The present invention is directed to methods of producing algal biomass and algal cell cultures, and lipid compounds and compositions thereof, including fatty acids, carotenoids and fat soluble vitamins. The present invention is further directed to methods of preparing related food products and industrial and pharmaceutical compositions. In various exemplary embodiments, the methods comprise growing algae in a juice based medium, including a medium that contains natural nitrogen or a medium that is free of chemical additives and preservatives, to produce algal cell cultures, algal biomass, algae derived lipid compounds and compositions, and related products, all that can be certified organic.

The present invention is directed to processes for preparing oil compositions having a high concentration of poly-unsaturated fatty acids and oil compositions having a low concentration of -linolenic acid. In addition, the present invention is directed to processes for preparing oil compositions having advantageous stability characteristics.

Provided is a method of manufacturing a microbially produced plastic having low coloration, good tone, and low odor, based on a simple, low-cost method that is suitable for industrial production. The method of manufacturing the microbially produced plastic is characterized in that a step (a) and a step (b), described below, are included: step (a) is a step of applying heat treatment to fat containing hydrogen peroxide, and step (b) is a step of culturing microbes in a culturing liquid containing the fat that has been subjected to the heat treatment in the step (a).

An oxidation inhibitor containing, as an active ingredient, an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having sphingoid base structure and a carbonyl group of a carbonyl compound. The oxidation inhibitor has high oxidation inhibitory effects, and inhibits oxidation of fats and oils, in particular, fats and oils containing a large proportion of polyunsaturated fatty acids to prevent deterioration due to oxidation of fats and oils.

An oxidation inhibitor containing, as an active ingredient, an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having sphingoid base structure and a carbonyl group of a carbonyl compound. The oxidation inhibitor has high oxidation inhibitory effects, and inhibits oxidation of fats and oils, in particular, fats and oils containing a large proportion of polyunsaturated fatty acids to prevent deterioration due to oxidation of fats and oils.

Disclosed is the use of benzotropolone derivatives of formula ##STR00001##
wherein
R.sub.1, R.sub.2 and R.sub.7 independently from each other are hydrogen; C.sub.1-C.sub.3alkyl; or COR.sub.8;
R.sub.3 is hydrogen; or COOR.sub.9
R.sub.4 is hydrogen; or C.sub.1-C.sub.3alkyl;
R.sub.5 is hydrogen; hydroxy; C.sub.1-C.sub.3-alkoxy; or O(CO)R.sub.10;
R.sub.6 is hydrogen; C.sub.1-C.sub.3alkyl; or COR.sub.8; or
R.sub.5 and R.sub.6 together may form a five or six membered ring; or
R.sub.6 and R.sub.7 together form a five or six membered ring; and
R.sub.8, R.sub.9, R.sub.10 independently of each other are C.sub.1-C.sub.30alkyl;
for protecting body-care and household products from photolytic and oxidative degradation.

The present invention relates to a method for stabilizing fatty acids present in a sample such as bodily fluids. The present invention further relates to a solid medium which is capable of stabilizing fatty acids applied thereto, and a method for preparing same. The present invention further relates to a method for determining the fatty acid composition of a sample.

The present invention relates to a method for stabilizing fatty acids present in a sample such as bodily fluids. The present invention further relates to a solid medium which is capable of stabilizing fatty acids applied thereto, and a method for preparing same. The present invention further relates to a method for determining the fatty acid composition of a sample.

Disclosed are methods of improving the sensory and oxidative stability of oils (e.g., plant and animal oils) by combining an oil and an antioxidant composition comprising green tea extract and deodorizing the oil. Oils prepared by these methods are also disclosed.

Provided is a fat or oil composition having high oxidative stability even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C):(A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass % with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.