The present invention relates to a process for preparing a deodorized oil with in-situ prepared mono-acylglycerides and the oil obtained as such. It relates to a process for preparing a deodorized oil containing in-situ prepared mono-acylglycerides by interesterifying in presence of an enzyme a glyceride containing fraction wherein the ratio of free and esterified hydroxyl groups (OH) to free and esterified fatty acids (FA) is greater than 1.07 and obtaining an oily composition containing less than 1% w/w, preferably less than 0.5% free fatty acids. Furthermore it relates to a deodorized oil containing 30 to 70% triglycerides, 20 to 50% di-acyl glycerides, 1.5 to 25% mono-acyl glycerides.

The present invention relates to a process for preparing a deodorized oil with in-situ prepared mono-acylglycerides and the oil obtained as such. It relates to a process for preparing a deodorized oil containing in-situ prepared mono-acylglycerides by interesterifying in presence of an enzyme a glyceride containing fraction wherein the ratio of free and esterified hydroxyl groups (OH) to free and esterified fatty acids (FA) is greater than 1.07 and obtaining an oily composition containing less than 1% w/w, preferably less than 0.5% free fatty acids. Furthermore it relates to a deodorized oil containing 30 to 70% triglycerides, 20 to 50% di-acyl glycerides, 1.5 to 25% mono-acyl glycerides.

A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second layer. The edible moisture barrier layer may include high-melting fat and may mitigate moisture migration from the first layer to the second layer.

A multilayer edible product includes a first layer, a second layer having a water activity that may be less than the water activity of the layer, and an edible moisture barrier layer positioned between the first layer and the second layer. The edible moisture barrier layer may include high-melting fat and may mitigate moisture migration from the first layer to the second layer.

A multilayer edible product includes a first layer and a second layer having a water activity that may be greater than the water activity of the first layer. The first layer may include high-melting fat and may mitigate moisture migration from the second layer to the first layer.

Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes manipulated include those encoding stearoyl-ACP desaturase, delta 12 fatty acid desaturase, acyl-ACP thioesterase, ketoacyl-ACP synthase, and lysophosphatidic acid acyltransferase. The oil produced can have enhanced oxidative or thermal stability, or can be useful as a frying oil, shortening, roll-in shortening, tempering fat, cocoa butter replacement, as a lubricant, or as a feedstock for various chemical processes. The fatty acid profile can be enriched in midchain profiles or the oil can be enriched in triglycerides of the saturated-unsaturated-saturated type.

Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes manipulated include those encoding stearoyl-ACP desaturase, delta 12 fatty acid desaturase, acyl-ACP thioesterase, ketoacyl-ACP synthase, and lysophosphatidic acid acyltransferase. The oil produced can have enhanced oxidative or thermal stability, or can be useful as a frying oil, shortening, roll-in shortening, tempering fat, cocoa butter replacement, as a lubricant, or as a feedstock for various chemical processes. The fatty acid profile can be enriched in midchain profiles or the oil can be enriched in triglycerides of the saturated-unsaturated-saturated type.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.

Nutritional formulas comprising long-chain polyunsaturated fatty acids (LC-PUFAs) are provided, along with methods and devices for preparing and/or administering nutritional formulas. In some embodiments, a percentage of the LC-PUFAs in the nutritional formula are in the form of monoglycerides and/or free fatty acids. In some embodiments, the nutritional formulas do not comprise added lipase. Also provided are methods for providing nutrition to a subject, methods for improving fat absorption, methods for improving cognitive ability, methods for preventing chronic lung disease, and methods for reducing the length of time a patient requires total parenteral nutrition.

Provided herein is technology relating to lipid compositions containing bioactive fatty acids and particularly, but not exclusively, to compositions and methods related to the production and use of structured lipid compositions containing sciadonic and/or pinoleic acid alone or in combination with other bioactive fatty acids including, but not limited to, eicosapentaenoic acid, docosahexaenoic acid, conjugated linoleic acid, and non-β-oxidizable fatty acid analogues such as tetradecylthioacetic acid.