Baking & Snack - May 2015 - 81

FORMULATION
Ingredient App

Algal Agility
Microalgae flour can help bakers
churn out healthy products that
don't skimp on taste.
by Ryan Atkinson

Research from the International Food Information
Council Foundation shows that more than half of new
bakery products launched in the past two years have a
health positioning. With information like this, bakers
continue to search for ways to offer better-for-you options while maintaining the integrity of their product.
One such option happens to come from a somewhat
unlikely source.
Solazyme Inc., South San Francisco, CA, introduced
AlgaVia Whole Algal Flour, a multi-component and multifunctional lipid powder that comes from microalgae.
"It helps bakers address consumer demand for food
products that are both healthy and delicious," said Beata
Klamczynska, manager of food applications and technical services for Solazyme. "It can help bakers create
indulgent-tasting products with less fat, saturated fat,
cholesterol and calories."
AlgaVia achieves this by replacing dairy fats, oil and
egg yolks. In an example provided by Solazyme, AlgaVia
was able to reduce saturated fat by 56%, fat by 38%, calories by 9% and cholesterol by 23% in a lemon pound
cake. This is achieved through three mechanisms of
action: moisture control, mouthfeel and emulsification.
The presence of fibers, starches and polysaccharides
leads to AlgaVia's moisture control capability while the
full-body mouthfeel comes from the interaction of the

oil, starches and fiber. Emulsification is due to AlgaVia's AlgaVia Whole Algal Flour can
reduce a product's overall fat,
phospholipids and mono- and diglycerides.
"While it provides improved nutritional profiles for cholesterol and calorie count.
Solazyme, Inc.
products, it is unique to other lipid replacers because
of its smooth, creamy texture and neutral flavor," Ms.
Klamczynska said. "When used in applications in place
of eggs and dairy fats, the ingredient maintains the indulgent, creamy taste and mouthfeel of high-fat products like challah bread."
The Whole Algal Flour's capability for moisture control means it can be used in diverse applications. In
low-moisture baked goods, it can support crispy texture
as the formulator removes the fat. In high-moisture
baked goods, it can retain moisture and product quality during the freeze/thaw cycle. Ms. Klamczynska said
the ingredient also offers a solution to create a moist
texture and mouthfeel for whole grain, ancient grain
and gluten-free products. For the purpose of fat reduction, it can replace some of the fats and egg yolks in the
formula.
AlgaVia can completely replace ingredients, or it can
be used in conjunction with existing ingredients. For
improved mouthfeel and moisture, it can be added to
an existing formulation with minimal changes.
"Because it can be used to replace or reduce ingredients like dairy fats, oil and egg yolks, AlgaVia can help
lower costs for the baker," said Sally Aaron, marketing
director for Solazyme.
Solazyme received a "no questions" letter from
the Food and Drug Administration on the Generally
Recognized as Safe (GRAS) status of AlgaVia in June
2013. Fore more information on the AlgaVia line and its
uses, visit www.algavia.com.

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