Abstract: The present disclosure provides a fryer containing a microbially derived oil; comprising a content of monounsaturated fat of at least 90% wt., a polyunsaturated fat of up to 3%, or both, where the fryer consumes less power to cook a food type, as compared to a fryer comprising a plant derived oil used to cook an identical food type, the oil having less aldehydes, alkenals, or alkadenials after cooking as compared to a plant derived oil, in which the oil or fried food comprises a reduced content of total polar materials as compared to a same food cooked in a plant derived oil at a same temperature for a same time, optionally, in which the oil prevents or reduces adhesion of a first particle of the food to a second particle of the food when cooked in the microbially derived oil.

Abstract: SYSTEMS AND METHODS OF MAKING OIL FROM MICROORGANISMS Described herein are systems and methods of manufacturing an oil comprising a triacylglyceride. The systems and methods may comprise: (a) providing an oleaginous microorganism; (b) culturing the oleaginous microorganism in a medium comprising a carbon source, wherein the carbon source comprises ethanol at greater than 50% by weight; and (c) harvesting the oil from the oleaginous microorganism when the oil is at least 25% by weight of the oleaginous microorganism.