Applica

Publication/I Filing/Applic
Record Number tion
ssue Date ation Date
No.

IN201911012319A 12-Apr-2019 IN2019 29-Mar-2019

110123
19

IN201741031376A 8-Mar-2019 IN2017 5-Sep-2017

410313
76

IN201721016631A 20-Dec-2019 IN2017 11-May-2017

210166
31

IN201611011973A 2-Aug-2019 IN2016 5-Apr-2016

110119
73
IN201717031970A 1-Dec-2017 IN2017 11-Sep-2017
170319
70

IN-MUM-2012-00101A 25-Apr-2014 IN2012 12-Jan-2012

MU001
01

IN-CHENP-2013- 1-Aug-2014 IN2013 19-Sep-2013

07591A CN0759
1

IN-MUMNP-2010- 2-Dec-2011 IN2010 28-Sep-2010

02050A MN020
50

IN201818004889A 18-May-2018 IN2018 8-Feb-2018

180048
89
IN-DELNP-2011- 4-Jan-2013 IN2011 19-Oct-2011
08086A DN0808
6
 Title

INVENTION OF COOKIES FORTIFIED WITH SPIRULINA

ALGAE

A CEREAL PRODUCT PROVIDING EXTENDED ENERGY

RELEASE

A PROCESS OF INSITU PREPARATION OF VITAMIN D

AND NUTRITION ENRICHED KERNELS AND
APPLICATIONS THEREOF

INVENTION OF COOKIES FORTIFIED WITH SPIRULINA

ALGAE.
FREE FLOWING EDIBLE COMPOSITION A FOODSTUFF
COMPRISING IT METHODS EMPLOYING IT AND A
METHOD OF MAKING THE COMPOSITION

HERBAL DIETARY FORMULATION AND METHODS OF

PREPARATION THEREOF

STABILIZED WHOLE GRAIN FLOUR AND METHOD OF

MAKING

COMPOSITIONS COMPRISING ANTIBODIES OR

ANTIBODY FRAGMENTS

FOOD COMPOSITIONS OF MICROALGAL BIOMASS

NOVEL MICROALGAL FOOD COMPOSITIONS
 Current
Abstract Assignee Original
Assignee

Background: - Ironis an important constituent of hemoglobin DR AMMATUL FATIMA (226 DR

and its deficiency is the main etiological factor responsible for E/1 RAJAPUR ALLAHABAD AMMATUL
nutritional anemia. A recent survey by the state department of UTTAR PRADESH211001 FATIMA
medical health and family revealed that 1.84 lakhs peoples INDIA UTTAR PRADESH ( 226 E/1
are anemic thats why researcher interested to do the work. INDIA, IN) RAJAPUR
The best strategy to correct the nutritional deficiencies is the ALLAHABA
food based approach where nutrient rich food supplements D UTTAR
are formulatedfivith nutrient rich.familiar. foods. Introduction: - PRADESH
The present invention was undertaken to assess the 211001
nutritional composition of spirulina powder, development of INDIA
spirulina based products their nutritional composition and UTTAR
The
shelfpresent invention
life. Spirulina is arelates
naturaltoalgaea cereal
powder productthat providing
is incredibly an BRITANNIA INDUSTRIES BRITANNIA
PRADESH
extended
high in proteinenergy andrelease,
a goodhaving
sourceaofhigh dietary fiber
antioxidants, B- and vitamins LIMITED (IN) INDUSTRY
INDIA ,
beta-glucan
and other useful content comprising
nutrients. Method: wholegrains,
-.spirulina millets,
fortified cereals,
cookies LTD
IN ) ( IN )
seeds, one or more inclusions selected
were prepared by mixing spirulina powder along with other from fruits,
vegetables,
ingredients by nuts,
thefiberin any form
researcher. Afteroranalysis,
combinations it wasthereof.
found that It
also relates to a process for preparing the
biscuits fortified with spirulina were significantly high in said cereal product.
various nutrients. The products was assessing for their
nutritional content. Intervention was also performed mean
hemoglobin of subjects was appeared to be 7.7 gm/dl.
Clinical investigation observed that 100 % subjects were
suffering
The present frominvention
anemia,-out of which
provides 45% ofof subjects
a process in situ were ANJALI CHITALE PARASNIS ANJALI
showing
preparation of vitamin D and vitamin D enriched pale
the signs of iron deficiency anemia like nutritious (9/103 NRI COMPLEX CHITALE
conjunctiva
kernels and (48%) and pale
applications nails (34%).
thereof. The processThe fortified
comprisingcookies SEAWOODS ESTATES PARASNIS
were assessed
subjecting in a food
the variety laboratory.
of kernels, Result:
mixtures or-parts
After thereof
analysis, to it PALM BEACH ROAD NERUL ( 9/103 NRI
was
solidfound that the spirulina
state fermentation using fortified
edible product
and/or contains
consumable 2.55 NAVI MUMBAI 400706 COMPLEX
percent moisture, 6.25 percent proteins,
cultures of basidiomycota and or ascomycota and exposing 20.43 percent fat, MAHARASHTRA INDIA, IN) SEAWOOD
1.18 percent crude
the fermented kernelsfibre, 4.07 percent
to source of UV ash,light.288.98
The kernels percent S
calcium, 115.92 percent phosphorus and
enriched with vitamin D may be used fresh or after processing 3.94 percent iron ESTATES
whereas control samples
for the preparation of varietycontained
of vitamin 2.77 D percent
enrichedmoisture,
food items PALM
4.49
such percent
as popcorns, proteins, 17.59
waffle andpercent
pancake fat,mix,
0.68
breads,percent crude
sweets, BEACH
fibre,
baked3.08 items percent ash, 214.15
and cookies. percentenriched
The kernels calcium, in 54.34
vitamin D ROAD
percent
are also phosphorus,
Recently the study
used was1.87 percent
undertaken
in nutritional enrichmentiron respectively.
to assess
in the form the nutritional
of flour, AMMATUAL FATIMA SENIOR AMMATUA
NERUL
Conclusion:
composition
paste or extracts, -ofThe products
spirulina
oils wholehave
or powder, satisfactory
development
kernels as such. quality at the
of spirulina RESEARCH FELLOW L FATIMA
NAVI
end of products
based three months theirofnutritional
storage period.
composition.Tnterveritibn
Spirulina program
is a DEPARTMENT OF HOME SENIOR
MUMBAI
broughtalgae
natural out the significant
powder that is(Phigh
< 0.05) increment
in protein and aingood source SCIENCE UNIVERSITY OF RESEARC 400706
hemoglobin
of antioxidants, levelB-as 1.66 gm/dl
vitamins andinother
experimental
useful nutrients.group and not ALLAHABAD ALLAHABAD H FELLOW
MAHARAS
significant
Cookies were increment
prepared noted for control
by using spirulinagroup.
powder Hence along the with (IN); DR SANGITA DEPT
HTRA OF
intervention
other ingredients was significantly effectivehaving
to prepare products for correctingadequate irontaste. SHRIVASTAVA ASSOCIATE HOME INDIA ,
deficiency
A anemia.was
control samples Thus,alsospinilina based
prepared. Theproducts
analysis may be
indicated PROF HEAD DEPARTMENT SCIENCE
IN )
beneficial
that for vulnerable
the fortified population
biscuits were due to high
significantly its high nutritive
in various OF HOME SCIENEC UNIVERSIT
value. These
nutrients. would also
It contains higherbe levels
advantageous
of percent formoisture,
those who are UNIVERSITY OF Y OF
suffering from degenerative
percent proteins, percent fat,diseases
percent crudebecause fibre, of its
percent ash, ALLAHABAD ALLAHABAD ALLAHABA
therapeutic
percent calcium, properties.
percent Figures:- (Showing
phosphorus and Development
percent iron inof (18 CIVIL ROAD CIVIL LINES D
Spirulina Fortified
comparison Cookies)
to the control samples. The developed products ALLAHABAD UTTAR ALLAHABA
could be therapeutic for patients suffering from malnutrition PRADESH PIN CODE211001 D ( IN ),DR
and other degenerative diseases. The present research work UTTAR PRADESH INDIA, IN) SANGITA
was carried out toQuality evaluation of spirulina based food SHRIVAST
products, AVA
ASSOCIAT
E PROF
HEAD
DEPT OF
The present disclosure relates to a free flowing composition TATE LYLE INGREDIENTS TATE
having controllable properties of bulk density particle AMERICAS LLC (US) LYLE
morphology flowability and shakeability suitable for example INGREDIE
for use on or in a foodstuff or a beverage. The composition NTS
includes a blend of: (i) a plurality of substantially discrete AMERICAS
composite particles each composite particle comprising a LLC ( US )
core of a first edible material provided with a discontinuous
surface coating formed from a first plurality of non uniformly
sized particles of a second edible material; and (ii) a second
plurality of non uniformly sized particles of said second edible
material. A foodstuff comprising the composition is claimed
The
and so present inventionofinemploying
are methods a preferred it. embodiment
The application provides
also AMBIKA CHANDRAMATI
AMBIKA
herbal
claims dietary
a method formulation
of preparing suchtheeas but not limitedsaid
composition to biscuits,
method DEVI; CHETIA BIDYA;
CHANDRA
cookies,
comprising pastries,
the steps treacle,
of: (a)confectioneries,
combining the first condiments,
edible material MADHAVAN VIJAYAKUMAR;
MATI
jellies, jams, beverages, soups, broths,
provided in dry particulate form with the second ediblecomprising of a MAHATO KISORI
DEVI
combination
material provided in dry particulate form; and (b) heating said DEVANARAYAN; MAHATO
of herbs including, at least a part of Leucas ,CHETIA
aspera,
combination a parttoof
a Amaranthus cauditus,(Ta )part
forming temperature of Moringa
which is at least RAMAN NAGA; MAHATO
BIDYA
oleifera,
equal to andthe a part transition
glass of Piper longum,
temperatureto which parts of one or SURESH BISUN; NAUTIYAL
or softening ,MADHAVA
more additional
temperature complimentary
of the herb may
first edible material beconcurrent
with optionally mixing
added. CHANDRA SHEKHAR; OJHA
N
The
thereof so as to coat particles of the first edible materialofwith
invention also provides for methods of preparation the SANJEEV KUMAR; PATEL
VIJAYAKU
herbal
a first plurality of non uniformly sized particles of the second HARSHADBHAI (IN); RAO
dietary formulation. MAR
edible material CHANDANA
,MAHATO
Stabilized wholethereby forming
grain flours composite
having particles
a fine particle of said
size and INTERNATIONAL
INTERNATI
VENKATESHWARA;
KISORI GREAT
composition and leaving a second plurality of non uniformly
which exhibit good baking functionality are produced with high RATHORE BRANDS LLC
ONAL (US) KUMAR
sized particles of the SANJAY
DEVANAR
throughput using two second
bran and edible
germmaterial
fractionsremaining
and an which SINGH; RAWAT AJAY
GREAT
AYAN
are intermingled with said composite particles.
endosperm fraction. One bran and germ fraction is a coarse KUMAR SINGH; BRANDS
,MAHATO
fraction which is subjected to two stage grinding but the LLC ( US )
SRIVASTAVA VIVEK;
RAMAN
second bran and germ fraction is a low ash fine bran and TEWARI SHRI KRISHNA;
NAGA
germ fraction which is sufficiently fine so that it does not need THAKUR MAKHAN GULI ,MAHATO
to be subjected to grinding thereby reducing starch damage SURESH
and increasing production with reduced grinding equipment BISUN
load. Portions of the coarse bran and germ fraction which are ,NAUTIYAL
ground in the first grinding stage to a sufficient fineness are CHANDRA
The present
separated invention
out and not relates
subjected to food productsgrinding
to additional or further HINDUSTAN UNILEVER
HINDUSTA
pharmaceutical SHEKHAR
reducing starch preparations
damage and comprising a synergistic
increasing production. The bran LIMITED (HINDUSTAN
N LEVER
,OJHA
combination
and germ fractionsof at least
maytwo different antibodies
be combined subjected or to antibody LEVER HOUSE 165166
LTD
fragments which are directed against a virus, preferably SANJEEV
BACKBAY RECLAMATION
( HINDUST
stabilization and combined with the endosperm fraction to KUMAR
against rotavirus.
obtain a stabilized whole grain flour. MUMBAI 400 020, IN)
AN LEVER
,PATEL
HOUSE
HARSHAD
165166
BHAI
BACKBAY
(RECLAMA
IN ),RAO
CHANDAN
TION
A
MUMBAI
The invention provides algal biomass, algal oil, food TERRAVIA HOLDINGS INC VENKATES
TERRAVIA
400 020 ,
compositions comprising microalgal biomass, whole (225 GATEWAY HWARA
HOLDING
IN )
microalgal cells, and/or microalgal oil in combination with one BOULEVARD SOUTH SAN ,RATHORE
INC ( 225
or more other edible ingredients, and methods of making such FRANCISCO CALIFORNIA SANJAY
GATEWAY
compositions by combining algal biomass or algal oil with KUMAR
940801906 UNITED STATES BOULEVA
other edible ingredients. In preferred embodiments, the OF AMERICA USA, US) SINGH
RD SOUTH
microalgal components are derived from microalgal cultures ,RAWAT
SAN
grown and propagated heterotrophically in which the algal AJAY
FRANCISC
cells comprise at least 10% algal oil by dry weight. KUMAR
O
SINGH
CALIFORNI
,SRIVASTA
A
VA
940801906
VIVEK
UNITED
,TEWARI
STATES
SHRI
OF
KRISHNA
AMERICA ,
THAKUR
USA , US )
MAKHAN
GULI
The invention provides novel microalgal food compositions SOLAZYME INC (US) SOLAZYM
comprising microalgal biomass that have been processed into E INC ( US
flakes, powders and flours. The microalgal biomass of the )
invention is low/ in saturated fats, high in monounsaturated
triglyceride oil and can be a good source of fiber. The
invention also comprises microalgal biomass that is suitable
as a vegetarian protein source and also as a good source of
fiber. Novel methods of formulating food compositions with
the microalgal biomass of the invention are also disclosed
herein including beverages, baked goods, egg products,
reduced fat foods and gluten-free foods. The provision of food
compositions incorporating the microalgal biomass of the
invention to ahuman have the further benefit of providing
healthful ingredients while achieving levels of satiety sufficient
to reduce further caloric intake. The invention also provides
novel strains of microalgae that have been subject to non-
transgenic methods of mutation sufficient to reduce the
coloration of the biomass produced by the strains. Oil from
the microalgal biomass can be extracted and is an edible oil
that is heart-healthy. The novel microalgal biomass and oil
therefrom can be manufactured from edible and inedible
heterotrophic fermentation feedstocks, including corn starch,
sugar cane, glycerol, and depolymerized cellulose that are
purpose-grown or byproducts of existing agricultural
processes from an extremely broad diversity of geographic
regions.
 Inventors ICR

DR AMMATUL FATIMA ; DR SANGITA SRIVASTAVA A21D

NEMA SUDHIR ; BAL DHRUTI ; BALAKUMAR DEEPA ; A23L7/10

MADHAVAN SURESH

ANJALI CHITALE PARASNIS A23K50/00; A23L33/00

AMMATUAL FATIMA SENIOR RESEARCH FELLOW A21D2/00

SHEN SHIJI ; BUTLER SUSAN E ; HOFFMAN ANDREW J ; A23L5/00; A23L27/00
KANTHAK JUSTIN ; BRIDGES JOHN

PATEL HARSHADBHAI ; MAHATO KISORI DEVANARAYAN A23G3/00

; MAHATO SURESH BISUN ; MAHATO RAMAN NAGA ;
THAKUR MAKHAN GULI ; CHETIA BIDYA ; AMBIKA
CHANDRAMATI DEVI ; OJHA SANJEEV KUMAR ; RAWAT
AJAY KUMAR SINGH ; TEWARI SHRI KRISHNA ;
RATHORE SANJAY KUMAR SINGH ; RAO CHANDANA
VENKATESHWARA ; SRIVASTAVA VIVEK ; MADHAVAN
VIJAYAKUMAR ; NAUTIYAL CHANDRA SHEKHAR

HAWLEY DERWIN G (US); HOWEY EDWARD D (US); A21D6/00; A21D13/02;

CLEAVER WILLIAM H (US); BRAMBLE DESIREE S (US); A23L1/10; A23L7/10;
HAYNES LYNN C (US); ZHOU NING (US); ZHAO BIN A23L7/152; A23L3/16;
(US); HANSEN TIMOTHY S (US); CASSONE DOMENICO R B02B1/00; B02C9/04;
(US); GABRIEL SARWAT (US) B02C23/08; A21D;
A23L; B02B; B02C

FRENKEN LEO GERARDUS J NETHERLANDS (NL); C07K16/10; A61K39/42;

HAMMARSTROM LARS GORAN LENNART SWEDEN (SE); A61P31/14; A61K35/74;
PANT NEHA SWEDEN (SE) A61K39/395; C07K;
A61K; A61P

BROOKS GEOFFREY ; FRANKLIN SCOTT ; AVILA JEFF ; C07C27/06

DECKER STEPHEN M ; BALIU ENRIQUE ; RAKITSKY
WALTER ; PIECHOCKI JOHN ; ZDANIS DANA
BROOKS GEOFFREY U S A (US); FRANKLIN SCOTT U S A23B5/00; A61K31/175;
A (US); AVILA JEFF U S A (US); DECKER STEPHEN M U A23L1/164; A23L1/24;
S A (US); BALIU ENRIQUE U S A (US); RAKITSKY A23L1/30; A23L1/305;
WALTER U S A (US); ZDANIS DANA U S A (US); NORRIS A23L1/308; A23L1/314;
LESILE M U S A (US) A23L1/32; A23L1/337;
A23L1/39; A23L2/52;
A21D2/08; A21D13/00;
A23C11/10; A23K1/16;
A23L1/10; A23L1/16;
C12N1/12; A21D2/36;
A23K1/14; C12N15/09;
A23L33/10; A23C9/13;
A23D7/00; A23K10/00;
A23K10/30; A23L2/38;
A23L5/00; A23L27/60;
A23J3/04; A23B
 Simple Family Members Priority Date

IN201911012319A 29-Mar-2019

IN201741031376A 05-Sep-2017

IN201721016631A 11-May-2017

IN201611011973A 05-Apr-2016
IN201717031970A 25-Feb-2015

IN-MUM-2012-00101A None

US2014106052A1 24-Feb-2011
EP2677875A1 / EP2677875B1
MX357723B / MX2013009731A
WO2012148543A1
AU2012249144A1 / AU2012249144B2
IN-CHENP-2013-07591A
CA2827812A1 / CA2827812C
CA3029517A1
CN103619182A
ES2666302T3
RU2609143C2 / RU2013143207A
US2011123546A1
PE20140596A1 18-Apr-2008
EP2265639A1
BR112013021637A2 / BR112013021637A8 / BR112013021637B1
WO2009127519A1
ZA201306355B
AU2009237767A1
IN-MUMNP-2010-02050A
CA2720210A1
IL208188D0
ZA201006556B

US2010239712A1 14-Oct-2008
EP2339925A2 / EP2339925A4 03-Mar-2009
MX339664B / MX2011004003A 27-Apr-2009
MX352984B 25-Sep-2009
WO2010045368A2 / WO2010045368A3
JP5731982B2 / JP2012505656A
JP6386727B2 / JP2014061009A
JP2016182144A
JP2018126167A
AU2009303354A1 / AU2009303354B2 / AU2009303354C1 /
AU2009303354C9
IN298953A1 / IN-DELNP-2011-03610A
IN201818004889A
CA2740415A1
CN102271525A / CN102271525B
CN104770424A
HK1164061A1
SG170452 A1
EP2418959A1 / EP2418959A4 / EP2418959B1 14-Apr-2009
EP3622828A1 27-Apr-2009
WO2010120923A1 25-Sep-2009
JP5636039B2 / JP2012523843A 14-Oct-2009
JP2014138620A 08-Jan-2010
JP2016198117A 08-Jan-2010
AU2010236491A1 / AU2010236491B2 08-Jan-2010
IN-DELNP-2011-08086A 08-Jan-2010
CA2758479A1 / CA2758479C 08-Jan-2010
CN102946738A / CN102946738B 08-Jan-2010
ES2749850T3 08-Jan-2010
KR101769121B1 / KR20110138407A 08-Jan-2010
KR101899933B1 / KR20170096218A 08-Jan-2010
HK1182595A1 08-Jan-2010
28-Jan-2010
 PCT
Applicati PCT Patent
Priority Details
on Number
Number

None None None

None None None

None None None

None None None

US201562120755P (25- None None
Feb-2015)

None None None

US201161457315P (24- WO2012 WO2012148543

Feb-2011) US26490

EP20080154794 (18- WO2009 WO2009127519

Apr-2008) EP53880

US20080105121P (14- WO2009 WO2010045368

Oct-2008) US60692
US20090157187P (03-
Mar-2009)
US20090173166P (27-
Apr-2009)
US20090246070P (25-
Sep-2009)
US20090169271P (14- WO2010 WO2010120923
Apr-2009) US31088
US20090173166P (27-
Apr-2009)
US20090246070P (25-
Sep-2009)
WO2009US60692 (14-
Oct-2009)
US20100684887 (08-
Jan-2010)
US20100684888 (08-
Jan-2010)
US20100684889 (08-
Jan-2010)
US20100684891 (08-
Jan-2010)
US20100684892 (08-
Jan-2010)
US20100684893 (08-
Jan-2010)
US20100684894 (08-
Jan-2010)
US20100684884 (08-
Jan-2010)
US20100684885 (08-
Jan-2010)
US20100684886 (08-
Jan-2010)
US20100299250P (28-
Jan-2010)
 Full Claims Industry

1. We claim that this Spirulina fortified cookies prepared from 5% None

were well, accepted on organoleptic parameters:.

2. We claim that this Spirulina fortified cookies were kept in air tight
jar at room temp (27 °to 34 ° C) found satisfactory range during
storage period,.

3. We claim that this invented Spirulina fortified cookies has a

higher nutritional value.

4. We claim that this invented fortified cookie increases the

1. 1. A cereallevel
hemoglobin product
afterproviding an extended
three month energy release
of intervention. FOOD PRODUCTS
comprising: a) Wholegrains ranging from 15-100% of the total cereal
content; b) Cereal bran or cereal fiber or combinations thereof
ranging from 0 to 10 %; c) Seeds ranging from 0 to 12%; d) Millets
ranging from 0 to 12%; e) Optionally one or more inclusions;
Wherein the total dietary fiber content ranges from 5-20% of the
cereal product, the insoluble dietary fiber content ranges from 5-
15% of the wholegrain content, the soluble dietary fiber content
ranges from 2 – 10 % of the wholegrain content and the beta-glucan
content ranges from 0.5-5% of the wholegrain content.
1.
2. ATheprocess
cerealfor the inas
product situclaimed
preparation
in Claim of vitamin
1 wherein, D in the
the fungal FOOD PRODUCTS
mycelium and
wholegrains are cells grownfrom
selected on variety
Wheat,ofOats, kernels whichCorn,
Barley, comprises;
Brown a)
Soaking
Rice, Rye, theBuckwheat,
whole kernels and or parts
Amaranth, thereof
Triticale, comprising
Quinoa, of but
or combinations
not limited
thereof. to grains/ millets/ nuts for 4-10 hours in an aqueous
solution having pH in the range of 6.5 to 7.5 at room temperature. b)
Removing
3. The cereal the product
excessive as aqueous
claimed in solution
Claim 1 using conventional
wherein, the millets are
known
selected methods.
from Sorghum, c) Boiling/autoclaving
little millet, foxtail the said
millet, kernels
barnyard usingmillet,
conventional
finger millet, kodo methods. millet,d)pearl
Inoculating the said
millet, proso kernels
millet, smallwith edible
millet or or
consumable fungal
combinations thereof. cells/ spores and or mycelium belonging to phyla
Basidiomycota and or Ascomycota e) Subjecting the said kernels to
Solid
4. state fermentation byclaimed
incubating the inoculated kernels
the or
WeThe
parts
cereal
claimed
thereof,are
product
that theseas
at temperature developed ranging
inproducts
Claim
between
1can
wherein,
25° betomade
37°Cby for the FOOD PRODUCTS
wholegrains
incorporating in
spirulinathe form
powder of flour (fine
upto the level or coarse), cracked
of levelf)ofExposing
5%. The the
period of
wholegrains, 5 to 30
cuts, days as
flakes, byper conventional
crushed wholegrains, methods ground wholegrains,
products
said will be
fermented enriched
kernels from incorporation
stepor of spirulina
(e)combinations
to a source UVpowder.
light The
ofthereof.
grits, popped,
developed puffed individually
radiation toproducts
obtain Vitwere D inverysaid much
fermentednutritious andg)their
kernels nutritional
Subjecting the
value
vitamin is Dmuch
enhancedgreater than
kernels their control
obtained in space.
step (f)These
for developed
further
5. The cereal
products product
will processing
not as claimed
only improve in Claim 1 status
wherein, the community
seeds are
downstream
selected from sunflower whichthe
seeds,
nutritional
comprises
Safflower but
seeds,
of the
not Pumpkin
limited to seeds,
a. drying
but
the also
wetmelonsolve
UV a number
exposed of nutritional
kernels in a Fenugreek
drying problems
chamber prevailing
at Poppy in the
a temperature
Water
community. seeds, Flax seeds, seeds, seeds,
of aroundseeds,
Sesame ~ 50°CFennel or drying
seeds the,said
Celerymyceliated
seeds, chiakernelsseedsin or
atmosphere till
combinations thereof. the moisture level reduces to at least 15%. b.
Refrigerating the said myceliated vitamin D enriched kernels till
further
6. The applications.
cereal product as claimed in Claim 1 wherein, the one or
more inclusions are selected from fruits, vegetables, nuts, fiber in
2. Aform
any process for the preparation
or combinations thereof.of vitamin D wherein the kernels
used are but not limited to gains of finger millet, amaranth, wheat
and corncereal
7. The and nuts productof ground
as claimednuts, in cashews
any oneand of thealmonds or
preceding
mixtures
claims having thereof.a moisture content ranging from 1 to 45%.
3.
8. A process
The cerealfor the preparation
product as claimedofinvitamin
any oneD of
wherein the edible
the preceding
mushroom culture used in solid state fermentation is of variety from
claims wherein, the said cereal product is in the form selected
Pleurotus
extruded breakfast cereals, extruded snacks, biscuits, crackers,to
Sajor caju and Agaricus bisporus which was allowed
grow for acereal
granolas, periodbars,
of ~ 15 days rolls,
breads, usingbuns,
knowndoughnuts,
methods. muffins,
 1. A free-flowing edible composition having controllable properties FOOD PRODUCTS, BEVERAGES
of bulk density, particle morphology, flowability and shakeability,
said composition comprising a blend of: (i) a plurality of substantially
discrete composite particles, each composite particle comprising a
core of a first edible material provided with a discontinuous surface
coating formed from a first plurality of non-uniformly sized particles
of a second edible material; and (ii) a second plurality of non-
uniformly sized particles of said second edible material.

2. A free-flowing edible composition as claimed in claim 1 wherein

at least about 85%, at least about 90%, or even at least about 95%
1.the
of An non-uniformly
herbal dietary sized formulation,
particles comprising
of the second a partedibleof Leucas material FOOD PRODUCTS
aspera,
(i.e., of the a partfirstofandAmaranthus,
second pluralities a part ofofMoringa particlesoleifera,considered and a part
of Piper longum.
together) may have a particle size in the range of from about 5
#956;#953;#951; to about 2000 #956;#953;#951;, or in the range of
2. Anabout
from herbal 10dietary formulation to
#956;#953;#951; asabout
claimed 1000 in claim 1, wherein or
#956;#953;#951;,
herbal
in the range of from about 35 #956;#953;#951; to aboutfrom
dietary formulation may be in the form selected 600a group
consisting
#956;#953;#951;, of pastries, or intreacle,
the range confectioneries,
of from aboutcondiments, 50 #956;#953;#951; jellies,
jams,
to about beverages, and any combination
350 #956;#953;#951;, or in thethereof. range of about 5
#956;#953;#951; to about 1000 #956;#953;#951;, or in the range of
3. An 5herbal
about dietary formulation
#956;#953;#951; to about as600 claimed in any of the preceding
#956;#953;#951;, or in the
claims,
range wherein an additive is added to the composition.
WE CLAIM: IS: A method for the production of stabilized whole or FOOD PRODUCTS, OTHER SPECIAL
of about 5 #956;#953;#951; to about 350 #956;#953;#951;,
in the range
grain of about 10a)#956;#953;#951; to about 2000an
4. Anflourherbal
#956;#953;#951;,
comprising:
dietaryor in the
milling whole
formulation range asof claimed
about
grains
10
to obtain
in#956;#953;#951;
any of the preceding PURPOSE MACHINERY
endosperm
claims, wherein fraction,
herbal a ow ash fine
dietary bran and
formulation is ge
a fraction,
baked edible a to
and product
about
coarse 600
bran #956;#953;#951;, or b)in grinding
the range of about 10bran and
selected
#956;#953;#951; fromand genn consisting
a group
to about
fraction,
350 of breads,said
#956;#953;#951;,
coarse
biscuits, cookies,
germ
pastries, fraction
pies, without substantially
tarts, quiches, pizzas, damaging
crackers. starch of the
or in the range
coarseof
about 35 #956;#953;#951; to about
bran and germ fraction to obtain a ground coarse bran and germ 2000 #956;#953;#951;, or in the
range
fraction, of about 35
c) stabilizing #956;#953;#951;
said low ash to about 1000 #956;#953;#951;,
5. in
or Anthe herbal
range dietary
of about formulation
35 asfine
#956;#953;#951; claimedbran in and any
toobtain
germ
about of thefraction
preceding and
said
claims, groundwherein coarseherbal bran and
dietary germ fraction,isto
formulation a soup ora350stabilized
broth.
#956;#953;#951;,
fine bran and germorfraction, in the range and d) ofcombining
about 50 #956;#953;#951;
said stabilized fine to
about
bran 2000 #956;#953;#951;, or in the range of about 50
6. Anand herbal
#956;#953;#951;
germ fraction
dietary with said as
formulation
to about 1000
endosperm
claimed infraction
#956;#953;#951;, any or of to
the
in
obtain
thepreceding
range
a
of
stabilized
claims, whole
wherein grain flour
theoradditives having
are a particle
selected size distribution
from thickeners, of 0%
flavoring
about
1. A
by weight 50
food #956;#953;#951;
product
on a No. 35fragrance, to
pharmaceutical
(500 micron) about 600 #956;#953;#951;,
preparation
U.S. Standard comprising
Sieve, whereby
and less BASIC PHARMACEUTICAL PRODUCTS
a
agents,
one or
synergistic sweeteners,
more oftothe
combination controllable
of atbyleast surfactants,
properties
twoon solvents,
ofNo.
different the70 buffering
composition
antibodies or is U.S. AND PHARMACEUTICAL PREP.
than
agents, or equal
stabilizers, aboutcoloring20% weight
agents, fillers, a leavening (2 0 micron)
agents,
variable.
antibody
Standard fragments
Sieve, which
wherein are
said low directed against
ashcoating,
fine branhigh a virus,
andmoisture wherein
germ fraction theis
preservatives,
antibodies are wetting
heavy agents,
chain barrier
immunogiobulins
from 3% by weight
component, and any tocombination
15% by weight and is not ground thereby of
ofantibodies
thereof.
or fragments thereof
reducing starch damage and increasing claimed
3.
the AVHHfree-flowing
or VNAR edible
type, composition
or domain as production in claim
(dAbs) of the 1 orheavy
efficiency. claimor2
wherein the average particle
light chains of immunoglobulins or fragments thereof. size of the second edible material is in
7. An
the rangeherbal of dietary
from about formulation
5 as claimed to
#956;#953;#951; in about
any of2000 the preceding
2. A method
claims, wherein as the
claimed in dietary
claim 1formulation
wherein said endosperm fraction
#956;#953;#951;,
2.from
is A food 60% product
by orherbal
or
weight in the
to 75% range
pharmaceutical by of from
weight, about
preparation
said
is10
low
be used as to
#956;#953;#951;
according
ash fine bran claim
and
nutrients
to
1, about
wherein selected
1000the virusfrom
#956;#953;#951;,
is annutrients forinnutrition,
or
enteropathogenic the range nutrient
virus of from
such for
as prevention
about 35
rotavirus.
genn
of fraction Is
stress or stress-related from 3% by weight
disorders, to 5% by weight,
nutrient for stress and said
or stress-
#956;#953;#951;
coarse bran and germ to about 600 is
fraction #956;#953;#951;,
from 10%nutrient by weight or into the 37% range byofof
related
from
3. A food disorders,
about 50
product nutrient
#956;#953;#951;
orpercentages for
pharmaceutical anti-oxidant,
to about 350
preparation for
#956;#953;#951;,
accordingboosting to anyor in
weight,
immune
1. A food said
system.weight
composition comprising being
at based
least 0.1% upon w/w the
algaltotal weight
biomass BASIC CHEMICALS, FERTILISERS,
the
one
of range
of the
said of about
preceding 5 #956;#953;#951;
claims,said comprising to about
low ash antibodies 1000 or antibody
and oneendosperm
#956;#953;#951;,
fragments orhaving
more other or
at
fraction,
in
least edible
the 80 ingredients,
range
amino of about
acid
fine
wherein
5
bran and the
#956;#953;#951;
sequence
germbiomass
algal
homology
fraction NITROGEN COMPOUNDS, PLASTICS
to
with
and
8. An saidherbalcoarse bran
dietary and
formulationge fraction, as and
claimed said
in weight percentages
comprises
about
SEQ
add upID600
toNo. at1least
00% and
by
16%
#956;#953;#951;,
SEQ
weight.
algal
ID No. oil3inby
or dry
the
protein. weight.
range of anyabout of 5the preceding AND SYNTHETIC RUBBER IN PRIMARY
claims, wherein the herbal dietary
#956;#953;#951; to about 350 #956;#953;#951;, or in the range formulation is used as a nutrient of FORMS
supplement.
2.
about
4. The 10 food composition
#956;#953;#951; of toclaim
about 1, wherein
2000 the algal
#956;#953;#951;, biomass or anythe
in
3. AA food
comprisesmethod product
between
or pharmaceutical
as claimed25% in
to claim
35% oil by
preparation
1 wherein dry
according to
said endosperm
weight. fraction
range
one
comprises of about
of the preceding
from 10 #956;#953;#951;
85% by claims,
weight wherein
to 95%the to about
byantibodies
weight600 #956;#953;#951;,
or antibody
starch, said
9. in
or A the
fragmentsmethod range ofofpreparation
recognise about 10
thefraction
same of herbal
#956;#953;#951;
epitopes dietary
as fromSEQformulation
to about
ID No. 350 inand
1weighttheSow form
SEQ
ash
of
3. fine
soup
The bran
or
food broth, and ingerm
composition accordance of claim comprises
with 1 , the present
wherein at 10% by
invention,
least 50% by to
weight
#956;#953;#951;,
ID
50% No. by weight or in and
starch, the range
said of about
coarse bran 35and #956;#953;#951;
germ fraction to
comprises
of 2000steps
the algal
about oil of (a) mixing at
is monounsaturated
#956;#953;#951;, least
or40%in oil.
the arange
part of Leucas aspera, a
comprises
part of from
Amaranthus 0% cauditus,
b weight to a part of weightofstarch,
byMoringa about and
oleifera,
35
andsaid a anylow
part
#956;#953;#951;
5. Afine
ash food branproductand to
germabout 1000
or pharmaceutical
fraction #956;#953;#951;,
has a preparation
fine particle or in
according
size the range
to
distribution of
of
4. Piper
aboutThe 35 longum
food in
composition
#956;#953;#951;
one of the preceding an air-tight
claims, of to vessel;
claim
about 3, and
wherein
350 (b) mixing
at least
#956;#953;#951;, the
50% mixture
by
or weight
in of
the
substantially
step athe same thecomprising
aslipid particle size a heterodimer
distribution ofoftheSEQ ID
of
range
No. 3(a)
the
endosperm of
SEQwith
algalabout oil
ID solvent
is
No.
fraction.
to
50an#956;#953;#951;
18:1 form a soup
and is to or broth.
contained
about 2000in in#956;#953;#951;,
a glycerolipid
form.
or in the range of about 50 #956;#953;#951; to about 1000
10. Afood
method
#956;#953;#951;, of preparation
or
or in the of herbal
range dietary formulation
accordingintofraction the
6.
4.
form
5.
A
A
The method
of baked
food
productas claimed
edible
composition
phamtaceutical
product,in
of claimin
claim 1of about
accordance
1 ,
preparation
wherein
wherein
50said#956;#953;#951;
with
less endosperm
the
than present
5% by
to
any
about
has 600
one aofparticle #956;#953;#951;,
the preceding size whereby
claims, comprising
distribution of at least one or
aabout more
microorganism
65% of bytheweight
invention,
weight
controllableof the comprises
toalgal
properties oil steps
isto ofcomposition
(a) mixing
docosahexanoic atacidleast (DHA)aorpart of Leucas
(22:6).
transformed
having
aspera, aaparticle
part
besize
of
able
Amaranthusofof the
produce
less than or
cauditus,
the equal a
isto
antibodies
part
variable.
149
of
fragments
microns,
Moringa and less
oleifera,
thereof.
than or equal to 5% by weight having a particle size of greater than
and
6. Aa
4. The part
food ofcomposition
free-flowing Piperedible
longum; of (b)claim
composition lining oneclaimed
1, wherein
as or morethe in vessel
algal
anyoil ofiswith
the baking
250
paper; microns,
(c) preheating
predominantly said low
or completely ash
an oven fine bran
to and
appropriate genn fraction
temperature; has a
(d) particle
preceding
7. Adistribution
size food claims,
product of wherein
or
at pharmaceutical
least theencapsulated
65 %D10 by of preparation
w¾ight
inside
the particles
having
cells
according
a
of second
ofparticle
the the to claim
size of
spreading
biomass.
edible
6, wherein the
materialthe mixture
is at least
antibodies of step
about
or (a)10
antibody in the vessels
#956;#953;#951;,
fragments ofarestep at (b);
least
expressed (e) about
less
baking than for or equal to 149
appropriate time microns,
in the and less
oven; and than
(f) or equal the
removing to 0% by
20
andor#956;#953;#951;
weight secreted
having ainparticle theatgut leastby a
size about
ofprobiotic
greater 30 #956;#953;#951;,
250 microns,atand
microorganism.
than least said
 1. A food ingredient composition comprising a dried egg product FOOD PRODUCTS, BASIC
and algal flour, which is a homogenate of microalgal biomass PHARMACEUTICAL PRODUCTS AND
containing predominantly or completely lysed cells in the form of a PHARMACEUTICAL PREP.,
powder comprising at least 16% by dry weight triglyceride oil, for BEVERAGES
formulation of a food product on addition of a liquid and optionally
other edible ingredients.

2. The food ingredient composition of claim 1, wherein the dried

egg product is dried whole eggs.

3. The food ingredient composition of claim 1, wherein the dried

egg product is dried egg whites. 4 The food ingredient composition
of claim 1, wherein the dried egg product is dried egg yokes.

5. The food ingredient composition of claim 1 that is a powdered

egg product, or a pancake or waffle mix.

6. The food ingredient composition of claim 1, wherein the algal

flour is formed by micronizing microalgal biomass to form an
emulsion and drying the emulsion.

7. The food ingredient composition of claim 1, wherein the algal

flour has an average particle size of less than 100 |xm.

8. The food ingredient composition of claim 7, wherein the average

size of particles in the algal flour is 1-15 fxm.

9. The food ingredient composition of claim 1, wherein the

microalgal biomass is 45-75% triglyceride oil by dry weight.

10. The food ingredient composition of claim 1, wherein at least

50% by weight of the triglyceride oil is an 18:1 lipid and is contained
in a glycerolipid form.

11. The food ingredient composition of claim 1, wherein less than

5% by weight of the triglyceride oil is docosahexanoic acid (DHA)
(22:6). 142 12. The food ingredient composition of claim 1, wherein
the triglyceride oil is: a. less than 2% 14:0; b. 13-16% 16:0; d. 64-
70% 18:1; e. 10-16% 18:2; f 0.5-2.5% 18:3; and g. less than 2% oil
of a carbon chain length 20 or longer.

13. The food ingredient composition of claim 1, wherein the

microalgal biomass is between 25%-40% carbohydrates by dry
weight.

14. The food ingredient composition of claim 1, wherein the

microalgal biomass comprises a carbohydrate component
containing between 25%-35% dietary fiber and 2%-8% free sugar
including sucrose, by dry weight.

15. The food ingredient composition of claim 1, wherein the

microalgal biomass comprises dietary fiber having a
monosaccharide composition of: a.

1.1-3% arabinose; b. 5-15%mannose; c. 15-35% galactose; and d.

50-70% glucose.

16. The food ingredient composition of claim 1, wherein the

microalgal biomass has between 20-115 |j,g/g of total carotenoids,
including 20-70 ^ig/g lutein.

17. The food ingredient composition of claim 1, wherein the

microalgal biomass has less than 10 ng/g lutein.