Food component comprising microalgae

Abstract

The present invention relates to a method for preparing one or more food components comprising microalgae, the method comprising a) providing an aqueous suspension comprising microalgae; b) subjecting the aqueous suspension to high pressure homogenization, optionally c) subjecting the aqueous suspension obtained in step b) to microfiltration; and d) optionally subjecting the permeate obtained in step c) to ultrafiltration preferably accompanied by diafiltration. The microalgae are preferably (para)Ch / orel / a microalgae, more preferably Parach / orel / a Kess / eri microalgae. The present invention also provides for a food component, wherein the food component preferably is an emulsifier, a binder, a gelling agent or a foaming agent.