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October 31, 2013
Since 2006, Roquette has created whole food ingredients using the inherent nutritional value of microalgae; the company recently featured its lipid ingredient at the International Baking Industry Exposition (IBIE).
"At the IBIE, we showcased our microalgal lipid in a variety of bakery applications including brownies, crackers and muffins," said Fernando Arias, commercial vice president, Roquette America. "In each application, the use of microalgae enabled us to significantly reduce the total calories and fat while maintaining the positive sensory attributes consumers expect."
Roquette Microalgae's GRAS-designated lipid delivers a balance of nutrition and sensorial properties with approximately half lipid by weight. Its characteristic composition is predominately monounsaturated, consisting largely 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 lipidit delivers nutritional benefits as a trans-fat-free, cholesterol-free lipid with emulsifying properties that contribute to an indulgent sensory experience," Arias said.
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