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11. 发明申请

US20100297325A1 Egg Products Containing Microalgae 审中-公开
标题翻译：含有微藻的蛋制品
公开(公告)号：US20100297325A1
公开(公告)日：2010-11-25
申请号：US12684888
申请日：2010-01-08
申请人： Geoffrey Brooks , Scott Franklin , Jeff Avila , Stephen M. Decker , Enrique Baliu , Walter Rakitsky , John Piechocki , Dana Zdanis , Leslie M. Norris
发明人： Geoffrey Brooks , Scott Franklin , Jeff Avila , Stephen M. Decker , Enrique Baliu , Walter Rakitsky , John Piechocki , Dana Zdanis , Leslie M. Norris
IPC分类号： A21D10/00 , A23L1/32
CPC分类号： A21D2/165 , A21D10/00 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/0056 , A23K10/16 , A23K20/158
摘要： The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. Some forms include high levels of monounsaturated oil, dietary fiber, carotenoids, and digestible crude protein. Provided herein are methods and compositions for enhancing food stability at elevated temperature during extended periods of storage in hydrated egg products. The microalgae-derived materials are provided as dry or hydrated homogenates made from heterotrophically produced microalgae of varying genera, species and strain. Weight/weight levels of saturated fats and cholesterol are reduced in egg products of the invention, while dietary fiber is increased. Blends of liquid or dried egg with liquid or dried algae are provided, as well as methods of manufacturing and formulating the blends. Unique combinations of egg whites and microalgae are also provided for manufacture of very low cholesterol egg products. In some embodiments, the textural characteristics of powdered eggs are altered to be more like the textural characteristics of liquid eggs through the inclusion of dietary fiber and other moisture-retaining properties of microalgal biomass.
摘要翻译：本发明的组合物和方法涉及产生基于蛋的食品，其中生产物含有由不同形式的微藻制成的各种原料。一些形式包括高水平的单不饱和油，膳食纤维，类胡萝卜素和可消化的粗蛋白。本文提供的方法和组合物用于在水合蛋制品的长时间储存期间在升高的温度下增强食物的稳定性。微藻来源的材料是由不同属，物种和菌株的异养生产的微藻制成的干燥或水合匀浆提供的。本发明的蛋制品中饱和脂肪和胆固醇的重量/重量水平降低，而膳食纤维增加。提供液体或干燥的鸡蛋与液体或干藻类的混合物，以及制造和配制混合物的方法。还提供了蛋白和微藻的独特组合，用于制造极低胆固醇蛋制品。在一些实施方案中，通过包含膳食纤维和微藻生物质的其它保湿性质，将粉末蛋的结构特征改变为更像液体蛋的结构特征。

12. 发明申请

US20100297296A1 Healthier Baked Goods Containing Microalgae 审中-公开
标题翻译：含有微藻的更健康的烘焙食品
公开(公告)号：US20100297296A1
公开(公告)日：2010-11-25
申请号：US12684886
申请日：2010-01-08
申请人： Geoffrey Brooks , Scott Franklin , Jeff Avila , Stephen M. Decker , Enrique Baliu , Walter Rakitsky , John Piechocki , Dana Zdanis , Leslie M. Norris
发明人： Geoffrey Brooks , Scott Franklin , Jeff Avila , Stephen M. Decker , Enrique Baliu , Walter Rakitsky , John Piechocki , Dana Zdanis , Leslie M. Norris
IPC分类号： A23D9/00 , A21D13/00 , A23L1/09 , A23L1/10 , A23L1/00
CPC分类号： A21D2/165 , A21D2/267 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/0056 , A23K10/16 , A23K20/158 , A23L29/065
摘要： Provided herein are microalgae-containing baked goods with novel properties compared to preexisting products of the same type. Methods of formulating and manufacturing these foods to deliver reduced fat, reduced cholesterol, and increased fiber content are disclosed herein. Various embodiments include elimination or reduction of eggs, butter, animal fat, and saturated oils in favor of healthy oil-containing microalgae biomass and oils, including the manufacture of foods with lower calories than preexisting products of the same type. Methods of producing raw materials for the manufacture of novel processed baked foods and intermediates such as cake and bead mixes are also provided.
摘要翻译：本文提供了与相同类型的预先存在的产品相比具有新特性的含微藻的烘焙食品。本文公开了配制和制造这些食物以递送减少的脂肪，降低的胆固醇和增加的纤维含量的方法。各种实施方案包括消除或减少鸡蛋，黄油，动物脂肪和饱和油，有利于健康的含油微藻生物质和油，包括制造比相同类型的预先存在的产品低的热量的食物。还提供了用于生产新型加工烘焙食品的原料的生产方法和中间体如蛋糕和珠粒混合物。

13. 发明申请

US20100303957A1 Edible Oil and Processes for Its Production from Microalgae 审中-公开
标题翻译：食用油及其从微藻生产的工艺
公开(公告)号：US20100303957A1
公开(公告)日：2010-12-02
申请号：US12684894
申请日：2010-01-08
申请人： Geoffrey Brooks , Scott Franklin , Jeff Avila , Stephen M. Decker , Enrique Baliu , Walter Rakitsky , John Piechocki , Dana Zdanis , Leslie M. Norris
发明人： Geoffrey Brooks , Scott Franklin , Jeff Avila , Stephen M. Decker , Enrique Baliu , Walter Rakitsky , John Piechocki , Dana Zdanis , Leslie M. Norris
IPC分类号： A23D7/00 , B65D85/72 , A23D9/00 , A23L1/0532 , A23K1/18
CPC分类号： A21D2/165 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/0056 , A23K10/16 , A23K20/158 , C11B5/0035 , C11C3/12
摘要： Novel triglyceride oils are provided for human consumption. Traditionally, agricultural materials such as canola, soybean, and olives have been the sources of edible oils, and such materials are limited by the geography in which these crops can be cultivated. Oils of the invention can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions. The food oils disclosed herein are low in saturates, high in monounsaturates, and can be manufactured in reduced pigment form through the use of pigment-reduced microalgae strains. The food oils disclosed herein can be manufactured through the use of a variety of different types of oil-producing microalgae.
摘要翻译：提供新的甘油三酯油供人食用。传统上，诸如油菜籽，大豆和橄榄等农业材料一直是食用油的来源，而这些材料受到这些作物种植的地理学的限制。本发明的油可以由可食用和不可食用的异养发酵原料制造，包括玉米淀粉，甘蔗，甘油和解聚纤维素，其是来自极其广泛的地理区域的现有农业过程的目的生长或副产物。本文公开的食用油的饱和度低，单不饱和度高，并且可以通过使用减少颜料的微藻菌株以降低的颜料形式制造。本文公开的食用油可以通过使用各种不同类型的产油微藻来制造。

14. 发明申请

US20110256268A1 Oleaginous Yeast Food Compositions 审中-公开
标题翻译：油性酵母食品成分
公开(公告)号：US20110256268A1
公开(公告)日：2011-10-20
申请号：US13087305
申请日：2011-04-14
申请人： Scott Franklin , John Piechocki , Leslie M. Norris , Stephen M. Decker , Janice Wee , Dana Zdanis
发明人： Scott Franklin , John Piechocki , Leslie M. Norris , Stephen M. Decker , Janice Wee , Dana Zdanis
IPC分类号： A23L1/30
CPC分类号： A21D2/267 , A23L7/198 , A23L33/115 , A23L33/14 , A23L33/145 , A23V2002/00 , A23V2200/254 , A23V2250/76
摘要： The invention provides novel oleaginous yeast biomass, yeast oil, food compositions comprising oleaginous yeast biomass, whole oleaginous yeast cells, and/or yeast oil in combination with one or more edible ingredients, and methods of making such compositions by combining oleaginous yeast biomass or yeast oil with other edible ingredients.
摘要翻译：本发明提供新颖的含油酵母生物质，酵母油，包含含油酵母生物质，整个含油酵母细胞和/或酵母油与一种或多种可食用成分组合的食品组合物，以及通过将含油酵母生物质或酵母油与其他可食用成分。

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