Approximately half lipid by weight, its characteristic composition is predominantly monounsaturated, consisting, in large part, of oleic acid. Its macronutrient composition consists of lipids, proteins, fibers and carbohydrates, as well as micronutrients.
“The inherent components of microalgae result in a healthy lipid—it delivers nutritional benefits as a trans-fat-free, cholesterol-free lipid with emulsifying properties that contribute to an indulgent sensory experience,” Mr. Arias said.
Roquette Microalgae’s lipid profile suits manufacturers’ application needs, making it an ideal ingredient for developing healthier, low-fat and low-cholesterol applications with indulgent attributes, including baked goods, sauces, dressings and ready meals. In addition to providing an alternative to trans and saturated fats, Roquette Microalgae can be used in the development of nutritious, allergen-free formulations where dairy, egg, nuts, soy and gluten cannot be used.