Abstract: Foods containing microalgae biomass with high levels of lipid are disclosed. Examples of foods include sauces, dressings, spreads, mayonnaise, and other edible materials that contain microalgae, where the edible materials are traditionally associated with delivery of saturated fats and oils. Further provided by the invention are such microalgae-containing foods with reduced caloric load compared to traditional foods of the same type, and in various embodiments the novel foods have similar or identical organoleptic properties as full-fat versions of the foods. Also provided are methods of formulating and manufacturing the novel foods and for manufacturing microalgae-based intermediates for manufacturing the same. The novel foods and intermediates can be manufactured using existing fermentation and food processing equipment, and can replace existing food products with healthier microalgae-derived food that have desirable structural and organoleptic properties.

Abstract: 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.

Abstract: The invention provides novel beverages and raw materials for the manufacture thereof, such beverage and raw materials containing microalgae of various species with varying components. Attributes of the microalgal biomass used in the invention include nutrition-providing materials such as carotenoids, dietary fiber, tocotrienols and tocopherols, and varying lipid compositions, particularly low levels of saturated lipids. Attributes of the microalgal biomass used in the invention include structural attributes such as improved mouth feel compared to alternative milk products such as soy milk and rice milk. The novel beverages provide delivery systems for high nutrition materials found in microalgae. The invention provides a new category of finished beverages based on microalgae (such as refrigerated and shelf stable liquids and emulsions) as well as compositions for augmenting properties of current beverages through inclusion of novel microalgae-based materials as ingredients.

Abstract: The invention provides algal biomass, algal oil, food compositions comprising microalgal biomass, whole microalgal cells, and/or microalgal oil in combination with one or more other edible ingredients, and methods of making such compositions by combining algal biomass or algal oil with other edible ingredients. In preferred embodiments, the microalgal components are derived from microalgal cultures grown and propagated heterotrophically in which the algal cells comprise at least 10% algal oil by dry weight.

Abstract: The present invention comprises a stable hydrocolloid composition in which preferably welan gum is uniformly dispersed in a superplasticizer solution such as sulfonated naphthalene, sulfonated melamine, modified lignosulfate, their derivatives and mixtures thereof. The solution is wet milled to form an extremely fine particle size distribution of the gum. The composition is rapidly hydratable and useful as a stabilizing additive in many cement and drilling fluid applications.

Abstract: In accordance with the present invention, a microbial polysaccharide having the features characteristic of S-657 has been found to be effective to improve the rheological properties of a variety of cementitious systems. Thus, the addition of a small, but effective amount of S-657 to such cementitious systems as portland cement, self-leveling grouts, fresh or saltwater oil well cement slurries, microfine cements, and the like, gives rise to substantial improvements in such properties as bleed, flow resistance, fluid loss control, and the like. S-657 addition provides enhanced rheological control in a variety of cementitious systems. In addition, S-657 provides a number of advantages relative to prior art systems, including improved free water and sedimentation control, as well as reduced fines loss during underwater placement.

Abstract: The present invention comprises a stable hydrocolloid composition in which preferably welan gum is uniformly dispersed in a superplasticizer solution such as sulfonated naphthalene, sulfonated melamine, modified lignosulfate, their derivatives and solution thereof. The mixture is wet milled to form an extremely fine particle size, from about 3 microns to about 500 microns distribution of the gum. The composition is rapidly hydratable and useful as a stabilizing additive in many cement and drilling fluid applications.