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Microalgae: A New Way to Combine Texture and Nutrition in Baking

Tuesday, March 3  1:55 PM - 2:30 PM
Ingredients 2


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.

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