Abstract: The present invention provides for interesterified high oleic vegetable oil and vegetable fat characterized by low trans fat content and characteristics suitable for use in baking, frying and icing applications.

Abstract: The present invention relates to a process for degumming a vegetable oil, comprising a. contacting an oil-water mixture comprising a crude vegetable oil comprising phospholipids with an enzyme having a phospholipase activity, wherein the oil-water mixture comprises an aqueous solution having a molal ionic strength of between 0.001 and 0.5 mol/kg; b. separating an oil-water mixture into an oil composition and an aqueous composition; and, c. washing the oil composition with an acid, wherein a degummed vegetable is produced.

Abstract: Described herein are shortening compositions comprising a high stearic high oleic sunflower oil, a hard fat and optionally a cellulose fiber, wherein the hard fat is other than a palm fat.

Abstract: A microencapsulated product comprises a core, a first shell comprising a protein and being substantially carbohydrate-free, and a second shell comprising a carbohydrate and being substantially protein-free. The double shell structure provides a strong shell that makes the microcapsule suitable for use in food products. The core can be a lipid, and in particular a structured lipid with nutritional benefits, such that the nutritional benefits can be passed on to the consumer. The microcapsules of the present invention can be used in making foods products, beverage products, and mixes for making such food and beverage products.

Abstract: A method for degumming an oil composition comprises the steps of (a) providing an oil composition containing a quantity of phospholipids, (b) contacting said oil composition simultaneously with one or more phospholipase A enzymes and one or more phospholipase C enzymes, under conditions sufficient for the enzymes to react with the phospholipids to create phospholipid reaction products, and (c) separating the phospholipids reaction products from the oil composition, the remaining oil composition after the separation being a degummed oil composition, whereby during step (b) the reaction of said one or more phospholipase A enzymes proceeds at a faster rate than it would in the absence of said one or more phospholipase C enzymes.

Abstract: Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. Also provided are methods for making the compositions. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.

Abstract: A method is disclosed for the generation of triacylglycerols from gums that have been separated from an oil product. The gums are treated with an enzyme having PLC activity, which results in the formation of diacylglycerols and phosphates, and treated with an enzyme having PLA activity, which results in the formation of lyso-phospholipids and free fatty acids. The diacylglycerols and the free fatty acids from these two separate reactions then combine in the presence of the enzymes to generate new triacylglycerol molecules.

Abstract: Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

Abstract: Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding agent and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof.

Abstract: Described herein are spread compositions having reduced levels of saturated and trans fats. The compositions comprise water, a base oil, a seeding ester and a cellulose fiber. Also provided are methods of preparing such compositions and use thereof.

Abstract: Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use thereof.

Abstract: Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

Abstract: A method for degumming an oil composition comprises the steps of (a) providing an oil composition containing a quantity of phospholipids, (b) contacting said oil composition simultaneously with one or more phospholipase A enzymes and one or more phospholipase C enzymes, under conditions sufficient for the enzymes to react with the phospholipids to create phospholipid reaction products, and (c) separating the phospholipids reaction products from the oil composition, the remaining oil composition after the separation being a degummed oil composition, whereby during step (b) the reaction of said one or more phospholipase A enzymes proceeds at a faster rate than it would in the absence of said one or more phospholipase C enzymes, and wherein the reaction of step (b) continues for a duration of less than about one hour.

Abstract: Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. Also provided are methods for making the compositions. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.

Abstract: Described herein are shortenings with improved properties such as increased hardness, minimal trans fat, and reduced saturated fats. Methods for preparing the shortenings involve the use of one or more structural enhancers in a vegetable oil followed by processing and tempering the admixture. The shortenings can be used to produce food products with reduced saturated fats and increased hardness as well as minimal trans fats.

Abstract: Provided are hydrolases, including lipases, saturases, palmitases and/or stearatases, and polynucleotides encoding them, and methods of making and using these polynucleotides and polypeptides. Further provided are polypeptides, e.g., enzymes, having a hydrolase activity, e.g., lipases, saturases, palmitases and/or stearatases and methods for preparing low saturate or low trans fat oils, such as low saturate or low trans fat animal or vegetable oils, e.g., soy or canola oils.

Abstract: A method and system for the enzymatic treatment of a lipid containing feedstock comprises contacting the feedstock with a processing aid, then causing the feedstock to pass at a substantially constant flow rate through a treatment system comprising a plurality of enzyme-containing fixed bed reactors connected to one another in series. The fixed bed reactors can be individually serviceable, the flow rate of the feedstock remaining substantially constant through the system when one of the fixed bed reactors is taken offline for servicing. In the most preferred embodiment, the processing aid is a substantially moisture-free silica. The processing aid can be placed in one or more of the fixed bed reactors, disposed above the enzyme in the reactor, or it can be in a pre-treatment system which can comprise one or more reactors.

Abstract: Described herein are shortening compositions having reduced levels of saturated and trans fats. The compositions comprise cellulose fibers, a hard fat and a liquid oil. Also provided are methods of preparing such compositions and use thereof.

Abstract: A method for modifying ethylenic unsaturation in a triglyceride. One or more unsaturated fatty acyl moieties present in the triglyceride are substituted with a a lactone substitution, a dihydrofuran substitution, or a ketone substitution via an electron acceptor mediated reaction. The resulting reaction products are useful, for example, as lubricants, metalworking fluids, mold release agents, hydraulic fluids, or dielectric fluids, or as components of lubricants, metalworking fluids, mold release agents, hydraulic fluids, or dielectric fluids, and modified fatty acids for polymer synthesis.

Abstract: Provided herein are oil compositions comprising an interesterified structured lipid component, the component being an interesterifcation reaction product of an amount of a medium chain triglyceride, an amount of a long chain domestic oil, and an amount of a source of stearidonic acid. The structured lipid component can be used in edible oil compositions. The oil compositions can contain an amount of a phytosterol ester component. The oil compositions disclosed herein have good stability and also have other properties useful for an edible oil composition.