Abstract: The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Abstract: The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at a shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source of as a food supplement, intended for infants, children and/or adults.

Abstract: The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Abstract: The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% In pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.

Abstract: The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Abstract: The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10?3 Pa·s. at a shear rate of 10 s?1, from 10 to 14×10?3 Pa·s. at shear rate of 40 s?1, and from 9.8 to 14×10?3 Pa·s. at a shear rate of 600 s?1, has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

Abstract: 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.

Abstract: Described are methods for thermal permeabilization of the biomass of microalgae of the Chlorella genus. The methods are useful in recovering the soluble fractions, including polypeptides and saccharide, of the microalgae.

Abstract: The invention relates to a peptide isolate isolated from a biomass of protein-rich microalgae, characterized in that it comprises: soluble peptides with a molecular weight of between 1 and 20 kDa, a protein content expressed as N.6.25 of more than 95%, essentially arginine and glutamic acid.

Abstract: Disclosed is a method for thermal permeabilization of the biomass of microalgae of the Chlorella genus in such a way as to recover therefrom the soluble fractions which are enriched in particular with proteins and with oligosaccharides, including the following steps: provision of a microalgae biomass; heat treatment in steps at a temperature of between 60 and 130° C., preferably 60 and 90° C., for 1 to 5 minutes; cooling to a temperature of between 0° and 10° C.; and recovery, concentration and enrichment of the soluble fractions from which the microalgae cells have been removed.

Abstract: A method for measuring the thermal stability of succinic acid includes the following steps: 1) preparing a succinic acid crystal powder having less than 1% residual water content; 2) placing 10 g of the crystal powder in an oven at 220° C. for 2 hours; 3) pulverizing and sieving the crystal powder processed in this way, such that the particle size distribution thereof is between 0 and 10%, and preferably between 4 and 6% for particles larger than 500 ?m in size, between 20 and 40%, and preferably between 25 and 35% for particles between 200 and 500 ?m in size, between 50 and 75% and preferably between 55 and 70% for particles smaller than 200 ?m in size; and 4) measuring the color, in a spectrocolorimeter, of the pulverized and sieved powder and determining the average value of the yellow (index “b”).

Abstract: 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.

Abstract: 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.

Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.

Abstract: A method for measuring the thermal stability of succinic acid includes the following steps: 1) preparing a succinic acid crystal powder having less than 1% residual water content; 2) placing 10 g of the crystal powder in an oven at 220° C. for 2 hours; 3) pulverizing and sieving the crystal powder processed in this way, such that the particle size distribution thereof is between 0 and 10%, and preferably between 4 and 6% for particles larger than 500 ?m in size, between 20 and 40%, and preferably between 25 and 35% for particles between 200 and 500 ?m in size, between 50 and 75% and preferably between 55 and 70% for particles smaller than 200 ?m in size; and 4) measuring the colour, in a spectrocolorimeter, of the pulverized and sieved powder and determining the average value of the yellow (index “b”).

Abstract: The present invention relates to microalgal flour granules, and optionally, lipid-rich microalgal flour.