The present invention relates to processes of recovering oil after liquefaction and/or from thin stillage and/or syrup/evaporated centrate from a fermentation product production process by adding a thermostable protease to the whole stillage, thin stillage and/or syrup.

The present invention relates to a methods for producing bio-oils from vegetation high in lignin. The invention further relates to antimicrobial compositions comprising bio-oil extracted from vegetation high in lignin.

Described herein is a method of remediating a water source of a target aquatic life. The method comprises collecting at least one target species of aquatic life from a water source, separating an oil from the solids of the target aquatic life, and refining a polyunsaturated fatty acid (PUFA) mixture from the oil. The water source is at least partially remediated by collecting the at least one target species of aquatic life from the water source.

The present invention provides a method for improving oil yield from germ in a wet milling process, the method comprising admixing a process stream comprising corn germ with an enzyme composition comprising an effective amount of one or more hydrolytic enzymes, wherein at least one of said hydrolytic enzymes is a xylanase polypeptide selected from the group consisting of: GH5, GH10, GH30, GH11 polypeptides.

The present invention relates to a process for producing olive oil by using enzymes.

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

An enzyme-modified egg yolk product can be provided in liquid or powder form. It can be used to make a mayonnaise with a very high viscosity, even in the absence of any thickening additives, and exhibiting good stability at temperatures of greater than 90° C. (e.g., 200° F.).

The present invention relates to a method for converting insects into a nutrient stream, such as a puree, an enzymatically hydrolysed puree, a fat fraction and a protein fraction. The invention further relates to the (hydrolysed) puree and to the fractions obtainable by said methods and to their use as a food or feed product or as an ingredient therefore. The invention also relates to a method for converting insect larvae into a composition with anti-oxidant properties. Thus, the invention also relates to a method for converting insect larvae into an antioxidant composition. In addition, the invention relates to a composition with anti-oxidant properties obtainable by said method and to the use of the composition as a health promoting food ingredient or as a feed ingredient.

The disclosure relates to the production of lipids by microbes utilizing novel post-fermentation industrial feedstocks. The post-fermentation industrial feedstocks comprise one or more inhibitory compounds, which traditionally have made the post-fermentation media unsuitable for utilization as a feedstock for microbial lipid production. In aspects, the disclosure provides oleaginous yeast capable of utilizing these post-fermentation industrial waste streams as a novel feedstock, methods of producing lipids and microbial oils utilizing these microbes and feedstock, and novel compositions produced from the methods.

The present invention relates to methods of synthesizing long-chain polyunsaturated fatty acids, especially eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid, in recombinant cells such as yeast or plant cells. Also provided are recombinant cells or plants which produce long-chain polyunsaturated fatty acids. Furthermore, the present invention relates to a group of new enzymes which possess desaturase or elongase activity that can be used in methods of synthesizing long-chain polyunsaturated fatty acids.