Abstract: The invention relates to a dry product based on peas, to the process for preparing same and to the use thereof.

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 invention relates to a method for preparing a protein isolate of the biomass of microalgae of the genus Chlorella, characterised in that it comprises the following steps: supplying a microalgal biomass produced by fermentation, washing the biomass so as to eliminate the soluble interstitial compounds and concentrating the biomass, mechanically grinding the washed and concentrated biomass in a horizontal ball grinder-type system in order to produce an emulsion, destructuring the emulsion thus produced, triple-phase separation so as to separate the soluble fraction from the fractions containing the lipids and the cell debris, recovery of the soluble fraction thus produced in order to produce the soluble protein isolate, then evaporation, pasteurisation and atomisation of said protein isolate.

Abstract: The invention relates to a method for preparing a protein isolate of the biomass of microalgae of the genus Chlorella, characterised in that it comprises the following steps: supplying a microalgal biomass produced by fermentation, washing the biomass so as to eliminate the soluble interstitial compounds and concentrating the biomass, mechanically grinding the washed and concentrated biomass in a horizontal ball grinder-type system in order to produce an emulsion, destructuring the emulsion thus produced, triple-phase separation so as to separate the soluble fraction from the fractions containing the lipids and the cell debris, recovery of the soluble fraction thus produced in order to produce the soluble protein isolate, then evaporation, pasteurisation and atomisation of said protein isolate.

Abstract: A method for preparing a protein isolate of the biomass of microalgae of the genus Chlorella, includes the following steps: supplying a microalgal biomass produced by fermentation, washing the biomass so as to eliminate the soluble interstitial compounds and concentrating the biomass, mechanically grinding the washed and concentrated biomass in a horizontal ball grinder-type system in order to produce an emulsion, destructuring the emulsion thus produced, triple-phase separation so as to separate the soluble fraction from the fractions containing the lipids and the cell debris, recovery of the soluble fraction thus produced in order to produce the soluble protein isolate, then evaporation, pasteurization and atomization of the protein isolate.

Abstract: The present invention relates to a method for optimising the downstream processing of a protein-rich microalgae biomass of the Chlorella genus 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).

Abstract: Disclosed is a method of mechanically crushing microalgae cells of the genus Chlorella at an industrial scale, the mechanical crushing being carried out in a horizontal ball mill system. In the method, the balls have an apparent density of between 2 and 3.5 kg/l, the filling rate of the crushing chamber is greater than or equal to 80%, and preferably greater than or equal to 85%, and the mechanical crushing is carried out continuously by a series of successive passes.

Abstract: 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 of Chlorella protothecoides under 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.

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

Abstract: An agitator shaft (1) for a grinding mill, including: —an axle (2) intended to be driven in rotation, —a succession of flat agitator elements (3) and tubular spacers (4) mounted in alternation on the axle and in a stack along the axle (2), —end stops (5, 6), secured to the axle, that keep the stack of agitator elements and spacers under compression, characterized in that the tubular spacers (4) have orifices allowing the free circulation of material and fluids from the outside of the agitator shaft to the inside, and vice versa.

Abstract: 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 of Chlorella protothecoides under 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.

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: 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 of Chlorella protothecoides under 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.

Abstract: The methods disclosed herein relate to methods for conditioning a biomass of microalgae of the genus Chlorella, produced by fermentation under heterotrophic conditions and in the absence of light for the preparation of a flour having an optimized sensory profile.

Abstract: The present invention relates to a method for optimising the downstream processing of a protein-rich microalgae biomass of the Chlorella genus 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).

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: 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 invention relates to a method for fractionating the components of a biomass of protein-rich microalgae of the genus Chlorella, characterized in that it comprises the following steps: providing a microalgal biomass produced by fermentation, optionally, washing the biomass so as to eliminate the interstitial soluble compounds, thermal permeabilization of the biomass at a temperature of between 50 and 150° C., preferably 100 and 150° C., for a duration of between 10 seconds and 5 minutes, preferably for a duration of between 5 seconds and 1 minute, separation between the biomass thus permeabilized and the soluble fraction by a centrifugation technique, more particularly multistage centrifugation, optionally, recovery and clarification of the soluble fraction obtained in this way by microfiltration so as to remove residual insoluble substances therefrom, separation of the preceding soluble fraction by precipitation, so as to obtain a peptide isolate and a peptide concentrate.

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: Method for preparing a protein isolate of the biomass of microalgae of the genus Chlorella, includes: supplying a microalgal biomass produced by fermentation; optionally washing the biomass so as to eliminate soluble interstitial compounds, thermal permeabilization of the biomass at a temperature between 50 and 150° C.