Textured food product made from microalgae

Abstract

The invention relates to the production of a novel food product made from one or more microalgae. It can be used as an intermediate for manufacturing a more complex product intended either for human food or for veterinary food. The invention also relates to the uses of said food product made from one or more microalgae. The invention also relates to a method for producing said food product made from one or more microalgae.

Description

[0001] TEXTURED FOOD PRODUCT BASED ON MICROALGAE

[0002] FIELD OF THE INVENTION

[0003] 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.

[0004] PREVIOUS ART

[0005] Spirulina is a cyanobacteria with high nutritional and ecological benefits. It grows anywhere with little energy, little land area, and 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 highly bioavailable and contain all the essential amino acids, which could make it a relevant alternative to animal proteins.

[0006] However, edible spirulina is currently consumed in the form of a dry matter that is not very appetizing and which is difficult to use in recipes due to its strong taste, smell and green color.

[0007] The industry has therefore not yet found a relevant way to use spirulina proteins as an alternative to meat in human and veterinary nutrition.

[0008] BRIEF OVERVIEW

[0009] 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.

[0010] DETAILED DESCRIPTION

[0011] 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

[0012] ■ at least 5% by mass of oil relative to the total mass of said textured product, 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:

[0013] ■ a hardness ranging from 2.5 N to 369 N in a texture analysis using a texturometer;

[0014] ■ a resilience of 0.016 to 0.46 in a texture analysis using a texturometer; and

[0015] ■ a cohesion between 0.090 and 0.76 in a texture analysis using a texturometer.

[0016] According to another embodiment, the invention relates to the textured product as described above comprising:

[0017] ■ 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

[0018] ■ at least 5% by mass of oil relative to the total mass of said textured product, 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:

[0019] ■ a hardness ranging from 2.8 N to 369 N in a texture analysis using a texturometer;

[0020] ■ a resilience of 0.016 to 0.30 in a texture analysis using a texturometer; and

[0021] ■ a cohesion between 0.090 and 0.67 in a texture analysis using a texturometer.

[0022] The expression "textured product" defines the product of the invention as having texture characteristics measurable in a texture analysis using a texturometer (Figure 1), 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.

[0023] 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, Arthrospira fusiformis, Arthrospira maxima, or Arthrospira indica), chlorella (for example: Chlorella vulgaris, Auxenochlorella protothecoides, Auxenochlorella pyrenoidosa, or Chlorella sorokiniana Shihira), klamath (for example: Aphanizomenon flosaquae) 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 family of microalgae, a mixture of species can also be implemented. For example, for spirulina, this can be a mixture of A. platensis and A. fusiformis.

[0024] 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 that 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.

[0025] The expression "at least one gelled microalgae" refers to the possibility that the textured product as described above comprises several different gelled microalgae. These 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).

[0026] The expression "one of its derivatives, gelled" designates the form taken by a derivative of the raw material after implementation of 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.

[0027] 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.

[0028] The expression "at least one gelled microalga 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 subject of the invention is the textured product as described above comprising at least 50% by mass of at least one gelled microalga relative to the total mass of said textured product as it relates to: 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 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.

[0029] 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%.The expression "at least 5% by mass of oil relative to the total mass of said textured product" means 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 may 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 "from 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%.

[0030] The expression "moisture content" refers to 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%. It may also be between 13% and 20%, 14% and 36%, 14% and 55%, 14% and 70%, 30% and 71% or 35% and 55%.

[0031] The expression "in the form of grains" refers to 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 grain 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.

[0032] Previously, it was mentioned that the product of the invention has texture characteristics measurable 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:

[0033] ■ a hardness ranging from 2.5 N to 369 N, in particular from 2.8 N to 369 N, in a texture analysis using a texturometer;

[0034] ■ a resilience of 0.016 to 0.46, including 0.016 to 0.30, in a texture analysis using a texturometer; and

[0035] ■ a cohesion of 0.090 to 0.76, particularly 0.090 to 0.67, in a texture analysis using a texturometer.

[0036] 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; 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 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, this can also be between 9.4 N and 150 N or between 11.4 N and 150 N.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, it 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 software parameters 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, notably between 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.

[0037] Cohesion here characterizes the ability of the textured product as described above to resist a second deformation, compared to its ability to resist a first deformation. This is measured using a texturometer. In particular, it 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 has been measured that the cohesion of the grains is between 0.090 and 0.76, notably from 0.090 to 0.67. Advantageously, this can be between 0.145 and 0.60 or between 0.30 and 0.57.

[0038] 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.

[0039] 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 at 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; 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 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.

[0040] 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.

[0041] The machability here characterizes the energy required to disintegrate the textured product as described above. This is measured using a texturometer. In particular, it 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 has been measured that the machability of the grains is between 0.23 N and 110 N.

[0042] Advantageously, this can be between 2.7 N and 42 N or between 3 N and 10.2 N.

[0043] According to another embodiment, the subject of the invention is the textured product as described above, said textured product further having a gumminess character of from 1 N to 111 N in a texture analysis using a texturometer.

[0044] 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, it 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 software parameters 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 gum character of the grains is between 1 N and 111 N. Advantageously, this can be between 5 N and 57 N or between 5 N and 10.3 N.

[0045] 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:

[0046] ■ an elasticity of 0.20 to 1 in a texture analysis using a texturometer; and / or

[0047] ■ a machinability of 0.23 N to 110 N in a texture analysis using a texturometer; and / or

[0048] ■ a gumminess character ranging from 1 N to 111 N in a texture analysis using a texturometer.

[0049] According to another embodiment, the invention relates to the textured product as described above, said textured product further having:

[0050] ■ an elasticity of 0.20 to 1 in a texture analysis using a texturometer; and

[0051] ■ a machability ranging from 0.23 N to 110 N in a texture analysis using a texturometer.

[0052] According to another embodiment, the invention relates to the textured product as described above, said textured product further having:

[0053] ■ an elasticity of 0.20 to 1 in a texture analysis using a texturometer; and

[0054] ■ a gumminess character ranging from 1 N to 111 N in a texture analysis using a texturometer.

[0055] According to another embodiment, the invention relates to the textured product as described above, said textured product further having:

[0056] ■ a machinability ranging from 0.23 N to 110 N in a texture analysis using a texturometer; and

[0057] ■ a gumminess character of 1 N to 111 N 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:

[0058] ■ an elasticity of 0.20 to 1 in a texture analysis using a texturometer;

[0059] ■ a machinability ranging from 0.23 N to 110 N in a texture analysis using a texturometer; and

[0060] ■ a gumminess character ranging from 1 N to 111 N in a texture analysis using a texturometer.

[0061] 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

[0062] N. sec in a texture analysis using a texturometer. According to another embodiment, the invention relates to 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.

[0063] 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; 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 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

[0064] 0.0010 N. sec to 10.5 N. sec, from 0.0010 N. sec to 10.5 N. sec or from 0.0017 N. sec to 2.25 N. sec.

[0065] 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:

[0066] ■ 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);

[0067] ■ 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);

[0068] ■ an elasticity of from 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);

[0069] ■ 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);

[0070] ■ a gumminess character of from 3.74 N to 15.56 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention);

[0071] ■ a machability 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 from 0.13 to 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and having in particular an average particle size of at least 5.5 mm, in particular of from 7 mm to 8.5 mm.

[0072] 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:

[0073] ■ 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);

[0074] ■ 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);

[0075] ■ an elasticity of from 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);

[0076] ■ 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);

[0077] ■ a gumminess character of from 3.74 N to 15.56 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention);

[0078] ■ 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

[0079] ■ a resilience of from 0.14 to 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), having in particular an average particle size of at least 5.5 mm, in particular of from 7 mm to 8.5 mm.

[0080] 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:

[0081] ■ 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);

[0082] ■ 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);

[0083] ■ an elasticity of from 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);

[0084] ■ a cohesion of from 0.30 to 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 of from 3.74 N to 15.56 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention);

[0085] ■ 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

[0086] ■ a resilience of from 0.14 to 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and having in particular an average particle size of at least 5.5 mm, in particular of from 7 mm to 8.5 mm.

[0087] 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:

[0088] ■ 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);

[0089] ■ 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);

[0090] ■ 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);

[0091] ■ 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);

[0092] ■ 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

[0093] ■ 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 having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0094] 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:

[0095] ■ 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);

[0096] ■ 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);

[0097] ■ 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);

[0098] ■ 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

[0099] ■ 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 having in particular an average particle size of at least 5.5 mm, in particular of 7 mm to 8.5 mm.

[0100] 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:

[0101] ■ 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);

[0102] ■ an adhesiveness ranging 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);

[0103] ■ an elasticity of from 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);

[0104] ■ 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);

[0105] ■ a gumminess character of from 6.33 N to 9.76 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention);

[0106] ■ 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

[0107] ■ 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 having in particular an average particle size of between 6 mm and 7 mm (in particular between 6.5 mm and 6.6 mm).

[0108] According to another embodiment, the subject of the invention is the textured product as described above, said textured product having a pH of from 6.5 to 10. By "pH of from 6.5 to 10", 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 9.5 to 10; from 6.5 to 7.5; from 7.5 to 8.5; from 8.5 to 9.5; from 7.0 to 9.0; from 7.0 to 8.0 or from 6.5 to 9.5. 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; 9.5; 9.6; 9.7; 9.8; 9.9 or 10.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 cellular 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.

[0109] 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.

[0110] 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. flosaquaë) 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 chosen from: spirulina, chlorella, klamath and mixtures thereof), in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0111] 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.

[0112] 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.

[0113] 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 their mixtures; 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.

[0114] 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. 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].

[0115] 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%).

[0116] 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 in particular 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 chosen in particular from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof; and / or of a starch, in particular a potato starch.

[0117] 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 (via 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%.

[0118] 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. By "mixtures thereof" are designated mixtures of 2, 3, 4, 5, 6, 7 and 8 flours. 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. By "their mixtures" are meant mixtures of 2, 3 and 4 fibers.Advantageously, this fiber is an oat bran fiber.

[0119] 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.

[0120] 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; and of a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof.

[0121] 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; and a potato starch.

[0122] 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; and a potato starch.

[0123] 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; of a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof; and of a potato starch.

[0124] 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: i) gelling said raw material in an oil to obtain a gelled raw material in the form of grains; ii) recovering said gelled raw material in the form of grains; and iii) cooling said gelled raw material in the form of grains to obtain the textured product as described above.

[0125] Step i) of gelation 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 Shihirà), klamath (for example: A. flosaquaë) and mixtures thereof, and / or derivatives thereof.

[0126] 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: 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 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; 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;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 iv) cooling said at least one gelled microalga optionally free of excess oil in grain form and / or said at least one of its derivatives, gelled optionally free of excess oil in grain form 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.;

[0127] The expression "temperature between 120°C and 160°C (in particular between 120°C and 140°C)" means that the temperature of the previously heated oil and that of gelling may be 120°C or 160°C, as it may 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.The expression "duration of between 5 min and 10 min" means that to obtain the gelation 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.

[0128] 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 are the durations from 5 min to 5.25 min, from 5.25 min to

[0129] 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

[0130] 8.5 min to 8.75 min, 8.75 min to 9 min, 9 min to 9.25 min, 9.25 min to 9.5 min, 9.5 min to 9.75 min, 9.75 min to 10 min, 5 min to 6 min, 5 min to 7 min, 5 min to 8 min, 5 min to 9 min, 6 min to 7 min, 6 min to 8 min, 6 min to 9 min, 6 min to 10 min, 7 min to 8 min, 7 min to 9 min, 7 min to 10 min, 8 min to 9 min, 8 min to 10 min or 9 min to 10 min. Advantageously, the duration is 7.25 min.

[0131] 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®), 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).

[0132] 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 a speed of - 100 rpm to - 200 rpm (advantageously - 125 rpm to - 175 rpm) may be mentioned when it is a question of rotation in an anti-clockwise or reverse direction compared to the usual rotation of the stirring means used.

[0133] 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 (for example: A. platensis or S. platensis, A. fusiformis, A. maxima, or A. indicà), chlorella (for example: C. vulgaris, A. protothecoides, A. pyrenoidosa, or C. sorokiniana Shihira), klamath (for example: A. flosaquaë) and mixtures thereof; and / or said at least one of its derivatives is a co-product resulting from the industrial treatment of at least one microalga (in particular chosen from: spirulina, chlorella, klamath and mixtures thereof), in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0134] 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.

[0135] 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.

[0136] 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 their mixtures; and said at least one of its derivatives is a co-product resulting from the industrial treatment of at least one microalga, in particular said at least one of its derivatives being a co-product of pigment extraction such as phycocyanin.

[0137] 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.

[0138] According to another embodiment, the subject of the invention is 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].

[0139] 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, 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 process as described above, in which 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%).

[0140] According to another embodiment, the subject of the invention is the process as described above for preparing the textured product as described above, said process comprising at least the steps: 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 counterclockwise 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; 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 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 iv) cooling said at least one gelled microalga optionally free of excess oil in grain form and / or said at least one of its derivatives, gelled optionally free of excess oil in grain form 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.;

[0141] 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; and / or a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof; and / or a starch, in particular a potato starch.

[0142] To carry out this step, it should be noted that advantageously a mixture of thawed microalgae and / or at least one of its derivatives thawed 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 between 120°C and 160°C. To make this mixture, a KitchenAid® robot (artisan model reference 5KSM125EER) sold by KitchenAid® may 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 mixture of thawed microalgae and / or at least one of its derivatives thawed with a flour and / or a fiber and / or a starch.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.

[0143] 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.

[0144] 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.

[0145] 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; and a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof.

[0146] 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; and a starch, in particular a potato starch.

[0147] 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; and a starch, in particular a potato starch.

[0148] 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; of a fiber chosen from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof; and of a starch, in particular a potato starch.

[0149] 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.

[0150] 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.

[0151] In particular, the subject of the invention is the method as described above, in which a prior step of 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 thawed microalga and / or said at least one of its derivatives, thawed. Advantageously, this thawing step allows better temperature transfer, which can make it possible to reduce the duration of the method of the invention.

[0152] 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 from -20°C to -4°C) and 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 thawed microalga and / or said at least one of its derivatives, frozen and thawed.

[0153] According to another embodiment, the subject of the invention is the method as described above, in which step iii) is not optional. In other words, the subject of the invention is in this case the method as described above, said method comprising at least the steps: i) gelling at a temperature of from 120°C to 160°C for a period of from 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 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) 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 free of excess oil in grain form and / or at least one of its derivatives, gelled and free of excess oil in grain form; and iv) cooling said at least one gelled microalga free of excess oil in grain form and / or said at least one of its derivatives, gelled and free of excess oil in grain form 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.;

[0154] Interestingly, the invention also relates to a method for preparing a product according to the invention comprising at least the steps: a) of removing the excess oil present in 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; b) a step of recovering 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 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.;

[0155] Step iii) of removing excess oil can, interestingly, be carried out by means of a method:

[0156] ■ pressing; and / or

[0157] ■ drainage; and / or

[0158] ■ sponging; and / or

[0159] ■ centrifugation.

[0160] 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.

[0161] In particular, the draining method is a passive method allowing the majority of excess oil to flow by gravity. This is carried out using a metal mesh filter (smaller than the grain size of said at least one gelled microalgae in grain form and / or said at least one of its derivatives, gelled in grain form) 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).

[0162] In particular, the sponging method is a manual action for absorbing 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. In particular, the centrifugation method is a method for separating the oil by centrifugal effect.

[0163] 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, said draining method being carried out in particular by means of a metal mesh filter, the size of said metal meshes of which is from 0.8 mm to 1.2 mm, in 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) drained for a period of from 1.5 min to 2.5 min, and said sponging method being carried out in particular by means of 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 and arranged. for a duration of 4.5 min to 5.5 min.

[0164] When the draining and sponging methods are combined, draining is advantageously carried out before sponging.

[0165] Furthermore, it should be noted that "excess oil" is understood to mean 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.

[0166] 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, and at least the steps: 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 microalga 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-sharp means, to obtain at least one frozen and / or thawed microalga and gelled in the form of grains and / or at least one of its derivatives,frozen and / or thawed and gelled in the form of grains; ii) recovering said at least one frozen and / or thawed and gelled microalga 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; iii) removing excess oil present in said at least one frozen and / or thawed and gelled microalga 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 microalga 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 iv) cooling said at least one frozen and / or thawed, gelled microalgae free of excess oil in the form of grains and / or said at least one of its derivatives, frozen and / or thawed,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 aforementioned textured product as described above.,

[0167] Concerning step iv) of cooling, this is intended in particular to allow the long-term storage of the product. This is all the more true when this step iv) results in the freezing or deep-freezing of the product of the invention.

[0168] 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], [1:2], [1:1. 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],

[0169] 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%, said at least one microalga and / or said at least one of its derivatives having in particular the following properties:

[0170] ■ 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);

[0171] ■ 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);

[0172] ■ 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);

[0173] ■ 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);

[0174] ■ 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

[0175] ■ 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 said at least one microalgae and / or said at least one of its derivatives having optionally undergone upstream of step i) a freezing step possibly followed by a thawing step.

[0176] The expression "said at least one microalgae and / or said at least one of its derivatives has a pH of between 5.5 and 8.5" designates the possibility that the pH of the raw material is 5.5, 8.5 or at a value of between 5.5 and 8.5 (5.5; 5.6; 5.7; 5.8; 5.9; 6.0; 6.1; 6.2; 6.3;

[0177] 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 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

[0178] 6.5 to 7, 7 to 8 or 7 to 7.5.

[0179] 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%.

[0180] According to another embodiment, the subject of the invention is the method as described above, in which, in step i), said at least one microalgae 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:

[0181] ■ 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);

[0182] ■ optionally 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);

[0183] ■ an elasticity of from 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);

[0184] ■ 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);

[0185] ■ 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

[0186] ■ 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).

[0187] According to another embodiment, the subject of the invention is 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. 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 texture properties.

[0188] 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:

[0189] ■ 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);

[0190] ■ optionally 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);

[0191] ■ an elasticity of from 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);

[0192] ■ 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);

[0193] ■ 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

[0194] ■ 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 said at least one microalgae and / or said at least one of its derivatives having optionally undergone upstream of step i) a freezing step possibly followed by a thawing step.

[0195] 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.

[0196] 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. 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:

[0197] ■ a meat analogue, such as ground beef, sausage, meatball;

[0198] ■ a cooked dish, such as cottage pie, Bolognese sauce, chili con carne and maki;

[0199] ■ a pastry, such as a chocolate cake, said textured product having a moisture content of between 30% and 71%.

[0200] 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:

[0201] ■ a meat analogue, such as ground beef, sausage, meatball;

[0202] ■ a cooked dish, such as cottage pie, Bolognese sauce, chili con carne and maki;

[0203] ■ a pastry, such as a chocolate cake, said textured product having a moisture content of from 30% to 71% and the following texture properties:

[0204] ■ 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);

[0205] ■ 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);

[0206] ■ an elasticity of from 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);

[0207] ■ 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);

[0208] ■ a gumminess character of from 3.74 N to 15.56 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention);

[0209] ■ 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

[0210] ■ a resilience of from 0.13 to 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and having in particular an average particle size of at least 5.5 mm, in particular of from 7 mm to 8.5 mm.

[0211] 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:

[0212] ■ a meat analogue, such as ground beef, sausage, meatball;

[0213] ■ a cooked dish, such as cottage pie, Bolognese sauce, chili con carne and maki;

[0214] ■ a pastry, such as a chocolate cake, said textured product having a moisture content of 30% to 40% (in particular 35% to 37%) and the following texture properties: ■ a hardness of 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);

[0215] ■ 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);

[0216] ■ an elasticity of from 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);

[0217] ■ 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);

[0218] ■ a gumminess character of from 3.74 N to 15.56 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention);

[0219] ■ 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

[0220] ■ a resilience of from 0.14 to 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), having in particular an average particle size of at least 5.5 mm, in particular of from 7 mm to 8.5 mm.

[0221] 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:

[0222] ■ a meat analogue, such as ground beef, sausage, meatball;

[0223] ■ a cooked dish, such as cottage pie, Bolognese sauce, chili con carne and maki;

[0224] ■ a pastry, such as a chocolate cake, said textured product having a moisture content of 30% to 40% (in particular 35% to 37%) and the following texture properties:

[0225] ■ 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);

[0226] ■ 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);

[0227] ■ an elasticity of from 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);

[0228] ■ 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);

[0229] ■ a gumminess of from 3.74 N to 15.56 N 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 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

[0230] ■ a resilience of from 0.14 to 0.21 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and having in particular an average particle size of at least 5.5 mm, in particular of from 7 mm to 8.5 mm.

[0231] 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:

[0232] ■ a meat analogue, such as ground beef, sausage, meatball;

[0233] ■ a cooked dish, such as cottage pie, Bolognese sauce, chili con carne and maki;

[0234] ■ a pastry, such as a chocolate cake, said textured product having a moisture content of from 30% to 71% (in particular from 35% to 55%) and the following texture properties:

[0235] ■ 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);

[0236] ■ 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);

[0237] ■ 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);

[0238] ■ 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);

[0239] ■ 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

[0240] ■ 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 having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0241] 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:

[0242] ■ a meat analogue, such as ground beef, sausage, meatball;

[0243] ■ a cooked dish, such as cottage pie, Bolognese sauce, chili con carne and maki;

[0244] ■ a pastry, such as a chocolate cake, said textured product having a moisture content 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);

[0245] ■ 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);

[0246] ■ 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);

[0247] ■ 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);

[0248] ■ 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

[0249] ■ 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 having in particular an average particle size of at least 5.5 mm, in particular between 7 mm and 8.5 mm.

[0250] 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 humidity level of between 13% and 25%.

[0251] 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% (in particular from 13% to 14%) and the following texture properties:

[0252] ■ 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);

[0253] ■ an adhesiveness ranging 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);

[0254] ■ an elasticity of from 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);

[0255] ■ 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);

[0256] ■ a gumminess character of from 6.33 N to 9.76 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention);

[0257] ■ a machability 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 from 0.02 to 0.17 in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention), and having in particular an average particle size of from 6 mm to 7 mm (in particular from 6.5 mm to 6.6 mm).

[0258] 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%.

[0259] 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 moisture content of from 13% to 20% (in particular of from 13% to 14%) and the following texture properties:

[0260] ■ 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);

[0261] ■ an adhesiveness ranging 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);

[0262] ■ an elasticity of from 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);

[0263] ■ 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);

[0264] ■ a gumminess character of from 6.33 N to 9.76 N in a texture analysis using a texturometer (in particular with the same analysis parameters as for the product of the invention);

[0265] ■ 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

[0266] ■ 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 having in particular an average particle size of between 6 mm and 7 mm (in particular between 6.5 mm and 6.6 mm).

[0267] 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, in particular for manufacturing:

[0268] ■ a meat analogue, such as ground beef, sausage, meatball;

[0269] ■ a cooked dish, such as cottage pie, Bolognese sauce, chili con carne and maki;

[0270] ■ a pastry, such as a chocolate cake, said textured product having a moisture content of 30% to 71%; or for manufacturing a topping (a filling), 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%.

[0271] 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 the definitions provided in this description, which apply to all aspects of the invention and its embodiments.

[0272] Further, the present invention is illustrated, but not limited to, the following Figures and Examples.

[0273] LIST OF FIGURES

[0274] Figure 1 represents a typical example of a graph obtained during the analysis of a texture profile.

[0275] Figure 2 is a photograph of the sample preparation step to remove excess oil before performing texture analysis.

[0276] Figure 3 is a photograph of the sample preparation step in the bottle where the texture analysis is performed. On the left is a photograph of the product correctly placed in the bottle, while on the right is a photograph of a product incorrectly placed.

[0277] Figure 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 x1000 objective (1 cm = 20 pm).

[0278] Figure 5 represents a confocal microscope observation of the product of the invention where the cell clusters and 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).

[0279] Figure 6 is a photograph of the textured product obtained in Example No. 3.

[0280] Figure 7 are photographs of the textured products obtained in Example No. 5. On the left 5% fiber; on the right 20% fiber.

[0281] Figure 8 is a photograph of the chili obtained in Example No. 6. Figure 9 are photographs of the chili makis obtained in Example No. 7. On the left, during preparation and on the right, once assembled.

[0282] Figure 10 is a photograph of a cake obtained in Example No. 8.

[0283] Figure 11 is a photograph of a chocolate cake obtained in Example No. 9.

[0284] Figure 12 is a photograph of a vegetable mince obtained in Example No. 10.

[0285] Figure 13 is a photograph of a vegetable shepherd's pie obtained in Example No. 11.

[0286] Figure 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.

[0287] Figure 15 are photographs of the textured products obtained in Example No. 13.

[0288] Figure 16 are photographs of the textured products obtained in Example No. 14. On the left 7% starch; on the right 12% starch.

[0289] Figure 17 are photographs of the textured products obtained in Example No. 15. On the left 5% co-product; on the right 30% co-product.

[0290] EXAMPLES

[0291] - EXAMPLE No. 1 - Manufacture of different textured products according to the invention

[0292] Materials & Methods

[0293] Ingredients

[0294] • 500 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%)

[0295] ■ 100g of fresh spirulina. This has been stored in frozen or deep-frozen form. Although it can be used after thawing or in frozen form, it was chosen to process it in frozen, diced form. This raw material has a pH of around 5.5 to 6.5, a moisture content of 40% to 93% and the following textural properties:

[0296] - a hardness of 1.001 ± 0.051 N in a texture analysis using a texturometer;

[0297] - optionally an adhesiveness of -3.259 ± 0.372 N. sec in a texture analysis using a texturometer;

[0298] - an elasticity of 0.888 ± 0.012 in a texture analysis using a texturometer;

[0299] - a cohesion of 0.717 ± 0.06 in a texture analysis using a texturometer;

[0300] - a machability of 0.649 ± 0.0089 N in a texture analysis using a texturometer; and

[0301] - a resilience of 0.008 in a texture analysis using a texturometer.

[0302] Food processor The raw material was gelled using a Robot Cook® (sold by Robot coupe®, reference RR43000R) in excess 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: Table 1. Implementation parameters of the method of the invention

[0303] 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.

[0304] Measurement of particle size

[0305] Material

[0306] ■ White A4 sheet

[0307] ■ ImageJ Software Method

[0308] Place the camera on a tripod.

[0309] Place 10g of product on a white sheet. Photograph the sheet.

[0310] Using the imaged software, process the photograph to measure all the grains by applying the following macro: runf'Set Scale...", "distance=2128.0601 known=210 unit=mm");

[0311] / / setToolfrectangle"); makeRectangle(24, 168, 2160, 2968); run("Crop"); run("8-bit");

[0312] / / runf'Threshold...");

[0313] / / setThreshold(0, 59); runf'Convert to Mask"); runf'Analyze Particles...", "size=0.2-lnfinity show=[Overlay Masks] display exclude include overlay composite");

[0314] Humidity measurement

[0315] Material

[0316] ■ precision balance

[0317] ■ oven

[0318] ■ cups

[0319] Method

[0320] For each sample, weigh approximately exactly 1 g in a cup.

[0321] Prepare three cups per sample (triplicates).

[0322] Place the cups for 6 hours at 100°C.

[0323] Weigh again accurately.

[0324] The difference in mass corresponds to the evaporated water.

[0325] Texture measurement

[0326] Sample preparation

[0327] 1. Place the sample on a paper towel without pressing on it. Leave the sample for 5 minutes to remove excess oil (Figure 2).

[0328] 2. Weigh 5 grams of the sample into a 40 mL vial. Use a spoon with a diameter smaller than the vial and place the sample as evenly as possible inside (Figure 3). The sample should be handled gently to avoid deforming it.

[0329] 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.

[0330] Software preparation

[0331] 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:

[0332] ■ TPA. PRJ

[0333] ■ TPA32.MAC

[0334] ■ TPA.SET

[0335] ■ TPA.PRF

[0336] ■ TPA.RPT A 20 mm probe was attached to the Stable Micro Systems texture analyzer - model TA-HD plus, which was equipped with a 5 kg load cell.

[0337] 1. Set the height limit by placing the probe down to the base of the equipment and place the safety pin located on the right side of the texture tester.

[0338] 2. Press the TA / TA Settings tab and adjust the following test conditions:

[0339] ■ Pre-test speed: 1 mm / s

[0340] ■ Test speed: 2 mm / s

[0341] ■ Post-test speed: 1 mm / s

[0342] ■ Target Mode: Distance

[0343] ■ Distance: 10 mm

[0344] ■ Time: 2 seconds

[0345] 3. Position the sample under the probe and place the probe approximately 1 cm before it touches the sample.

[0346] 4. Select in the tab “TA / Run a test…”,

[0347] 5. Hold the cup gently during testing to avoid movement that would affect the measurements.

[0348] 6. Once the test is complete, select the Process Data / Macro / Run 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.

[0349] 7. Perform at least 3 repetitions for each sample.

[0350] Results

[0351] The implementation of the process 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.

[0352]

[0353] Table 2. Texture and moisture content of the textured products obtained

[0354] Table 3. Texture and particle size of the textured products obtained

[0355] All the products obtained are textured. Interestingly, among them, the products of the configurations '++++' and have shown particularly interesting properties for use in the manufacture of more complex food products as meat analogues or as protein ingredients. The product of the “++-+” 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.

[0356] - EXAMPLE No. 2 - Manufacture of a textured product according to the invention for use as a meat analogue Materials & Methods Ingredients

[0357] • 500 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%)

[0358] ■ 100 g of fresh spirulina with a humidity level of 73% (see Example No. 1).

[0359] Household robot

[0360] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0361] Process 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 duration 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.

[0362] Confocal microscopy

[0363] MATERIALS:

[0364] - confocal microscope (ZEISS® LSM 900)

[0365] - DNA marker SYTO 9 (excitation: A ex = 488 nm; emission: 498 nm < Àem < 571 nm)

[0366] - lipid marker bodipy (excitation: A ex = 638 nm; emission: 648 nm < Àem < 734 nm)

[0367] - fastgreen protein marker (excitation: A ex = 488 nm; emission: 499 nm < Àem < 620 nm)

[0368] - blade

[0369] - lamella

[0370] METHOD :

[0371] 1 - Carry out the SYTO 9 and Bodipy marking by suspending the product obtained in the dye. Shake then rinse with distilled water. Place the product obtained between the slide and the coverslip, then observe it at x630 magnification with an oil immersion objective.

[0372] 2 - Perform the fastgreen and Bodipy staining by suspending the resulting product in the dye. Shake then rinse with distilled water. Place the resulting product between the slide and the coverslip, then observe it at x630 magnification with a water immersion objective.

[0373] Optical microscopy

[0374] MATERIALS:

[0375] - optical microscope (Zeiss®, model AxioLab A1)

[0376] - blade

[0377] - lamella

[0378] METHOD :

[0379] Place a fragment of the resulting product on a slide with a drop of water. Place a coverslip and observe at different magnifications.

[0380] Humidity measurement

[0381] See Example No. 1

[0382] Texture measurement

[0383] See Example No. 1

[0384] Results

[0385] The texture analysis carried out on this textured product with a humidity level of around 42% and ground beef (control) provided the following comparative data:

[0386] Table 4. Texture comparison

[0387] 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 process described above provided optimal conditions for the product of the invention to resemble a meat analogue in terms of texture and to be used as such.

[0388] - EXAMPLE No. 3 - Manufacture of a textured product according to the invention

[0389] Materials & Methods

[0390] Ingredients

[0391] • 800 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%)

[0392] ■ 250 g of fresh spirulina (see Example No. 1).

[0393] Household robot

[0394] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0395] Process

[0396] 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 period 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 min with absorbent paper), and the gelled spirulina was placed in the freezer to reach a temperature of -20°C and obtain the textured product of the invention.

[0397] Humidity measurement

[0398] See Example No. 1

[0399] Granulometry measurement

[0400] See Example No. 1 Results

[0401] The resulting textured product has a similar appearance to the other textured products above (Figure 6). Furthermore, the analyses carried out showed that it has a moisture content of around 52.13% and an average particle size of 5.48 mm.

[0402] - EXAMPLE No. 4 - Manufacture of a textured product according to the invention

[0403] Materials & Methods

[0404] Ingredients

[0405] • 500 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%)

[0406] ■ 50 g of fresh spirulina (see Example No. 1)

[0407] ■ 50 g co-product of phycocyanin extraction from spirulina

[0408] Household robot

[0409] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0410] Process

[0411] 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.

[0412] Results

[0413] The resulting textured product has a similar appearance and texture to the other textured products above.

[0414] - EXAMPLE No. 5 - Manufacture of a textured product according to the invention

[0415] Materials & Methods

[0416] Ingredients - 5% fiber

[0417] • 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%)

[0418] ■ 114 g of fresh spirulina (see Example No. 1)

[0419] ■ 6 g of oat bran fiber

[0420] Ingredients - 20% fiber

[0421] • 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%)

[0422] ■ 96 g of fresh spirulina (see Example No. 1) 24 g of oat bran fiber

[0423] Household robot

[0424] The thawed microalgae mixture with fiber was made using a KitchenAid® robot (artisan model reference 5KSM125EER) sold by KitchenAid®.

[0425] Process

[0426] The oil was preheated to 150°C in a container placed on a hotplate. 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.

[0427] Results

[0428] The resulting textured products have a similar appearance and texture to the other textured products above (Figure 7, left 5% fiber; right 20% fiber).

[0429] - EXAMPLE No. 6 - Making a chili

[0430] Materials & Methods

[0431] Ingredients

[0432] Table 5. Ingredients of the vegetable base

[0433] Table 6. Ingredients of the meat analog base

[0434] Process

[0435] Mix the frozen textured microalgae with salt and very finely chopped garlic for 30 seconds. Add the cornstarch and mix for 30 seconds to coat the product well. Pour the oil into a frying 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 frying 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.

[0436] 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 blast chiller at 3°C ​​for 20 minutes.

[0437] Roughly crush the textured microalgae mixture with a fork for 30 seconds. Gently mix the two mixtures together while cold for 1 minute.

[0438] Results

[0439] See Figure 8.

[0440] - EXAMPLE No. 7 - Making a maki

[0441] Materials & Methods

[0442] Ingredients

[0443] Table 7. Ingredients for vinegared rice

[0444] Table 8. Filling ingredients

[0445] Process

[0446] - Vinegar rice -

[0447] Wash the rice until the water runs clear. Drain the rice in a colander. Pour the water and rice into a covered saucepan. 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. Fluff the rice until it reaches room temperature.

[0448] - Making maki -

[0449] Spread 130g of rice on the nori seaweed sheet (with wet fingers) at %. 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.

[0450] Results

[0451] See Figure 9.

[0452] - EXAMPLE No. 8 - Making a pancake

[0453] Materials & Methods

[0454] Ingredients

[0455] Table 9. Ingredients for the cake

[0456] Process

[0457] Drain the cooked lentils and rinse them in clean water. Wash and finely chop the onion. Mix all the ingredients by hand in a bowl, except for the textured microalgae. Place half in the food processor bowl and blend for 1 minute to obtain a smooth paste. Blend the other half for 2 minutes and gently incorporate the textured microalgae. Form into patties about 2 cm in diameter. Heat the olive oil in a frying pan and brown the patties on both sides, 3 minutes per side. Results

[0458] See Figure 10.

[0459] - EXAMPLE No. 9 - Making a chocolate cake

[0460] Materials & Methods

[0461] Ingredients

[0462] Table 10. Ingredients for chocolate cake

[0463] Process

[0464] 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 bowl, add the sugar, eggs, and flour. Mix for 2 minutes. Add the chocolate / butter mixture. Mix for 1 minute. Gently add the textured microalgae. Mix gently for 30 seconds. Pour the cake batter into a square mold (25x25x5cm). Bake for 20 minutes.

[0465] Results

[0466] See Figure 11.

[0467] - EXAMPLE No. 10 - Making a vegetable mince

[0468] Materials & Methods

[0469] Ingredients

[0470] - Infused garlic oil -

[0471] 30 mL of rapeseed oil

[0472] 15 g fresh garlic

[0473] - Textured microalgae protein -

[0474] 50g frozen textured microalgae protein (Example No. 2)

[0475] 0.5 g of paprika powder

[0476] 0.15 g of salt

[0477] 8 g of tomato paste

[0478] 5 g cornstarch

[0479] - Tomato coating -

[0480] 10 g of double tomato concentrate

[0481] 0.5 g salt 0.2 g ground paprika

[0482] 25 mL of water

[0483] 2 g cornstarch

[0484] Process

[0485] - Infused garlic oil -

[0486] In a blender, combine the canola oil and fresh garlic. Blend until smooth. Pass the mixture through a sieve to collect the infused garlic oil.

[0487] - Textured microalgae protein -

[0488] 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 sizzle 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.

[0489] - Tomato coating -

[0490] In a bowl, mix the double tomato paste with the salt, ground paprika, cornstarch, and water for 30 seconds. 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 sparingly and carefully to avoid damaging the structure of the textured microalgae protein. The goal is to allow the liquid to be partially absorbed. Set the mixture aside in a blast chiller.

[0491] - Finalization and tasting -

[0492] Once cooled, fluff the textured microalgae protein. To enjoy, heat in the microwave for 1 minute or stir it into your favorite dish.

[0493] Results

[0494] See Figure 12.

[0495] - EXAMPLE No. 11 - Making a vegetable shepherd's pie

[0496] Materials & Methods

[0497] Ingredients

[0498] - Textured microalgae protein -

[0499] 42g frozen textured microalgae protein (Example No. 2)

[0500] 10 g chopped onion

[0501] 3 g of very finely chopped garlic 10 g of tomato paste

[0502] 4 g olive oil

[0503] 3.5 g cornstarch

[0504] 1.5 g of Kub Or® (sold by Maggi®, Nestlé®)

[0505] 0.1 g ground gray pepper

[0506] 0.3 g of salt

[0507] 50 mL of water

[0508] - Puree -

[0509] 25 g of Mousline® puree flakes (sold by Maggi®, Nestlé®)

[0510] 80 mL of milk 70 mL of water 0.5 g of salt

[0511] - Assembly -

[0512] 10 g grated Emmental cheese

[0513] Process

[0514] - Textured microalgae protein -

[0515] 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. Remove from heat, add the frozen textured microalgae protein and mix gently.

[0516] - Mousline® Purée (sold by Maggi®, Nestlé®) -

[0517] In a saucepan, bring the milk and water to a boil. Add the Mousline® mashed potato flakes (sold by Maggi®, Nestlé®) and salt. Whisk well and simmer for a few minutes until the puree thickens. Remove from heat.

[0518] - Assembling the dish -

[0519] Spread the textured microalgae protein mixture over 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.

[0520] - Cooking -

[0521] Preheat your oven to 180°C (350°F) using the grill and fan-assisted setting. Bake for 20 minutes, until the cheese is golden brown and the mixture is piping hot. Cool using a blast chiller.

[0522] - Tasting -

[0523] To enjoy, heat in the microwave for 2 minutes or in the oven at 160°C for 10 minutes.

[0524] Results

[0525] See Figure 13. - EXAMPLE No. 12 - Manufacture of a textured product according to the invention

[0526] Materials & Methods

[0527] Ingredients

[0528] • 500 g of vegetable oil

[0529] ■ 100 g of fresh spirulina (see Example No. 1)

[0530] The vegetable oils tested were sunflower oil, deodorized sunflower oil, or frying sunflower oil.

[0531] Household robot

[0532] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0533] Process

[0534] 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 gelled spirulina was placed in the freezer to reach a temperature of -20°C and obtain the textured product of the invention.

[0535] Results

[0536] The resulting textured products have a similar appearance, taste and texture to the textured product of Example No. 2 (Figure 14, left sunflower oil; center deodorized sunflower oil; right frying sunflower oil).

[0537] - EXAMPLE No. 13 - Manufacture of a textured product according to the invention

[0538] Materials & Methods

[0539] Ingredients

[0540] • 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%)

[0541] ■ 120 g of a mixture of fresh spirulina (see Example No. 1) and flour

[0542] Household robot

[0543] The mixture of thawed microalgae with flour was made using a KitchenAid® robot (artisan model reference 5KSM125EER) sold by KitchenAid®.

[0544] Process

[0545] 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.

[0546] Experimental conditions Results

[0547] The resulting textured products have a similar appearance and texture to the textured product of Example No. 2 (Figure 15).

[0548] - EXAMPLE No. 14 - Manufacture of a textured product according to the invention Materials & Methods

[0549] Ingredients - 7% starch

[0550] ■ 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%)

[0551] ■ 111.6 g of fresh spirulina (see Example No. 1) ■ 8.4 g of potato starch

[0552] Ingredients - 12% starch ■ 250 g vegetable oil (mixture: rapeseed oil 49%, sunflower oil 41%, linseed oil 6% and high oleic sunflower oil 4%)

[0553] ■ 105.6 g of fresh spirulina (see Example No. 1)

[0554] ■ 14.4 g of potato starch

[0555] Household robot

[0556] The mixture of thawed microalgae with starch was made using a KitchenAid® robot (artisan model reference 5KSM125EER) sold by KitchenAid®.

[0557] Process

[0558] The oil was preheated to 150°C in a container placed on a hot plate. The spirulina / starch mixture, after optionally undergoing a heat treatment (approximately 90°C for approximately 5 min), was introduced into the oil and stirred using non-sharp means for a period of 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.

[0559] Results

[0560] The textured products obtained (with or without heat pretreatment of the spirulina / starch mixture) have a similar appearance and texture to the textured product of Example No. 2 (Figure 16, left 7% starch with pretreatment; right 12% starch with pretreatment).

[0561] - EXAMPLE No. 15 - Manufacture of a textured product according to the invention

[0562] Materials & Methods

[0563] Ingredients

[0564] ■ 600 g of vegetable oil [Deodorized organic sunflower oil, Huilerie d'Auron]

[0565] ■ X g fresh spirulina (see Example no. 1).

[0566] ■ Y g co-product of phycocyanin extraction from spirulina

[0567] Table 12. Proportions of co-product / spirulina

[0568] Household robot

[0569] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0570] Process The spirulina biomass and co-product mixtures were prepared in advance 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 12 min to 17 min (see 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 deep-freeze cell at -18°C and then stored in the freezer (-20°C).

[0571] Table 13. Cooking times

[0572] Texture measurement

[0573] See Example No. 1

[0574] Results The textured products obtained have a similar appearance and texture to the previously obtained textured product (Figure 17, left 5% co-product; right 30% co-product - Tables 14-15).

[0575] Table 14. Texture of the textured products obtained

[0576] Table 15. Texture of the textured products obtained

[0577] - EXAMPLE No. 16 - Manufacture of a textured product according to the invention

[0578] Materials & Methods Ingredients

[0579] • 750 g of vegetable oil [Deodorized organic sunflower oil, Huilerie d'Auron]

[0580] ■ approximately 250 g of fresh spirulina (sold by producers see Table 16).

[0581] Table 16. Suppliers of fresh spirulina

[0582] Food processor The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0583] Process

[0584] Before use, the biomass was completely thawed in a 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). Table 17. Cooking times

[0585] Texture measurement

[0586] See Example No. 1

[0587] Results

[0588] The resulting textured products have a similar appearance and texture to the previously obtained textured product (see Tables 18-19). - EXAMPLE No. 17 - Manufacture of a textured product according to the invention

[0589] Materials & Methods

[0590] Ingredients

[0591] ■ 600 g of vegetable oil [Deodorized organic sunflower oil, Huilerie d'Auron]

[0592] ■ X g fresh spirulina (see Example no. 1).

[0593] ■ Y g of oat bran fiber

[0594] Table 20. Oat bran / spirulina proportions

[0595] Household robot

[0596] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0597] Process

[0598] 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 freezing cell at -18°C and then stored in the freezer (-20°C).

[0599]

[0600] Table 21. Cooking times

[0601] Texture measurement

[0602] See Example No. 1

[0603] Results The textured products obtained have a similar appearance and texture to the previously obtained textured product (see Tables 22-23). - EXAMPLE No. 18 - Manufacture of a textured product according to the invention

[0604] Materials & Methods

[0605] Ingredients

[0606] • 600 g of vegetable oil [Deodorized organic sunflower oil, Huilerie d'Auron]

[0607] ■ X g fresh spirulina (see Example no. 1). ■ Y g buckwheat flour

[0608] Table 24. Oat bran / spirulina proportions

[0609] Household robot

[0610] The gelling of the raw material was carried out using a Robot Cook® (sold by Robot coupe®, reference RR43000R).

[0611] Process

[0612] 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 deep-freeze cell at -18°C and then stored in the freezer (-20°C).

[0613] Texture measurement

[0614] See Example No. 1

[0615] Results

[0616] The resulting textured products have a similar appearance and texture to the previously obtained textured product (see Tables 25-26).

[0617] Table 25. Texture of the textured products obtained

[0618] 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 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 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.

2. Textured product according to claim 1, 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 ranging from 1 N to 111 N 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, in which 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 from [1:5] to [5:1].

5. Textured product according to any one of claims 1 to 4, 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.

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 chosen in particular 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 chosen in particular from: an apple fiber, an oat bran fiber, a rice bran fiber, a wheat bran fiber and mixtures thereof; and / or of a starch, in particular a potato starch.

7. A method for preparing the textured product according to any one of claims 1 to 6, said method comprising at least the steps: i) gelling at a temperature of from 120°C to 160°C for a period of from 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 from 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; 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, gelled optionally 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, 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 and obtain the above-mentioned textured product according to any one of claims 1 to 6.; 8. 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 ranging from 0.95 N to 1.052 N in a texture analysis using a texturometer; ■ an adhesiveness ranging from -3.631 N. sec to -2.887 N. sec in a texture analysis using a texturometer; ■ an elasticity ranging from 8.988 to 9.012 in a texture analysis using a texturometer; ■ a cohesion ranging from 0.657 to 0.777 in a texture analysis using a texturometer; ■ a machability ranging from 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 possibly followed 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, sausage, meatball; ■ a cooked dish, such as cottage pie, Bolognese sauce, chili con carne and maki; ■ a pastry, such as a chocolate cake, said textured product having a moisture content of 30% to 71%; or for manufacturing a topping (a filling), 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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