1. A food composition comprising at least 0.1% ww microalgal biomass and one or more other edible ingredients, wherein the microalgal biomass comprises at least 16% triglyceride oil by dry weight and the microalgal strain providing the biomass is a color mutant with reduced color pigmentation compared to the strain from which it was derived.
2. The food composition of claim 1, wherein the microalgal strain providing the biomass has reduced coloration compared with Chlorella protothecoides when grown under comparable conditions.
3. The food composition of claim 1, wherein the microalgal strain is Chlorella protothecoides 33-55, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10397.
4. The food composition of claim 1, wherein the microalgal strain is Chlorella protothecoides 25-32, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10396.
5. The food composition of claim 1, selected from the group consisting of a salad dressing, an egg product, a baked good, a bread, a bar, a pasta, a sauce, a soup drink, a beverage, a frozen dessert, a dough, a butter substitute or a spread.
6. The food composition of claim 1, wherein the one or more edible ingredients is selected from the group consisting of a grain, fruit, vegetable, protein, herb or spice.
7. The food composition of claim 1, further comprising a food-compatible preservative.
8. The food composition of claim 1, wherein the microalgal strain providing the biomass has been grown and processed under good manufacturing process (GMP) conditions.
9. A food composition comprising at least 0.1% ww microalgal biomass and one or more other edible ingredients, wherein the microalgal biomass comprises at least 40% protein by dry weight and is prepared from a microalgal strain that is a color mutant with reduced color pigmentation compared to the strain from which it was derived.
10. The food composition of claim 9, wherein the microalgal strain is Chlorella protothecoides 33-55, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10397.
11. The food composition of claim 9, wherein the microalgal strain is Chlorella protothecoides 25-32, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10396.
12. A method of providing a microalgal strain suitable for food production, comprising:
a. mutagenizing a microalgal strain;
b. identifying a mutagenized colony having reduced coloration relative to the original strain when grown under the same conditions; and
c. culturing the mutagenized strain under conditions to give a triglyceride oil content of at least 25% by dry weight andor a protein content of at least 40% by dry weight of cells.
13. The method of claim 12, further comprising harvesting the cultured cells and drum-drying the microalgal biomass.
14. The method of claim 13, wherein the dried microalgal biomass comprises less than 5 mcgg total carotenoids.
15. The method of claim 14, wherein the dried microalgal biomass comprises less than 2 mcgg total carotenoids.
16. The method of claim 15, wherein the dried microalgal biomass comprises less than 1.1 mcgg total carotenoids.
17. The method of claim 12, wherein the microalgal strain is a species of the genus Chlorella.
18. The method of claim 17, wherein the microalgal strain is Chlorella protothecoides.
19. The method of claim 12, wherein the mutagenized strain is cultured heterotrophically.
20. The method of claim 12, wherein the mutagenized strain is capable of heterotrophic growth.
21. The method of claim 12, wherein the microalgal strain is Chlorella protothecoides 33-55, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10397.
22. The method of claim 12, wherein the microalgal strain is Chlorella protothecoides 25-32, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10396.
23. A method of formulating a food product comprising combining microalgal biomass and one or more other edible ingredients, wherein the microalgal biomass comprises at least 16% triglyceride oil by dry weight andor at least 40% protein by dry weight and the microalgal biomass has reduced coloration compared with biomass of Chlorella protothecoides grown under the same conditions.
24. The method of claim 23, wherein the food product is selected from the group consisting of a salad dressing, an egg product, a baked good, a bread, a bar, a pasta, a sauce, a soup drink, a beverage, a frozen dessert, a dough, a butter substitute or a spread.
25. A food ingredient composition comprising a homogenate of microalgal biomass containing predominantly or completely lysed cells in the form of a powder comprising at least 10% dry weight triglyceride oil and the microalgal strain providing the biomass is a color mutant with reduced color pigmentation compared to the strain from which it was derived.
26. The food ingredient composition of claim 25, wherein the microalgal strain has been grown and processed under good manufacturing process (GMP) conditions.
27. The food ingredient composition of claim 25, wherein the microalgal biomass is derived from algae cultured heterotrophically.
28. The food ingredient composition of claim 25, wherein the microalgal biomass comprises between 45% and 70% by dry weight oil.
29. The food ingredient composition of claim 25, wherein the microalgal biomass comprises at least 40% protein by dry weight.
30. The food ingredient composition of claim 25, further comprising an antioxidant.
31. The food ingredient composition of claim 25, further comprising a flow agent.
32. The food ingredient composition of claim 25, wherein the microalgal strain is a microalgal species in the genus Chlorella.
33. The food ingredient composition of claim 25, wherein the microalgal strain is Chlorella protothecoides.
34. The food ingredient composition of claim 25, wherein the microalgal strain is Chlorella protothecoides 33-55, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10397.
35. The food ingredient composition of claim 25, wherein the microalgal strain is Chlorella protothecoides 25-32, deposited on Oct. 13, 2009 at the American Type Culture Collection under deposit designation PTA-10396.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A sensing apparatus comprising:
(a) a plurality of sensing devices, each said sensing device comprising:
(i) an elongated whisker element having a deflectable cantilever region and a base region where a change in moment or curvature is generated by deflection of the cantilever region, and
(ii) one or more sensor elements cooperatively associated with the whisker element to provide one or more outputs that isare representative of change in moment or curvature exerted at the base region;
(b) a fluid flow source to direct fluid toward the plurality of sensing devices; and
(c) a computer device to determine a fluid velocity profile using the one or more outputs of one or more sensing devices.
2. The sensing apparatus of claim 1, wherein the plurality of sensing devices are arranged in an array to determine fluid velocity profile along a dimension or axis.
3. The sensing apparatus of claim 2, wherein each sensing device comprises whisker elements of different lengths arranged in a bundle.
4. A sensing apparatus comprising:
(a) a plurality of sensing devices, wherein each sensing device comprises:
(i) an elongated whisker element having a deflectable cantilever region and a base region where a change in moment or curvature is generated by deflection of the cantilever region, and
(ii) one or more sensor elements cooperatively associated with the whisker element to provide one or more outputs that isare representative of a change of two orthogonal components of moment, My and Mz, exerted at the base region;
(b) a fluid flow source to direct fluid toward the plurality of sensing devices; and
(c) a computer device to determine a fluid velocity profile using the one or more outputs of the plurality of sensing devices.
5. The sensing apparatus of claim 4, wherein the plurality of sensing devices are arranged in an array to determine fluid velocity profile along at least one dimension or axis.
6. The sensing apparatus of claim 5, wherein each sensing device comprises whisker elements of different lengths arranged in a bundle.