high lipid algal flour for healthier nutrition with no...

ROQUETTE Microalgae | June 2014 1

High Lipid Algal Flour For Healthier Nutrition With No Compromise


• Obese & overweight population on the rise • Healthy Life Years as elderly prime concern • Healthcare expenditure booming

Source : United Nations 2013

POPULATION AND

CONSUMER TRENDS

Source : Technomic’s Healthy Eating Consumer Trend Report

"I eat healthy food to have a nutritious and

balanced diet."

"It is important to eat healthy and pay attention

to nutrition"

Consumers are health conscious

64%

50%


Microalgae are

photosynthetic unicellular

plant micro organisms • A

Microalgae are a primary source of

nutrients in the marine food chain

Microalgae have huge nutritional potential while

being natural and renewable resources

MICROALGAE ?


Creation of the laboratory of phycology in

Lestrem

ALGOHUB® research

program dedicated

to microalgae and

supported by Bpifrance

(formerly OSEO)

Microalgae production site and R&D development

in Germany: ROQUETTE Klötze

Microalgae production site in China: ROQUETTE

Biotech Nutritionals Wuhan dedicated to the

development and production of

polyunsaturated fatty acids

Roquette’s international development

in the field of microalgae

Starting of a collaboration with ANTENNA: development of a fruit paste with spirulina to

fight against childhood malnutrition in India

Beginning of the research in industrial

microbiology in Lestrem

Range of microalgae-

based whole

ingredients


MICROALGAE

Biomass

Proteins Fibres

Aquaculture Petfood Food Specialized

Nutrition Nutraceutics Cosmetics Pharma

Lipids (including

Omega 3 & 6)

Pigments (lutein,

chlorophyll)

Vitamins

& Minerals

MULTI APPLICATIONS INNOVATION POTENTIAL


PRODUCTION FACILTITIES

Large capacity cultivation in France

for microalgae-based ingredients

o Location: Klötze (Germany) o Production capacity: 20 – 40

tons/yr o Markets: Food, Feed,

Cosmetics

o Cultivation (traditional fermentation) & Harvesting in Lestrem (North of France)

o Capacity: 4,000 to 5,000 tons / year o Markets: Food & Nutrition and

Health, Feed

Toll manufacturing and R&D in Germany for high value microalgae strains

dedicated to specific markets


algility™ DEDICATED ENCLOSED

PRODUCTION

Food ingredients containing

Glucose

Minerals

Vitamins

Purified water

Lipids

Proteins

Fibers

Phospholipids

Micronutrients

OU

TPU

T IN

PU

T

Cultivation process in

closed environment


algility™

algility™ HL Whole Algal Flour

algility™ HP Whole Algal Protein

algility™ Chlorella



Lipids 52%

Protein* 8%

Ash 2%

Starch 15%

Fiber 22%

Sugars 1%

FA profile Algae oil

C14:0 <2%

C16:0 13-16%

C18:0 1-6%

> C20:0 <2%

SFA 19%

C18:1 64-70%

MUFA 67%

C18:2 (w6) 10-16%

C18:3 (w3) 0,5-2,5%

PUFA 14%

Trans-fat free, cholesterol free

rich in monounsaturated fatty acids Typical composition (in dry matter)

*N X 6,25

algility™ HL


Similar to

Olive Oil

Fatty acid composition Algae oil

Mono-unsaturated 67%

C18:1 64-70%

Saturated 19%

C14:0 <2%

C16:0 13-16%

C18:0 1-6%

>C20:0 <2%

Poly-unsaturated 14%

C18:2 (w6) 10-16%

C18:3 (w3) 0,5 – 2,5%

1

algility™ HL

ROQUETTE Microalgae | June 2014 12 12

Oil Liquid oil (T°C of crystallization

< 5°C)

Partially dispersed in small

droplets and partially free

in the flour.

Phospholipids

proteins Emulsify the fat in small

droplets and give some

emulsifying capacity to

the flour.

Soluble and

insoluble fibers Absorption of water after

dispersion in cold water

and give a large part of the

viscosity of the slurry.

Starch Participate to the

development of viscosity

with proteins and fibers

during the cooking

process.

Multi-component multi-functional ingredient

algility™ HL


+ Softness improvement


• Whole Ingredient:

Lipid profile optimization

Fat/calorie reduction

Fibre enrichment

• Multi-functional:

Enhances mouthfeel, creaminess and texture

algilityTM HL POTENTIAL IN BAKING



– Brioche | Formula

14

Rebalancing the recipe: • Removed butter and eggs

• Added algilityTM HL

• Corrected hydration of dough: compensate the

water of eggs and add 1.8 points of water per

point of Whole Algal Flour

Process remains unchanged: • Kneading, dough fermentation, shaping and

baking are identical to the control

• Dough rheology unchanged

Impact on aw

• Control : moisture = 32,4% and aw =0,92

• Trial : moisture = 39,7% and aw = 0,94

Ingredient Control % algilityTM HL %

Wheat flour 47,9 48,9

Wheat Gluten 1,5 1,5

algilityTM HL 0 5,4

Sucrose 4,9 4,9

Glucose Syrup 3,5 3,5

Salt 1 1

Maltodextrin (DE=2) 1,5 1,5

Dry Yeast 0,7 0,7

Improvers 1 1

Butter 13,3 0

Whole eggs 12,1 0

Water 12,4 31,4

Total 100 100



– Brioche | Better Nutrition Profile

15

Nutrition Facts Serving Size 100 (100g)

Amount Per Serving

Calories 327 kCal / 1367 Kj

from Fat 115.2

Total Fat 12.8g

Total Carbohydrate 44.9g

Dietary Fiber 1 g

- insoluble fiber 0.9g

- soluble fiber 0.1g

Sugars 7.4g

Other Carbohydrates 36,5g

Protein 8,1g

25%

fewer

Calories

No

cholester

ol

Total Fat reduced

by 70%

Nutrition Facts Serving Size 100 (100g)

Amount Per Serving

Calories 247 kCal / 1034 kJ

from Fat 14,4

Total Fat 3,6

Total Carbohydrate 46,7g

Dietary Fiber 2,1g

- insoluble fiber 1,5g

- soluble fiber 0,6g

Sugars 7,6g

Other Carbohydrates 37g

Protein 7g

Brioche

with Whole Algal Flour Brioche Control



– Brioche | Softness

16

Storage conditions:

• individual flow-pack

• without gas injection

• ambient temperature

Equipment:

• Instron 4502

• Platen: 40*20mm

• Load cell: 100N

Measurement parameters:

• compression test

• 2 slices of brioche (10mm)

• 40% of the initial height

• 10 mm/min cross-head

speed

Butter brioche texture evolution during

storage

Control

algilityTM

HL



– Brioche | Sum up

17

Nutrition profile

• Decreased total fat

• Decreased calories

• Fiber addition

Improved softness and preservation

Ingredient list

• Food ingredient status

• Shorter ingredient list

• Removal major allergen (egg, milk)



– Cake| Softness

18

Cake texture evolution during storage

Control

Cake with 1%

algilityTM HL


Greater

SOFTNESS


Gluten free brownie | Improve texture

Gluten-free brownie hardness evolution

Control

algilityTM

HL


algilityTM HL POTENTIAL IN COLD SAUCES


algilityTM HL POTENTIAL IN HOT SAUCES


• whole food ingredient, which is under development

• combines plant-based proteins (as an

alternative to animal proteins), fibres and unsaturated lipids


algilityTM HP

27


Protein* >60% Lipids

13%

Fiber 11%

Starch 5%

Sugars 2%

Ash 3% Amino acids

profile

g on 100 g of commercial

product

Amino acids profile

g on 100 g of commercial

product

Aspartic acid 1,7 Tyrosine 0,8

Threonine 0,9 Phenylalanine 0,8

Serine 0,9 Lysine 1,1

Glutamic acid 16,4 Histidine 0,4

Glycine 1,0 Arginine 14,2

Alanine 1,8 Proline 0,8

Valine 1,1 Cysteine 0,4

Isoleucine 0,6 Methionine 0,4

Leucine 1,5 Tryptophan 0,4 *N X 6,25

Provisional composition (in dry matter)

Confidential – patent pending

algilityTM HP

28


• Whole Ingredient:

Protein enrichment

Fiber, lipids and vitamins contents

Clean taste & Natural color

No interaction with the other ingredients

Synergies with Nutralys® Pea Protein

CONFIDENTIAL

algilityTM HP


• a nutrient-rich whole food ingredient

• rich in proteins, antioxidants, vitamins and minerals

• especially for use in food supplements and aquaculture

algility™ Chlorella


Thank you . We would like to invite you

on stand 516 to sample products

manufactured using microalgae flour.

high lipid algal flour for healthier nutrition with no...

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