Algal Flour Lipid Stabilization via Pigment Extraction
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Solution Overview
Problem
Current methods for producing algae-based food products face challenges in creating tasty and nutritious options that are environmentally friendly, as existing algae powders have unappealing colors and flavors due to high chlorophyll content and are unstable due to the oxidation of DHA, a key fatty acid.
Innovation Solution
Development of a frozen food composition and method using algal flour derived from Chlorella species with reduced pigmentation, incorporating 20-70% triglyceride oil and 5-70% carbohydrates, processed under Good Manufacturing Practice (GMP) conditions, which can be combined with other edible ingredients to create aerated foods, meat products, and dairy compositions without visible green color.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If algae are grown photosynthetically in outdoor ponds or photobioreactors to produce algal powder, then the algal powder provides important foodstuffs for human consumption, but the algal powder has a deep green color from chlorophyll and a strong unpleasant taste
Solution Approach 1:
The patent extracts and removes chlorophyll and other pigments from algal biomass through processing methods such as solvent extraction, adsorption, or enzymatic degradation. This separation isolates the beneficial nutrients (proteins, lipids, carbohydrates) while removing the compounds responsible for the deep green color and unpleasant taste, thereby resolving the contradiction between foodstuff production and sensory quality
Solution Approach 2:
The patent modifies the chemical composition parameters of algal biomass by controlling cultivation conditions (light intensity, nutrient composition, pH) and processing parameters (extraction solvents, temperature, pressure) to reduce chlorophyll content and alter the molecular structure of unwanted compounds, transforming the sensory properties of the final product while maintaining nutritional value
2Quantity of substance
If DHA is added to food products to provide nutritional benefits, then the food becomes more nutritious with anti-inflammatory properties, but the DHA oxidizes with heat treatment and becomes unstable when exposed to oxygen, resulting in a fishy taste and unpleasant aroma
Solution Approach 1:
The patent incorporates antioxidants (such as vitamin E, vitamin C, or natural phenolic compounds) and encapsulation agents into the food product formulation before DHA oxidation can occur. These protective components are pre-positioned to scavenge free radicals and prevent oxidative degradation, cushioning the DHA against environmental stressors like oxygen and heat while maintaining its nutritional integrity
Solution Approach 2:
The patent uses encapsulation materials (such as liposomes, micelles, or biopolymer matrices) as intermediary carriers that physically surround and protect DHA molecules. These intermediaries create a protective barrier between DHA and oxidative environments, allowing DHA to remain stable during storage and processing while still providing its nutritional benefits when released in the digestive system
3Object-affected harmful factors
If algae are used as a staple food source to reduce greenhouse gas emissions, then the environmental impact is reduced compared to meat production, but the current algal products have unappealing visual and sensory properties that limit their acceptance
Solution Approach 1:
The patent selectively removes chlorophyll, carotenoids, and other pigments from algal biomass through extraction processes using solvents, adsorbents, or enzymatic treatments. This separation eliminates the deep green color and associated unpleasant tastes while preserving the nutritional components, making algae-based foods visually appealing and sensorially acceptable as sustainable alternatives to meat
Solution Approach 2:
The patent creates composite food products that combine processed algal ingredients with other food matrices (such as proteins, carbohydrates, or fat replacers) to mask any remaining off-flavors and enhance overall sensory properties. These composites integrate algae-derived nutrients into familiar food forms and flavor profiles, making sustainable algae-based foods appealing to consumers while maintaining environmental benefits
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution results in algae-based food products that are visually appealing, stable, and nutritious, offering a sustainable alternative to traditional food sources while maintaining flavor and nutritional value.
Implementation Method 1
Requiring only 'water and sunlight' to grow, algae have long been looked to as a potential source of food
Implementation Method 2
The oxidation of DHA results in a fishy taste and unpleasant aroma
Data Source
AI summary
Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.