Institute of Food Science and Biotechnology

Food matrix- and process design for foods from microalgae ingredients

Status
current
Project begin
01.04.2015
Project end
31.03.2018
Sponsor mark
MWK 7533-10-5-87
Description

Microalgae do have a vast amount of high quality ingredients that offer substantial nutritional potential, but are so far rarely used in food. In this project, the suitability of proteins and lipids from microalgae as a food ingredient will be evaluated. The main objective is to partially or fully replace animal protein and fat, while preserving the familiar food characteristics.

Proteins and lipid fractions from microalgae will be examined for technofunctional properties (e.g. emulsification and gelation), mixing behavior with conventional food ingredients (protein, fats and carbohydrates from plant and animal sources), and their behavior during the manufacturing processes. Subsequently, these properties will be transferred to possible applications in food systems and specific quality parameters will be evaluated and compared with conventional foods. Main products are lipid and fat powders that can serve as a storable, readily manageable form of ω3-, or ω6-fatty acids and protein powders as alternative for conventional food proteins.

Involved persons

Involved institutions

Publications in the course of the project