A method can include receiving an oxygenate sample, fractioning the oxygenate sample into one or more fractions, and separating the fractions (e.g. using FAME fractionation, FAEE fractionation, crystallization, solvent extraction, or other similar methods). The fractions can optionally be separated independently. The method can optionally include esterifying carboxylic acids separated from the fractions with glycerol and deodorizing the glycerides.

A method can include receiving an oxygenate sample, fractioning the oxygenate sample into one or more fractions, and separating the fractions (e.g. using FAME fractionation, FAEE fractionation, crystallization, solvent extraction, or other similar methods). The fractions can optionally be separated independently. The method can optionally include esterifying carboxylic acids separated from the fractions with glycerol and deodorizing the glycerides.

A method of preparing an edible randomly interesterified fat product comprises the steps of: a) providing a fat composition comprising from 0.5% to 25% by weight of free fatty acids; and b) reacting enzymatically the fat composition provided in step a) with from 0.5% to 10% by weight of a polyol compound based on the fat composition, wherein the weight ratio of free fatty acid in the fat composition to the polyol composition is from 0.1 to 20.0; and wherein the obtained randomly interesterified fat product has less than 1.0% by weight of free fatty acids.

The present invention comprises a new method conversion of free fatty acids (FFAs) to triacylglycerides (TAG) using organic solvents (methanol and ethanol) at mild conditions including organic solvent-to-oil molar ratio, reaction time, temperature, and mixing speed as parameters. The optimal conditions included a temperature of 40 C. to about 80 C., a 60-900 second reaction time and a specific mixing speed (1200 rpm). The present application illustrates the importance of precise control over variables in low grade vegetable oils processing and provides potential applications for economically viable and sustainable vegetable oil production beyond the food industry.

The present invention comprises a new method conversion of free fatty acids (FFAs) to triacylglycerides (TAG) using organic solvents (methanol and ethanol) at mild conditions including organic solvent-to-oil molar ratio, reaction time, temperature, and mixing speed as parameters. The optimal conditions included a temperature of 40 C. to about 80 C., a 60-900 second reaction time and a specific mixing speed (1200 rpm). The present application illustrates the importance of precise control over variables in low grade vegetable oils processing and provides potential applications for economically viable and sustainable vegetable oil production beyond the food industry.

The present invention relates to extracted plant lipid or microbial lipid comprising docosapentaenoic acid, and processes for producing the extracted lipid.

The present invention relates to extracted plant lipid or microbial lipid comprising docosapentaenoic acid, and processes for producing the extracted lipid.

A method for producing a fatty acid can include: receiving a hydrocarbon sample derived from methane or other suitable carbon feedstock, oxidizing the hydrocarbon sample to form oxygenated hydrocarbons, optionally separating different oxygenated species from the oxygenated hydrocarbons, optionally fractioning the oxygenated hydrocarbons, and optionally esterifying the oxygenated hydrocarbons such as to form triglycerides.

A method for producing a fatty acid can include: receiving a hydrocarbon sample derived from methane or other suitable carbon feedstock, oxidizing the hydrocarbon sample to form oxygenated hydrocarbons, optionally separating different oxygenated species from the oxygenated hydrocarbons, optionally fractioning the oxygenated hydrocarbons, and optionally esterifying the oxygenated hydrocarbons such as to form triglycerides.

The present invention relates to extracted plant lipid or microbial lipid comprising docosapentaenoic acid, and processes for producing the extracted lipid.