Abstract: Coated food products fortified with a polyunsaturated fatty acid, including sweetened food products, and methods for their preparation are provided.

Abstract: Processed meat products and methods of making the same are disclosed. The methods include incorporating a powder-like substance comprising an oil comprising a long chain polyunsaturated fatty acid into a processed meat product.

Abstract: The present invention provides a composition that contains a beverage component, pectin and an oil at least one long chain polyunsaturated fatty acid and a method for making the same.

Abstract: The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

Abstract: Sweetened oil compositions, and methods for their preparation, comprising long chain polyunsaturated fatty acids are provided. The oil compositions are sweetened with a high-intensity sweetener, and preferably a peptide based sweetener. Particularly, omega-3 long chain polyunsaturated fatty acids, omega-6 long chain polyunsaturated fatty acids, and mixtures thereof are utilized in the compositions and methods.

Abstract: Methods for incorporating polyunsaturated fatty acids into milk with improved efficiency. The methods include protecting the polyunsaturated fatty acids, including omega-3 and omega-6 polyunsaturated fatty acids, with a protective agent prior to feeding the fatty acids to a milk producing animal. Methods for feeding polyunsaturated fatty acids to milk producing animals by top dressing a polyunsaturated fatty acid supplement on top of animal feed compositions and methods of making and using such compositions are also provided.

Abstract: The present invention includes a food oil composition comprising a blend of a first oil comprising an LC PUFA and a second oil comprising substantially no LC PUFA. The first oil can preferably comprise an omega-3 LC PUFA, an omega-6 LC PUFA or mixtures thereof. The present invention also provides methods of food preparation, more particularly, methods for skillet-frying, deep-frying, methods for preparing edible lipid-containing food sauces, methods for preparing extruded food products, and methods for enhancing the LC PUFA content of a food product, particularly previously cooked food products, and food products prepared in accordance with such methods. Such compositions and methods are useful, for example, for increasing intake of LC PUFAs.

Abstract: The present invention includes a food oil composition comprising a blend of a first oil comprising an LC PUFA and a second oil comprising substantially no LC PUFA. The first oil can preferably comprise an omega-3 LC PUFA, an omega-6 LC PUFA or mixtures thereof. The present invention also provides methods of food preparation, more particularly, methods for skillet-frying, deep-frying, methods for preparing edible lipid-containing food sauces, methods for preparing extruded food products, and methods for enhancing the LC PUFA content of a food product, particularly previously cooked food products, and food products prepared in accordance with such methods. Such compositions and methods are useful, for example, for increasing intake of LC PUFAs.

Abstract: The present invention includes a food oil composition comprising a blend of a first oil comprising an LC PUFA and a second oil comprising substantially no LC PUFA. The first oil can preferably comprise an omega-3 LC PUFA, an omega-6 LC PUFA or mixtures thereof. The present invention also provides methods of food preparation, more particularly, methods for skillet-frying, deep-frying, methods for preparing edible lipid-containing food sauces, methods for preparing extruded food products, and methods for enhancing the LC PUFA content of a food product, particularly previously cooked food products, and food products prepared in accordance with such methods. Such compositions and methods are useful, for example, for increasing intake of LC PUFAs.

Abstract: The present invention includes a food oil composition comprising a blend of a first oil comprising an LC PUFA and a second oil comprising substantially no LC PUFA. The first oil can preferably comprise an omega-3 LC PUFA, an omega-6 LC PUFA or mixtures thereof. The present invention also provides methods of food preparation, more particularly, methods for skillet-frying, deep-frying, methods for preparing edible lipid-containing food sauces, methods for preparing extruded food products, and methods for enhancing the LC PUFA content of a food product, particularly previously cooked food products, and food products prepared in accordance with such methods. Such compositions and methods are useful, for example, for increasing intake of LC PUFAs.

Abstract: The present invention includes a solid fat composition that includes an oil having saturated fat and a microbial oil having a long chain polyunsaturated fatty acid and an emulsifier. In particular, the solid fat composition can have high levels of long chain polyunsaturated fatty acid and low amounts of emulsifiers. In preferred embodiments, the polyunsaturated oil is an unwinterized microbial oil. The invention also relates to methods for making such compositions and food, nutritional, and pharmaceutical products comprising said compositions. The present invention also includes a microbial oil product prepared by extracting an oil-containing fraction comprising at least one LC-PUFA from a microbial biomass, and treating the fraction by a process of vacuum evaporation, wherein the oil product has not been subject to one or more of a solvent winterization step, a caustic refining process, a chill filtration process, or a bleaching process.

Abstract: Microwaveable popcorn compositions, products and methods of making the same are disclosed. The composition includes unpopped popcorn kernels, an oil comprising at least one omega-3 LC PUFA, and an oil that is solid at about 20° C. The an oil comprising at least one omega-3 LC PUFA can include a microbial oil prepared by extraction with isopropanol and water in the absence of winterization.

Abstract: Methods for making highly stable, oxidation-resistant emulsions comprising an oil, an emulsifier, an emulsion stabilizer and water are provided. The invention is particularly well suited for oils that are susceptible to oxidation, such as long chain polyunsaturated fatty acid oils. The resulting emulsion is highly stable and resistant to oxidation, and is useful in a number of products and as a stand-alone product.

Abstract: Methods are disclosed for extracting and separating polar lipids, including phospholipids, from materials containing oil, polar lipid, protein, ash, and/or carbohydrate, such as egg yolks and other phospholipid-containing materials. In particular, methods for extracting phospholipids from phospholipid-containing materials through the use of an aliphatic alcohol and control of temperature are disclosed. Using these methods, phospholipids in the aqueous liquid fraction will be efficiently separated and will precipitate readily, and can be subjected to separation for improved purity.

Abstract: The production and use, and in particular, the extraction, separation, synthesis and recovery of polar lipid-rich fractions containing eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), docosapentaenoic acid (DPA(n-3) or DPA(n-6)), arachidonic acid (ARA), and eicosatetraneonoic acid (C20:4n-3) from microorganisms, genetically modified seeds and marine organisms (including fish and squid) and their use in human food applications, animal feed, pharmaceutical applications and cosmetic applications.