -0.019 0.7 0.73 Standard deviation 13.9 0.012 0.7 0.03 PH03 Average 31.7 -0.006 0.8 0.71 Standard deviation 7.6 0.006 0.1 0.01 PI03 Average 14.3 -0.017 0.7 0.68 Standard deviation 4.8 0.006 0 0.01 PD02 Mean 29.9 -0.034 0.7 0.69 Standard deviation 6.99 0.017 0.14 0.03 PD03 Mean 22.9 -0.015 0.6 0.66 Standard deviation 3.69 0.005 0.01 0.01 PJ03 Mean 22.29 -0.045 0.65 0.6 Standard deviation 4.88 0.018 0.17 0.02 PL01 Mean 37.09 -0.009 0.78 0.74 Standard deviation 6.15 0.004 0.05 0.01 PO02 Mean 10.39 -0.081 0.67 0.56 Standard deviation 3.39 0.023 0.21 0.01 PP03 Mean 24.23 -0.04 0.67 0.63 Standard deviation 7.4 0.015 0.17 0.02 PN01 Mean 19.73 -0.042 0.6 0.61 Standard deviation 8.39 0.022 0.11 0.04 PM03 Mean 5.71 -0.141 0.55 0.58 Standard deviation 2.14 0.071 0.06 0.03

[0483] Table 18. Texture of the textured products obtained

[0484] [Tablesl9] Textured Product Gumminess Machâbility (N) Resilience PG01 Average 9.9 7.1 0.35 Standard Deviation 3 2.1 0.01 PG03 Average 11.437 7.278 0.34 Standard Deviation 1.961 1.269 0.01 PH01 Average 22.7 16.3 0.38 Standard Deviation 11.1 7.5 0.05 PH03 Average 22.7 17.2 0.34 Standard Deviation 5.6 5 0.01 PI03 Average 9.8 7 0.32 Standard Deviation 3.5 2.4 0.02 PD02 Average 20.8 15.6 0.3 Standard Deviation 5.9 7.92 0.03 PD03 Mean 15.2 9.8 0.28 Standard deviation 2.68 1.89 0.01 PJ03 Mean 13.52 8.96 0.25 Standard deviation 3.37 3.65 0.02 PL01 Mean 27.64 21.49 0.37 Standard deviation 4.9 4.12 0.02 PO02 Mean 5.88 3.97 0.2 Standard deviation 2.02 1.95 0.01 PP03 Mean 15.46 9.94 0.28 Standard deviation 5.02 2.78 0.02 PN01 Mean 12.42 7.43 0.24 Standard deviation 6.31 3.9 0.05 PM03 Mean 3.35 1.87 0.21 Standard deviation 1.36 0.84 0.02

[0485] Table 19. Texture of the textured products obtained

[0486] - EXAMPLE No. 17 - Manufacture of a textured product according to the invention Materials & Methods

[0487] Ingredients • 600 g of vegetable oil [Deodorized organic sunflower oil, Huilerie of Auron] • X g fresh spirulina (sold by Tinctura®) (see Example no. 1). • Yg of oat bran fiber

[0488] [Tables20] 200 g total % oat bran integration (SONA) Quantity of oat bran (g) Quantity of spirulina biomass (g) pH of the mixture Percentage of humidity of the mixture 0% (control) 0 200 8.07 79.90% 1% 2.5 197.5 8.07 79.90% 2% 4 196 8.07 79.90% 3% 6 194 8.07 79.90% 4% 8 192 8.07 79.90% 5% 10 190 8.07 79.90%

[0489] Table 20. Oat bran / spirulina proportions

[0490] Household robot

[0491] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0492] Method

[0493] The spirulina biomass and oat bran mixtures were prepared in advance according to the quantities in Table 20. Before use, the mixture was completely defrosted in the microwave. The oil was preheated to 135°C in the Robot Cook® (sold by Robot coupe®). The mixture was introduced into the Robot Cook® (sold by Robot coupe®) and the contents of the tank were stirred by a double blade placed in counter-rotation (anti-clockwise) at a speed of -100 rpm for a duration of 10 min to 15 min (see Table 21). The gelled spirulina was then recovered with a strainer, the excess oil was removed using light manual pressure between 2 layers of paper towels. The grains obtained were finally placed in a deep-freeze cell at -18°C and then stored in the freezer (-20°C).

[0494] [Tables21] Sample s Cooking time (min) SONA1%_1 12 SONA1%_2 14 SONA5%_1 15 SONA2%_1 12 SONA5%_2 10 SONA3%_1 11 SONA4%_1 10 SONA4%_2 11 SONA3%_2 11 SONA2%_2 11 SONA5%_3 11 SONAO%_1 11 SONAO%_2 11

[0495] Table 21. Cooking times

[0496] Texture measurement

[0497] See Example No. 1 Results

[0498] The textured products obtained have a similar appearance and texture to the textured product previously obtained (see Tables 22-23).

[0499] [Tables22] Textured product Hardness (N) Adhesiveness (N.Elasticity (%) Cohesion SONAO%_ Average 9.49 -0.003 0.705 0.647 1 Standard deviation 0.916 0.002 0.045 0.011 SONAO%_ Average 8.326 -0.01 0.703 0.643 2 Standard deviation 0.496 0.004 0.113 0.009 SONA1%_ Average 13.393 -0.026 0.629 0.654 1 Standard deviation 5.904 0.016 0.023 0.027 SONA1%_ Average 11.888 -0.011 0.638 0.631 2 Standard deviation 7.207 0.005 0.022 0.024 SONA2%_ Mean 9.347 -0.019 0.673 0.633 1 Standard deviation 1.705 0.009 0.113 0.016 SONA2%_ Mean 14.638 -0.014 0.741 0.639 2 Standard deviation 4.232 0.006 0.139 0.013 SONA3%_ Mean 18.314 -0.01 0.684 0.638 1 Standard deviation 5.11 0.005 0.079 0.019 SONA3%_ Mean 14.273 -0.009 0.68 0.616 2 Standard deviation 5.955 0.006 0.033 0.018 SONA4%_ Mean 4.654 -0.018 0.557 0.561 1 Standard deviation 1.319 0.012 0.043 0.017 SONA4%_ Mean 8.272 -0.015 0.61 0.6 2 Standard deviation 1.007 0.006 0.036 0.007 SONA5%_ Mean 8.797 -0.016 0.579 0.586 1 Standard deviation 5.297 0.01 0.053 0.028 SONA5%_ Mean 16.927 -0.01 0.644 0.627 2 Standard deviation 3.888 0.007 0.072 0.011 .

[0500] Table 22. Texture of the textured products obtained

[0501] [Tables23] Textured product Gum character (Gumminess) Machâbility (N) Resilience SONA0%_ Mean 6.148 4.323 0.268 1 Standard deviation 0.666 0.438 0.01 SONA0%_ Mean 5.359 3.759 0.263 2 Standard deviation 0.372 0.6 0.004 SONA1%_ Mean 8.871 5.627 0.283 1 Standard deviation 4.18 2.763 0.018 SONA1%_ Mean 7.647 4.865 0.28 2 Standard deviation 4.993 3.154 0.022 SONA2%_ Mean 5.935 4.005 0.251 1 Standard deviation 1.177 0.997 0.01 SONA2%_ Mean 9.401 7.008 0.265 2 Standard deviation 2.898 2.542 0.011 SONA3%_ Mean 11.761 8.139 0.25 1 Standard deviation 3.58 2.487 0.013 SONA3%_ Mean 8.879 6.032 0.242 2 Standard deviation 3.98 2.697 0.014 SONA4%_ Mean 2.626 1.476 0.213 1 Standard deviation 0.823 0.538 0.011 SONA4%_ Mean 4.97 3.036 0.236 2 Standard deviation 0.656 0.451 0.006 SONA5%_ Average 5.269 3.054 0.228 1 Standard deviation 3.369 1.948 0.014 SONA5%_ Average 10.64 6.971 0.259 2 Standard deviation 2.577 2.456 0.012

[0502]

[0503]

[0504] Table 23. Texture of the textured products obtained - EXAMPLE No. 18 - Manufacture of a textured product according to the invention Materials & Methods Ingredients 600 g of vegetable oil [Deodorized organic sunflower oil, Huilerie d'Auron] X g fresh spirulina (sold by Tinctura®) (see Example no. 1). Y g of buckwheat flour

[0505] [Tableaux24] 200 g total % integration of buckwheat flour (BWF) Quantity of buckwheat flour (g) Quantity of spirulina biomass (g) pH of the mixture Percentage of humidity of the mixture 0% (control) 0 200 6.715 84.8% 1% 2.5 197.5 6.715 84.8% 2% 4 196 6.715 84.8% 3% 6 194 6.715 84.8% 4% 8 192 6.715 84.8% 5% 10 190 6.715 84.8%

[0506] Table 24. Oat bran / spirulina proportions

[0507] Household robot

[0508] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0509] Method

[0510] The spirulina biomass and oat bran mixtures were prepared in advance according to the quantities in Table 20. Before use, the mixture was completely defrosted in the microwave. The oil was preheated to 135°C in the Robot Cook® (sold by Robot coupe®). The mixture was introduced into the Robot Cook® (sold by Robot coupe®) and the contents of the tank were stirred by a double blade placed in counter-rotation (anti-clockwise) at a speed of -100 rpm for a period of 10 min. The gelled spirulina was then recovered with a strainer, the excess oil was removed using light manual pressure between 2 layers of paper towels. The grains obtained were finally placed in a freezing cell at -18°C and then stored in the freezer (-20°C).

[0511] Texture measurement

[0512] See Example No. 1 Results

[0513] The textured products obtained have a similar appearance and texture to the previously obtained textured product (see Tables 25-26).

[0514] [Tables25] Textured product Hardness (N) Adhesiveness (N.sec) Elasticity (%) Cohesion SARO%_1 10.279 -0.007 0.662 0.687 SAR0%_2 14.764 -0.002 0.732 0.682 SAR1%_1 11.082 -0.006 0.682 0.693 SAR1%_2 9.518 -0.01 0.676 0.675 SAR2%_1 7.702 -0.004 0.671 0.671 SAR2%_2 6.544 -0.009 0.615 0.615 SAR3%_1 6.036 -0.003 0.684 0.66 SAR3%_2 6.699 -0.004 0.698 0.644 SAR4%_1 3.993 -0.003 0.675 0.609 SAR4%_2 5.827 -0.006 0.636 0.615 SAR5%_1 7.044 -0.005 0.55 0.572 SAR5%_2 5.93 -0.007 0.537 0.569

[0515] Table 25. Texture of the textured products obtained

[0516] [T ables 26] Textured product Gumminess Macability (N) Resilience SARO%_1 7.061 4.67 0.321 SAR0%_2 10.1 7.383 0.29 SAR1%_1 7.694 5.245 0.316 SAR1%_2 6.423 4.329 0.315 SAR2%_1 5.202 3.519 0.272 SAR2%_2 4.004 2.456 0.259 SAR3%_1 3.996 2.735 0.282 SAR3%_2 4.313 3.015 0.275 SAR4%_1 2.44 1.649 0.248 SAR4%_2 3.597 2.291 0.249 SAR5%_1 4.033 2.228 0.205 SAR5%_2 3.384 1.811 0.204

[0517] Table 26. Texture of the textured products obtained

Claims

Claims

1. Textured product comprising: • at least 50% by mass of at least one gelled microalgae and / or at least one of its derivatives, gelled relative to the total mass of said textured product; and • at least 5% by mass of oil relative to the total mass of said textured product, said textured product having a humidity level of from 13% to 71% and being in the form of grains with an average particle size of from 2 mm to 10.5 mm, said textured product having the following properties: • a hardness of from 2.5 N to 369 N in a texture analysis using a texturometer; • a resilience of from 0.016 to 0.46 in a texture analysis using a texturometer; and • a cohesion of from 0.090 to 0.76 in a texture analysis using a texturometer.

2. A textured product according to claim 1, said textured product further having: • an elasticity of from 0.20% to 1% in a texture analysis using a texturometer; and / or • a machability of from 0.23 N to 110 N in a texture analysis using a texturometer; and / or • a gumminess of from 1 to 111 in a texture analysis using a texturometer.

3. Textured product according to claim 1 or 2, said at least one gelled microalgae being chosen from: spirulina, chlorella, klamath and mixtures thereof; and / or said at least one of its derivatives, gelled being a co-product resulting from the industrial treatment of at least one microalgae, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

4. Textured product according to any one of claims 1 to 3, wherein said at least one gelled microalgae and said at least one of its derivatives are in a mixture, the mass ratio [gelled microalgae: one of its derivatives, gelled] being between [1:5] and [5:1].

5. Textured product according to any one of claims 1 to 4, said oil being a vegetable oil notably chosen from: sunflower oil, high oleic sunflower oil, deodorized sunflower oil, frying sunflower oil, virgin coconut oil, deodorized virgin coconut oil, rapeseed oil, olive oil, peanut oil, linseed oil and mixtures thereof.

6. Textured product according to any one of claims 1 to 5, said textured product further comprising at least 5% by mass relative to the total mass of said textured product of a flour notably chosen from: wheat flour, coconut flour, lupin flour, coral lentil flour, chickpea flour, millet flour, corn flour, buckwheat flour and mixtures thereof; and / or of a fiber notably chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof; and / or of a starch, notably a potato starch.

7. A process for preparing the textured product according to any one of claims 1 to 6, said process comprising at least the steps of: i) gelling at a temperature of from 120°C to 160°C for a period of from 5 min to 10 min at least one microalga and / or at least one of its derivatives in an oil previously heated to a temperature of from 120°C to 160°C, said gelling being carried out with stirring using non-sharp means, to obtain at least one gelled microalga in the form of grains and / or at least one of its derivatives, gelled in the form of grains; ii) recovering said at least one gelled microalga in the form of grains and / or said at least one of its derivatives, gelled in the form of grains;iii) optionally removing excess oil present in said at least one gelled microalgae in the form of grains and / or said at least one of its derivatives, gelled in the form of grains to obtain at least one gelled microalgae optionally free of excess oil in the form of grains and / or at least one of; its derivatives, optionally gelled and free of excess oil in the form of grains; and iv) cooling said at least one gelled microalgae optionally free of excess oil in the form of grains and / or said at least one of its derivatives, optionally gelled and free of excess oil in the form of grains so that it and / or it reaches a temperature less than or equal to 4°C and obtain the above-mentioned textured product according to any one of claims 1 to A

8. O. Preparation process according to claim 7, wherein said at least one microalga and / or said at least one of its derivatives is introduced into said oil according to a mass ratio [at least one microalga and / or at least one of its derivatives: oil] of from [1:0.15] to [1:5].

9. Preparation process according to claim 7 or 8, wherein, in step i), said at least one microalga and / or said at least one of its derivatives has a pH of from 5.5 to 8.5 and a humidity level of from 40% to 93%, said at least one microalga and / or said at least one of its derivatives having in particular the following properties: • a hardness of from 0.95 N to 1.052 N in a texture analysis using a texturometer; • an adhesiveness of from -3.631 N.sec to -2.887 N.dry in a texture analysis using a texturometer; • an elasticity of 8.988% to 9.012% in a texture analysis using a texturometer; • a cohesion of 0.657 to 0.777 in a texture analysis using a texturometer; • a machability of 0.56 N to 0.738 N in a texture analysis using a texturometer; and • a resilience of 0.008 in a texture analysis using a texturometer, and said at least one microalgae and / or said at least one of its derivatives having optionally undergone upstream of step i) a freezing step followed optionally by a thawing step.

10. Use of the textured product according to any one of claims 1 to 6 as a textured protein ingredient for the manufacture of a human or animal food product, in particular for manufacturing: • a meat analogue, such as ground beef, a sausage, a dumpling; • a ready meal, such as cottage pie, Bolognese sauce, chili con carne and a maki; • a pastry, such as a chocolate cake, said textured product having a moisture content of 30% to 71%; or for manufacturing a topping, said textured product having a moisture content of 13% to 25%; or for manufacturing an animal food product, said textured product having a moisture content of 13% to 20%.

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