The present invention is directed to isolated microorganisms as well as strains and mutants thereof, biomasses, microbial oils, compositions, and cultures; methods of producing the microbial oils, biomasses, and mutants; and methods of using the isolated microorganisms, biomasses, and microbial oils.

The present invention relates to polynucleotides from Ostreococcus lucimarinus which code for desaturases and elongases and which can be employed for the recombinant production of polyunsaturated fatty acids. The invention furthermore relates to vectors, host cells and transgenic nonhuman organisms which comprise the polynucleotides, and to the polypeptides encoded by the polynucleotides. Finally, the invention also relates to production processes for the polyunsaturated fatty acids and for oil, lipid and fatty acid compositions.

The present invention relates to polynucleotides from Ostreococcus lucimarinus which code for desaturases and elongases and which can be employed for the recombinant production of polyunsaturated fatty acids. The invention furthermore relates to vectors, host cells and transgenic nonhuman organisms which comprise the polynucleotides, and to the polypeptides encoded by the polynucleotides. Finally, the invention also relates to production processes for the polyunsaturated fatty acids and for oil, lipid and fatty acid compositions.

Methods and systems for producing improved hemp seed products, such as proteins and oils are provided.

The present invention provides marine lysophosphatidylcholine compositions for use in pharmaceuticals, nutraceuticals and functional foods, as well as methods for making marine lysophosphatidylcholine compositions.

The present invention provides marine lysophosphatidylcholine compositions for use in pharmaceuticals, nutraceuticals and functional foods, as well as methods for making marine lysophosphatidylcholine compositions.

The present invention addresses the problem of blending cocoa butter into a non-tempered type chocolate containing a laurin-based hard butter and thus providing a chocolate-like food having good taste and flavor and high bloom resistance. A laurin-based hard butter composition that contains random transesterified fats or oils having an appropriately controlled fatty acids composition is provided.

The present invention addresses the problem of blending cocoa butter into a non-tempered type chocolate containing a laurin-based hard butter and thus providing a chocolate-like food having good taste and flavor and high bloom resistance. A laurin-based hard butter composition that contains random transesterified fats or oils having an appropriately controlled fatty acids composition is provided.

A chocolate that has a reduced trans fatty acid content and still has a high compatibility with cocoa butter, high blooming resistance and good meltability in the mouth. A transesterified fat or oil has a content of unsaturated fatty acids controlled such that it is 10 mass % or less in the constituent fatty acid composition thereof, and the composition of other fatty acids is adjusted to a preset content.

A chocolate that has a reduced trans fatty acid content and still has a high compatibility with cocoa butter, high blooming resistance and good meltability in the mouth. A transesterified fat or oil has a content of unsaturated fatty acids controlled such that it is 10 mass % or less in the constituent fatty acid composition thereof, and the composition of other fatty acids is adjusted to a preset content.