FOOD PRODUCT BASED ON MICROALGAE
FR3158214A1Pending Publication Date: 2025-07-18EDONIA
Patent Information
- Application Number
- FR2025000414
- Authority / Receiving Office
- FR · FR
- Patent Type
- Applications
- Current Assignee / Owner
- Priority Date
- 2024-10-10
- Filing Date
- 2025-01-15
- Publication Date
- 2025-07-18
AI Technical Summary
Technical Problem
Spirulina, a high-protein cyanobacteria, is not widely used in human and veterinary nutrition due to its unappealing taste, smell, and green color, and there is a lack of effective methods to incorporate it into food products.
Method used
A textured food product is developed using gelled microalgae and derivatives, with specific texture properties, including hardness, resilience, and cohesion, which can be used as an alternative to meat in various food applications.
Benefits of technology
The textured product enhances the use of spirulina proteins by improving their palatability and versatility, allowing them to be used in meat analogues, cooked dishes, pastries, and other complex food products.
✦ Generated by Eureka AI based on patent content.
Smart Images
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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)
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Citation Information
Patent Citations
FISH ROG SUBSTITUTES
FR3076439A1
Chlorellaacontaining food
JP1981048873A
Microalgal flour granules and process for preparation thereof
US20190289860A1