Microalgae are recognized for their good nutritional value. They comprise proteins, vitamins, polyunsaturated fats, minerals and bioactive compounds used to create nutrient-rich foods and feeds. But those similar qualities of microalgae also have the likelihood to contribute to non-nutritional resolves in the production of food, also called purposeful properties of foods.

Researchers are learning about the functional properties of single cell proteins from Nannochloropsis oceanica, Chlorella vulgaris and Tetraselmis chui, and measure their likelihood as useful ingredients for the production of food and feed.

Functional properties of proteins in food production

Food’s functional properties are concern about the way constituents behave throughout food production, affecting the sensory features of the final products, like appearance, mouthfeel and expiry date.

Some significant functional properties are gelling, foaming and emulsifying volume and water holding, numerous of which are reliant on on the presence of proteins or protein-rich constituents. Since microalgae have high protein beyond 50% of dry weight, they are highly functional ingredients in food production.

Actually, microalgae can offer two types of protein-rich constituents: single cell proteins or protein extracts.  The latter from microalgae cells required to be supplementary purified from biomass through procedures which regularly are not that efficient. In line, single cell proteins can be put to use in foods short of any more processing, presenting an advantage. As so, researchers are studying about the useful properties of single cell properties from 3 microalgae species to measure their latent as functional ingredients for foods.

Browse detailed report - Protein Extracts from Single Cell Protein Sources Market Analysis and Demand Forecast Report

Considerations and next steps

Generally, microalgae demonstrate gifted functional properties for the usage in the food industry, but single cell proteins are still present with some limitations, like the case of low-slung gelling capacity. Added processing steps such as protein extraction process will tell if functional properties can be improved any further.

Because of the rising awareness about environmental benefits and the use of alternative protein sources are increasing the demand for single-cell protein source extracts.