Tuesday, March 3 1:55 PM - 2:30 PM
The food industry is changing and the average consumer is becoming more educated on ingredient and nutrition labeling. Never has there been a more important time for product reformulation and new product launches. Microalgae can be a useful tool in a Food Scientist’s ingredient portfolio. High Lipid microalgae, specifically Chlorella protothecoides, can be used for its texturizing, shelf-life, clean-label, and nutritional benefits.
Chlorella protothecoidescan be grown in various conditions to give either a higher lipid content or a higher protein content. This presentation will focus specifically on the high lipidChlorella protothecoides.
High lipid Chlorella protothecoides is a whole ingredient powder that contains 50% lipid and 22% fiber. This combination allows for its use as a fat replacement; with up to a 30% reduction in fat in various bakery application such as cookies, muffins, pound cake and brownies. Usually there is a negative impact on taste, texture and shelf-life of a baked good when fat is removed. When high lipid Chlorella protothecoides is used as a fat replacement, sensory analysis testing on brownies, gluten free brownies, and enriched breads, proves that the texture is improved with a moister mouthfeel, softer crumb and extended shelf-life. This interesting ingredient can be used in a ratio much lower than regular fats and oil. This presentation will discuss this and much more on how high lipid Chlorella protothecoides is a new generation of food ingredients.
Participants will gain an understanding of:
Understand the various way microalgae is produced
Understand the functional attributes of high lipid Chlorella protothecoides
Understand how these attributes can be used in product formulation
Kristen Coad, Roquette America, Inc.