Corbion Biotech, Inc.

Solazyme Roquette Nutritionals, LLC

Roquette Freres

Analyticon Discovery Gmbh

Amandine Druon

Michael Krohn

Samuel Patinier

Heike Jerosch

John Piechocki

Leslie M Norris

Karsten Siems

Marie Le Ruyet

Ruchir Desai

Laurent Segueilha

Grit Kluge

Enrique Baliu

Sylvain Delaroche

Gregor Hetterling

Damien Passé

Marilyne Guillemant

Katja Riedel

Béatrice Toursel

Fotini Tsichrintzi

Marilynne Guillemant

Nicolas Descamps

Maryline Guillemant

Thus, the present invention relates to a method for determining the organoleptic quality of a microalgal flour composition, comprising determining the total content of 13 volatile organic compounds, the 13 volatile organic compounds being heptanal, 3-octen-2-one, 2,4-heptadienal, 3,5-octadien-2-one, 2,4-nonadienal, 2,4-decadienal, hexanoic acid, 2-ethylhexanoic acid, heptanoic acid, myristate-1, laurate-1, myristate-2 and geranyl acetone.

Microalgal flour compositions of optimised sensory quality

The present invention relates to a method for optimising the downstream processing of a protein-rich microalgae biomass of thegenus previously prepared by fermentation in heterotrophic conditions and in the absence of light, comprising: 1) providing biomass comprising more than 50% protein by dry weight of biomass; next, at low temperature, carrying out the following steps: 2) harvesting the biomass at the end of fermentation, 3) washing and concentrating the biomass, 4) optionally, lysing the biomass, next, without low temperature stress, 5) optionally, concentrating the biomass slurry, 6) applying heat treatment, 7) drying the biomass obtained in this way in order to obtain the product, a step of adjusting the pH to 7 being applied before or after the heat treatment step 6).

Method for optimizing the production efficiency, organoleptic quality and stability over time of a protein-rich microalgae biomass

The invention relates to a method for fermentative production, on an industrial scale, of lipid-rich biomass of microalgae of thegenus having acceptable sensory properties, characterized in that the dissolved oxygen availability in the fermenter is controlled by tracking the respiratory quotient of said microalgae.

Method for the industrial production of flour from lipid-rich microalga biomass with no 'off-notes' by controlling the oxygen availability

The present invention relates to microalgal food products with acceptable sensory characteristics and methods of producing the food products. The flour can be produced by cultivating microalgal cells of a strain ofunder conditions of acceptable pH and dissolved oxygen to produce a desired amount of lipid. The microalgal cells can be lysed, heat-treated, washed and dried to produce a microalgal flour that can be incorporated into a variety of products.

Microalgal flour

The invention relates to a method for determining the organoleptic quality of a protein-rich microalgal biomass composition, comprising the determination of the content of 11 volatile organic compounds, wherein the 11 volatile organic compounds are pentanal, hexanal, 1-octen-3-ol, 2-pentylfuran, octanal, 3,5-octadien-2-ol (or 3-octen-2-one), 3,5-octadien-2-one, nonanal, 2-no-nenal, (E,E)-2,4-nonadienal and hexanoic acid.

Protein-rich microalgal biomass compositions of optimized sensory quality

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Lille, France

Amandine Druon