Food composition

Abstract

The present invention relates to a food composition comprising (a) microalgal biomass material, said biomass material comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 µm to 100µm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass; and (b) alginate.

Description

[0001] P0000980CPL

[0002] 1

[0003] FOOD COMPOSITION

[0004] Field of the Invention

[0005] 5 The present application relates to a food composition. In particular it relates to a food composition comprising microalgal biomass material. The invention also relates to a process for the preparation of the food composition, and to use of microalgal biomass material in a food composition.

[0006] Background of the Invention

[0007] Creaminess is an important sensory property for many foods, especially for products like sauces, soups, and dairy cream alternatives, such as cooking creams or multipurpose creams.

[0008] Traditionally, adding dairy cream, or related dairy components is considered a good manner of 15 obtaining creaminess. Dairy cream is a natural foodstuff which is much appreciated by both consumers and professionals for its diverse applications, and its contribution to the richness in taste, texture, and mouthfeel of the food it is consumed with or incorporated in. Dairy cream has several drawbacks, however: It is relatively expensive, relatively high in saturated fatty acids and, being a natural product, it shows fluctuations in its composition and hence in its properties.

[0009] 20 These fluctuations may lead to unexpected defects. Moreover, more and more consumers prefer a diet with less or no dairy ingredients. Moreover, for instance in dry products, such as reconstitutable, instant, or cook-up concentrates, e.g. for savoury products or malty drinks, it is difficult to include native traditional dairy cream.

[0010] 25 As an alternative, non-dairy creamer systems can be used, for instance to render a product dairy-free, more-sustainable or vegan, or to reduce cost compared to dairy cream.

[0011] However, there continues to be a need for alternative means of introducing or improving the perception of creaminess in such food compositions.

[0012] Microalgae have been widely investigated as a potential source of food ingredients or nutrients for human consumption, for instance as a source of protein [Klamczynska, B., and W. D.

[0013] Mooney. "Heterotrophic microalgae: a scalable and sustainable protein source." Sustainable protein sources. Academic Press, 2017. 327-339], Moreover, biopolymers extracted from 35 microalgae (typically involving cell disruption) may find application as texturiser, stabiliser or emulsifier [Tom M.M. Bernaerts et al, “The potential of microalgae and their biopolymers asP0000980CPL

[0014] 2

[0015] structuring ingredients in food: A review”, Biotechnology Advances, 2019, vol. 37(8), 107419, doi.org / 10.1016Zj.biotechadv.2019.107419],

[0016] WO24105258 discloses the use of microalgae biomass subjected to high pressure

[0017] 5 homogenisation in the preparation of food products, including for instance vegan dairy alternatives. CN115500505 discloses a method of for preparing algae food based on a 3D- printed gel inoculated with algal cells. CN111758829 discloses a functional seaweed ice cream. US2023172242 discloses a microalgae-based egg substitute, comprising inter alia 1 - 15 wt% of at least one product from microalgae selected from: microalgae flour, protein from microalgae, lipids from microalgae, extracts from microalgae and .01 to 2wt% of at least one thickener of vegetable origin selected from: guar gum, xanthan gum, gellan gum, locust bean gum, gum arabic, tara gum, pectin, alginate, agar, carrageenans, cellulose and derivatives thereof.

[0018] 15 However, the perception of creaminess of such food compositions comprising microalgal biomass is still unsatisfactory compared to food compositions comprising real cream.

[0019] It is therefore an object of the present invention to provide a food composition with improved characteristics that contribute to an improved perception of creaminess upon consumption. It is another object of the invention to provide such a food composition that is free from dairy. 20 It is a further object of the present invention to provide dry, concentrated food products with improved creaminess characteristics.

[0020] It is yet another object of the present invention to provide a reconstitutable food product with a relatively high creaminess sensation, yet a relatively low content of saturated fatty acids.

[0021] 25 Summary of the Invention

[0022] It was surprisingly found that combining alginate with specific microalgal biomass materials in the form of non-lysed single cells or clusters of non-lysed single cells, is able to enhance the creaminess of a food product.

[0023] Therefore, according to a first aspect of the invention, there is provided a food composition comprising

[0024] a microalgal biomass material,

[0025] said biomass material comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass,

[0026] 35 wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 pm to 100pm, asP0000980CPL

[0027] 3

[0028] measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass; and

[0029] b alginate.

[0030] 5

[0031] It is particularly preferred that the microalgal biomass material is Chlorellaceae biomass material, more preferably Chlorella biomass material.

[0032] According to a second aspect of the invention, there is provided a process for the preparation of a food composition according to the invention, comprising the step of combining the microalgal biomass material, the alginate and optionally further ingredients of the food composition.

[0033] According to a third aspect of the invention, there is provided use of microalgal biomass material in a food composition also comprising alginate, as a creaminess enhancer, wherein the microalgal 15 biomass material comprises at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 pm to 100 pm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass.

[0034] 20

[0035] According to a fourth aspect of the invention, there is provided use of a combination of microalgal biomass material and alginate as a creaminess enhancer in a food composition, wherein the microalgal biomass material comprises at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, wherein the microalgal biomass material is in the form of non-lysed 25 single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 pm to 100pm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass.

[0036] Detailed Description of the Invention

[0037] The word ‘comprising’ as used herein is intended to mean ‘including’ but not necessarily ‘consisting of’ or ‘composed of’. In other words, the listed steps or options need not be exhaustive. Unless specified otherwise, numerical ranges expressed in the format ‘from x to y’ or ‘x-y’ are understood to include x and y. When for a specific feature multiple preferred ranges are described in the format ‘from x to y’ or ‘x-y’, it is understood that all ranges combining the different endpoints 35 are also contemplated. For the purpose of the invention ambient temperature is defined as aP0000980CPL

[0038] 4

[0039] temperature of about 20°C. Except in the examples and comparative experiments, or where otherwise explicitly indicated, all numbers are to be understood as modified by the word “about”.

[0040] Unless indicated otherwise, weight percentages (wt.%) are based on the total weight of the 5 composition.

[0041] The terms "a" and "an" and "the" and similar referents as used herein refer to both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The term "mouth feel" as used herein refers to the overall appeal of a food product, which stems from the combination of characteristics such as moistness, chewiness, bite force, degradation, and fattiness, creaminess, viscosity, astringency, that together provide a satisfactory sensory experience.

[0042] A microalga species is any member from the group of single-celled eukaryotic algae within the 15 phylum Chlorophyta (Chiorophytes) capable of photoautotrophic, heterotrophic or mixotrophic growth. Chlorophyta and their properties are described for instance in Thore, Eli SJ, et al. "Microalgae." Current Biology 33.3 (2023): R91-R95.

[0043] The term “protein isolate” as used herein refers to material having at least 80 wt% of protein 20 based on dry matter. Examples include soy protein isolate, pea protein isolate, potato protein isolate and Chlorella protein isolate. Thus, a protein isolate is a refined form (typically the most highly refined form) of protein product that is separated from other biomass components by physical or chemical means. It typically contains substantially no dietary fibre. The term “protein concentrate” as used herein refers to material having at least 50 wt% protein based on dry 25 matter. A protein concentrate is typically obtained from a natural source (such as for example Chlorella biomass or soy meal) by removing at least part of the non-proteinaceous constituents, thereby ending up with a relatively higher protein content. Thus, a protein concentrate is a refined protein product that is less concentrated than protein isolates, as it may contain residual carbohydrate and dietary fibre. Accordingly, protein concentrates typically comprise between 30 55-70% protein by dry weight.

[0044] Food or food ingredients that are “vegan food” or “vegan food ingredients” are not products of animal origin, and they do not contain ingredients that are derived from or made by animals.P0000980CPL

[0045] 5

[0046] The creaminess of a food composition may suitably be determined by sensory testing, such as described herein. Alternatively, an indication of the creaminess may also be obtained by rheological analysis.

[0047] 5 Food composition

[0048] The food composition of the present invention comprises

[0049] a microalgal biomass material,

[0050] said biomass material comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass,

[0051] 10 wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 pm to 100pm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass; and

[0052] 15 b alginate.

[0053] The food composition can be any type of food composition for which upon consumption a creamy sensation is desired. Preferably, the food composition is in liquid form or in the form of a dry water-reconstitutable food composition. If the food composition is in the form of a dry water- 20 reconstitutable food composition, it preferably is in the form of a powder, a granulate or a solid.

[0054] Beneficially, the food composition provides (if necessary upon reconstitution with hot or cold liquid) a fluid food product that displays overall creaminess. Moreover, it was found that the resulting (reconstituted) fluid food product is relatively stable after preparation. In particular, it was 25 noticed that the microalgal biomass material is less inclined to sediment than in the absence of the alginate. Thus, the invention also is capable of providing prolonged creaminess after (consumer) preparation or reconstitution of the food composition.

[0055] It is preferred that the food composition of the invention is in the form of an instant, cook-up, or 30 ready-to-heat savoury product, a savoury concentrate, a cooking cream base, a multi-purpose cream, an instant or ready-made beverage, a malt-based drink, an ice cream or a milkshake.

[0056] The instant / cook-up / ready-to-heat savoury product of the invention preferably is a soup, a sauce, a bouillon, a meal, a snack, or a pasta pot.P0000980CPL

[0057] 6

[0058] A much preferred type of food composition is a dry, reconstitutable concentrate. In particular savoury concentrates and beverage concentrates are product formats in which the present invention can suitably be applied. Therefore, the composition of the invention preferably is a savoury concentrate or a beverage concentrate. Such concentrates typically serve to prepare 5 ready-to-eat compositions or ready- to-d rink beverages. Thus, savoury concentrates include for instance dry soups, dry sauces, seasonings, bouillon powders, and meal-makers. Alternatively, the savoury concentrate may be used as a seasoning mix, for instance one that is used in a product that also includes a carbohydrate component.

[0059] The savoury concentrate, in addition to the microalgal biomass and alginate, preferably comprises

[0060] a) 3 to 85 wt-% of inorganic salt;

[0061] b) 0.5 to 60 wt-% of fat;

[0062] c) optional further components;

[0063] 15 wherein the wt-% is by weight of dry matter of the total composition.

[0064] More preferably, the savoury concentrate, in addition to the microalgal biomass and the alginate, comprises

[0065] a) 3 to 85 wt-% of inorganic salt;

[0066] 20 b) 0.5 to 60 wt-% of fat;

[0067] c) 0 to 50 wt-% of savoury taste-giving ingredients selected from glutamate, 5’- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;

[0068] d) 0 to 25 wt-% of starch component selected from native starch, pregelatinised starch, 25 maltodextrin, modified starch and combinations thereof;

[0069] e) 0 to 45 wt-% of vegetable matter other than (c), selected from vegetables, herbs, spices and combinations thereof;

[0070] f) 0 to 10 wt-% of water;

[0071] wherein the wt-% is by weight of dry matter of the total composition.

[0072] 30

[0073] Here, the components a) to e) together preferably constitute at least 55 wt.% of the savoury concentrate and the microalgal biomass, the alginate and components a) to f) together preferably constitute at least 75 wt.% of the savoury concentrate.P0000980CPL

[0074] 7

[0075] The dry concentrate, in particular the savoury concentrate or malt-based drink concentrate, can come in several forms or shapes: typical forms are free-flowing powders, granulates, shaped concentrates and pastes.

[0076] 5 Savoury concentrate in particulate or powder form

[0077] The composition of the invention preferably is a dry concentrate in powder form, comprising, in addition to the microalgal biomass and the alginate:

[0078] a) 3 to 85 wt-% of inorganic salt;

[0079] b) 0 to 2 wt-%, more preferably 1 to 1.5 wt-% of of edible oil;

[0080] c) optional further components;

[0081] wherein the wt-% is by weight of dry matter of the total composition.

[0082] More preferred oils to be additionally present in this product format are soybean oil, sunflower oil, rapeseed oil, corn oil (maize oil), olive oil, linseed oil, palm olein and fractions and

[0083] 15 combinations thereof, and even more preferably oils are sunflower oil, rapeseed oil, olive oil and linseed oil.

[0084] Alternatively, the food composition can be in the form of particulate savoury composition comprising, in addition to the microalgal biomass material and the alginate:

[0085] 20 a) 1-80 wt.%, by weight of the composition, of an edible salt selected from sodium chloride, potassium chloride and combinations thereof;

[0086] b) 1-30 wt.%, by weight of the composition, of savoury taste giving ingredients selected from glutamate, 5’-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;

[0087] 25 c) up to 10 wt.%, by weight of the composition, of water;

[0088] wherein the sum of a) and b) is at least 20 wt.%, of the total weight of the composition.

[0089] This type of formulation is especially preferred if the composition serves as a seasoning composition.

[0090] Granulated savoury concentrate

[0091] In one preferred embodiment, the savoury concentrate is a granulate having a mass weighted average diameter in the range of 0.1-5 mm, said granulate comprising the following components, in addition to the microalgal biomass material and the alginate:

[0092] 35 a) 1-85 wt%, more preferably 35-85 wt.%, preferably 40-75 wt.% of inorganic salt;

[0093] b) 3-20 wt.%, preferably 4-15 wt.% fat;P0000980CPL

[0094] 8

[0095] d) 2-20 wt.%, preferably 5-15 wt.% of the savoury taste-giving ingredients;

[0096] wherein the wt-% is by weight of dry matter of the total composition.

[0097] The granulate preferably has a mass weighted average diameter in the range of 0.2-2 mm, 5 most preferably in the range of 0.25-1.5 mm.

[0098] Shaped savoury concentrate

[0099] A savoury concentrate may suitably be shaped. For example, a composition comprising mainly powderous ingredients can be shaped into a desirable shape by known means, including for instance mould-casting, sintering, freeze-drying, etc.

[0100] In accordance with another preferred embodiment of the invention, the savoury concentrate is a shaped article having a weight of 2-50 g, said shaped article comprising the following components, in addition to the microalgal biomass material and the alginate:

[0101] a) 35-70 wt.%, preferably 40-60 wt.% of the inorganic salt;

[0102] 15 b) 5-30 wt.%, preferably 15-25 wt.% of the fat, said fat having a solid fat content at 20°C (N20) of at least 5%;

[0103] c) 0-20 wt.%, preferably 2-18 wt.% of the savoury taste-giving ingredients;

[0104] wherein the wt-% is by weight of dry matter of the total composition.

[0105] 20 The shaped article preferably has a weight in the range of 2.5-30 g, more preferably in the range of 3.0-28 g and most preferably of 3.2-24 g. The shaped concentrate article can suitably be provided in different forms.

[0106] Savoury concentrate in paste form

[0107] 25 In yet another embodiment the savoury concentrate is in the form of a paste. Such a paste preferably comprises, in addition to the microalgal biomass material and the alginate:

[0108] a) 3 to 30 wt-% by dry weight of the total composition of the inorganic salt;

[0109] b) at least 30 wt-% by dry weight of the total composition of an oil phase comprising liquid oil in an amount of at least 30 wt-% by weight of the oil phase;

[0110] c) 1 to 50 wt-% by dry weight of the total composition of the savoury taste giving ingredients.

[0111] The term ‘oil phase’ as used herein refers to a distinct lipid phase within the savoury concentrate that contains oil and optionally other lipids. Non-lipid components that are dispersed in the oil phase are not part of the oil phase. The concentration of liquid oil in the oil 35 phase of a savoury concentrate equals 100% - N20. Thus, a savoury concentrate containing 48 wt.% oil phase having a N20 of 5 wt.%, has a liquid oil content of 0.48 x 95 = 45.6 wt.%.P0000980CPL

[0112] 9

[0113] Preferably, the oil phase contains at least 50 wt.% of vegetable oil, more preferably at least 70 wt.% and even more preferably the oil phase contains at least 90 wt.% of vegetable oil.

[0114] Preferred components of the savoury concentrate

[0115] 5 The savoury concentrate preferably comprises inorganic salt. The inorganic salt is added to provide a salty taste. The salt preferably comprises NaCI, KCI and mixtures thereof. The high level of inorganic salt is predominantly present to provide the desired salty taste impact after dissolution in a relatively high volume. Preferably, the amount of inorganic salt in the food concentrate is at least 3 wt%, more preferably at least 5 wt%, even more preferably at least 8 wt%, still more preferably at least 10 wt%, yet more preferably at least 15 wt%, and even still more preferably at least 20 wt% by dry weight of the composition. Preferably, the amount of inorganic salt is at most 70 wt%, more preferably at most 60 wt%, even more preferably at most 50 wt%, and still more preferably at most 40 wt%, by dry weight of the composition. Preferably, the amount of NaCI in the savoury concentrate is at least 3 wt%, more preferably at least 5 15 wt%, even more preferably at least 10 wt%, still more preferably at least 15 wt% and preferably at most 60 wt%, more preferably at most 55 wt%, and still more preferably at most 50 wt%, by dry weight of the total composition.

[0116] In addition to the preferences expressed above, for the fat contained in the food composition, 20 the fat contained in the savoury concentrate preferably has a N20 of 0-60%, more preferably of 0-40%, even more preferably of 0-30% and still more preferably 0-5%.

[0117] The savoury concentrate is for example for preparing a bouillon, a soup, a sauce, a gravy or a seasoned dish. To contribute to the savoury taste, the savoury concentrate may further 25 comprise savoury taste-giving ingredients selected from the group consisting of glutamate, 5’- ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and mixtures thereof. The term savoury taste-giving ingredients used in the plural may refer to a single compound or a mixture of more than one taste-giving compounds. The amount of savoury taste-giving ingredients present in the savoury concentrate is preferably an effective amount to obtain the desired level in the ready-to-eat product that is prepared from the concentrate. The effective amount depends on the desired dilution rate and amount in the ready-to-eat product. The savoury taste-giving ingredient in the concentrate is preferably present in an amount of at most 40 wt%, more preferably of at most 30 wt%, more preferably in an amount of at most 25 wt%, most preferably in an amount of at most 15 wt%, and preferably at least 0.1 wt%, more

[0118] 35 preferably at least 0.5 wt%, more preferably at least 1 wt%, more preferably at least 5 wt%, based on the dry weight of the total savoury concentrate. It is understood that any savouryP0000980CPL

[0119] 10

[0120] taste-giving compound can be added as such or as part of more complex food ingredients like yeast extract; hydrolyzed proteins of vegetables-, soy-, fish-, or meat-origin, malt extract, beef flavourings, onion flavouring, liquid or dissolvable extracts or concentrates selected from the group consisting of meat, fish, crustaceans, herbs, fruit, vegetable and mixtures thereof.

[0121] 5

[0122] The savoury concentrate preferably contains a starch component selected from native starch, pregelatinised starch, maltodextrin, modified starch and combinations thereof. The starch component is preferably present in the savoury concentrate in a concentration of 3-20 wt.%, more preferably of 4-18 wt.% and most preferably of 5-15 wt.%. The starch component is preferably selected from native starch, maltodextrin, pregelatinised starch and combinations thereof. Even more preferably, the starch is selected from native starch, pregelatinised starch and combinations thereof. Most preferably, the starch component is native starch. The starch component typically has a mass weighted mean diameter in the range of 5-200 pm, more preferably of 10-100 pm, most preferably of 12-60 pm.

[0123] 15

[0124] The savoury concentrate preferably comprises vegetable matter. This vegetable matter is preferably applied in the form of leaves, slices, florets, dices or other pieces. Thus, the savoury concentrate preferably comprises 0 to 30 wt.%, more preferably 0 to 20 wt-% and even more preferably 1 to 10 wt% by dry weight of the total composition of such vegetable matter (other 20 than the specified plant powders) selected from vegetables, herbs, spices and combinations thereof. Examples of sources of vegetable matter include parsley, dill, basil, chives, sage, rosemary, thyme, oregano, leek, onion, mushrooms, broccoli, cauliflower, tomato, courgette, asparagus, bell pepper, egg plant, cucumber, carrot and coconut flesh.

[0125] 25 According to another preferred embodiment, the savoury concentrate contains 0-10 wt.%, more preferably 0.5-8 wt.% and most preferably 1-5 wt.% of gelatine component, said gelatine component being selected from gelatine, hydrolysed gelatine and combinations thereof.

[0126] The savoury concentrate typically contains less than 9 wt.% water. More preferably, the concentrate contains 1-8 wt.% water. Most preferably, the concentrate contains 2-7 wt.% water. The water content in the food concentrate can be measured by any standard method including drying the food concentrate and comparing the weight before and after drying.

[0127] The food concentrate according to the invention preferably has a water activity of less than 35 0.65, more preferably less than 0.5, even more preferably less than 0.4, more preferably less than 0.3 and preferably more than 0.15.P0000980CPL

[0128] 11

[0129] The savoury concentrate of the present invention preferably is a packaged savoury concentrate. The portion of the concentrate as packaged preferably has a weight (excluding packaging) of 1 g to 1 kg, preferably 2-250 g, more preferably 5-50 g. The packaging can be e.g. a container, a 5 pouch or a wrapper.

[0130] Instant meal snack

[0131] A very convenient product format for a dry savoury snack is an instant meal snack. Typically, at least one of the components of the instant meal snack is reconstitutable with liquid, especially with hot water. Typically such products include a carbohydrate base, a dry seasoning or sauce mix, and in some cases a dressing for flavour additions. The carbohydrates can be pre-cooked (e.g., by steaming, frying, pre-gelling) for quick re-hydration, and could be, for example: pasta (fusilli, vermicelli, penne formats), noodles (fried noodles, air-dried rice noodles), rice (long, medium, short grains), or wheat (semolina, barley). Other suitable carbohydrate bases are 15 legumes, including for instance lentils, especially legumes that have been pre-treated to make them instant-reconstitutable.

[0132] The instant meal suitably also comprises dry seasoning components. These can be mixed in with the carbohydrate base, or be available separately, in the sense that they have to be added 20 or dosed into the carbohydrate base (e.g. after rehydration) by the consumer. Common seasoning mixes could include one or more of on top of flavour components (flavours, herbs, spices, salt), taste enhancer, fat, garnish and thickeners, dry vegetables, dairy, vegetable extracts, tomato powder. Specific seasoning mixes can aim toward a bouillon type of seasoning or specific types of sauces (e.g., bolognese, carbonara, Alfredo, creamy chicken mushroom), 25 where different ingredients are brought together, including dehydrated / powder tomato, dried dairy components (e.g., whey, cream, butter, cheese powder), meat (e.g., freeze dried bacon, ham, chicken), binders (e.g., rice / wheat flour, corn starch), dehydrated vegetables (e.g., broccoli, mushrooms, carrots, chives, parsley). Dressing could include, for example, flavoured oil and soy sauce.

[0133] The seasoning may suitably comprise the microalgal biomass material and the alginate. Thus, the seasoning is preferably in the form of a savoury concentrate as described hereinbefore, and even more preferably a savoury concentrate in powder or granulate form.

[0134] 35 The instant meal-type snack is suitably packed in a sachet, a container or similar type of packaging. A preferred type of packaging is a cup (esp. a “snack cup”). Typically such cups areP0000980CPL

[0135] 12

[0136] designed such that - after removal of the lid - the contents (including at least the carbohydrate base) can easily be reconstituted by pouring in liquid (esp. hot water).

[0137] Thus, according to one aspect, the invention relates to a container, preferably in the form of a 5 sachet or a snack cup, more preferably a snack cup, wherein the container comprises a food product in the form of a reconstitutable dry savoury snack, said food product comprising, in addition to the microalgal biomass material and the alginate:

[0138] a) at least 45 wt% of a carbohydrate base component by weight of the dry product b) at least 1 wt%, more preferably at least 2 wt% and even more preferably at least 5wt% of a dry seasoning component.

[0139] Beverages

[0140] The food composition of the invention preferably is a beverage composition, in particular a dry water reconstitutable beverage composition. In particular, the present invention is suitable for use 15 in beverages in which a creaminess is expected or appreciated by consumers. Preferably, the beverage composition is a malt-based drink or a milked tea. In case the food composition is a malt-based drink, it preferably comprises wheat malt and / or barley malt.

[0141] Microalgal biomass

[0142] 20 In the context of the present invention, “microalgal biomass” refers to the biomass as it is grown upon cultivation or fermentation or other means of growing microalgae, whether in unrefined form or after downstream processing. Thus, the term encompasses both wet and dry biomass, concentrated and purified biomass.

[0143] 25 Preferably, the microalgal biomass is in dry form. More preferably, the microalgal biomass material is in powder form. In particular in case the food product is in the form of a reconstitutable product, such a biomass material in powder form is preferred.

[0144] The food composition of the invention preferably comprises from 1 to 40 wt-%, more preferably from 2.5 to 30 wt-% and even more preferably from 5 to 15 wt-% of the microalgal biomass by weight of dry matter of the food composition.

[0145] The microalgal biomass material used in the present invention is in the form of non-lysed single cells and / or clusters of non-lysed single cells. Lysis of microalgal biomass material is a well- 35 known treatment directed towards disrupting the microalgal cells and liberating their contents and even disentangling its cell wall components. Lysis is typically achieved by subjecting the biomassP0000980CPL

[0146] 13

[0147] to relatively high shear, for instance by treatment in a high-pressure homogeniser, or e.g. a Microfluidiser. In contrast, the microalgal biomass material usable in the present invention still contains relatively intact (though possibly dehydrated) cell structures, as reflected by the particle size (D[4,3]) of the single cells and / or clusters of single cells.

[0148] 5

[0149] The non-lysed single cells and / or clusters of non-lysed single cells have a particle size (D[4,3]) of from 2 pm to 100pm, preferably from 3 pm to 60 pm, more preferably from 4 to 50 pm, and even more preferably from 5 to 45 pm as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass material.

[0150] The D[4,3] value is a well-known measure of particle size for a material which features a particle size distribution. The volume moment mean D[4,3] is the mean diameter calculated based on the particles volume (De Brouckere Mean Diameter). This value is relevant for many samples as it 15 reflects the size of particles, which constitute the bulk of the sample volume. It is sensitive to the presence of large particles. The values of d(0.1), d(0.5), and d(0.9) represent the maximum particle size for a given percentage volume of the sample (10%, 50%, and 90%, respectively). For example, the d(0.5) is the maximum particle diameter, where 50% of the the particles population (volume based) is below this value, also known as the median particle size by volume.

[0151] 20 These values can suitably be determined by the method described herein.

[0152] The Span of the particle size distribution can be calculated as follows:

[0153] Span = (d(0.9) - d(0.1)) I d(0.5)

[0154] 25 Preferably, the non-lysed single cells and / or clusters of non-lysed single cells have a d(0.1) of between 1.5 pm and 10 pm, more preferably between 2 pm and 9 pm. Preferably, the non-lysed single cells and / or clusters of non-lysed single cells have a d(0.5) of between 5 pm and 60 pm, more preferably between 8 pm and 40 pm. Preferably, the non-lysed single cells and / or clusters of non-lysed single cells have a d(0.9) of less than 150 pm, more preferably of between 50 pm and 150 pm, more preferably between 60 pm and 120 pm. Preferably the non-lysed single cells and / or clusters of non-lysed single cells have a span of between 1 and 20, more preferably between 2 and 10. It is particularly preferred that the non-lysed single cells and / or clusters of non- lysed single cells have a d(0.1) of between 2 pm and 9 pm, and a d(0.9) of between 60 pm and 120 pm.

[0155] 35P0000980CPL

[0156] 14

[0157] It is believed that a relatively high protein content in the microalgal biomass material is favourable, both in terms of its rheological and / or sensorial properties and in terms of its nutritional value. Therefore, the microalgal biomass material in the food composition of the present invention preferably comprises at least 20 wt%, more preferably at least 30 wt% of microalgal protein by 5 weight of dry matter of the microalgal biomass.

[0158] The microalgal biomass material is preferably sourced from microalgae of the subphylum Chlorophytina, more preferably from the class Trebouxiophyceae or the class Chlorophyceae, more preferably from the class Trebouxiophyceae, even more preferably from the order of Chlorellales, still more preferably from the family of Chlorellaceae.

[0159] It is especially preferred that the microalgal biomass material is sourced from the family Chlorellaceae and even more preferred that it is sourced from the genus Chlorella.

[0160] Chlorella species are well-known and their production (even at industrial scale) is well-described 15 [Jin Liu and Qiang Hu, Handbook of Microalgal Culture: Applied Phycology and Biotechnology, Second Ed.; Eds. Amos Richmond and Qiang Hu, John Wiley & Sons (2013), Chapter 16, Chlorella: Industrial Production of Cell Mass and Chemicals]

[0161] Thus, the microalgal biomass material is preferably Chlorellaceae biomass material, more 20 preferably it is selected from Chlorella, Auxenochlorella, Parachlorella, or Heterochlorella biomass material or combinations thereof. Even more preferably, the microalgal biomass material is Chlorella biomass material.

[0162] The microalgal biomass material may also be Chlorophyceae biomass material, more preferably 25 Prototheca or Chlamydomonas material.

[0163] Certain species of these genera are particularly suited for use in the present invention. Therefore, the microalgal biomass material is preferably sourced from Chlorella vulgaris, Chlorella sorokiniana, Auxenochlorella pyrenoidosa, Auxenochlorella protothecoides, Parachlorella kessleri, Heterochlorella luteoviridis, Chlamydomonas reinhardtii or Prototheca moriformis or combinations thereof

[0164] Here, it is noted that Auxenochlorella protothecoides is also known as Chlorella protothecoides and Auxenochlorella pyrenoidosa is also known as Chlorella pyrenoidosa, in view of earlier 35 taxonomic conventions.P0000980CPL

[0165] 15

[0166] Even more preferably, the microalgal biomass material is sourced from Chlorella vulgaris, Chlorella sorokiniana, Auxenochlorella protothecoides, or combinations thereof.

[0167] Thus, the food composition of the present invention preferably comprises from 1 to 40 wt-%, more 5 preferably from 2.5 to 30 wt-% and even more preferably from 5 to 15 wt-% of the Chlorellaceae biomass by weight of dry matter of the food composition.

[0168] The general production of suitable microalgal biomass is known to the skilled person. It typically involves growing a suitable microalga in a fermenter, followed by downstream processing (DSP).

[0169] An example of growing a Chlorella species is provided in Doucha, J., Livansky, K. “Production of high-density Chlorella culture grown in fermenters”, J Appl Phycol 24, 35-43 (2012), https : / / do i . org / 10.1007 / s 10811 -010-9643-2.

[0170] 15 Downstream processing may involve a suitable combination of harvesting, diafiltration, washing, concentrating, centrifugation, drying, spray-drying. The only requirement is that non-lysed biomass can be obtained from it. See for example Safi, Carl, et al. "Morphology, composition, production, processing and applications of Chlorella vulgaris’. A review", Renewable and sustainable energy reviews 35 (2014): 265-278, https: / / doi.Org / 10.1016 / j.rser.2014.04.007. Thus, 20 obtaining non-lysed biomass is relatively straightforward, see also

[0171] Bernaerts TMM, Gheysen L, Foubert I, Hendrickx ME, Van Loey AM. The potential of microalgae and their biopolymers as structuring ingredients in food: A review. Biotechnol Adv. 2019 Dec;37(8):107419. doi: 10.1016 / j.biotechadv.2019.107419. Epub 2019 Jul 21. PMID: 31340183.

[0172] 25 In case the microalgal species is a Chlorellaceae species, such as Chlorella vulgaris, centrifugation is a preferred step in downstream processing, typically followed by spray-drying.

[0173] Many wild-type microalgal species are green, due to their chlorophyll content. For some food compositions of the present invention, a green colour would be perceived as undesirable. Therefore, it is preferred that the microalgal biomass is paly green, yellow or white, more preferably white. It is also preferred that the biomass is low in chlorophyll, more preferably substantially free from chlorophyll. Likewise, a neutral taste, flavour and colour make the biomass more generally applicable in food compositions.

[0174] 35 AlginateP0000980CPL

[0175] 16

[0176] Alginate is abundant in nature, especially in marine brown algae, seaweeds in the class of Phaeophyceae. Alginate comprises linear binary copolymers of (1— >4)-linked p-D-mannuronic acid (M) and a-L-guluronic acid (G) residues. Preferably, the alginate is a water-soluble alginate. Therefore, the alginate is preferably an alginate with monovalent counterions, such as potassium 5 alginate or sodium alginate. Preferably, the alginate is sodium alginate.

[0177] It is preferred that the alginate does not gel upon reconstitution of the food product. Alginate is well-known for its tendency to gel with water-soluble divalent cations. Therefore, the amount of divalent cations in the food composition is preferably such that the alginate does not gel.

[0178] The food composition preferably comprises the alginate in an amount of from 0.05 to 10 wt%, more preferably from 0.1 to 7 wt% and even more preferably from 0.2 to 5 wt% by weight of dry matter of the composition. In case the food composition is in fluid or reconstituted form, it preferably comprises the alginate in an amount of from 0.05 wt% to 1.5 wt%, more preferably 15 from 0.1 wt% to 1 wt%, even more preferably from 0.2 to 0.8 wt%, by total weight of the composition. Likewise, in case the food composition is in dry form (such as when it is in the form of a reconstitutable food composition), it preferably contains the alginate in an amount such that upon reconstitution it yields a food composition comprising the alginate in an amount of from 0.05 wt% to 1.5 wt%, more preferably from 0.1 wt% to 1 wt%, even more preferably from 0.2 to 0.8 20 wt%, by total weight of the reconstituted composition.

[0179] The microalgal biomass material and alginate are preferably present in the food composition in a weight ratio of between 0.1 to 1 and 50 to 1, more preferably between 1 to 1 and 20 to 1, even more preferably between 5 to 1 and 15 to 1 and still more preferably between 8 to 1 and 12 to 1.

[0180] 25

[0181] Creamer system

[0182] The food composition of the present invention preferably also comprises a creamer system comprising

[0183] i a lipid,

[0184] ii a carbohydrate carrier; and

[0185] iii optionally an emulsifier.

[0186] Preferably, the food composition of the invention comprises the creamer system in an amount of from 1 to 30 wt%, more preferably from 2.5 to 20 wt% and even more preferably from 5 to 10 wt% 35 by weight of dry matter of the composition.P0000980CPL

[0187] 17

[0188] Suitable creamer systems are available in powder form. Therefore, the creamer system preferably is in the form of a powder. This may ease dosing and is compatible with food compositions which are (overall) in solid form, e.g. in the form of a powder or a granulate.

[0189] 5 The creamer system preferably is a non-dairy creamer system. Here, a non-dairy creamer system is a cream system in which no dairy components have been used. Thus, it is preferably substantially free from dairy-derived components. The creamer system preferably is a vegan creamer system.

[0190] The creamer system preferably comprises from 25 to 90 wt%, preferably from 30 to 85 wt%, more preferably from 50 to 80 wt% of lipid by weight of dry matter of the creamer system.

[0191] Suitable lipids are typically edible and may include liquid edible oils, solid edible fats and mixtures thereof.

[0192] 15

[0193] Preferably, at least part of the lipid comprised in the creamer system is in the form of a liquid oil. Liquid oils are preferred e.g. for cost and health reasons. Traditionally, creamer systems in powder form comprise substantial amounts of hard fats, in order to achieve an optimal creamy sensation. However, the present invention enables the provision of a creamy food composition, 20 even if lipid contains substantial amounts of liquid oil. Therefore, the lipid comprised in the creamer system comprises at least 15 wt%, preferably at least 25 wt%, more preferably at least 30%, and even more preferably at least 80 wt% of liquid oil by weight of the total lipid comprised in the creamer system.

[0194] 25 The amount of liquid oil in the total lipids in the creamer system can suitably be determined by measuring the solid fat content using NMR methods. The liquid oil content is 100% minus the solid fat content at 20°C. Thus, it is preferred that the lipid in the creamer system has a solid fat content (SFC) at 20°C ( / .e. an N20 value) of at most 85%, preferably at most 75%, more preferably at most 70%, more preferably at most 50%, still more preferably at most 20%, and yet more preferably at most 10%. It is most preferred that the SFC at 20°C is at most 5%.

[0195] The Solid Fat Content at 20°C (N20) can suitably be determined using the AOCS method Solid Fat Content (SFC) by Low-Resolution Nuclear Magnetic Resonance, Indirect Method Cd 16-81, https: / / l i brary . aocs . org / Cd- 16-81 / 1.

[0196] 35P0000980CPL

[0197] 18

[0198] The lipid in the creamer system preferably comprises one or more from sunflower oil, rapeseed oil, soybean oil, linseed oil, olive oil. These are typical liquid oils. Increasing their amount in the lipid component of the creamer system typically lowers its N20 value.

[0199] 5 The creamer system may (in addition, or alternatively) also comprise coconut oil or palm oil, or partially or fully hydrogenated oils. Increasing the amount of such oils or fats typically increases the N20 value of the lipid component.

[0200] The creamer system preferably comprises from 15 to 85 wt%, more preferably from 20 to 70 wt%, even more preferably from 25 to 60 wt% and still more preferably from 30 to 50 wt% of the carbohydrate carrier by weight of dry matter of the creamer system. The carbohydrate carrier is useful for enabling a desired creamer format, especially if the creamer is in powder form.

[0201] Preferably, the carbohydrate carrier comprised in the creamer system comprises a starch and / or 15 a starch derivative. More preferably, the carbohydrate carrier comprised in the creamer system is selected from native starch, modified starch, maltodextrin, glucose syrup, and combinations thereof.

[0202] All of these preferred carbohydrate carriers are well-known to the skilled person. The most 20 preferred carriers are starches, in particular native starch and modified starch. A particularly suitable type of glucose syrup is corn syrup.

[0203] The creamer system preferably comprises from 0 to 15 wt%, preferably from 0.1 to 10 wt%, more preferably from 0.5 to 8 wt%, and even more preferably from 1 to 5 wt% of the emulsifier by weight 25 of dry matter of the creamer system.

[0204] The emulsifier comprised in the creamer system is preferably selected from monoglycerides, diglycerides, lecithin, carboxymethylcellulose, polysorbate and combinations thereof. In case lecithin is used as an emulsifier, it preferably is soy lecithin.

[0205] Preferred food compositions

[0206] Various components of the food composition, as described herein provide particular creaminess advantages.

[0207] 35 Therefore, the food composition of the present invention preferably comprises

[0208] a from 5 to 15 wt% of microalgal biomass material by dry weight of the composition,P0000980CPL

[0209] 19

[0210] said biomass material comprising at least 30 wt% of microalgal protein by weight of dry matter of the microalgal biomass,

[0211] wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 pm to 100 pm, as 5 measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass; and

[0212] b from 2.5 to 20 wt% of alginate by dry weight of the composition .

[0213] Here, it is preferred that the microalgal biomass material is Chlorellaceae biomass material, even more preferably Chlorella biomass material. The alginate is preferably sodium alginate.

[0214] Therefore, the invention preferably provides a food composition comprising

[0215] a Chlorellaceae biomass material,

[0216] 15 said biomass material comprising at least 5 wt% of Chlorellaceae protein by weight of dry matter of the Chlorellaceae biomass,

[0217] wherein the Chlorellaceae biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 pm to 100pm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of 20 Chlorellaceae biomass material by total weight of the aqueous medium and the Chlorellaceae biomass; and

[0218] b alginate.

[0219] Here, the Chlorellaceae biomass material comprises at least 20 wt%, more preferably at least 25 30 wt% of Chlorellaceae protein by weight of dry matter of the Chlorellaceae biomass. The preferences expressed herein, regarding non-lysed cells, clusters and particle size (D[4,3]) also apply to the preferred Chlorellaceae biomass material. The preferred alginate is sodium alginate.

[0220] Process

[0221] According to the second aspect, the present invention provides a process for the preparation of a food composition according to the invention, comprising the step of combining the microalgal biomass material, the alginate and optionally further ingredients of the food composition.

[0222] 35 One of the benefits of the present invention is that it can be used in the preparation of a wide variety of food compositions. In particular, it is suitable for use in the preparation ofP0000980CPL

[0223] 20

[0224] reconstitutable food compositions. Such compositions typically involve dry components, though liquid components may be used as well, especially if the reconstitutable composition is a liquid concentrate.

[0225] 5 If, in the process of the present invention, the microalgal biomass material and the alginate are used in the form of dry ingredients (in particular in powder or granulate form), they can suitably be mixed and / or combined with other dry ingredients in the compostion in any order of addition.

[0226] Use

[0227] It was surprisingly found that the sensation of creaminess of a food composition comprising microalgal biomass as defined herein can be improved significantly by also adding alginate.

[0228] Therefore, according to the third aspect, the present invention provides the use of alginate in a food composition also comprising a microalgal biomass material, as a creaminess enhancer, 15 wherein the microalgal biomass material comprises at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 pm to 100pm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt- % of microalgal biomass material by total weight of the aqueous medium and the microalgal 20 biomass.

[0229] Since it was found that the combination of the microalgal biomass material and the alginate is particularly suited to provide the desired creaminess, in the fourth aspect, the present invention provides for use of a combination of microalgal biomass material and a alginate as a

[0230] 25 creaminess enhancer in a food composition, wherein the microalgal biomass material comprises at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 pm to 100pm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass.

[0231] All preferences regarding the microalgal biomass and the alginate expressed herein with regard to the first and second aspects of the invention also apply to the uses according to the invention. In particular, in the uses according to the invention, the microalgal biomass material is preferably 35 sourced from Chlorellaceae as described hereinabove. It is also preferred that the alginate is sodium alginate.P0000980CPL

[0232] Examples

[0233] Materials:

[0234] 5 Microalgal biomass materials as detailed in Table 1 and reference biomass materials as detailed in Table 2 were used. The alginate and comparative hydrocolloid are detailed in Table 3.

[0235] Table 1 - Microalgal biomass materials

[0236]

[0237] 10 (1) Non-lysed

[0238] Table 2 - Comparative biomass material

[0239]

[0240] Table 3 - Hydrocolloids

[0241]

[0242] ** Viscosity 1%XG in 1%KCI-Sol. (60 rpm), Jungbunzlauer International analysis certificate

[0243] Methods

[0244] 20 Method 1: Structured Team AssessmentP0000980CPL

[0245] 22

[0246] A semi-trained team has scored samples on various attributes as explained in Table 4, using the scoring system of Table 5

[0247] Table 4

[0248]

[0249] P0000980CPL

[0250] 23

[0251]

[0252] Table 5

[0253]

[0254] Method 2: Particles size distribution (PSD) measurement

[0255] 5 Particle size is measured using a Malvern Mastersizer 3000. Prior to measurement, a dispersion was shaken and then sampled into the chamber of the Mastersizer 3000 Hydro MV sampling accessory by adding 1 - 10 drops of dispersion into 120 ml dispersion volume. The amount of drops depends on the concentration of the particles, and is chosen such that the concentration indicator (laser beam obscuration) is between 5 and 12.5%. Each dispersion is 10 analyzed in triplicate at room temperature using a stirring speed of 2400 rpm, and from each batch of material two sample dispersions are analysed. Thus, the data from 3 runs with a delay in measuring time of 10s of the 2 dispersions of each batch was averaged to give a particle size distribution result.

[0256] 15 Other settings: Material refractive index 1.522; Dispersant water, refractive index 1.33.

[0257] Mie-theory is used as scattering mode and ‘general purpose’ is used as analysis model.P0000980CPL

[0258] 24

[0259] In the above, the laser beam obscuration is the fraction of light lost from the main beam when the sample is introduced. For example, an obscuration of 15% means that 15% of the incident laser beam has been lost through scattering or absorption.

[0260] 5 Method 3: Viscosity method by rheology

[0261] A freshly prepared test dispersion is shaken and approximately 20 ml is immediately transferred to the pre-heated rheometer cylinder (cylinder and bob geometry CC27 connected to Anton Paar MCR302), till the filling mark in the cylinder is reached. Next, the bob is lowered till the gap of 0 mm, then cup is covered with two half lids, to avoid evaporation. The measurement starts after the temperature reaches 60°C (the system is already preheated till 60°C)_and the system has been equilibrated for 3 minutes. Viscosity as a function of shear rate (0.01-200 1 / s, 30 data points, 30s per point, interval 1800s) is measured for 30 minutes. The data analysis is performed using measurements with a lower threshold Torque of 0.10 pN*m; all datapoints with a Torque <=0.10 pN*m are considered invalid and are removed. The viscosity (q in mPa*s) is 15 calculated by the software supplied with the rheometer (RheoCompass (Anton Paar)) by taking shear stress response to the applied shear rate. The viscosity of the first data point with Torque >0.10 pN*m is used as zero shear viscosity.

[0262] Example 1: Creaminess of formulations of tomato soup.

[0263] 20

[0264] Tomato soup examples were made using the ingredients in Table 6. The composition of the soup base mix is given in Table 7. For each soup, the powder ingredients were combined and subsequently mixed with the indicated amount of water in a pan using a whisk and then boiled for 2 minutes. Anonymised soup samples of 30g per person were tasted by a taste panel and 25 scored as described in method 1, against the reference sample 1-Ref, of which the score is set as 4 on all attributes. The taste scores are given in Table 8. It shows that, compared to the reference and to Comparative Sample 1-A, the soup of Example 1-1 showed enhanced creaminess (as demonstrated by the combined sensory attributes) while comparative sample 1- B with only alginate did not result in a creamy soup. Moreover, a sediment was observed in the 30 sample 1-A after 5 min of standing while all other samples had no sediment.

[0265] Table 6 - Formulations of the soup samples (* = Comparative sample)

[0266]

[0267] P0000980CPL

[0268] 25

[0269]

[0270] Table 7 - Composition of the soup base mix:

[0271]

[0272] Table 8 - Taste scores of the soup samples by the panelists (n=6).

[0273] 5

[0274]

[0275] Dry sauce preparations for instant carbonara sauce were made with microalgal biomass material or with pea protein as a reference, and combined with sodium alginate. All samples included a 10 non-dairy mix of dry carbonara sauce with the ingredients specified in Table 10. The samplesP0000980CPL

[0276] 26

[0277] were made with the ingredients as provided in Table 9. To prepare the samples, the powders were mixed first and then just boiled water was added and the samples were mixed manually using a whisk. After 5 minutes samples of 30g per person were tasted by a taste panel and scored on the sensory attributes in Table 11. The resulting taste scores are given in Table11

[0278] 5

[0279] The carbonara sauce with 5% wt. WC with (sample 2-1) and without (sample 2-A) the addition of 0.5% wt. Na-alginate are both creamy and had a low off-flavour, but the combination of sample 2-1 scores higher on the combined sensory attributes associated with overall creaminess: it is more smooth, thick, creamy and higher in fatty mouthfeel than the reference 10 sample 2-Ref and sample 2-A. The carbonara sauces with the pea protein tasted sandy I gritty and scored low in smoothness and creaminess. The effect of 0.5% Na-alginate addition to white chlorella as well as to pea protein did enhance creaminess in both cases although the sauce with Na-alginate and pea was gritty while the sauce with white chlorella and Na-alginate was not gritty but had a total smooth creamy mouthfeel.

[0280] 15

[0281] Table 9 - Formulations of carbonara sauce samples.

[0282]

[0283] Table 10 - Composition of the carbonara sauce masterbatch:

[0284]

[0285] P0000980CPL

[0286] 27

[0287]

[0288] Table 11 - Taste scores of carbonara sauce samples (n=5).

[0289]

[0290] Example 3: Beverage

[0291] 5 Beverage samples were made using the ingredients specified in Table 12 below. The beverage was representative of instant reconstitutable beverage, such as a malt-based drink. As shown, the reference sample contained skimmed milk powder (SMP) while other samples were nondairy samples. In that way, the creaminess of the other samples can be compared with actual dairy creaminess and mouth-feel. The powders were mixed first, then the powders were added 10 to the indicated amount of just boiled water to which 1g of malt-flavour solution had been added, then the samples were mixed well, using a whisk. After 5 minutes samples of 30g per person were tasted by a taste panel and scored on their sensory attributes. Taste scores are given in Table 13.

[0292] 15 Table 12 - Formulations of the malt-based drink samples(* = Comparative sample)

[0293]

[0294] P0000980CPL

[0295] 28

[0296]

[0297] Table 13 - Taste scores of non-dairy malty drinks against a dairy reference (n=5)

[0298]

[0299] The drinks that contained the combination WC02 with Na-alginate were more smooth, thick, 5 creamy and higher in milk and cream flavour and richness than the reference samples and the samples with WC02 alone or alginate alone. Drinks that contained the combination of WC02 and xanthan or xanthan alone scored low in smoothness and low on creamy mouthfeel and cream flavour while thickness was increased.

[0300] A sediment was observed in the sample WC02 without alginate measured after 5 min standing 10 while all other samples had no sediment. The addition of a thickening agent as xanthan to prevent sedimentation of WC02 in the drink did not result in enhanced creaminess while the combination of alginate and WC02 did result in more creaminess of the drink and prevention of sedimentation.

[0301] Example 4: Viscosity results

[0302] 15 Samples of model savoury mixes and of comparative (blank) mixes were prepared as indicated in Table 14, using the materials detailed in Table 15. Each time, a dry mix of 3.0 gram of theP0000980CPL

[0303] 29

[0304] indicated composition was added to a cup and then freshly boiled demineralized water (27.0 g; >95°C) was poured onto the powder, followed by hand stirring with a metal spoon for 1 minute.

[0305] The viscosity properties of the various combinations of biomass material and hydrocolloid were 5 determined, using Method 3. The cumulative effect of the zero-shear viscosity was calculated by taking the zero-shear viscosity of a sample and subtracting the zero-shear viscosity of the relevant hydrocolloid blank and the zero-shear viscosity of the relevant blank with biomass I proteinaceous material.

[0306] 10 Results are given in the tables below, which show that the combination of microalgal biomass material and hydrocolloid have a higher viscosity (at low shear / r|zero) than the individual ingredients. Even though the zero shear viscosity increased for both alginate and xanthan, surprisingly only the alginate led to an increased creaminess sensation (Examples 2, 3).

[0307] Table 14

[0308]

[0309] Table 15 - Viscosity results of different protein samples and different hydrocolloid samples and combinations.

[0310]

[0311] = Weight percentage in the dry mix. Used in measurement at further dilution 1 :9.

[0312] 20

[0313] Example 5: Particle size distributions (PSD) of model savoury mixes

[0314] Particle size distributions (PSD) were determined for the microalgal biomass materials in dispersions of dry mixes that resemble a dry savoury product. Samples of model savoury mixesP0000980CPL

[0315] 30

[0316] and of comparative (blank) mixes were prepared as indicated in Table 14 of Example 4, using the materials detailed in Tables 16, 17, and 18. To prepare dispersions for PSD measurement: to 5 g of dry powder mix, 45 g of freshly boiled de-ionized water was added, followed by vigorous hand-stirring for 1 minute with a spoon. Then PSD was measured using Method 2. 5 PSD results are given in Tables 16, 17 and 18. Blanks with sodium alginate were found to be free from measurable particles, indicating that the sodium alginate was well-dispersed without aggregating.

[0317] Table 16: Particle size distributions of microalgae after hot dispersion.

[0318]

[0319] Table 17: Particle size distributions of microalgae in combination with alginate after hot dispersion

[0320]

[0321] 15 Table 18: PSD of microalgae (blanks) after ambient dispersion

[0322]

[0323] Ambient Dispersion Method similar to hot dispersion method only demineralized water of ambient temperature was used.

[0324] Example 6 Lysed versus non-lysed

[0325] 20 Tomato soup examples were made using the ingredients in Table 19. The composition of the soup base mix is given in Table 7. For each soup, the powder ingredients were combined and subsequently mixed with the indicated amount of water in a pan using a whisk and then boiled for 2 minutes. Anonymized soup samples of 30g per person were tasted by a taste panel and scored as described in method 1, against the reference sample 6-Ref, of which the score is set 25 as 4 on all attributes. The taste scores are given in Table 20. It shows that, compared to the reference and to Comparative Sample 6-A, the soup according to the invention of Example 6-1 showed enhanced creaminess (as demonstrated by the combined sensory attributes) whileP0000980CPL

[0326] 31

[0327] comparative sample 6-A with lysed microalgal biomass materials and alginate did not result in a creamy soup. Moreover, sample 6-A was inhomogeneous and a sediment was after 5 min of standing while 6-1 sample had no sediment.

[0328] 5 Table 19 - Formulations of the soup samples

[0329]

[0330] Table 20- Taste scores of the soup samples by the panelists (n=6).

[0331]

[0332] 1) Higher score is better

[0333] 2) Lower score is better

[0334] 10

Claims

P0000980CPL32Claims1. Food composition comprisinga microalgal biomass material,said biomass material comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass,wherein the (Comp)is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of 2 pm to 100pm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass; andb alginate.

2. Food composition according to claim 1 wherein the composition is in liquid form or in the form of a dry water-reconstitutable food composition.

3. Food composition according to claim 1 or 2 in the form of an instant, cook-up, or ready-to- heat savoury product, a savoury concentrate, a savoury sauce or soup, a cooking cream base, a multi-purpose cream, a beverage, a malt-based drink, a milked tea, an ice cream or a milk shake.

4. Food composition according to any one of claims 1 to 3, wherein the microalgal biomass material is in powder form.

5. Food composition according to any one of claims 1 to 4, comprising from 1 to 40 wt-%, more preferably from 2.5 to 30 wt-% and even more preferably from 5 to 15 wt-% of the microalgal biomass by weight of dry matter of the food composition6. Food composition according to any one of claims 1 to 5, wherein the microalgal biomass material comprises at least 20 wt%, more preferably at least 30 wt% of microalgal protein by weight of dry matter of the microalgal biomass.

7. Food composition according to claim any one of claims 1 to 6, wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of non-lysed single cells, with a particle size (D[4,3]) of from 2 pm to 100pm, preferably from 3 pm to 60 pm, more preferably from 4 to 50 pm, and even more preferably from 5 to 45 pm as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass material.P0000980CPL338. Food composition according to any one of claims 1 to 7, wherein the microalgal biomass material is Chlorellaceae or Chlorophyceae biomass material, more preferably Chlorella biomass material.

9. Food composition according to claim 8, wherein the Chlorellaceae or Chlorophyceae biomass material is sourced from Chlorella vulgaris, Chlorella sorokiniana, Auxenochlorella pyrenoidosa, Auxenochlorella protothecoides, Parachlorella kessleri, Heterochlorella luteoviridis, Chlamydomonas reinhardtii or Prototheca moriformis or combinations thereof, more preferably from Chlorella vulgaris, Chlorella sorokiniana, Auxenochlorella protothecoides, or combinations thereof.

10. Food composition according to any one of claims 1 to 9, comprising the alginate in an amount of from 0.05 to 10 wt%, more preferably from 0.1 to 7 wt% and even more preferably from 0.2 to 5 wt% by weight of dry matter of the composition.

11. Food composition according to any one of claims 1 to 10, wherein the alginate is sodium alginate.

12. Food composition according to any one of claims 1 to 11 , wherein the microalgal biomass material and alginate are present in a weight ratio of between 0.1 to 1 and 50 to 1, more preferably between 1 to 1 and 20 to 1, even more preferably between 5 to 1 and 15 to 1 and still more preferably between 8 to 1 and 12 to 1.

13. Process for the preparation of a food composition according to any one of claims 1 to 12, comprising the step of combining the microalgal biomass material, the alginate and optionally further ingredients of the food composition.

14. Use of alginate in a food composition also comprising microalgal biomass material, as a creaminess enhancer, wherein the microalgal biomass material comprises at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, wherein the microalgal biomass material is in the form of non-lysed single cells and / or clusters of nonlysed single cells, with a particle size (D[4,3]) of 2 pm to 100pm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass.

15. Use of a combination of microalgal biomass material and alginate as a creaminess enhancer in a food composition, wherein the microalgal biomass material comprises at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, wherein theP0000980CPL34microalgal biomass material is in the form of non-lysed single cells and / or clusters of nonlysed single cells, with a particle size (D[4,3]) of 2 pm to 100pm, as measured upon redispersion in an aqueous medium at a concentration of 3 wt-% of microalgal biomass material by total weight of the aqueous medium and the microalgal biomass.

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