Institut für Lebensmittelwissenschaft und Biotechnologie

Food matrix- and process design for foods from microalgae ingredients

Status
laufend
Projektbeginn
01.04.2015
Projektende
31.03.2018
Förderkennzeichen
MWK 7533-10-5-87
Beschreibung

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.

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Beteiligte Einrichtungen

Publikationen im Rahmen des Projekts