公开(公告)号：US20160021923A1

公开(公告)日：2016-01-28

申请号：US14808175

申请日：2015-07-24

Applicant: Solazyme, Inc.

Inventor： Starla Paulsen ,  Beata Klamczynska ,  Ken Plasse ,  Charles Bowman

IPC: A23L1/337 ,  A23L1/0562 ,  A23L1/0524

CPC classification number: A23L29/20 ,  A23L17/60 ,  A23L29/206 ,  A23L29/231 ,  A23L29/284 ,  A23V2002/00

Abstract: A gelatinous or “gummy” confection is supplemented with low-DHA, low-chlorophyll, high-protein microalgal cells. Because the microalgal cell walls encapsulate the microalgal protein, the microalgal cells do not interfere with the setting process of the confection. The confection can be produced by combining gelatin or other gelling agent with sweetener, color, flavor, and intact high-protein microalgae. The microalgae can be obtained from heterotrophic cultivation of Chlorella protothecoides or other microalgal cells under nitrogen replete conditions with washing, pasteurization and drying to obtain microalgal flour with at least 50% microalgal protein by weight.

Abstract translation: 用低DHA，低叶绿素，高蛋白微藻细胞补充凝胶或“胶状”糖果。 由于微藻细胞壁包裹微藻蛋白，微藻细胞不影响糖果的设定过程。 糖果可以通过将明胶或其他胶凝剂与甜味剂，颜色，风味和完整的高蛋白微藻组合来制备。 微藻可以在氮气充分条件下，通过洗涤，巴氏杀菌和干燥从异源培养小球藻或其他微藻细胞获得，以获得具有至少50％微藻蛋白质的微藻粉。

公开(公告)号：US20150374012A1

公开(公告)日：2015-12-31

申请号：US14752770

申请日：2015-06-26

Applicant: Solazyme, Inc.

Inventor： Beata Klamczynska ,  Ana Echaniz ,  Ruolin Zhu

IPC: A23J3/20 ,  A23L2/66 ,  A23L1/24 ,  A23L2/68

CPC classification number: A23J3/20 ,  A23L2/02 ,  A23L2/66 ,  A23L2/68 ,  A23L17/60 ,  A23L33/17 ,  A23L33/185 ,  A23V2002/00

Abstract: Methods of making high-protein food products and low-pH food products produced by such methods are disclosed.

Abstract translation: 公开了通过这些方法制备高蛋白食品和低pH食品的方法。

公开(公告)号：US20150305362A1

公开(公告)日：2015-10-29

申请号：US14693853

申请日：2015-04-22

Applicant: Solazyme, Inc.

Inventor： Walter Rakitsky ,  Risha Bond ,  Alexandra Connell ,  Beata Klamczynska ,  Alejandro Marangoni

IPC: A23D7/00 ,  A23B7/16

CPC classification number: A23D7/001 ,  A23B7/16 ,  A23D7/0056 ,  A23D9/007 ,  A23L5/11 ,  A23L19/18 ,  A23V2002/00 ,  C11B5/0021 ,  C11B5/0085 ,  C11B5/0092 ,  A23V2250/188 ,  A23V2250/19

Abstract: The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered microalgae. The oils can be used in multiple food-related applications including frying, spray-coating, and lubrication of equipment. The oils can also be blended with vegetable oils or interesterified with vegetable oils.

Abstract translation: 本发明提供了具有还原或不含螯合剂的方法和食品。 本发明还涉及使用高稳定性油的方法，包括使用遗传工程微藻生产的高稳定性高油酸油。 这些油可用于多种食品相关应用，包括油炸，喷涂和设备润滑。 油也可以与植物油混合或用植物油酯化。