WO2011064722A1 - Spirulina in chocolade - Google Patents

Spirulina in chocolade Download PDF

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Publication number
WO2011064722A1
WO2011064722A1 PCT/IB2010/055384 IB2010055384W WO2011064722A1 WO 2011064722 A1 WO2011064722 A1 WO 2011064722A1 IB 2010055384 W IB2010055384 W IB 2010055384W WO 2011064722 A1 WO2011064722 A1 WO 2011064722A1
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Prior art keywords
blue
chocolate
spirulina
biomass
green algae
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PCT/IB2010/055384
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French (fr)
Inventor
Vytas RIMKUS
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Rimkus Vytas
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Publication of WO2011064722A1 publication Critical patent/WO2011064722A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/423—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • Fresh, air-dry and granulated mass of the blue-green alga Spirulina can be preserved in chocolate and used for food.
  • the produced preparation of the blue-green algae Spirulina and chocolate supplements the human body by many substances necessary for normal functioning.
  • the dose of the preparation for adults is 1-250 g per day.
  • the invention is attributed to the field of food preparation, in particular, healthy food with the blue-green alga Spirulina.
  • the biomass of cyanobacteria Arthrospira platensis and Arthrospira maxima is called by a common name Spirulina [8].
  • the blue-green algae Spirulina is the only living organism that has lived on Earth and remained unchanged for hundreds of millions of years. This is due to unique biochemical composition of the algae. It is a source of vitamins, minerals and amino-acids thoroughly balanced by the nature. Spirulina is rich in high biological value proteins. The protein constitutes up to 70 percent of chemical composition of Spirulina. It also contains high amounts of blue pigment phycocyanin, which is an efficient natural means fighting with cancer. This pigment is not found anywhere else in the nature. Spurulina also contains much folic acid, which is essential for haemoglobin formation.
  • Spirulina contains minerals and microelements necessary for a live organism: iron, calcium, sodium, potassium, copper, magnesium, zinc, phosphorus, selenium, vitamins, carotene, nucleic acid, enzymes, and other active singredients [5].
  • the algae Spirulina has the following unique qualities: destroys many viruses, compensates for the lack of vitamins and mineral materials, reduces the amount of fat in blood, helps to prevent atherosclerosis and coronary diseases, speeds up the healing of wounds, stimulates cell regeneration, has enzymatic effect, increases resistance in case of exposure to radiation, normalises metabolic processes, strengthens the immune system and body resistance, has antiallergic and anticancer effect, eliniinates heavy metals, toxins and radionuclides from the body, has high remedial and preventive efficiency against many disorders, increases vitality and activeness, has prebiotic effect [3, 4, 6] .
  • Cocoa powder has around 380 kcal/lOOg and chocolate— even twice as much (depending on the composition).
  • the dietician's advice to those who are counting calories is to replace the chocolate high in fat and carbohydrates by cocoa drink, to this case, chocpJa ⁇ e with Spirylina is a much healthier option.
  • chocolate can be useful.
  • the researchers of Harvard University have found that chocolate used in small amounts (three times per month) prolongs human life.
  • Antioxidants protect the cells and their genetic information from chemically active free radicals. Polyphenols perform the antioxidant function. They are found in both dark and white chocolate.
  • Theobromine is the main stimulant in chocolate similar to caffeine and some medicines: theophyline, trental. Due to its stimulating effect, theobromine is sometimes called the drug of chocolate. Theobromine also stimulates collection of certain mediators in cells and thus, improves the blood flow, urine secretion, muscle power, and activity of cerebral cortical centres. Chocolate has similar effect as caffeine to many people: increase in mental activeness and power. Psychostimulant qualities of meobromine have slight antidepressant effect, which is also strengthened by carbohydrates in chocolate (they improve the production of serotonin in the brain — the substance that lifts the mood).
  • the purpose of the prospective invention is to create healthier chocolate or more pleasant taste of Spirulina in chocolate, which would have positive effect on physiological processes in a human body, improve the activity of vital systems, and supplement daily ration by essential materials.
  • the aim can be achieved if Spirulina in chocolate used for human consumption is natural, air-dry or granulated biomass of the blue-green algae Spirulina, which in dry condition contains no less than 8.0% of blue pigment phycocyanin, and preserved in liquid or hardened chocolate.
  • the blue-green algae Spirulina is preserved in chocolate under the following ratio of components (weight, %): biomass of the blue-green algae Spirvlina 0.85— 25, and the remaining part is liquid or hardened chocolate. Prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%. Vacuumed biomass of the blue-green algae Spirulina is added to liquid chocolate constantly stirring. The biomass of the blue-green algae Spirulina preserved in chocolate remains active for up to 12 months.
  • the biomass of the blue-green algae Spirulina which in dry condition contains no less than 8.0% of blue pigment phycocyaiiin, dried by active ventilation to air-dry condition with 4.5-14.0% moisture, is preserved in chocolate. Prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%. Vacuumed biomass is dried at the temperature of 36-42°C. Air-dry biomass of the blue-green algae Spirulina remains active for no less than 24 months.
  • the algae is additionally preserved in chocolate under the following ratio of components (weight, %): air-dry biomass of the blue-green algae Spirulina 0.5 - 30, and the rernaining part is chocolate. Air-dry biomass of the blue-green algae Spirulina is added to chocolate constantly stirring. It is then well stirred until the mass is smooth. Air-dry biomass of the blue-green algae Spirulina in chocolate remains active for up to 24 months.
  • Granulated biomass of the blue-green algae Spirulina which in dry condition contains no less than 8.0% of blue pigment phycocyanin, dried by active ventilation to air-dry condition with 4.5-14.0% moisture, is preserved in chocolate.
  • the biomass of the blue-green algae Spirulina Prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%, dried and granulated. Vacuumed biomass is dried at the temperature of 36-42°C. Air-dry and granulated biomass of the blue-green algae Spirulina remains active for no less than 24 months.
  • the algae is additionally preserved in chocolate under the following ratio of components (weight, %): air-dry biomass of the blue-green algae Spirulina 0.5— 60, and the remaining part is chocolate. Air-dry biomass of the blue-green algae Spirulina is added to chocolate constantly stirring. Air-dry granulated biomass of the blue-green algae Spirulina in chocolate remains active for
  • EropoBa E. A., ⁇ 3 ⁇ 4 H. B., 3opHH C. H., Ma3o B. K. H3y3 ⁇ 4eHHe HMMyHOMOflyjrapyroiiyix CBOHCTB ceneHco3 ⁇ 4epacan_;ero (bmcoiuiaHHHa. Bonpoc&i mrraHHH, 2006. T. 75. N. 2. C. 19-21.
  • PacnpeflejieHHe 3cceHHHan&H&ix MUKpoajieMeHTOB BO bpaKiraax OHOMaccH nnmeBOH MHKpoBOflopocjiH Spirulina platensis. BonpocH ⁇ , 2004. T. 73. N. 2, C. 28-31.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

Biomass of algae Spirulina platensis in dry, preserved or granulated form can be blended together with chocolate. Produced new foodstuff or raw food preserves the essential characteristics of algae Spirulina. The dose of preparation is up to 250 g per adult person per day. The invention claimed relates to food production, specifically to production of foodstuff or raw food.

Description

SPIRULINA IN CHOCOLADE
Fresh, air-dry and granulated mass of the blue-green alga Spirulina can be preserved in chocolate and used for food. The produced preparation of the blue-green algae Spirulina and chocolate supplements the human body by many substances necessary for normal functioning. The dose of the preparation for adults is 1-250 g per day. The invention is attributed to the field of food preparation, in particular, healthy food with the blue-green alga Spirulina.
In the process of chocolate production high temperature is not used, which allows preserving all qualities and active ingredients of Spirulina, if it is mixed with the chocolate. The chocolate is popular due to its good taste, meanwhile the taste of the blue-green algae Spirulina is not special.
The biomass of cyanobacteria Arthrospira platensis and Arthrospira maxima is called by a common name Spirulina [8].
The blue-green algae Spirulina is the only living organism that has lived on Earth and remained unchanged for hundreds of millions of years. This is due to unique biochemical composition of the algae. It is a source of vitamins, minerals and amino-acids thoroughly balanced by the nature. Spirulina is rich in high biological value proteins. The protein constitutes up to 70 percent of chemical composition of Spirulina. It also contains high amounts of blue pigment phycocyanin, which is an efficient natural means fighting with cancer. This pigment is not found anywhere else in the nature. Spurulina also contains much folic acid, which is essential for haemoglobin formation. Spirulina contains minerals and microelements necessary for a live organism: iron, calcium, sodium, potassium, copper, magnesium, zinc, phosphorus, selenium, vitamins, carotene, nucleic acid, enzymes, and other active singredients [5].
The studies carried out in the world indicated that the algae Spirulina has the following unique qualities: destroys many viruses, compensates for the lack of vitamins and mineral materials, reduces the amount of fat in blood, helps to prevent atherosclerosis and coronary diseases, speeds up the healing of wounds, stimulates cell regeneration, has enzymatic effect, increases resistance in case of exposure to radiation, normalises metabolic processes, strengthens the immune system and body resistance, has antiallergic and anticancer effect, eliniinates heavy metals, toxins and radionuclides from the body, has high remedial and preventive efficiency against many disorders, increases vitality and activeness, has prebiotic effect [3, 4, 6] .
The main "drawback" of chocolate is that it is high in calories. Cocoa powder has around 380 kcal/lOOg and chocolate— even twice as much (depending on the composition). The dietician's advice to those who are counting calories is to replace the chocolate high in fat and carbohydrates by cocoa drink, to this case, chocpJa†e with Spirylina is a much healthier option.
However, chocolate can be useful. The researchers of Harvard University have found that chocolate used in small amounts (three times per month) prolongs human life. The people who refrain from chocolate completely, live on the average one year shorter [7].
Antioxidants protect the cells and their genetic information from chemically active free radicals. Polyphenols perform the antioxidant function. They are found in both dark and white chocolate.
Theobromine is the main stimulant in chocolate similar to caffeine and some medicines: theophyline, trental. Due to its stimulating effect, theobromine is sometimes called the drug of chocolate. Theobromine also stimulates collection of certain mediators in cells and thus, improves the blood flow, urine secretion, muscle power, and activity of cerebral cortical centres. Chocolate has similar effect as caffeine to many people: increase in mental activeness and power. Psychostimulant qualities of meobromine have slight antidepressant effect, which is also strengthened by carbohydrates in chocolate (they improve the production of serotonin in the brain — the substance that lifts the mood).
It was found that pleasant aroma of chocolate improves the secretion of immunoglobulin A for many people, and it protects against viruses and microbes [7],
The purpose of the prospective invention is to create healthier chocolate or more pleasant taste of Spirulina in chocolate, which would have positive effect on physiological processes in a human body, improve the activity of vital systems, and supplement daily ration by essential materials.
The aim can be achieved if Spirulina in chocolate used for human consumption is natural, air-dry or granulated biomass of the blue-green algae Spirulina, which in dry condition contains no less than 8.0% of blue pigment phycocyanin, and preserved in liquid or hardened chocolate.
The blue-green algae Spirulina is preserved in chocolate under the following ratio of components (weight, %): biomass of the blue-green algae Spirvlina 0.85— 25, and the remaining part is liquid or hardened chocolate. Prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%. Vacuumed biomass of the blue-green algae Spirulina is added to liquid chocolate constantly stirring. The biomass of the blue-green algae Spirulina preserved in chocolate remains active for up to 12 months.
The biomass of the blue-green algae Spirulina, which in dry condition contains no less than 8.0% of blue pigment phycocyaiiin, dried by active ventilation to air-dry condition with 4.5-14.0% moisture, is preserved in chocolate. Prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%. Vacuumed biomass is dried at the temperature of 36-42°C. Air-dry biomass of the blue-green algae Spirulina remains active for no less than 24 months.
The algae is additionally preserved in chocolate under the following ratio of components (weight, %): air-dry biomass of the blue-green algae Spirulina 0.5 - 30, and the rernaining part is chocolate. Air-dry biomass of the blue-green algae Spirulina is added to chocolate constantly stirring. It is then well stirred until the mass is smooth. Air-dry biomass of the blue-green algae Spirulina in chocolate remains active for up to 24 months.
Granulated biomass of the blue-green algae Spirulina, which in dry condition contains no less than 8.0% of blue pigment phycocyanin, dried by active ventilation to air-dry condition with 4.5-14.0% moisture, is preserved in chocolate. Prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%, dried and granulated. Vacuumed biomass is dried at the temperature of 36-42°C. Air-dry and granulated biomass of the blue-green algae Spirulina remains active for no less than 24 months. The algae is additionally preserved in chocolate under the following ratio of components (weight, %): air-dry biomass of the blue-green algae Spirulina 0.5— 60, and the remaining part is chocolate. Air-dry biomass of the blue-green algae Spirulina is added to chocolate constantly stirring. Air-dry granulated biomass of the blue-green algae Spirulina in chocolate remains active for up to 24 months.
References:
1. Hamidreza R., Werner S. Great successes in the lowering of pH value in the small intestine of mono gastric animals by using natural feed additives and lowering the m-acro elements. Tagungsband 4. Boku-Symposium, 2005. P.114-119.
2. Jie Wang, Yin Wang, Zhixu Wang, Lei Li, Jian Qin, Weiqi Lai, Ying Fu, Paolo M Suter, Robert M Russell, Michael A Grusak, Guangwen Tang, Shian Yin. Vitamin A equivalence of spirulina β-carotene in Chinese adults as assessed by using a stable-isotope reference method1'2'3'4. American Journal of Clinical Nutrition, 2009. Vol. 89. No. 6. P. 1776-1783.
3. Patil G.; Chethana S.; Madhusudhan M. C; Raghavarao K. S. M. S. Fractionation and purification of the phycobiliproteins from Spirulina platensis. Bioresource Technology, 2008,
Vol. 99. P. 7393-7396
4. EropoBa E. A., ΓΜΟΤΠΤΠΤΟΚΒ¾ H. B., 3opHH C. H., Ma3o B. K. H3y¾eHHe HMMyHOMOflyjrapyroiiyix CBOHCTB ceneHco¾epacan_;ero (bmcoiuiaHHHa. Bonpoc&i mrraHHH, 2006. T. 75. N. 2. C. 19-21.
5, 3apenKaa E. C, ΓΜΟΠΓΗΗΟΚΗΗ H. B., Maso B.K., 3opHH C. H., AjiemKO-0¾ceBCKHH K). Π.
PacnpeflejieHHe 3cceHHHan&H&ix MUKpoajieMeHTOB BO (bpaKiraax OHOMaccH nnmeBOH MHKpoBOflopocjiH Spirulina platensis. BonpocH ΠΗΤΒΗΗΗ, 2004. T. 73. N. 2, C. 28-31.
6. Ma3o B. K., rMomHHCKHfi H. B., 3BUiOBa H. C. MmcpoBOflopocjib cnnpyjiHHa B HHTamm HejiOBexa. Bonpocti ΠΗΤΒΗΤΙΗ, 2004. N. 1. C. 45—53.
7. Asta Liubmaite. ,,Sveikas zmogus" 2000, No.12.
8. Geitler L. Cyanophyceae. In: Rabenhorst's Kryptogamenflora von Deutschland, Ostereiich rid derScheweiz, 1932, Vol. 14, pp. 916-931, Arkad verlag, Leipzig.

Claims

The chocolate containing the blue-green algae Spirulina, which in dry condition contains no less than 8.0% of blue pigment phycocyanin, characterized in that the blue-green algae is in the form of fresh Spirulina biomass, stirred (preserved) in chocolate under the following ratio of components (weight, %): biomass of the blue- green algae Spirulina 0.85 - 25, and the remaining part is chocolate.
Production of chocolate according to paragraph 1, is characterized in that prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75% and vacuumed biomass of the blue- green algae Spirulina is added to liquid chocolate constantly stirring.
The chocolate containing the blue-green algae Spirulina, which in dry condition contains no less than 8.0% of blue pigment phycocyanin, characterize d in that the blue-green algae is in the form of air-dry Spirulina biomass, stirred (preserved) in chocolate under the following ratio of components (weight, %): air-dry biomass of the blue-green algae Spirulina 0.5— 30, and the remaining part is chocolate.
Production of chocolate according to paragraph 3, characterized in that prior to preservation, the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%, dried at the temperature of 36-42°C to air-dry condition, and air-dry biomass of the blue-green algae Spinilina is added to liquid chocolate constantly stirring.
The chocolate containing the blue-green algae Spirulina, which in dry condition contains no less than 8.0% of blue pigment phycocyanin, characterized in that the blue-green algae is in the form of air-dry granulated Spirulina biomass, stirred (preserved) in chocolate under the following ratio of components (weight, %): air-dry granulated biomass of the blue-green algae Spirulina 0.5— 60, and the remaining part is chocolate. Production of chocolate according to paragraph 5, characterized in that the biomass of the blue-green algae Spirulina is rinsed with potable water and vacuumed till the moisture is 70-75%, dried at the temperature of 36— 42°C to air-dry condition, granulated, and air-dry granulated biomass of the blue-green alga Spirulina is added to liquid chocolate constantly stirring.
PCT/IB2010/055384 2009-11-25 2010-11-24 Spirulina in chocolade WO2011064722A1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3019832A1 (en) * 2014-04-11 2015-10-16 Capodano Marie-Gabrielle Puppo DEVICE FOR MAKING A MIXTURE OF SPIRULINA IN SEA WATER IN LIVING CULTURE
WO2017064373A1 (en) * 2015-10-15 2017-04-20 Puppo Capodano Marie-Gabrielle Device for producing a mixture of spirulina in seawater in live culture
WO2022129641A1 (en) 2020-12-18 2022-06-23 Algama Method for preparing chocolate chips containing microalgae

Citations (2)

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Publication number Priority date Publication date Assignee Title
CN1093884A (en) * 1993-12-01 1994-10-26 海南海文药物研究中心 Spirulina food and processing technology
EP2245942A1 (en) * 2008-01-02 2010-11-03 Armando José Yañez Soler Composition containing cacao and spirulina

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1093884A (en) * 1993-12-01 1994-10-26 海南海文药物研究中心 Spirulina food and processing technology
EP2245942A1 (en) * 2008-01-02 2010-11-03 Armando José Yañez Soler Composition containing cacao and spirulina

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ASTA LIUBINAITE, SVEIKAS MOGUS, 2000
DATABASE FSTA [Online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 2009, OLIVEIRA E G ET AL: "Characterization of thin layer drying of Spirulina platensis utilizing perpendicular air flow.", XP002630454, Database accession no. FS-2009-02-Bi0196 *
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EROPOBA E. A.: "?MOHC H. B., 3opH C. H., Ma3o B. K. 3yee MMYHOMOYPYIOX CBOCTB CeeHCOePae?o ?KOaHa", BO?POC ?AH, vol. 75, no. 2, 2006, pages 19 - 21
GEITLER L.: "Rabenhorst's Kryptogamenflora von Deutschland, Ostereiich nd der Scheweiz", vol. 14, 1932, ARKAD VERLAG, article "Cyanophyceae", pages: 916 - 931
HAMIDREZA R.; WERNER S.: "Great successes in the lowering of pH value in the small intestine of mono gastric animals by using natural feed additives and lowering the m-acro elements", BOKU-SYMPOSIUM, vol. 4, 2005, pages 114 - 119
JIE WANG; YIN WANG; ZHIXU WANG; LEI LI; JIAN QIN; WEIQI LAI; YING FU; PAOLO M SUTER; ROBERT M RUSSELL; MICHAEL A GRUSAK: "Vitamin A equivalence of spirulina p-carotene in Chinese adults as assessed by using a stable-isotope reference method1,2,3,4", AMERICAN JOURNAL OF CLINICAL NUTRITION, vol. 89, no. 6, 2009, pages 1776 - 1783
MA3O B. K.: "?MOHCK . B., 3OBA . C. MKPOBOPOC c?PYHa B TAH eOBKa", BOPOC TAH, 2004, pages 45 - 53
PATIL G.; CHETHANA S.; MADHUSUDHAN M. C.: "Raghavarao K. S. M. S. Fractionation and purification of the phycobiliproteins from Spirulina platensis", BIORESOURCE TECHNOLOGY, vol. 99, 2008, pages 7393 - 7396, XP022698588, DOI: doi:10.1016/j.biortech.2008.01.028

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3019832A1 (en) * 2014-04-11 2015-10-16 Capodano Marie-Gabrielle Puppo DEVICE FOR MAKING A MIXTURE OF SPIRULINA IN SEA WATER IN LIVING CULTURE
WO2017064373A1 (en) * 2015-10-15 2017-04-20 Puppo Capodano Marie-Gabrielle Device for producing a mixture of spirulina in seawater in live culture
WO2022129641A1 (en) 2020-12-18 2022-06-23 Algama Method for preparing chocolate chips containing microalgae
FR3117737A1 (en) 2020-12-18 2022-06-24 Algama Process for preparing chocolate chips containing microalgae

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