Microalgae is natures secret ingredient . It,s existed for millions of years, TerraVia has harnessed it to create a next generation ingredient that delivers on taste, texture and fat-reduction in a completely new way .

1. REDEFINING HEALTHIER AND MORE INDULGENT PRODUCTS. EXPLORE WITH US.
Microalgae like you’ve never seen it before. AlgaVia®
Lipid Rich Powder is a whole food
ingredient that delivers unprecedented texture and taste in foods and beverages, enabling
healthy and indulgent formulations.

2. TABLE OF CONTENTS
Abstract Page 1
Ingredient Exploration Page 2
Nutrient Exploration Page 3
Formulating with AlgaVia®
Lipid Rich Powder
Yellow Cake Page 4
Challah Bread Page 5
Shortbread Cookies Page 6
Gluten-free Oatmeal Cookies Page 7

3. [ abstract ]
[ 1 ]
ALGAVIA®
LIPID RICH POWDER
[ whole algae flour]
Microalgae is nature’s secret ingredient. It’s existed for millions of years, and Solazyme has
harnessed it to create a next-generation ingredient that delivers on taste, texture and fat-reduction
in a completely new way.
Solazyme scientists selected a strain of Chlorella which is grown in contained fermentation tanks
to ensure consistent, efficient and sustainable supply of ingredients. Dried to a powder, the
finished Lipid Rich Powder disperses in water, making it easy to use in many food and beverage
applications.
AlgaVia®
Lipid Rich Powder can reduce or replace fats, egg yolks and oil. Golden-yellow in color, it is
a versatile ingredient that helps formulators overcome the traditional taste barriers they face when
formulating in applications like baked goods, salad dressings, sauces, soups, beverages and frozen
dairy desserts.

4. A NUTRITIONAL BREAKTHROUGH
Solazyme is unlocking the power of microalgae, one of nature’s first foods, to create new,
sustainable, high-performance ingredients that serve as the foundation for healthier foods.
Microalgae has been consumed for centuries and is a nutrient-packed food found in nature.
Among the thousands of different microalgae types, Solazyme scientists identified a native strain of
Chlorella that is the basis of our portfolio of Whole Algae Ingredients.
This specific unicellular strain, first isolated in the fresh waters of the Netherlands, is golden- yellow
in color and naturally converts sugars into oils and proteins. To make AlgaVia®
Lipid Rich Powder our
strain of Chlorella is grown in contained fermentation tanks over several days. After fermentation,
the microalgae are washed, milled, then dried into a soft, fine powder.
Unlike animal-derived dairy and egg products, AlgaVia®
Lipid Rich Powder contains more than 15%
fiber. It boasts protein, micronutrients like calcium and Vitamin C, as well as the potent antioxidants
lutein and zeaxanthin. But perhaps most striking is the microalgae’s lipid component.
Monounsaturated fat, the “good” fat, is the primary fatty acid found in AlgaVia®
Lipid Rich Powder. It
has a much smaller percentage of saturated fat, and zero trans fat.
[ ingredient exploration ]
[ 2 ]
KEY
INGREDIENT
ADVANTAGES:
• Whole food ingredient
• Vegan, non-GMO,
gluten-free
• Free of known allergens
• Manufactured in the US
• Adds indulgent
mouthfeel to create
richer, creamier,
premium products
• Efficiently reduces fat
and calories without
compromising critical
taste and texture
metrics
CARBO-
HYDRATES
19%
SIMPLE SUGAR
1%
PROTEIN
9%
MICRONUTRIENTS/ASH
4%
MOISTURE
2%
LIPID
46%
TYPICAL NUTRITIONAL COMPOSITION
OF LIPID RICH POWDER
FIBER
(soluble & insoluble)
19%
TYPICAL
LIPID PROFILE
MONOUNSATURATED FAT
63.5%
POLYUNSATURATED FAT
17.5%
SATURATED FAT
19%

5. INNOVATING THE SENSORY PROFILE
Strong science behind our ingredient drives high consumer ratings for products made with
AlgaVia®
Lipid Rich Powder. That’s because it restores the mouthfeel of fat and finally
provides consumers with a satisfying, healthier alternative to their favorite foods.
“The sensory profile was a real drawback common to earlier generations of
better-for-you products,” says Beata Klamczynska, Solazyme Applications and Technical Services
Manager. “They were never quite fully satisfying because they relied mainly on fat replacers
and texturizers that increased viscosity without replicating the true texture and mouthfeel of
fat.” By using AlgaVia®
Lipid Rich Powder, formulators can revamp a full-fat product into a highly
indulgent, healthier version. We do this without compromising the sensory profile, and improve
an existing reduced-fat product for a more appealing taste and texture.
UNDERSTANDING HOW ALGAVIA®
LIPID RICH POWDER WORKS
3 MECHANISMS OF ACTION:
1. Full body mouthfeel – this capability comes from the interaction of the oil, starches
and fibers to provide a full, rich mouthfeel and textural experience
2. Moisture control – this capability is due to the presence of fibers, starches and
polysaccharides in the ingredient
3. Emulsification aid – this capability is due to the phospholipids and mono- and
di-glycerides in the ingredient
[ nutrient exploration ]
[ 3 ]
– this capability is due to the presence of fibers, starches and
– this capability is due to the phospholipids and mono- and
FORMULATION GUIDANCE
AlgaVia®
Lipid Rich Powder is a multi-functional ingredient. The
following formulation guidelines are based on the hands-on experience
of the Solazyme applications team to help you achieve the best result.
AlgaVia®
Lipid Rich Powder efficiently replaces oil, fats and egg yolks. It is
not a grain replacement.
[ moisture control/mouthfeel ]
• Add to existing formula at 1-2%
• Add water as necessary to maintain batter/ dough rheology
[ fat reduction ]
• Usage levels within bakery typically fall between 1-5% – the higher fat reduction
calls for higher usage
• Start with a 1:3 fat reduction, not 1:1
• For best results when reducing fat keep at least 1/3 of the shortening
[ egg reduction/replacement ]
• Whole egg replacement is possible in gluten based products (e.g. challah)
• If egg white is needed for texture (e.g. cakes), you can reduce or replace egg yolk
only
• Replace egg yolk solids on 1:1 basis

6. [ 4 ]
YELLOW CAKE
By formulating with Lipid Rich Powder, we are able to reduce the total fat and trans fat in a dry yellow
cake mix formulation while maintaining overall consumer acceptability. The Lipid Rich Powder formulation
reduces powdered shortening from the mix compared to the control. In turn, total fat is reduced by 33%,
trans fat is reduced by half and several artificial colors are removed from the formulation. Based on an
independent sensory panel, there is no difference in consumer acceptability between the control and the
lower fat Lipid Rich Powder formulation.
[ formulating with AlgaVia®
Lipid Rich Powder]
Overall Liking
6.22a
6.11a
6.23a
6.22a
6.04a
control
control
control
control
control
with Lipid Rich Powder
with Lipid Rich Powder
with Lipid Rich Powder
with Lipid Rich Powder
with Lipid Rich Powder
6.24a
6.18a
6.74a
6.27a
6.24a
Flavor
Appearance
Texture
Aftertaste
Sensory study performed with 90 panelists (each sample presented independently)
9 point scale: 1-dislike extremely, 9-like extremely
Statistical analysis performed on results to determine if differences (in avg. score) between samples are significant
Results denoted with the same letter are not statistically different
IMPROVE CONSUMER ACCEPTABILITY [ total fat reduced by ]
33%
[ trans fat reduced by ]
51%

7. [ 5 ]
CHALLAH BREAD
Lipid Rich Powder is very effective in products where the egg is providing mouthfeel, richness,
tenderness and moisture retention. Challah bread is a prime example of a bakery formulation where
we are able to remove all eggs yet achieve an indulgent final product that is comparable to control.
All-Purpose Flour 52.60%
Water 17.90%
Eggs 10.55%
Sugar 5.50%
Vegetable Oil 11.60%
Yeast 1.10%
Salt 0.75%
All-Purpose Flour 54.65%
Water 31.00%
Eggs 0%
Sugar 5.50%
Vegetable Oil 3.00%
Lipid Rich Powder 4.00%
Yeast 1.10%
Salt 0.75%
Nutrition Facts
Serving Size: (57g)
Amount Per Serving
Calories 200 Calories from Fat 70
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 25mg 8%
Sodium 190mg 8%
Total Carbohydrate 28g 9%
Dietary Fiber 1g
Sugars 5g
Protein 4g
Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition Facts
Serving Size: (57g)
Amount Per Serving
Calories 160 Calories from Fat 25
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 200mg 8%
Total Carbohydrate 29g 10%
Dietary Fiber 1g
Sugars 5g
Protein 4g
Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 8%
*Percent Daily Values are based on a 2,000 calorie diet.
[challahbreadcontrol]
[challahbreadwith
LipidRichPowder]
[ total fat reduced by ]
63%
[ saturated fat reduced to ]
0
[ calories reduced by ]
20%
[ cholesterol reduction ]
100%
ingredients increased
ingredients decreased
or eliminated
Formulating with AlgaVia®
Lipid Rich Powder enables a vegan challah bread where eggs are completely removed.
[ formulating with AlgaVia®
Lipid Rich Powder]
NO
EGGS

8. [ 6 ]
SHORTBREAD COOKIES
In low moisture products, achieving crispness can be a challenge. The moisture control
properties of Lipid Rich Powder can help promote crispness of the cookie or other baked
goods. By formulating with Lipid Rich Powder, butter is reduced by two-thirds which results in
50% total fat reduction, and an even greater reduction in saturated fat.
All-Purpose Flour 42.00%
Butter 23.50%
Sugar 23.01%
Water 4.00%
Starch, Modified 2.00%
Vanilla Extract 1.53%
Non-Fat Dry Milk 1.00%
Egg White, Dried 1.00%
Baking Powder 0.96%
Baking Soda 0.50%
Salt 0.50%
All-Purpose Flour 42.89%
Butter 7.20%
Sugar 24.90%
Lipid Rich Powder 7.00%
Water 10.61%
Starch, Modified 2.00%
Vanilla Extract 1.46%
Non-Fat Dry Milk 1.00%
Egg White, Dried 1.00%
Baking Powder 0.96%
Baking Soda 0.48%
Salt 0.50%
Nutrition Facts
Serving Size: (26g)
Amount Per Serving
Calories 100 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 120mg 5%
Total Carbohydrate 15g 5%
Dietary Fiber 0g
Sugars 7g
Protein 1g
Vitamin A 4% • Vitamin C 0%
Calcium 2% • Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition Facts
Serving Size: (26g)
Amount Per Serving
Calories 90 Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 120mg 5%
Total Carbohydrate 16g 5%
Dietary Fiber 1g 4%
Sugars 7g
Protein 2g
Vitamin A 42% • Vitamin C 0%
Calcium 2% • Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet.
[shortbreadcontrol]
[shortbreadwith
LipidRichPowder]
[ total fat reduced by ]
50%
[ saturated fat reduced by ]
66%
[ calories reduced by ]
18%
[ cholesterol reduction ]
66%
ingredients increased ingredients decreased
[ formulating with AlgaVia®
Lipid Rich Powder]

9. [ formulating with AlgaVia®
Lipid Rich Powder]
[ 7 ]
GLUTEN FREE OATMEAL COOKIE
Gluten free products often rely on eggs to provide the desired structure (from the egg white) and
chew (from the egg yolk) typically provided by gluten-based ingredients. With Lipid Rich Powder,
eggs can be removed from the formulation while retaining the moist, chewy texture.
Gluten Free Oats 25.00%
Sugar 22.50%
Gluten Free Flour Blend 13.25%
Water 11.70%
Butter 10.00%
Cranberries 10.00%
Lipid Rich Powder 5.00%
Flavors 1.30%
Leavening, Salt 0.75%
Xanthan Gum 0.50%
Nutrition Facts
Serving Size: (61g)
Amount Per Serving
Calories 80 Calories from Fat 60
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3.5g 18%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 310mg 13%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 2g
Vitamin A 4% • Vitamin C 0%
Calcium 6% • Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet.
[oatmealcookiewith
LipidRichPowder]
NO
EGGS
GLUTEN
FREE
ingredients increased

10. Copyright © 2016 Solazyme, Inc. All rights reserved.
This technical paper is the property of Solazyme, Inc. No portion of this document may be reproduced without prior written consent from Solazyme, Inc.
Solazyme, Inc. believes the information contained in this document to be true and accurate as of the date of publication. Solazyme, Inc. does make any
representation and cannot guarantee the accuracy of any information presented in publication. This technical paper is for information purposes only.
SOLAZYME, INC. MAKES NO WARRANTIES, EXPRESS OR IMPLIED, IN THIS DOCUMENT. Solazyme, Inc. and the Solazyme, Inc. and AlgaVia logos, are
trademarks or registered trademarks of Solazyme, Inc. in the United States and other countries.
FOR MORE INFORMATION
For additional information about AlgaVia®
Lipid Rich Powder and how it can significantly improve nutritional
profiles in food and beverage applications, please contact us at +1-650-780-4777, email contact@algavia.com or
visit us online at algavia.com.
225 Gateway Boulevard, South San Francisco, CA 94080
+1 (650) 780 4777 / main | +1 (650) 989 6700 / fax | contact@algavia.com