OA21737A - Complementary food preparation. - Google Patents

Abstract

The invention relates to a method for manufacturing a spirulina preparation having improved taste and odor, in particular having a reduced ocean taste and odor or a reduced sea taste and odor, and also to such a spirulina preparation. The invention also relates to a solid, semi-solid or liquid complementary food preparation, in particular a ready-to-use complementary food (RUCF) preparation or ready-to-use therapeutic food (RUTF) preparation, comprising such a spirulina preparation, and also other components chosen from at least two of the groups formed by (a) cereal plants, notably the flours of cereal plants; (b) leguminous plants and/or the seeds of leguminous plants, notably soybeans, chick peas, lentils, peas, black-eyed peas, mung beans, pigeon peas, haricot beans and/or lupin; and (c) flours and protein products based on oleaginous plant seeds that are not part of groups (a) or (b). Other aspects relate to these complementary food preparations for use in the prevention or treatment of malnutrition, in particular moderate acute malnutrition (MAM) or severe acute malnutrition (SAM), and to the use of spirulina for the manufacture of such complementary food preparations.

Description

COMPLEMENTARY FOOD PREPARATION

Field of the invention

[0001] The présent invention relates to supplementary food préparations, in particular for the prévention or treatment of malnutrition.

Background of the invention

[0002] The latest édition of “The State of Food Security and Nutrition in the World”, published in July 2020, estimâtes that almost 690 million people suffered from hunger in 2019, an increase of 10 million compared with 2018, and of nearly 60 million in five years. Due to high costs and limited financial means, billions of people are unable to adopt a healthy or nutritious diet.

[0003] Today, various specialist supplementary food préparations provide different levels of energy, micronutrients and macronutrients necessary for growth and health in order to prevent or treat malnutrition.

[0004] Supplementary food préparations intended to prevent or treat malnutrition are taken to mean foods to be administered during a period of supplementary feeding. These préparations are specially formulated with an appropriate nutritional quality to provide additional energy and nutrients to supplément family foods from the local diet, and provide nutrients which are absent or présent in insufficient quantities.

[0005] AH supplementary food préparations intended to prevent or treat malnutrition must be formulated in accordance with guidelines drawn up by the FAO and WHO.

[0006] During the manufacture of supplementary food préparations, ail Processing operations should be carried out in such a way as to preserve protein quality, limit micronutrient losses and maintain overall nutritional value.

[0007] The quality of the proteins provided by the various ingrédients and raw materials, and therefore their essential amino acid concentration, is a crucial factor in the formulation of supplementary food préparations intended to prevent or treat malnutrition.

[0008] Amino acids are the basic building blocks of proteins. There are a huge number of different amino acids, but only twenty are used by the body to make proteins (“proteinogenic” amino acids). Among these 20 amino acids, eleven can be produced by the human body and the nine others are said to be essential as the body is unable to synthesise them in sufficient quantities to meet its needs. Protein quality is therefore assessed on the basis of their ability to supply the nine essential amino acids (EAA) lysine, sulfur-containing AA (méthionine, cysteine), threonine, tryptophan, branched AA (leucine, isoleucine, valine), aromatic AA (phenylalanine, tyrosine) and histidine.

[0009] These amino acids must therefore be supplied by diet. The amino acid composition of proteins is taken into account when assessing the protein quality of our diet.

[0010] At présent, the main supplementary food préparations used are RUSF (readyto-use supplementary food) and RUTF (ready-to-use therapeutic food) respectively developed to treat moderate and severe acute malnutrition in children and adults.

[0011] The main feature of these préparations is their ease of use, as they are readyto-use and do not require the use of water or other biological fluids to reconstitute them, so avoiding secondary bacterial contamination.

[0012] What should be noted is that in these and other préparations, for the time being, the main source of essential amino acids is supplied by ingrédients of animal origin, and in particular certain cow’s milk dérivatives (whole or skimmed milk powder, whey protein concentrate, whey permeate). Cow’s milk dérivatives also provide a range of essential micronutrients.

[0013] This is due to the fact that currently used ingrédients of vegetable origin, in particular cereals, leguminous plants and leguminous plant seeds, flours and protein Products based on oilseeds, are unable alone to provide sufficient concentrations of essential amino acids as required (according to the guidelines drawn up by the FAO and WHO) in the supplementary food préparations to prevent or treat malnutrition.

[0014] In order to ensure the essential amino acid concentrations required by the guidelines, the main supplementary food préparations contain between 25 and 40% of cow’s milk dérivatives (whole or skimmed milk powder, whey protein concentrate, whey permeate) and only between 5 and 25% of vegetable ingrédients (cereals, leguminous plants and leguminous plant seeds together with flours and protein Products based on oilseeds).

[0015] The proteins présent in ingrédients of animal origin and therefore in milk dérivatives hâve a higher biological value than proteins of vegetable origin and are easy to incorporate into supplementary food préparations, but on the other hand, their production costs are high, and their carbon footprint is not inconsiderable. It is also important to note that around 25% of malnourished individuals, more particularly infants, are lactose intolérant. Lactose intolérance is a frequent reason for diarrhoea in malnourished infants and a cause of treatment failure. Lactose is présent in a content of between 10 and 80% in the cow’s milk dérivatives ordinarily used in supplementary food préparations. Other drawbacks include allergies to cow’s milk proteins. Allergies to cow’s milk proteins are a form of food allergy which mainly affects infants and children under the âge of three. Caseins and β-lactoglobulin are most often implicated, but any protein can be implicated. Casein is involved in long-term allergies. There are various types of casein, ail of which hâve the particularity of remaining stable, even when subjected to conditions liable to dénaturé them, such as for example heat.

[0016] To date, no viable alternative has yet been proposed to reduce, let alone replace, the use of ingrédients of animal origin in the supplementary food préparations intended to prevent ortreat malnutrition.

Object of the invention

[0017] One object of the présent invention is consequently to identify one or more ingrédients which could advantageously enter into the formulation of supplementary food préparations in general, but also in particular for ready-to-use supplementary food préparations (RUSF) or ready-to-use therapeutic food préparations (RUTF), ideally for significantly reducing, or even eliminating, the need to resort to ingrédients of animal origin. Furthermore, these ingrédients should not hâve a taste or odour likely to reduce consumer acceptance of the resulting préparations. Advantageously, it should be possible to produce this or these ingrédients at a favourable cost, but above ail also with a reduced carbon footprint.

General description of the invention

[0018] In order to achieve the above-mentioned object, the présent invention proposes, in a first aspect, a method for manufacturing a spirulina préparation having an improved taste and odour, in particular having a reduced océan taste and odour or a reduced sea taste and odour, the method comprising:

a first préparation step during which 10 to 70% by weight, based on the spirulina préparation, of dry spirulina is mixed with 0.1 to 20% by weight, based on the spirulina préparation, of a minerai premix using a rotary mixer rotating at 2500 to 3500 revolutions/minute, preferably at approximately 3000 revolutions/minute, for 15 to 25 minutes, preferably for approximately 20 minutes, a second incorporation step during which 10 to 80% by weight, based on the spirulina préparation, of a sugar préparation is incorporated into the mixture from the first step and during which the mixture is subjected to the action of the rotary mixer

3500 revolutions/minute,

3000 revolutions/minute, for approximately 15 minutes, and preferably to 20 rotating at minutes, at 2500 to approximately preferably for a third step during which 0.1 to 10% by weight, based on the spirulina préparation, of a préparation of lecithins is incorporated into the mixture from the second step and during which the résultant mixture is subjected to the action of the rotary mixer rotating at 1500 to 2500 revolutions/minute, preferably at approximately 2000 revolutions/minute, for 5 to 15 minutes, preferably for approximately 10 minutes, wherein the minerai premix comprises between 400 and 800 mg of calcium, from 1 to 2.5 mg of copper, from 20 to 200 pg of iodine, from 8 to 15 mg of iron, from 130 to 250 mg of magnésium, from 1 to 2.5 mg of manganèse, from 400 to 800 mg of phosphorus, from 700 to 1500 mg of potassium, from 15 to 50 pg of sélénium and from 10 to 15 mg of zinc, wherein the sugar préparation comprises glucose, fructose, saccharose, lactose or mixtures thereof, in the form of granulated sugar, raw sugar, very fine sugar, pearl sugar, liquid sugar, invert liquid sugar, brown sugar, icing sugar, table syrup, and/or molasses, and wherein the préparation of lecithins is vegetable lecithins, preferably soy or sunflower lecithins.

[0019] A second aspect relates to a spirulina préparation having an improved taste and/or odour, in particular having a reduced océan taste and odour or a reduced sea taste and odour, preferably obtained in accordance with the method according to claim 1 or 2, comprising 10 to 70% by weight of dry spirulina mixed with 0.1 to 20% by weight of a minerai premix, 10 to 80% by weight of a sugar préparation, and 0.1 to 10% by weight of a préparation of lecithins, wherein the minerai premix comprises between 400 and 800 mg of calcium, from 1 to 2.5 mg of copper, from 20 to 200 pg of iodine, from 8 to 15 mg of iron, from 130 to 250 mg of magnésium, from 1 to 2.5 mg of manganèse, from 400 to 800 mg of phosphorus, from 700 to 1500 mg of potassium, from 15 to 50 pg of sélénium and from 10 to 15 mg of zinc, wherein the sugar préparation comprises glucose, fructose, saccharose, lactose or mixtures thereof, in the form of granulated sugar, raw sugar, very fine sugar, pearl sugar, liquid sugar, invert liquid sugar, brown sugar, icing sugar, table syrup, and/or molasses, and wherein the préparation of lecithins is vegetable lecithins, preferably soy or sunflower lecithins.

[0020] A third aspect of the invention proposes a supplementary food préparation, in particular a ready-to-use supplementary food (RUSF) préparation or ready-to-use therapeutic food (RUTF) préparation, comprising, or being composed of, (1 ) a spirulina préparation obtained by the method according to the first aspect or a spirulina préparation according to the second aspect in an appropriate/sufficient quantity to obtain a proportion of 5 to 20% by weight, preferably of 7.5 to 17.5% by weight, of spirulina in the total supplementary food préparation and (2) two or more components selected from at least two of the groups formed by (a) cereals, in particular cereal flours; (b) leguminous plants and/or leguminous plant seeds, in particular soy beans, chickpeas, lentils, peas, cowpeas, mung beans, pigeon peas, haricot and/or lupin beans; and (c) flours and protein products based on oilseeds which are not part of groups (a) or (b).

[0021 ] This is because the inventors hâve found that the advantages of using spirulina for these supplementary food préparations are numerous and they will be explained in greater detail in the following description. That said, one important advantage is that spirulina has an exceptionally complété composition of nutritional éléments. Furthermore, and this is a particularly important advantage, it does not contain any antinutritional factors and therefore does not hâve to undergo any pre-processing to remove them. An additional benefit is that it can advantageously partially or entirely replace the ingrédients of animal origin, which makes it possible to achieve a significant réduction in the carbon footprint of the supplementary food préparations. Finally, and most importantly, spirulina can be produced using simple, low-cost processes.

[0022] Unfortunately, the inventors hâve had to acknowledge that, despite spirulina’s substantial advantages, it has a disadvantage which can make its use less attractive, or even difficult, namely its taste and/or odour. This is because spirulina, even when obtained under controlled cultivation conditions, always has a certain “océan” or “sea” taste and/or odour. This characteristic does, however, jeopardise the very purpose of a supplementary food préparation, such as in particular a ready-to-use supplementary food (RUSF) préparation or a ready-to-use therapeutic food (RUTF) préparation. This is because, if consumers are repelled by the taste and/or odour, they may well not take the advised rations and therefore the supplementary food préparations would ultimately be incapable of achieving their objective.

[0023] The inventors hâve consequently attempted to find a way of making the taste and odour of spirulina as neutral as possible by pre-processing which would then enable it to be used without disadvantages in supplementary food préparations. The inventors’ tests and studies hâve led to the method for manufacturing a spirulina préparation having an improved taste and odour, in particular having a reduced océan taste and odour or a reduced sea taste and odour according to the first aspect of the invention and spirulina préparations having an improved taste and odour, in particular having a reduced océan taste and odour or a reduced sea taste and odour, which may be used in supplementary food préparations according to the third aspect of the invention.

[0024] In spirulina préparations, it is generally advantageous for calcium to be added in the form of calcium phosphate, tricalcium phosphate, calcium carbonate or mixtures thereof; copperto be added in the form of anhydrous copper sulfate, coppergluconate, or mixtures thereof; iodine to be added in the form of potassium iodide, iron to be added in the form of dried ferrous sulfate monohydrate, ferrous sulfate, ferrous fumarate, or mixtures thereof; magnésium to be added in the form of magnésium sulfate monohydrate, magnésium gluconate citrate, or mixtures thereof; manganèse to be added in the form of manganèse sulfate monohydrate, phosphorus to be added in the form of anhydrous dibasic calcium phosphate, tricalcium phosphate, or mixtures thereof; potassium to be added in the form of a mixture of 50% by weight of potassium chloride and 50% by weight of tripotassium citrate, sélénium to be added in the form of sodium selenite, sodium selenate, or mixtures thereof, and/or zinc to be added in the form of zinc sulfate.

[0025] The supplementary food préparations according to the invention generally comprise, other than the spirulina préparation, peanut paste; a mixture of vegetable oils; one or more components selected from soy flour, chickpea flour, black lentil flour and, skimmed milk powder, or combinations thereof; and/or a mixture of vitamins; optionally agave syrup.

[0026] In particular, a supplementary food préparation according to the invention may therefore comprise, for example: 5 to 20% by weight of spirulina; 15 to 25% by weight, preferably 17.5 to 22.5% by weight, of peanut paste; 17.5 to 27.5% by weight, preferably 19 to 21% by weight, of a mixture of vegetable oils; 12.5 to 25% by weight, preferably 14 to 21% by weight, of sugar; 7.5 to 25% by weight, preferably 8.5 to 21% by weight, of soy flour, chickpea flour, black lentil flour and/or skimmed milk powder; 3 to 6% by weight, preferably 3.25 to 5.75% by weight, of sunflower lecithin; and/or 2.5 to 5% by weight, preferably 2.75 to 4.75% by weight, of vitamins and minerais. Optionally, the supplementary food préparation may further comprise 5 to 15% by weight, preferably 17.5 to 22.5% by weight, preferably 18 to 22% by weight of agave syrup.

[0027] The supplementary food préparations according to the invention further comprise, as required, 0.01 to 5% by weight, preferably 0.1 to 3% by weight, of other ingrédients serving in particular to improve the composition in terms of consistency, présentation, colour, etc.

[0028] In certain advantageous embodiments, the supplementary food préparations according to the invention do not comprise any components of animal origin, i.e. comprise at most trace quantifies, in particular less than 0.2% by weight, preferably less than 0.1% by weight, and advantageously less than 0.05% by weight thereof.

[0029] A fourth aspect of the présent invention is a ready-to-use therapeutic food (RUTF) préparation as described for use in the prévention ortreatment of malnutrition, in particular for treating moderate acute malnutrition (MAM) or severe acute malnutrition (SAM).

[0030] A fifth aspect of the invention proposes the use of a spirulina préparation obtained by a method according to the first aspect or a préparation according to the second aspect for manufacturing a solid, semi-solid or liquid supplementary food préparation, in particular a ready-to-use supplementary food (RUSF) préparation or a ready-to-use therapeutic food (RUTF) préparation, preferably in an appropriate quantity of spirulina préparation to obtain an (effective) proportion of 5 to 20% by weight of (dry) spirulina in the total supplementary food préparation.

[0031] This use may be considered for considerably reducing the use of ingrédients of animal origin in the supplementary food préparation, particularly preferably for reducing the proportion of ingrédients of animal origin in the supplementary food préparation to less than 20% by weight, preferably to less than 10% by weight, in the présent case to less than 5% by weight, particularly preferably for entirely replacing the ingrédients of animal origin, i.e. the ingrédients of animal origin would only be présent in quantities at most representing trace quantities, in particular less than 0.2% by weight, preferably less than 0.1% by weight, advantageously less than 0.05% by weight of the total préparation.

[0032] As a variant or in addition, such use may be considered for reducing the presence of antinutritional factors in the supplementary food préparation without any particular pre-processing.

[0033] As a variant or in addition, such a use may be considered for reducing the total carbon footprint of the food préparation.

[0034] The quality of the proteins, and therefore their ability to supply essential amino acids in a sufficient quantity to enable, in particular, optimum synthesis of body proteins, is a crucial part in the formulation of supplementary food préparations intended to prevent ortreat malnutrition.

[0035] A number of criteria are used to take account of this ability which are based on in vivo measurements in humans or on an animal model, or on an analysis of the amino acid composition of the proteins. In vivo approaches are either growth measurements in rats (protein efficiency coefficient) or measurements of digestive (digestibility, absorption) and metabolic (nitrogen rétention, biological value) protein bioavailability. Measurements of protein digestibility, and especially of amino acid digestibility, are subject to major methodological constraints and developments hâve recently been proposed to eliminate the need for invasive methods. The most widely used criterion based on protein composition is PD-CAAS (protein digestibility corrected amino acid score).

[0036] In 2011, the Food and Agriculture Organization of the United Nations (FAO) proposed replacing this with DIAAS (digestible indispensable amino acid score), which makes it more difficult to détermine due to methodological limitations in measuring the digestibility of individual amino acids.

[0037] Table 1: Essential amino acid scores for selected vegetable proteins, animal proteins (skimmed milk and egg white) and spirulina using food composition data ranked by total protein content (g/100 g).

	RICE	MAIZE	POTATO	WHEAT	OATS	PEANUTS	CHICKPEAS
Histidine	1.18	0.51	0.95	1.13	1.20	1.26	1.46
Isoleucine	1.35	0.37	1.07	1.14	1.28	1.10	1.30
Leucine	1.25	0.62	0.81	1.03	1.15	0.98	1.12
Lysine	0.63	0.16	1.00	0.47	0.73	0.63	1.17
Sulfurcontaining AA	1.63	0.48	1.10	1.54	1.58	0.93	0.95
Aromatic AA	1.67	0.57	1.74	1.49	1.67	1.81	1.71
Threonine	1.16	0.40	1.09	0.93	1.10	1.10	1.19
Tryptophan	1.36	0.28	1.16	1.49	1.63	1.14	1.21
Valine	1.42	0.39	1.25	1.03	1.29	0.98	0.97

TOTAL PROTEINS (g/100g)

6.5

8.1

8.2

12.6

16.9

25.8

26.4

[0038] Table 1 (continuée!)

	LENTILS	MILK (skimmed)	SOY BEAN	LUPIN	SPIRULINA	EGG WHITE
Histidine	1.14	1.36	1.65	1.30	0.94	1.13
Isoleucine	1.25	1.89	1.69	1.24	1.74	1.77
Leucine	1.14	1.48	1.37	1.10	1.30	1.28
Lysine	1.23	1.39	1.30	0.85	0.93	1.19
Sulfurcontaining AA	0.65	1.27	1.22	0.90	1.17	2.23
Aromatic AA	1.42	1.86	1.93	1.39	1.79	1.87
Threonine	1.02	1.46	1.56	1.10	1.67	1.47
Tryptophan	1.15	1.66	1.91	0.97	1.90	1.45
Valine	1.16	1.56	1.29	0.89	1.42	1.48
TOTAL PROTEINS (g/100 g)	27.0	36.2	36.5	37.6	52	81.1

Data sources: US DA Food Composition Databases, FAO/INFOODS Global Data base,

Tanzania Food Composition Table, Feedipedia Nutritional Tables, Appenroth et al. 2018.

[0039] Amino acid score = mg of amino acid in 1 g of evaluated protein/mg of amino acid in 1 g of requirement pattern.

[0040] The amino acid score is calculated as above and stated either as a ratio per unit (recommended) or on a percentage scale (WHO 1991).

Interprétation of amino acid score
0-0.49	Very inadéquate
0.5-0.89	Inadéquate
0.90->1	Adéquate

[0041]These index values based on Chemical scores are, by nature of the principle, 10 highly dépendent not only on protein composition but also on the human amino acid requirement profile, which was most recently updated in 2007.

[0042] The adult protein requirement (RDA = recommended dietary allowance) is 0.83 g/kg/d.

[0043] Table 2 shows the essential amino acid (AA) requirements in mg/g crude protein as a function of âge and (or) developmental stage.

[0044] Table 2

	Essential amino acids
Aromatic AA	Histidine	Isoleucin e	Leucine	Lysine	Sulfurcontai ning AA	Thréonine	Trypto -phan	Valine
Age
6 months	52	20	32	66	57	27	31	8.5	43
1-2 years	46	18	31	63	52	25	27	7	41
3-14 years	41	16	30	61	48	23	25	6.6	40
15-18 years	40	16	30	60	47	23	24	6.3	40
> 18 years	38	15	30	59	45	22	23	6	39

Human essential AA requirements (mg/g crude protein) as a function of âge and/or 5 developmental stage.

AA = amino acids

[0045] Recommended protein intake is higher in children and adolescents. The growth requirement must be met in addition to the maintenance requirement. In these cases, the protein RDA is 2.82 g/kg/d.

[0046] Two forms of malnutrition can be distinguished, severe acute malnutrition (SAM) and moderate acute malnutrition (MAM).

[0047] In the case of SAM in infants and children of 6 months to 5 years, the protein and amino acid requirements needed to ensure catch-up growth are stated in Table 3.

[0048] The supplementary food préparation must be capable of supplying

2.82 g/kg/day of protein (0.82 g/kg/day for maintenance and 2.00 g/kg/day for growth) with a concentration of essential AA (stated in mg/kg/day) capable of ensuring catchup weight gain of 10 g/kg/day.

[0049] Table 3

Essential amino acids (mg/kg/day)
Aromatic AA	Histidin e	Isoleucine	Leucine	Lysine	Sulfurcontain -ing AA	Thréonine	Tryptophan	Valine
177	66	95	198	183	88	103	29	130

[0050] Supplementary food préparations which meet these criteria fall into the category of RUTF (ready-to-use therapeutic foods) which are designed and intended primarily for treating uncomplicated severe acute malnutrition. RUTF are used for emergency feeding of malnourished children or to supplément the diets of people with spécial nutritional requirements, such as the elderly.

[0051] Moderate acute malnutrition (MAM) is treated by adding a nutrient-rich supplementary food which supplies the recommended daily nutritional intake of ail micronutrients in addition to the child’s usual diet.

[0052] In the case of MAM in infants and children of 6 months to 5 years, the protein and amino acid requirements needed to ensure catch-up growth are stated in Table 4.

[0053] The supplementary food préparation must be capable of supplying approximately 2 g/kg/day of protein with a concentration of essential AA (stated in mg/kg/day) capable of ensuring catch-up weight gain of 5 g/kg/day.

[0054] Table 4

Essential amino acids (mg/kg/day)
Aromatic AA	Histidi ne	Isoleucine	Leucin e	Lysine	Sulfurcontain -ing AA	Thréonine	T ryptophan	Valine
104	39	60	123	110	53	61	17	81

[0055] AA requirements for catch-up weight gain of 5 g/kg/day were established using the values provided by the FAO of 10 g/kg/day for severe acute malnutrition (SAM). A factorial approach was used to calculate the requirements for catch-up weight gain of 5 g/kg/day to better reflect MAM treatment goals. (Food and Agriculture Organization of the United Nations, 2017; Food and Nutrition Board, 2005; WHO/FAO/UNU Joint Expert Consultation, 2007).

[0056] Supplementary food préparations which meet these criteria fall into the category of RUSF (ready-to-use supplementary foods), designed and intended primarily for treating moderate acute malnutrition. RUSF is a food supplément intended to be consumed for two to three months as part of a nutritional programme.

[0057] The technical spécifications required for RUSF and RUTF are stated in Table 5:

[0058] Table 5

Nutrients and nutritional values per 100 g finished product	Unit	Minimum	Label	Maximum
Energy	kcal	510	XX7	560
Added sugar	% Energy	-	-	20
Protein8	g	11	XX	16
Dry skimmed milk protein9	g	3.6	-	-
Fat10	g	26	XX	36
ω-3 fatty acids11	g	0.30	-	1.80
ω-6 fatty acids	g	2.6	-	6.10
Retinol (Vit. A)	mcg	700	700	1600
Thiamine (Vit. B1)	mg	1.0	1.0	-
Riboflavin (Vit. B2)	mg	2.1	2.1	-
Niacin (Vit. B3)	mg	13	13	-
Pantothenic Acid (Vit. B5)	mg	4.0	4.0	-
Pyridoxine (Vit. B6)	mg	1.8	1.8	-
Biotin (Vit. B7)	mcg	60	60	-
Folates (Vit. B9)	mcg DFE	330	330	-
Cobalamin (Vit. B12)	mcg	2.7	2.7	-
Ascorbate (Vit. C)	mg	8012	80	220
Cholecalciferol (Vit. D)	mcg	15	15	20
Vitamin E	mg aTE	16	16	-
Phytomenadione (Vit. K)	mcg	27	27	-
Calcium (Ca)	mg	535	535	750
Copper (Cu)	mg	1.4	1.4	1.9
lodine (I)	mcg	100	100	190
Iran (Fe)	mg	10	10	14
Magnésium (Mg)	mg	150	150	225
Manganèse (Mn)	mg	1.2	1.2	2.4
Phosphorus (P)	mg	450	450	750
Potassium (K)	mg	800	800	1400
Sélénium (Se)	mcg	20	20	45
Sodium (Na)	mg	-	-	270

Zinc (Zn) | mg

11

11

140

[0059] According to the technical spécifications, RUSF and RUTF formulations (Table 5) must provide:

[0060] a) an energy intake of between 510 and 560 kcal,

[0061] b) a protein intake of between 11 and 16 grams,

[0062] c) a fat intake of between 26 and 36 grams,

[0063] d) a minimum of 3.6% of skimmed milk powder, with no upper limit, in order to supplément the concentration of essential amino acids (AA), as a function of âge and (or) developmental stage, according to Tables 1, 2, 3 and 4.

[0064] Current average compositions of supplementary food préparations intended to 10 prevent or treat malnutrition:

[0065] Example A

Peanut paste (g/100 g)	10
Extruded soy flour (g/100 g)	4
Skimmed milk powder (g/100 g)	24
Whey permeate (g/100 g)	15
Sugar (g/100 g)	17
Vegetable oils (g/100 g)	26.5
Vitamin and minerai premix	3.5
Total (%):	100
Per 100 g of préparation
Energy (kcal/100 g)	530
Fat (g/100 g)	33
Crude protein (g/100 g)	13.5
Milk protein (g/100 g)	9
Lactose (g/100 g)	26

[0066] Example B

Peanut paste (g/100 g)	19
Whey protein concentrate (g/100 g)	10
Whey permeate (g/100 g)	23.5
Sugar (g/100 g)	23
Vegetable oils (g/100 g)	21
Vitamin and minerai premix	3.5
Total (%):	100

Per 100 g of préparation
Energy (kcal/100 g)	537
Fat (g/100 g)	33
Crude protein (g/100 g)	13.5
Milk protein (g/100 g)	7.5
Lactose (g/100 g)	22

[0067] In the présent context, the following terms are defined as follows: peanut paste: made from roasted peanuts (Spanish and/or Virginia and/or runner and/or Valencia varieties) using a rotary mixer rotating at a speed of 3000 rpm for between 15 min and 30 min; mixture of vegetable oils: the mixture may be prepared from two or more oils, 5 specifically rapeseed oil, olive oil, sunflower oil, palm oil, peanut oil, coconut oil, sesame oil, walnut oil, hazelnut oil, grapeseed oil; sugar: cane and/or beet sugar; agave syrup: produced from a number of agave species, including Agave tequilana, the syrup used must contain at least 70% fructose; vitamin and minerai premix: the vitamin/mineral premix is used to adjust the concentration of vitamins and minerais in 10 100 grams of supplementary food préparation in accordance with the technical spécifications required for formulating RUSF and RUTF (Table 5). The average composition of the vitamin and minerai premix is stated in the following table:

Average composition of the vitamin and minerai premix
	Per 100 grams of préparation
Premix	Unit	Source	min	max
Vit. A	P9	Retinol palmitate or retinol acetate	700	1400
Vit. B1	mg	Thiamin mononitrate orthiamin hydrochloride	0.7	1.5
Vit. B2	mg	Riboflavin	1.3	2.6
Vit. B3	mg	Niacinamide	8	16
Vit. B5	mg	Calcium D-pantothenate	2.5	5
Vit. B6	mg	Pyridoxine hydrochloride	1	2.2
Vit. B7	pg	Biotin	30	65
Vit. B9	pg	Folie acid	250	500
Vit. B12	pg	Vitamin B12	1.5	3
Vit. C	mg	Ascorbic acid	90	130
Vit. D	pg	Vitamin D3	9	18
Vit. E	mg	Vit. E acetate (50% tocopherol DL-aacetate)	10	20
Vit. K	pg	Vitamin K (5%)	13	27
Calcium	mg	Anhydrous dibasic calcium phosphate ortricalcium phosphate	200	415
Copper	mg	Anhydrous copper sulfate or copper gluconate	0.6	1.2

i

Average composition of the vitamin and minerai premix
	Per 100 grams of préparation
Premix	Unit	Source	min	max
lodine	pg	Potassium iodide	50	110
Iron	mg	Ferrous sulfate or ferrous fumarate	0.5	5
Magnésium	mg	Magnésium sulfate monohydrate or magnésium citrate or gluconate	5	100
Manganèse	mg	Manganèse sulfate monohydrate	0.5	1
Phosphorus	mg	Anhydrous dibasic calcium phosphate ortricalcium phosphate	150	315
Potassium	mg	50% potassium chloride + 50% tripotassium citrate	150	350
Sélénium	pg	Sodium selenite or sodium selenate	10	20
Zinc	mg	Zinc sulfate	5	11

[0068] Having identified the potential usefulness of spirulina, the next objective of the présent invention was therefore to demonstrate that spirulina can indeed be used for formulating supplementary food préparations preferably intended to prevent or treat malnutrition and to considerably reduce, if not entirely replace, the use of ingrédients 5 of animal origin. Spirulina could thus ensure the intake of essential amino acids as well as other necessary micronutrients.

[0069] Spirulina is rich in essential amino acids in a sufficient quantity to enable optimum synthesis of body proteins.

[0070] Spirulina is rich in natural vitamins and minerais, particularly provitamin A (β10 carotène), group B vitamins, iron and magnésium.

[0071] In general, the term “spirulina”, as used in the présent context, dénotés a certain number of different cyanobacteria of the genus Arthrospira, in particular Arthrospira platensis (sometimes denoted Spirulina platensis), but also Arthrospira maxima, Arthrospira pacifica, etc. This term also dénotés préparations based on these 15 cyanobacteria, specifically as a food, but also as food suppléments, for example in the dried and compressed form. In the context of the présent invention, the term “spirulina” may equally well dénoté the cyanobacteria or préparations containing them depending on the context, it being understood that quantitative statements relating to spirulina relate to the effective dry weight of cyanobacteria of the genus Arthrospira.

[0072] As a general rule, spirulina is cultivated in ponds in the open air or accommodated in greenhouses.

[0073] Ponds are easily implemented cultivation Systems. They are adapted to only a few species which can tolerate pond cultivation. They are generally rectangular with rounded corners. A partition divides them in the middle to incorporate a stirring System such as a paddle wheel. These Systems require a large area of land, consume large volumes of water and are heavily dépendent on the weather and seasons, in particular in terms of température and sunlight. Spirulina has poor access to light and productivity is therefore also low. When ponds are in the open air, contamination must also be controlled so that good quality algae can be supplied.

[0074] Spirulina may also be cultivated using photobioreactor technology.

[0075] Photobioreactors are closed cultivation Systems which are optimised for cultivating ail species of microalgae and protected from any external contamination. Cultivation parameters such as pH, température or light are monitored by a smart computer System. This production tool is less bulky and makes it easierto initiate and monitor cultivation and to harvest the crop. It also meets desired quantity and quality requirements.

[0076] In the présent invention, the spirulina used in the spirulina préparation formulations used in the supplementary food préparations intended to prevent ortreat malnutrition is preferably cultivated using photobioreactor technology and exhibits the nutritional characteristics stated in Table 6.

[0077] Table 6

Spirulina
kcal(WOg)	329
	g/100 g
Proteins	52
Carbohydrates	23.2
Fibre	11.3
Fat	5.6

Vitamins	mg/kg
Vit. B1 (thiamine HCl)	1.89
Vit. B1 (thiamine base)	1.49
Vit. B2 (riboflavin)	2.2
Vit. PP (B3 or niacin)	18.7
Vit. B5	0.537
Calcium pantothenate	0.584
Vit. B6	3.26
Choline	34.9

Ash	11.96
Sait	6.9
Sodium	2.6
Trace éléments	mg/kg
Copper	3.98
Calcium	641
Iran	487
Magnésium	1730
Manganèse	24
Potassium	11000
Zinc	14.7
lodine	<0.2
Phosphorus	8720
Sélénium	<0.20
Vitamins	pg/100g
Vit. A (retinol)	<21
K1	537
Beta carotène	46600
Vit. B12	7.24
Vit. H (biotin)	< 1
Vit. B9	105

	mg/100 g
Vit. E (alpha-tocopherol)	1.23
Amino acids	g/100 g
Tryptophan	1
Threonine	3.37
Aspartic acid	6.33
Serine	3.19
Lysine	3.19
Valine	3.93
Praline	2.38
Alanine	4.92
Phenylalanine	2.93
Isoleucine	3.63
Glycine	3.2
Tyrosine	2.88
Arginine	4.27
Leucine	5.72
Histidine	1.06
Glutamic acid	8.96
Méthionine	1.45
Cystine	0.55

[0078] In the présent invention, spirulina may be used in combination with ingrédients of vegetable origin, namely cereals, leguminous plants and leguminous plant seeds, flours and protein products based on oilseeds, for supplementary food préparation formulations intended to prevent ortreat malnutrition.

[0079] In order to make the taste and/or odour of the spirulina more neutral and therefore improve it, in particular to reduce its océan (sea) taste and/or odour, the (dry) spirulina is firstly subjected to spécial Processing, specifically to the following method, wherein it is important to observe the order of the steps. The explanations provided regarding the mode of action of the ingrédients are inventors’ hypothèses and, even 10 should they prove to be incomplète or inaccurate, in no way diminish the observed effect of taste and/or odour réduction:

1) mixing the spirulina with a minerai premix, spirulina has a négative ion charge, the minerais of the premix comprise calcium, magnésium, manganèse, potassium, iron and zinc which hâve positive ion charges, the negatively charged spirulina thus attracts the positively charged minerais, the spirulina is thus completely encapsulated by the minerais, this therefore makes it possible to achieve a remarkable réduction in the “sea” taste and odour, i.e. the taste and odour of seaweed, at the end of this first step, the spirulina has a neutral, slightly salty taste, mixing is preferably carried out using a rotary mixer rotating at approximately 3000 revolutions/minute, for 15 to 25 minutes, generally for approximately 20 minutes,

2) second step of incorporating sugar, the spirulina encapsulated in this manner is then mixed with a sugar préparation in order to obtain a somewhat sweet taste, specifically to obtain a salty taste with hints of caramel, mixing is carried out, for example, in the same rotary mixer rotating at approximately 3000 revolutions/minute, for 10 to 20 minutes, generally for approximately 15 minutes,

3) third step of incorporating lecithin by mixing, mixing is preferably carried out in the same rotary mixer rotating at approximately 2000 revolutions/minute, for 5 to 15 minutes, generally for approximately 10 minutes.

[0080] The résultant spirulina préparation with reduced taste and odour is then used forpreparing solid, semi-solid or liquid supplementary foods, in particular ready-to-use supplementary food (RUSF) préparations or ready-to-use therapeutic food (RUTF) préparations according to the third aspect of the invention.

[0081] Cereals

[0082] Any ground cereals suitable for human consumption may be used in association with spirulina for formulating préparations. Other than carbohydrates (essentially starch), cereals contain considérable amounts of protein (8-12 percent), but hâve low contents of lysine and threonine, and high contents of sulfur-containing amino acids (méthionine, cysteine). Adding spirulina can help rebalance the essential amino acid composition of supplementary food préparations intended to prevent or treat malnutrition.

[0083] Cereals are pre-processed in order to reduce and, if possible, remove antinutrients such as phytates, tannins and other phenolic materials, lectins, trypsin and chymotrypsin inhibitors capable of reducing protein quality and digestibility, amino acid bioavailability and minerai absorption.

[0084] Leguminous plants and leguminous plant seeds

[0085] Leguminous plants and leguminous plant seeds may be used in association with spirulina forformulating préparations.

[0086] Leguminous plants and leguminous plant seeds, and in particular soy beans, chickpeas, lentils, peas, cowpeas, mung beans, pigeon peas, haricot and lupin beans contain at least 20 percent protein on a dry weight basis.

[0087] Leguminous plant seed proteins hâve relatively high contents of lysine and threonine, and a relatively low content of sulfur-containing amino acids (méthionine, cysteine) and tryptophan.

[0088] Leguminous plants and leguminous plant seeds are pre-processed in order to reduce as far as possible the antinutritional factors which are normally présent therein, such as phytates, lectins (haemagglutinins) and trypsin and chymotrypsin inhibitors. Defatted flours and protein isolâtes based on oilseeds may be good sources of protein (50-95%).

[0089] Flours and protein products based on oilseeds

[0090] Flours, protein concentrâtes and protein isolâtes originating from oilseeds may be used in association with spirulina.

[0091] Flours and protein products based on oilseeds are pre-processed in order to bring about a sufficient réduction in antinutritional factors and undesirable toxic substances such as trypsin and chymotrypsin inhibitors and gossypol.

[0092] Using solely cereals, leguminous plants and leguminous plant seeds, flours and protein products based on oilseeds does not provide sufficient concentrations of essential amino acids as required in the supplementary food préparations for preventing or treating malnutrition.

[0093] In the présent invention, the spirulina in the spirulina préparation makes it possible to supply quality proteins and therefore essential amino acids in a sufficient quantity in order to supplément the concentration of amino acids provided by the cereals, leguminous plants and leguminous plant seeds and flours and protein Products based on oilseeds.

[0094] Spirulina does not contain antinutritional factors and therefore does not hâve to undergo any pre-processing in order to eliminate them.

[0095] In the présent invention, the spirulina (préparation) is used in combination with ingrédients of vegetable origin in the formulation of supplementary food préparations, preferably intended to prevent ortreat malnutrition, ideally in order to entirely replace ingrédients of animal origin.

[0096] Nevertheless, in the présent invention, the spirulina (préparation) may also be used in combination with ingrédients of animal origin in the formulation of supplementary food préparations intended to prevent or treat malnutrition, in order to reduce concentrations of ingrédients of animal origin to less than 20% of total weight, preferably to less than 10% by weight or even less.

[0097] In the présent invention, the spirulina (préparation) is used for formulating supplementary food préparations for preventing or treating malnutrition, in a percentage of between 5 and 20% of total weight.

[0098] The présent invention will now be illustrated with the assistance of the following non-limiting examples.

[0099] In the présent invention, the spirulina (préparation) may further be used in combination with ingrédients of vegetable origin, namely cereals, leguminous plants and leguminous plant seeds, flours and protein products based on oilseeds, for formulating other supplementary food préparations intended to supplément the normal diet of humans and animais.

EXAMPLES

[00100] EXAMPLE: PREPARATION OF SPIRULINA WITH IMPROVED

TASTE/ODOUR

[00101] The following spirulina préparations T1 to T5 were prepared by mixing 5 the spirulina with a minerai premix using a rotary mixer rotating at approximately

3000 revolutions/minute for 20 minutes. In a second step, sugar was incorporated into the previous mixture in a rotary mixer rotating at approximately 3000 revolutions/minute for approximately 20 minutes and, in a third step, lecithin was added by mixing in the same rotary mixer rotating at approximately 10 2000 revolutions/minute for 10 minutes.

	COMPOSITIONS
INGREDIENTS	T1	T2	T3	T4	T5
SPIRULINA %	23	40	26	25	20
SUGAR %	56	43	56	54	63
MINERAL PREMIX %	14	11	11	13	11
LECITHINS %	7	7	7	8	6

[00102] Test carried out on a panel of 30 people aged between 18 and 65.

[00103] The results obtained are as follows:

CRITERIA	T1	T2	T3	T4	T5
Texture	Semi-solid	Semi-solid	Semi-solid	Powder	Powder
Particle size	100% smooth	100% smooth	100% smooth	95% grainy 5% slightly grainy	100% grainy
Taste	100% somewhat salty	70% somewhat salty 30% sweetsalty	100% sweet	95% somewhat salty 5% saltysweet	100% sweet
Odour	100% odourless	100% odourless	100% odourless	100% odourless	100% odourless
Colour	100% greenish	100% greenish	100% greenish	100% greenish	100% greenish

Stickiness	100% nonsticky	95% nonsticky 5% sticky	100% nonsticky	70% nonsticky 30% slightly sticky	80% nonsticky 20% slightly sticky
Dissolution in the mouth	95% melting 5% slightly melting	90% melting 10% slightly melting	97% melting 3% slightly melting	100% slow dissolution	100% slow dissolution
Flavours	95% not identified 5% slightly caramel	15% not identified 85% végétal	100% not identified	100% not identified	90% not identified Slightly végétal
Overall assessment	100% good	100% moderately good	70% good 30% moderately good	100% good	100% good

[00104] Préparations T1, T4 and Τ5 hâve an overall assessment of 100% “Good”. In these three préparations, the percentage of spirulina is between 20 and 25% by weight, the percentage of premix is between 11 and 13% by weight and the percentage of sugar is between 54 and 63% by weight. Préparation T3 has an overall assessment of 70% “Good”. Préparation T4 has an overall assessment of 0% “Good” and 100% “Moderately good”. In these two préparations, the percentage of spirulina is between 26 and 40% by weight, the percentage of premix is 11 % by weight and the percentage of sugar is between 43 and 56% by weight.

[00105] On the basis of the results obtained with préparations T1, T4 and T5, the 10 inventors were able to conclude that in order to obtain préparations with assessment scores of greaterthan 70% “Good”, the percentage of spirulina should generally be no more than approximately 30% by weight, the percentage of sugar should generally be no less than 50% by weight and the quantity of minerai premix should generally be no less than 11 % by weight.

[00106] EXAMPLE 1

[00107] Supplementary food préparations for preventing or treating moderate acute malnutrition (MAM).

[00108] Table 7A - Spirulina préparation manufacturée! in accordance with the method of the first aspect of the invention

SPIRULINA PREPARAI	ΓΙΟΝ PER 1000 GRAMS
Sugar	56%
Spirulina	23%
Sunflower lecithin	7%
Minerai premix	14%

[00109] Table 7B - Composition of the supplementary food préparation (the four rows highlighted in grey below indicate the spirulina préparation)

Composition per 1000 grams
Sugar	20%
Spirulina	8%
Sunflower lecithin	2.5%
Minerai premix	5%
Peanut paste	22.2%
Vegetable oil mixture	22.3%
Soy flour	10%
Agave syrup	9%
Vitamin premix	1%
Total (%)	100
Per 100 g of préparation
Energy (kcal)	511
Fat (g/100 g)	35.5
Crude protein (g/100 g)	14.7
Carbohydrates (g/100 g)	31

[00110] Table8

	Reference values for MAM (Table 4)
Essential amino acids	Per 100 g of préparation mg/gram	mg/g of crude protein	mg/kg/day	Essential AA requirement mg/kg/day for catch-up growth of5g/kg/day
Histidine	350	23.7	47.4	39
Isoleucine	711	48.3	96.6	60
Leucine	1178	80.7	161.4	123
Lysine	837	57	114	110

Sulfurcontaining AA	433	29.5	59	53
Aromatic AA	1392	94.7	189.4	104
Threonine	660	44.9	89.8	61
Tryptophan	201	13.7	27.4	17
Va line	778	52.9	105.8	81

[00111] In the présent invention, the supplementary food préparation of

Example 1 contains no ingrédients of animal origin.

[00112] In the présent invention, the supplementary food préparation of

Example 1 is capable of supplying a concentration of essential AA (stated in 5 mg/kg/day) which is required for catch-up weight gain of 5 g/kg/day (Table 8 and Table 9).

[00113] Table 9

Example 1 - Essential amino acid score
	SOY BEAN	PEANUTS	SPIRULINA
Histidine	1.65	1.26	0.94
Isoleucine	1.69	1.10	1.74
Leucine	1.37	0.98	1.30
Lysine	1.30	0.63	0.92
Sulfurcontaining AA	1.22	0.93	1.17
Aromatic AA	1.93	1.81	1.79
Threonine	1.56	1.10	1.67
Tryptophan	1.91	1.14	1.90
Valine	1.29	0.98	1.42

[00114] In the présent invention, mixing of the spirulina préparation and the other ingrédients can be performed either cold or hot.

[00115] When mixing is performed cold, the peanuts and soy flour will be preprocessed before mixing in order to reduce antinutritional factors as far as possible.

[00116] When mixing is performed hot, the cooking time and températures used must ensure that antinutritional factors are reduced as far as possible.

[00117] In the présent invention, mixing of the spirulina préparation and the various other ingrédients in the composition of Example 1 results in a homogeneous paste which can be packaged in ready-to-use 100 gram heat-sealed pouches.

[00118] The préparation of the présent invention may also comprise other 5 ingrédients serving in particular to improve the composition in terms of consistency, présentation, colour, etc. These ingrédients may be selected from those generally known in the field, depending on the desired type of préparation and the intended purpose.

[00119] EXAMPLE 2

[00120] Supplementary food préparations for preventing or treating moderate acute malnutrition (MAM).

[00121] Table 10A - Spirulina préparation manufactured in accordance with the method of the first aspect of the invention

SPIRULINA PREPARATION PER 1C	00 GRAMS
Sugar	43%
Spirulina	40%
Sunflower lecithin	7%
Minerai premix	11%

[00122] Table 10B - Composition ofthe supplementary food préparation (the four rows highlighted in grey below indicate the spirulina préparation)

Composition per 1000 grams
Sugar	16%
Spirulina	15%
Sunflower lecithin	2.5%
Minerai premix	4%
Peanut paste	20.5%
Vegetable oil mixture	22%
Chickpea flour	11%
Agave syrup	8%
Vitamin premix	1%
Total (%):	100
Per 100 g of préparation
Energy (kcal/100 g)	510

Fat (g/100 g)	33.6
Crude protein (g/100 g)	16
Carbohydrates (g/100 g)	36

[00123] Table 11

	Reference values for MAM (Table 4)
Essential amino acids	Per 100 g of préparation mg/gram	mg/g of crude protein	mg/kg/day	Essential AA requirement mg/kg/day for catch-up growth of 5 g/kg/day
Histidine	341	21.4	42.8	39
Isoleucine	793	49.7	99.4	60
Leucine	1305	81.8	163.6	123
Lysine	950	59.5	119	110
Sulfurcontaining AA	473	29.6	59.2	53
Aromatic AA	1474	92.3	184.6	104
Threonine	738	46.2	92.4	61
Tryptophan	214	13.4	26.8	17
Valine	868	54.4	108.8	81

[00124] In the présent invention, the supplementary food préparation of

Example 2 contains no ingrédients of animal origin.

[00125] In the présent invention, the supplementary food préparation of

Example 2 is capable of supplying a concentration of essential AA (stated in mg/kg/day) which is required for catch-up weight gain of 5 g/kg/day (Table 12 and Table 13).

[00126] Table 12

Example 2 - Essential amino acid scores
	CHICKPEAS	PEANUTS	SPIRULINA
Histidine	1.46	1.26	0.94
Isoleucine	1.30	1.10	1.74
Leucine	1.12	0.98	1.30
Lysine	1.17	0.63	0.92
Sulfurcontaining AA	0.95	0.93	1.17
Aromatic AA	1.71	1.81	1.79

Threonine	1.19	1.10	1.67
Tryptophan	1.21	1.14	1.90
Valine	0.97	0.98	1.42

[00127] In the présent invention, mixing of the spirulina préparation and the other ingrédients of Example 2 can be performed either cold or hot.

[00128] When mixing is performed cold, the peanuts and chickpea flour will be pre-processed before mixing in order to reduce antinutritional factors as far as possible.

[00129] When mixing is performed hot, the cooking time and températures used must ensure that antinutritional factors are reduced as far as possible.

[00130] In the présent invention, mixing of the spirulina préparation and the various other ingrédients in the composition of Example 2 results in a homogeneous paste which can be packaged in ready-to-use 100 gram heat-sealed pouches.

[00131] The préparation of the présent invention may also comprise other ingrédients serving in particular to improve the composition in terms of consistency, présentation, colour, etc. These ingrédients may be selected from those generally known in the field, depending on the desired type of préparation and the intended purpose.

[00132] EXAMPLE 3

[00133] Supplementary food préparations for preventing or treating severe acute malnutrition (SAM).

[00134] Table 13A - Spirulina préparation manufactured in accordance with the method of the first aspect of the invention

SPIRULINA PREPARATION PER 10C	0 GRAMS
Sugar	56%
Spirulina	26%
Sunflower lecithin	7%
Minerai premix	11%

[00135] Table 13B - Composition ofthe supplementary food préparation (the four rows highlighted in grey below indicate the spirulina préparation)

Composition per 1000 grams
Sugar	20%
Spirulina	9.5%
Sunflower lecithin	2.5%
Minerai premix	4%
Peanut paste	18%
Vegetable oil mixture	23%
Black lentil flour	22%
Minerai premix	1%
	100%
Per 100 g of préparation
Energy (kcal)	510
Fat (g/100 g)	32
Crude protein (g/100 g)	15.7
Carbohydrates (g/100 g)	39

[00136] Table 14

	Reference values for SAM (Table 3)
Essential amino acids	Per 100 g of préparation mg/gram	mg/g of crude protein	mg/kg/day	Essential AA requirement mg/kg/day for catch-up growth of 10 g/kg/day
Histidine	387	24.65	69.5	66
Isoleucine	739	46.9	132.25	95
Leucine	1317	83.7	236	198
Lysine	1021	65	183	183
Sulfurcontaining AA	495	31.5	89	88
Aromatic AA	1479	93.9	264.5	177
Threonine	739	46.9	132.25	103
Tryptophan	197	12.5	35.25	29
Valine	869	54.2	152.84	130

[00137] In the présent invention, the supplementary food préparation of 5 Example 3 contains no ingrédients of animal origin.

[00138] In the présent invention, the supplementary food préparation of

Example 3 is capable of supplying a concentration of essential AA (stated in mg/kg/day) which is required for catch-up weight gain of 10 g/kg/day (Table 16 and Table 17).

[00139] Table 15

Example 3 - Essential amino acid scores
	LENTILS	PEANUTS	SPIRULINA
Histidine	1.14	1.26	0.94
Isoleucine	1.25	1.10	1.74
Leucine	1.14	0.98	1.30
Lysine	1.23	0.63	0.92
Sulfurcontaining AA	0.65	0.93	1.17
Aromatic AA	1.42	1.81	1.79
Threonine	1.02	1.10	1.67
Tryptophan	1.15	1.14	1.90
Valine	1.16	0.98	1.42

[00140] In the présent invention, mixing of the spirulina préparation and the other ingrédients of Example 3 can be performed either cold or hot.

[00141] When mixing is performed cold, the peanuts and lentil flour will be preprocessed before mixing in order to reduce antinutritional factors as far as possible.

[00142] When mixing is performed hot, the cooking time and températures used must ensure that antinutritional factors are reduced as far as possible.

[00143] In the présent invention, mixing of the spirulina préparation and the various other ingrédients in the composition of Example 3 results in a homogeneous paste which can be packaged in ready-to-use 100 gram heat-sealed pouches.

[00144] The préparation of the présent invention may also comprise other ingrédients serving in particular to improve the composition in terms of consistency, présentation, colour, etc. These ingrédients may be selected from those generally known in the field, depending on the desired type of préparation and the intended purpose.

[00145]

EXAMPLE 4

[00146] Supplementary food préparations for preventing or treating severe acute malnutrition (SAM).

[00147] Table 16A - Spirulina préparation manufactured in accordance with the method of the first aspect of the invention

SPIRULINA PREPARATION PER 10C	I0 GRAMS
Sugar	54%
Spirulina	25%
Sunflower lecithin	8%
Minerai premix	13%

[00148] Table 16B - Composition ofthe supplementary food préparation (the four rows highlighted in grey below indicate the spirulina préparation)

Composition per 1000 grams
Sugar	17%
Spirulina	8%
Sunflower lecithin	2.5%
Minerai premix	4%
Peanut paste	20%
Vegetable oil mixture	22%
Agave syrup	9%
Skimmed milk powder	16.5%
Vitamin premix Total (%)	1% 100%
Per 100 g of préparation
Energy (kcal)	510
Fat (g/100 g)	35.5
Crude protein (g/100 g)	15.7
Carbohydrates (g/100 g)	28

[00149] Table 17

	Reference values for SAM (Table 3)
Essential amino acids	Per 100 g of préparation mg/gram	mg/g of crude protein	mg/kg/day	Essential AA requirement mg/kg/day for catch-up growth of 10 g/kg/day
Histidine	375	23.8	67.1	66
Isoleucine	830	52.7	148.6	95

Leucine	1373	87.2	245.9	198
Lysine	1045	66.6	187.8	183
Sulfurcontaining AA	506	32.1	90.5	88
Aromatic AA	1509	95.8	270	177
Threonine	713	45.3	127.75	103
Tryptophan	214	13.6	38.35	29
Valine	928	58.9	166	130

[00150] In the présent invention, the supplementary food préparation of Example 4 contains less than 20% (more specifically 16.5% of the total weight) of an ingrédient of animal origin (skimmed milk powder).

[00151] In the présent invention, the supplementary food préparation of 5 Example 4 is capable of supplying a concentration of essential AA (stated in mg/kg/day) which is required for catch-up weight gain of 10 g/kg/day (Table 20 and Table 21).

[00152] Table 18

Example 4 - Essential amino acid scores
	MILK POWDER (skimmed)	PEANUTS	SPIRULINA
Histidine	1.36	1.26	0.94
Isoleucine	1.89	1.10	1.74
Leucine	1.48	0.98	1.30
Lysine	1.39	0.63	0.92
Sulfurcontaining AA	1.27	0.93	1.17
Aromatic AA	1.86	1.81	1.79
Threonine	1.46	1.10	1.67
Tryptophan	1.66	1.14	1.90
Valine	1.56	0.98	1.42

[00153] In the présent invention, mixing of the spirulina préparation and the other 10 ingrédients of Example 4 can be performed either cold or hot.

[00154] When mixing is performed cold, the peanuts will be pre-processed before mixing in order to reduce antinutritional factors as far as possible.

[00155] When mixing is performed hot, the cooking time and températures used must ensure that antinutritional factors are reduced as far as possible.

[00156] In the présent invention, mixing of the spirulina préparation and the various other ingrédients in the composition of Example 4 results in a homogeneous 5 paste which can be packaged in ready-to-use 100 gram heat-sealed pouches.

[00157] The préparation of the présent invention may also comprise other ingrédients serving in particular to improve the composition in terms of consistency, présentation, colour, etc. (glycérine, xanthan gum, guargum, gelatins, glucose syrup, emulsifiers, invertase, colourants, flavours, etc.). These ingrédients may be selected 10 from those generally known in the field, depending on the desired type of préparation and the intended purpose.

[00158] EXAMPLE 5

[00159] Supplementary food préparations for preventing or treating moderate acute malnutrition (MAM).

[00160] Table 19A - Spirulina préparation manufactured in accordance with the method of the first aspect of the invention

SPIRULINA PREPARATION PER 1000 GRAMS
Sugar	63%
Spirulina	20%
Sunflower lecithin	6%
Minerai premix	11%

[00161] Table 19B - Composition ofthe supplementary food préparation (the four rows highlighted in grey below indicate the spirulina préparation)

Composition per 1000 g
Sugar	25%
Spirulina	8%
Sunflower lecithin	2.5%
Minerai premix	4.5%
Vegetable oil mixture	22%
Skimmed milk powder	16%
Peanut paste	13%

Wheat flour	8%
Vitamin premix Total (%)	1% 100
Per 100 g of préparation
Energy (kcal)	510
Fat (g/100 g)	31
Crude protein (g/100 g)	14.1
Carbohydrates (g/100 g)	46

Table 20

	Reference values forMAM
Essential amino acids	Per 100 g of préparation mg/gram	mg/g of crude protein	mg/kg/day	Essential AA requirement mg/kg/day for catch-up growth of 5 g/kg/day
Histidine	346	24.4	48.8	39
Isoleucine	784	55.4	110.8	60
Leucine	1297	91.6	183.2	123
Lysine	856	60.5	121	110
Sulfurcontaining AA	465	32.8	65.6	53
Aromatic AA	1369	96.7	193.4	104
Threonine	747	52.8	105.6	61
Tryptophan	206	14.6	29.2	17
Valine	877	62	124	81

[00162] In the présent invention, the supplementary food préparation of Example 4 contains less than 20% (more specifically 16% of the total weight) of an ingrédient of animal origin (skimmed milk powder).

[00163] In the présent invention, the supplementary food préparation of

Example 2 is capable of supplying a concentration of essential AA (stated in mg/kg/day) which is required for catch-up weight gain of 5 g/kg/day (Table 19 and Table 20).

[00164] Table 21

1. Essential amino acid scores

	MILK (skimmed)	PEANUTS	SPIRULINA	WHEAT
Histidine	1.36	1.26	0.94	1.13
Isoleucine	1.89	1.10	1.74	1.14
Leucine	1.48	0.98	1.30	1.03
Lysine	1.39	0.63	0.92	0.47
Sulfurcontaining AA	1.27	0.93	1.17	1.54
Aromatic AA	1.86	1.81	1.79	1.49
Threonine	1.46	1.10	1.67	0.93
Tryptophan	1.66	1.14	1.90	1.49
Valine	1.56	0.98	1.42	1.03

[00165] In the présent invention, mixing of the spirulina préparation and the other ingrédients of Example 5 can be performed either cold or hot.

[00166] When mixing is performed cold, the peanuts will be pre-processed before mixing in order to reduce antinutritional factors as far as possible.

[00167] When mixing is performed hot, the cooking time and températures used must ensure that antinutritional factors are reduced as far as possible.

[00168] In the présent invention, mixing of the spirulina préparation and the various other ingrédients in the composition of Example 5 results in a homogeneous paste which can be packaged in ready-to-use 100 gram heat-sealed pouches.

[00169] The préparation of the présent invention may also comprise other ingrédients serving in particular to improve the composition in terms of consistency, taste, présentation, colour, etc. These ingrédients may be selected from those generally known in the field, depending on the desired type of préparation and the intended purpose.

Vegetable oil mixture	22%
Skimmed milk powder	16%
Peanut paste	13%
Wheat flour	8%
Vitamin premix Total (%)	1% 100
Per 100 g of préparation
Energy (kcal)	510
Fat (g/100 g)	31
Crude protein (g/100 g)	14.1
Carbohydrates (g/100 g)	46

Table 20

	Reference values for MAM
Essential amino acids	Per 100 g of préparation mg/gram	mg/g of crude protein	mg/kg/day	Essential AA requirement mg/kg/day for catch-up growth of 5 g/kg/day
Histidine	346	24.4	48.8	39
Isoleucine	784	55.4	110.8	60
Leucine	1297	91.6	183.2	123
Lysine	856	60.5	121	110
Sulfurcontaining AA	465	32.8	65.6	53
Aromatic AA	1369	96.7	193.4	104
Threonine	747	52.8	105.6	61
Tryptophan	206	14.6	29.2	17
Valine	877	62	124	81

[00162] In the présent invention, the supplementary food préparation of

Example 4 contains less than 20% (more specifically 16% of the total weight) of an ingrédient of animal origin (skimmed milk powder).

[00163] In the présent invention, the supplementary food préparation of

Example 2 is capable of supplying a concentration of essential AA (stated in mg/kg/day) which is required for catch-up weight gain of 5 g/kg/day (Table 19 and Table 20).

[00164] Table 21

1. Essential amino acid	scores
	MILK (skimmed)	PEANUTS	SPIRULINA	WHEAT
Histidine	1.36	1.26	0.94	1.13
Isoleucine	1.89	1.10	1.74	1.14
Leucine	1.48	0.98	1.30	1.03
Lysine	1.39	0.63	0.92	0.47
Sulfurcontaining AA	1.27	0.93	1.17	1.54
Aromatic AA	1.86	1.81	1.79	1.49
Threonine	1.46	1.10	1.67	0.93
Tryptophan	1.66	1.14	1.90	1.49
Valine	1.56	0.98	1.42	1.03

[00165] In the présent invention, mixing of the spirulina préparation and the other ingrédients of Example 5 can be performed either cold or hot.

[00166] When mixing is performed cold, the peanuts will be pre-processed 5 before mixing in order to reduce antinutritional factors as far as possible.

[00167] When mixing is performed hot, the cooking time and températures used must ensure that antinutritional factors are reduced as far as possible.

[00168] In the présent invention, mixing of the spirulina préparation and the various other ingrédients in the composition of Example 5 results in a homogeneous paste which can be packaged in ready-to-use 100gram heatsealed pouches.

[00169] The préparation of the présent invention may also comprise other ingrédients serving in particular to improve the composition in terms of consistency, taste, présentation, colour, etc. These ingrédients may be selected from those generally known in the field, depending on the desired type of préparation and the intended purpose.

Claims (22)

1. Method for manufacturing a spirulina préparation having an improved taste and odour, including a reduced océan taste and odour or a reduced sea taste and odour, the method comprising:

a) a first préparation step during which 10 to 70% by weight, based on the spirulina préparation, of dry spirulina is mixed with 0.1 to 20% by weight, based on the spirulina préparation, of a minerai premix using a rotary mixer rotating at 2500 to 3500 revolutions/minute, for 15 to 25 minutes,

b) a second incorporation step during which 10 to 80% by weight, based on the spirulina préparation, of a sugar préparation is incorporated into the mixture from the first step and during which the mixture is subjected to the action of the rotary mixer rotating at 2500 to 3500 revolutions/minute, for 10 to 20 minutes, and

c) a third step during which 0.1 to 10% by weight, based on the spirulina préparation, of a préparation of lecithins is incorporated into the mixture from the second step and during which the résultant mixture is subjected to the action of the rotary mixer rotating at 1500 to 2500 revolutions/minute, for 5 to 15 minutes, wherein the minerai premix comprises between 400 and 800 mg of calcium, from 1 to 2.5 mg of copper, from 20 to 200 pg of iodine, from 8 to 15 mg of iron, from 130 to 250 mg of magnésium, from 1 to 2.5 mg of manganèse, from 400 to 800 mg of phosphorus, from 700 to 1500 mg of potassium, from 15 to 50 pg of sélénium and from 10 to 15 mg of zinc, wherein the sugar préparation comprises glucose, fructose, saccharose, lactose or mixtures thereof, in the form of granulated sugar, raw sugar, very fine sugar, pearl sugar, liquid sugar, invert liquid sugar, brown sugar, icing sugar, table syrup, and/or molasses, and wherein the préparation of lecithins is vegetable lecithins.

2. Method for manufacturing a spirulina préparation according to claim 1, wherein the calcium is added in the form of calcium phosphate, tricalcium phosphate, calcium carbonate or mixtures thereof; copper is added in the form of anhydrous copper sulfate, copper gluconate, or mixtures thereof; iodine is added in the form of potassium iodide, iron is added in the form of dried ferrous sulfate monohydrate, ferrous sulfate, ferrous fumarate, or mixtures thereof; magnésium is added in the form of magnésium sulfate monohydrate, magnésium gluconate citrate, or mixtures thereof; manganèse is added in the form of manganèse sulfate monohydrate, phosphorus is added in the form of anhydrous dibasic calcium phosphate, tricalcium phosphate, or mixtures thereof; potassium is added in the form of a mixture of 50% by weight of potassium chloride and 50% by weight of tripotassium citrate, sélénium is added in the form of sodium selenite, sodium selenate, or mixtures thereof; and zinc is added in the form of zinc sulfate.

3. Method for manufacturing a spirulina préparation according to either claim 1 or claim 2, wherein, in the first préparation step, the dry spirulina is mixed with the minerai premix using a rotary mixer rotating at 3000 revolutions/minute for 20 minutes.

4. Method for manufacturing a spirulina préparation according to any one of daims 1 to 3, wherein, in the second incorporation step, the sugar préparation is incorporated into the mixture from the first step while the mixture is subjected to the action of the rotary mixer rotating at 3000 revolutions/minute for approximately 15 minutes.

5. Method for manufacturing a spirulina préparation according to any one of daims 1 to 4, wherein, in the third incorporation step, the préparation of lecithins is incorporated into the mixture from the second step while the résultant mixture is subjected to the action of the rotary mixer rotating at approximately 2000 revolutions/minute, for approximately 10 minutes.

6. Method for manufacturmg a spirulina préparation accordmg to any one of daims 1 to 5, wherein the vegetable lecithins include soy or sunflower lecithins.

7. Spirulina préparation having an improved taste and odour, including a reduced océan taste and odour or a reduced sea taste and odour, comprising

10 to 70% by weight of dry spirulina mixed with 0.1 to 20% by weight of a minerai premix, 10 to 80% by weight of a sugar préparation, and 0.1 to 10% by weight of a préparation of lecithins, wherein the minerai premix comprises between 400 and 800 mg of calcium, from 1 to 2.5 mg of copper, from 20 to 200 pg of iodine, from 8 to 15 mg of iron, from 130 to 250 mg of magnésium, from 1 to 2.5 mg of manganèse, from 400 to 800 mg of phosphorus, from 700 to 1500 mg of potassium, from 15 to 50 pg of sélénium and from 10 to 15 mg of zinc, wherein the sugar préparation comprises glucose, fructose, saccharose, lactose or mixtures thereof, in the form of granulated sugar, raw sugar, very fine sugar, pearl sugar, liquid sugar, invert liquid sugar, brown sugar, icing sugar, table syrup, and/or molasses, and wherein the préparation of lecithins is vegetable lecithins.

8. Spirulina préparation according to claim 7, wherein the calcium is in the form of calcium phosphate, tricalcium phosphate, calcium carbonate or mixtures thereof; the copper is in the form of anhydrous copper sulfate, copper gluconate, or mixtures thereof; the iodine is in the form of potassium iodide, the iron is in the form of dried ferrous sulfate monohydrate, ferrous sulfate, ferrous fumarate, or mixtures thereof; the magnésium is in the form of magnésium sulfate monohydrate, magnésium gluconate citrate, or mixtures thereof; the manganèse is in the form of manganèse sulfate monohydrate, the phosphorus is in the form of anhydrous dibasic calcium phosphate, tricalcium phosphate, or mixtures thereof; the potassium is in the form of a mixture of 50% by weight of potassium chloride and 50% by weight of tripotassium citrate, the sélénium is in the form of sodium selenite, sodium selenate, or mixtures thereof; and the zinc is in the form of zinc sulfate.

9. Spirulina préparation according to either claim 7 or claim 8, wherein the spirulina préparation is obtained in accordance with the method according to any one of daims 1 to 6.

10. Spirulina préparation according to any one of daims 7 to 9, wherein the vegetable lecithins include soy or sunflower lecithins.

11. Solid, semi-solid or liquid supplementary food préparation, including a ready-to-use supplementary food (RUSF) préparation or ready-to-use therapeutic food (RUTF) préparation, comprising two or more components selected from at least two of the groups formed by (a) cereals, including cereal flours; (b) leguminous plants and/or leguminous plant seeds, including soy beans, chickpeas, lentils, peas, cowpeas, mung beans, pigeon peas, haricots and/or lupin beans; and (c) flours and protein products based on oilseeds which are not part of groups (a) or (b);

in combination with a spirulina préparation obtained by the method according to one of daims 1 to 6 or a spirulina préparation according to one of daims 7 to 10, in an appropriate quantity to obtain a proportion of 5 to 20% by weight of spirulina in the total supplementary food préparation.

12. Solid, semi-solid or liquid supplementary food préparation according to claim 11, comprising, other than the spirulina préparation, peanut paste; a mixture of vegetable oils; one or more components selected from soy flour, chickpea flour, black lentil flour and skimmed milk powder, or combinations thereof; and/or a mixture of vitamins.

13. Solid, semi-solid or liquid supplementary food préparation according to claim 12, comprising agave syrup.

14. Solid, semi-solid or liquid supplementary food préparation according to claim 11, comprising, other than the spirulina préparation, 15 to 25% by weight of peanut paste; 17.5 to 27.5% by weight of a mixture of vegetable oils; 7.5 to 25% by weight of soy flour, chickpea flour, black lentil flour and/or skimmed milk powder; and/or 2.5 to 5% by weight of a mixture of vitamins.

15. Solid, semi-solid or liquid supplementary food préparation according to claim 14, comprising 5 to 15% by weight of agave syrup.

16. Solid, semi-solid or liquid supplementary food préparation according to any one of daims 11 to 15, further comprising 0.01 to 5% by weight of other ingrédients serving to improve the composition in terms of consistency, présentation and/or colour.

17. Solid, semi-solid or liquid supplementary food préparation according to any one of daims 11 to 16, comprising no components of animal origin.

18. Solid, semi-solid or liquid supplementary food préparation according to any one of daims 11 to 17 for use in the prévention or treatment of malnutrition, including moderate acute malnutrition (MAM) orsevere acute malnutrition (SAM).

19. Use of a spirulina préparation obtained by the method according to one of daims 1 to 6 or of a spirulina préparation according to one of daims 7 to 10 for manufacturing a solid, semi-solid or liquid supplementary food préparation, including a ready-to-use supplementary food (RUSF) préparation or a ready-to-use therapeutic food (RUTF) préparation, in an appropriate quantity of spirulina préparation to obtain a proportion of 5 to 20% by weight of spirulina in the total supplementary food préparation.

20. Use of a spirulina préparation according to claim 19 for reducing or entirely replacing the use of ingrédients of animal origin in the supplementary food préparation, including reducing the proportion of ingrédients of animal origin in the supplementary food préparation to less than 20% by weight.

21. Use of a spirulina préparation according to either one of daims 19 or 20 for reducing the presence of antinutritional factors in the supplementary food préparation without pre-processing.

22. Use of a spirulina préparation according to any one of daims 19 to 21 for 5 reducing the total carbon footprint of the food préparation.