Abstract: The present invention describes a vegetable oil comprising a polyunsatured fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (AnV) of less than 25; (b) a peroxide value (POV) of less than 10; (c) a triglyceride content of greater than 90%; and/or (d) an Oil Stability Index (OSI) of greater than 5 hours at 80° C.

Abstract: The current invention relates to a method of separating polyunsaturated fatty acids containing lipids from a lipids containing biomass.

Abstract: An improved pasteurisation protocol for pasteurising microbial cells is disclosed. The protocol has three stages, a first heating stage, a second plateau stage at which the cells are held at a (maximum and) constant temperature, and a third cooling stage. Both the heating and the cooling stages are rapid, with the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least ?0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, ° C.) graph, one obtains a trapezium having an area less than 13,000° C. minute. Not only does this result in a smaller energy input (and so a reduction in costs), but a better quality (and less oxidized) oil results having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.

Abstract: The current invention relates to a method for isolating polyunsaturated fatty acids containing lipids from lipid-containing cells.

Abstract: The processes for obtaining a microbial oil comprising one or more polyunsaturated fatty acids (PUFAs) from one or more microbial cells comprise removing water from the cell fermentation broth or lysed cell composition before demulsification is conducted. Such a process has the benefits of reduced demulsification time and reduced salt use. Microbial oil comprising one or more PUFAs can be recovered from microbial cells by the process.

Abstract: A process for producing an oil, or a polyunsaturated fatty acid (PUFA), is described where an aqueous liquid comprising cells is deaerated, and the oil or PUFA is obtained from the cells. Deaeration can be performed by a wide variety of techniques, including the application of a vacuum (or reduced pressure), mechanical deaeration or degassing by reduced stirring or subjecting the broth to centrifugal forces, reducing viscosity (by dilution or heating), reduction in the supply of oxygen or air during fermentation or a reduction in stirring rate, lowering the pH (to lower the solubility of CO2), filtration using PTFE capillaries, gas displacement (by bubbling in nitrogen or helium) or chemical deaeration (using oxygen scavengers).

Abstract: An improved pasteurisation protocol for pasteurising microbial cells is disclosed. The protocol has three stages, a first heating stage, a second plateau stage at which the cells are held at a (maximum and) constant temperature, and a third cooling stage. Both the heating and the cooling stages are rapid, with the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least ?0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, ° C.) graph, one obtains a trapezium having an area less than 13,000° C. minute. Not only does this result in a smaller energy input (and so a reduction in costs), but a better quality (and less oxidised) oil results having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.

Abstract: A pasteurization protocol for pasteurizing microbial cells is disclosed. The protocol has a heating stage, a plateau stage at which the cells are held at a (maximum and) constant temperature, and a cooling stage. The heating and cooling stages are rapid, the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least ?0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurization protocol on a time (t, minutes) versus temperature (T, ° C.), one obtains a trapezium having an area less than 13,000° C. minute. This results in a smaller energy input (so a reduction in costs) and a better quality oil having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.

Abstract: The present invention relates to a composition comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA) and cells, which composition has a thermal induction time (T.I.T.) of >24 hours at 40° C. The invention also relates to a process for drying a composition comprising cells and a LC-PUFA, the process comprising drying the composition at a temperature of below 40° C.

Abstract: The present invention describes a vegetable oil comprising a polyunsatured fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (AnV) of less than 25; (b) a peroxide value (POV) of less than 10; (c) a triglyceride content of greater than 90%; and/or (d) an Oil Stability Index (OSI) of greater than 5 hours at 80° C.

Abstract: A protocol for pasteurizing microbial cells is disclosed. The protocol has three stages, a first heating stage, a second plateau stage at which the cells are held at a (maximum and) constant temperature, and a third cooling stage. The heating and cooling stages are rapid, with the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least ?0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurization protocol on a time (t, minutes) versus temperature (T, ° C.) graph, a trapezium is obtained having an area less than 13,000° C. minute. This results in a smaller energy input and a better quality oil results having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.

Abstract: An improved pasteurisation protocol for pasteurising microbial cells is disclosed. The protocol has three stages, a first heating stage, a second plateau stage at which the cells are held at a (maximum and) constant temperature, and a third cooling stage. Both the heating and the cooling stages are rapid, with the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least ?0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, ° C.) graph, one obtains a trapezium having an area less than 13,000° C. minute. Not only does this result in a smaller energy input (and so a reduction in costs), but a better quality (and less oxidised) oil results having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.

Abstract: The present invention relates to a process for obtaining lipid from a composition comprising cells and water, said process comprising contacting the composition with a desiccant, and recovering the lipid from the cells. The invention also relates to a lipid obtainable by this process. The process according to then invention enables lipid of high quality to be obtained with a high yield, and does not require a heating step.

Abstract: The present invention relates to a composition comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA) and cells, which composition has a thermal induction time (T.I.T.) of >24 hours at 40° C. The invention also relates to a process for drying a composition comprising cells and a LC-PUFA, the process comprising drying the composition at a temperature of below 40° C.

Abstract: The present invention describes a vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (AnV) of less than 25; (b) a peroxide value (POV) of less than 10; (c) a triglyceride content of greater than 90%; and/or (d) an Oil Stability Index (OSI) of greater than 5 hours at 80° C.

Abstract: A protocol for pasteurising microbial cells is disclosed. The protocol has three stages, a first heating stage, a second plateau stage at which the cells are held at a (maximum and) constant temperature, and a third cooling stage. The heating and cooling stages are rapid, with the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least ?0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, ° C.) graph, a trapezium is obtained having an area less than 13,000° C. minute. This results in a smaller energy input and a better quality oil results having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.

Abstract: A pasteurisation protocol for pasteurising microbial cells is disclosed. The protocol has a heating stage, a plateau stage at which the cells are held at a (maximum and) constant temperature, and a cooling stage. The heating and cooling stages are rapid, the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least ?0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, ° C.) graph, one obtains a trapezium having an area less than 13,000° C. minute. This results in a smaller energy input (so a reduction in costs) and a better quality (and less oxidised) oil having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.

Abstract: An improved pasteurisation protocol for pasteurising microbial cells is disclosed. The protocol has three stages, a first heating stage, a second plateau stage at which the cells are held at a (maximum and) constant temperature, and a third cooling stage. Both the heating and the cooling stages are rapid, with the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least ?0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, ° C.) graph, one obtains a trapezium having an area less than 13,000° C. minute. Not only does this result in a smaller energy input (and so a reduction in costs), but a better quality (and less oxidised) oil results having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.

Abstract: A process for producing an oil, or a polyunsaturated fatty acid (PUFA), is described where an aqueous liquid comprising cells is deaerated, and the oil or PUFA is obtained from the cells. Deaeration can be performed by a wide variety of techniques, including the application of a vacuum (or reduced pressure), mechanical deaeration or degassing by reduced stirring or subjecting the broth to centrifugal forces, reducing viscosity (by dilution or heating), reduction in the supply of oxygen or air during fermentation or a reduction in stirring rate, lowering the pH (to lower the solubility of CO2), filtration using PTFE capillaries, gas displacement (by bubbling in nitrogen or helium) or chemical deaeration (using oxygen scavengers).

Abstract: The present invention describes an edible spray-dried particulate composition comprising a solid non-lipid carrier and an oil phase, wherein (i) said oil phase being capable of being released from the carrier on contact with an aqueous medium to form an oil-in-water emulsion; and (ii) the oil droplets in said oil-in-water emulsion have a D[4,3] of from about 100 nm to about 1000 nm; at least about 75% of the oil droplets in said oil-in-water emulsion have a size of less than about 10 ?m; or the d90 by volume of the oil-droplets in said oil-in-water emulsion is greater than that of an oil-in-water emulsion used to prepare the composition by less than about 30%. The invention also relates to a method for the preparation of the composition, to food products and food supplements comprising the composition and to uses of the composition.