In accordance with the invention, it was found, surprisingly, that a polyunsaturated fatty acids (PUFAs)-comprising biomass with other feedstuff components can be extruded at a low energy input of 12-28 Wh/kg to give an extrudate with a very high oil load capacity.

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).

The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions.

The present invention provides a solid fat composition that includes an oil having saturated fat and an oil having at least one long chain polyunsaturated fatty acid. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low to no presence of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions.

The present invention relates to a process for increasing the oxidative stability of short path evaporated oils. The process comprises the step of adding to the short-path evaporated-treated oil at least one anti-oxidant while the short-path evaporated-treated oil has a peroxide value of below or equal to 1.5 milli-equivalent peroxide/kg. The at least one anti-oxidant is preferably added at a temperature above the melting point of the short-path evaporated-treated oil.

The present invention relates to a process for increasing the oxidative stability of short path evaporated oils. The process comprises the step of adding to the short-path evaporated-treated oil at least one anti-oxidant while the short-path evaporated-treated oil has a peroxide value of below or equal to 1.5 milli-equivalent peroxide/kg. The at least one anti-oxidant is preferably added at a temperature above the melting point of the short-path evaporated-treated oil.

The present invention concerns an antioxidant combination of at least tocopherols, carnosic acid and hydrolysable gallotannins, wherein: the amount of tocopherols is less than about 500 ppm, and the ratio of carnosic acid:hydrolysable gallotannins ranges from about 1:4 to about 3:1. The present invention also concerns an antioxidated fat-containing composition comprising this antioxidant combination. The present invention also concerns a method for enhancing the antioxidant effect of tocopherols in a fat-containing composition, as well as the use of the antioxidant combination for enhancing the antioxidant effect of tocopherols in a fat-containing composition.

An additive for food products to extend shelf-life is provided where the additive is nanoparticles having extracted phytochemicals or anti-oxidants from Jania Rubens nano-encapsulated with chitosan-tripolyphosphate. Shelf-life was extended in contrast to the synthetic preservatives which are typically used in the food industry. The cost of the natural preservative is much less than that of the synthetic preservatives. Extension of shelf-life by a natural source is nowadays more desirable by the consumers due to the modem trends of consumption of food with no chemical preservatives.

This invention provides a method of using hydrophilic natural antioxidants to improve or preserve oxidative stability of edible oil. The method has been shown to be effective in reducing peroxide values of edible oil over a storage period. As such, it is suitable and safe for wide use in edible oil products.

The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered microalgae. The oils can be used in multiple food-related applications including frying, spray-coating, and lubrication of equipment. The oils can also be blended with vegetable oils or interesterified with vegetable oils.