Isolated Triglyceride Other Than Milk Derived Patents (Class 426/33)
  • Patent number: 9909130
    Abstract: The present invention provides systems for producing engineered oleaginous yeast or fungi that express carotenoids.
    Type: Grant
    Filed: August 15, 2012
    Date of Patent: March 6, 2018
    Assignee: DSM IP Assets B.V.
    Inventors: Richard B. Bailey, Kevin T. Madden, Joshua Trueheart
  • Patent number: 9795152
    Abstract: The present invention relates to a method for increasing the SUS content in an oil or in an olein fraction, comprising performing 1,3-selective enzymatic intraesterification on a natural starting oil or olein fraction prepared therefrom wherein the ratio between SUS and SUU is at least 1:1.5 and the SSS content is low, in particular close to 0%. Further, the present invention relates to 1,3-Selective intraesterified oil or olein, obtainable by performing the present method.
    Type: Grant
    Filed: July 22, 2013
    Date of Patent: October 24, 2017
    Assignee: Advanta Holdings BV
    Inventors: Lucas Guillermo Pan, Eduardo Pedro Dubinsky, Martin Oscar Grondona, Andrés Daniel Zambelli, Alberto Javier Leon
  • Patent number: 9370193
    Abstract: The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.
    Type: Grant
    Filed: January 15, 2010
    Date of Patent: June 21, 2016
    Assignee: DUPONT NUTRITION BIOSCIENCES APS
    Inventors: Jens Frisbaek Sørensen, René Mikkelsen, Charlotte Horsmans Poulsen, Karsten Matthias Kragh
  • Patent number: 9161553
    Abstract: A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.
    Type: Grant
    Filed: June 28, 2011
    Date of Patent: October 20, 2015
    Assignee: Loders Croklaan B.V.
    Inventors: Thomas Louis François Favre, Krishnadath Bhaggan
  • Patent number: 9044034
    Abstract: The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd from a pasteurized milk product, cutting and stirring the coagulum to release the whey from the curd, draining the whey from the curd, forming an emulsifier, adding the emulsifier to the curd, and pressing the curd into blocks. The emulsifier is preferably formed by blending oil and a paste and heating the oil and the paste. The paste preferably includes, among other ingredients, inert Penicillium roqueforti. A preferred version of the method further includes adding black pepper and ash to the curd. The resulting cheese product, unlike blue cheese, is elastic, does not crumble, and can be sliced and shredded.
    Type: Grant
    Filed: June 3, 2010
    Date of Patent: June 2, 2015
    Assignee: Nasonville Dairy, Inc.
    Inventors: Kenneth F. Heiman, Thomas S. Torkelson
  • Patent number: 8999411
    Abstract: The present invention provides transgenic soybean event MON87769, and cells, seeds, and plants comprising DNA diagnostic for the soybean event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a sample, methods for detecting the presence of said soybean event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a sample, growing the seeds of such soybean event into soybean plants, and breeding to produce soybean plants comprising DNA diagnostic for the soybean event.
    Type: Grant
    Filed: February 12, 2014
    Date of Patent: April 7, 2015
    Assignee: Monsanto Technology LLC
    Inventors: Byron Froman, Can Duong, Jennifer Listello
  • Patent number: 8980346
    Abstract: The present invention relates to a process for preparing a hard butter, which comprises conducting transesterification between one or more selected from the group consisting of straight-chain saturated C16-22 fatty acids and lower alcohol esters thereof and a triglyceride having oleoyl group and/or linoleoyl group at the 2-position with an action of a granulated powder lipase comprising a lipase derived from Rhizopus oryzae and/or Rhizopus delemar and a soybean powder, and removing the granulated powder lipase after the transesterification. The process is industrially suitable process for preparing a hard butter, which have excellent properties as a cacao butter equivalent.
    Type: Grant
    Filed: September 8, 2008
    Date of Patent: March 17, 2015
    Assignee: The Nisshin Oillio Group, Ltd.
    Inventors: Shin Arimoto, Hidetaka Uehara, Tomomi Suganuma, Kinya Tsuchiya, Satoshi Negishi
  • Patent number: 8975299
    Abstract: The subject invention thus provides a composition comprising at least one triglyceride, at least one phospholipid and at least one poly-unsaturated fatty acids (LC-PUFA); wherein at least about 1% of the LC-PUFA in the composition is conjugated to said at least one phospholipid and uses thereof.
    Type: Grant
    Filed: November 2, 2008
    Date of Patent: March 10, 2015
    Assignee: Enzymotec Ltd.
    Inventors: Fabiana Bar Yosef, Dori Pollod, Ariel Katz
  • Publication number: 20150044329
    Abstract: The invention relates to a fermented food product being a water-continuous emulsion and being spoonable and non-liquid at a temperature of 5 degrees Celcius. The food product has a pH-value between 3.5 and 5.8, comprises at least 60 wt % water and further comprises from 10 to 25 wt % fat and from 0.05 to 15 wt % protein. The invention further relates to a process for the preparation of such food products comprising the use of a palm based fat comprising at least 30 wt % of P2U triglycerides.
    Type: Application
    Filed: March 8, 2013
    Publication date: February 12, 2015
    Applicant: Conopco, Inc., d/b/a UNILEVER
    Inventors: Jaimy Chantal von Harras, Eckhard Flöter
  • Patent number: 8927036
    Abstract: A process of enzymatic degumming edible oils, comprising treating edible oil with a lipid acyltransferase so as to transfer an acyl group from a major part of the phospholipid to one or more acyl acceptors, wherein the acyl acceptor may be any compound comprising a hydroxyl group. In one embodiment preferably the acyl acceptor is water and in another embodiment preferably the acyl acceptor is one or more sterols and/or stanols. When the acyl acceptor is a stanol and/or sterol, one or more sterol esters and/or stanol esters are produced.
    Type: Grant
    Filed: June 29, 2011
    Date of Patent: January 6, 2015
    Assignee: Dupont Nutrition Biosciences APS
    Inventors: Jorn Borch Søe, Mark Turner
  • Publication number: 20140328976
    Abstract: A process for preparing a flavour concentrate having a meat flavour and/or aroma, comprising contacting animal lipid with a lipase enzyme, such that at least some triglycerides present in the lipid are hydrolysed, to give a mixture of free fatty acids, monoglycerides, diglycerides and non-hydrolyzed triglycerides; heating the mixture to inactivate the lipase; and heating the mixture with an aqueous solution containing at least one reducing sugar and at least one amino acid to give the flavour concentrate.
    Type: Application
    Filed: November 30, 2012
    Publication date: November 6, 2014
    Inventors: Tuong Huynh-Ba, Stephanie Devaud Goumoens, Walter Matthey- Doret, Francoise Saucy, Florian Viton, Catherine Barbier
  • Patent number: 8815314
    Abstract: A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this and methods for using the same are also provided.
    Type: Grant
    Filed: June 14, 2013
    Date of Patent: August 26, 2014
    Assignee: DSM IP Assets B.V.
    Inventor: Jan Gerrit Kortes
  • Publication number: 20140234483
    Abstract: Processes for preparing an edible hard stock are disclosed for use in the formulation of margarines, spreads, icings, shortenings, frostings and other products that need a structural fat to hold at least some liquid unsaturated triglycerides or diglycerides are disclosed, wherein the hard stock is a random interesterified product and has three groups of fats, the process comprises: providing a first group of fats saturated by fractionation or by fully hydrogenation comprising more than 85% of C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation or by full hydrogenation comprising more than 75% of C12:0 and C14:0 fatty acids; providing a third group are of triglyceride liquid oils at ambient temperature, that contains C18 with total more than 80%; and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats.
    Type: Application
    Filed: April 23, 2014
    Publication date: August 21, 2014
    Applicant: International Foodstuffs Company LLC
    Inventors: Jose Anibal Trujillo-Quijano, Merry Kurian
  • Patent number: 8691843
    Abstract: The present invention provides a combination of antioxidants that effectively stabilize different types of fats utilized in a ruminant diet. When included in a ruminant feed ration or water source, the antioxidant combination typically increases nutrient digestion, such as fiber and protein, improves rumen fermentation, improves microbial growth, improves microbial efficiency, increases milk production and/or milk fat, improves antioxidant status of the ruminant, and attenuates the negative effects of some fats in the ruminant animal.
    Type: Grant
    Filed: February 14, 2007
    Date of Patent: April 8, 2014
    Assignee: Novus International, Inc.
    Inventors: Mercedes Vazquez-Anon, Gavin R. Bowman
  • Patent number: 8663628
    Abstract: An enzymatic solid phase reaction for preparing a solid having greater than 40% monoglyceride from a reaction mixture; wherein the reaction mixture comprises: (i) lipase; (ii) at least 14 weight % glycerol; and (iii) glyceride; and optionally (iv) lecithin; such that if (iv) is not present then the glyceride (iii) has an iodine value of between about 5 and about 35, and a solid fat content of more than about 75% at 20° C. The present invention further relates to a process of preparing an enzymatic solid phase reaction mixture for preparing a solid having greater than 40% monoglyceride.
    Type: Grant
    Filed: May 30, 2008
    Date of Patent: March 4, 2014
    Assignee: Dupont Nutrition Biosciences APS
    Inventor: Jorn B. Soe
  • Patent number: 8652548
    Abstract: A process for producing a product having a fish flavor is provided, the process comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavor to develop, and optionally mixing the product with one or more other ingredients. The product obtainable by this process and methods for using the same are also provided.
    Type: Grant
    Filed: October 16, 2009
    Date of Patent: February 18, 2014
    Assignee: DSM IP Assests B.V.
    Inventor: Jan Gerrit Kortes
  • Patent number: 8617634
    Abstract: A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition can advantageously include at least 1% by weight myristic acid esterified at the sn-2 position in triglyceride molecules, includes between 10% and 40% by weight linoleic acid, and further includes between 30% and 65% by weight oleic acid and between 15% and 40% by weight total saturated fatty acids. The ratio of sn-2 myristic acid to sn-2 palmitic acid is typically greater than 1:1 and the sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free.
    Type: Grant
    Filed: August 25, 2009
    Date of Patent: December 31, 2013
    Assignee: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20130295225
    Abstract: Processes for preparing an edible hard stock for use in formulation of margarines, spreads, icings, shortenings, frostings and other products are disclosed that include: providing a first group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification comprising mainly by C16:0 and C18:0 type of fatty acids; providing a second group of fats saturated by fractionation, hydrogenation or trans esterification/distillation and re-esterification enriched mainly in C12:0 and C14:0; providing a third group of fats comprise triglyceride liquid oils at ambient temperature, and producing the edible hard stock by random interestification of the first group, the second group and the third group of fats. Compositions and products produced by these processes are also disclosed.
    Type: Application
    Filed: May 7, 2012
    Publication date: November 7, 2013
    Applicant: International Foodstuffs Company LLC
    Inventors: Jose Anibal Trujillo-Quijano, Merry Kurian
  • Publication number: 20130280379
    Abstract: The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same.
    Type: Application
    Filed: June 14, 2013
    Publication date: October 24, 2013
    Inventor: Jan Gerrit Kortes
  • Publication number: 20130171321
    Abstract: The present invention relates to a newly identified lipase belonging to the Ustilaginaceae family of Basidomycetes and variants thereof. The invention also relates to polynucleotides encoding the lipase and the variants thereof. The invention further relates to procedures for producing the lipase, and variants thereof, polypeptides and polynucleotides. The invention further relates to lipase variants with an increased trans-selectivity. The invention further relates to lipase variants with a preference for long chain fatty acid esters or carboxylic acid moieties with a chain length greater than C12. The invention further relates to a method of reducing, or eliminating, trans-fatty acids from liquid oil stable enough for frying systems.
    Type: Application
    Filed: March 11, 2013
    Publication date: July 4, 2013
    Applicant: Frito-Lay Trading Company, GmbH
    Inventor: Frito-Lay Trading Company, GmbH
  • Publication number: 20130149414
    Abstract: A process for interesterifying a vegetable oil comprises treating the vegetable oil by contacting the vegetable oil with a natural adsorbent to give a pH in the range of from 6 to 8, separating the oil from the adsorbent and reacting the treated oil in the presence of an enzymatic catalyst for interesterification.
    Type: Application
    Filed: June 28, 2011
    Publication date: June 13, 2013
    Applicant: Loders Croklaan B.V.
    Inventors: Thomas Louis François Favre, Krishnadath Bhaggan
  • Publication number: 20130034627
    Abstract: The present invention provides a method for preparing a variant lipid acyltransferase enzyme by expressing a nucleotide sequence encoding a lipid acyltransferase which may comprise at least one modification at a position(s) which corresponds in the encoded amino acid sequence to an amino acid(s) located in a) the canyon region of the enzyme (i.e. preferably amino acid residues 31, 27, 85, 86, 119, and 120); and/or b) insertion site 1 (i.e. amino acid residues 22-36) and/or c) insertion site 2 (i.e. amino acid residues 74-88), wherein the canyon region, insertion site 1 and/or insertion site 2 are defined as that region which when aligned based on primary or tertiary structure corresponds to the canyon region, insertion site 1 or insertion site 2 (or the corresponding amino acid residues taught above) of the enzyme shown herein as SEQ ID No. 16 or 6 in a host organism.
    Type: Application
    Filed: April 11, 2012
    Publication date: February 7, 2013
    Inventors: Janne Brunstedt, Jens Frisbæk Sorensen, Jørn Borch Søe, Charlotte Johansen Vedel, Birgitte Ø. Wittschieben, Jørn Dalgaard Mikkelsen, Charlotte Horsmans Poulsen, Lene B. Jensen, Lone B. Miller, Morten K. Larsen, Rikke H. Lorentzen, Charlotte R. Thoudahl, Marguerite A. Cervin, Richard R. Bott
  • Publication number: 20130011887
    Abstract: In alternative embodiments, the invention provides phosphatidylinositol-specific phospholipase C (PI-PLC) enzymes, nucleic acids encoding them, antibodies that bind specifically to them, and methods for making and using them. Industrial methods and products comprising use of these phospholipases are also provided. In certain embodiments, provided herein are methods for hydration of non hydratable phospholipids (NHPs) within a lipid matrix. The methods enable migration of NHPs to an oil-water interface thereby allowing the NHPs to be reacted and/or removed from the lipids. In certain embodiments, provided is a method for removing NHPs, hydratable phospholipids, and lecithins from vegetable oils to produce a degummed oil or fat product that can be used for food production and/or non-food applications. In certain embodiments, provided herein are methods for hydration of NHPs followed by enzymatic treatment and removal of various phospholipids and lecithins.
    Type: Application
    Filed: October 8, 2010
    Publication date: January 10, 2013
    Inventors: Christopher L.G. Dayton, Flavio Da Silva Galhardo, Nelson Barton, Tim Hitchman, Jonathan Lyon, Eileen O'Donoghue, Mark A. Wall
  • Publication number: 20120276247
    Abstract: The present invention relates to a newly identified lipase belonging to the Ustilaginaceae family of Basidomycetes and variants thereof. The invention also relates to polynucleotides encoding the lipase and the variants thereof. The invention further relates to procedures for producing the lipase, and variants thereof, polypeptides and polynucleotides. The invention further relates to lipase variants with an increased trans-selectivity. The invention further relates to lipase variants with a preference for long chain fatty acid esters or carboxylic acid moieties with a chain length greater than C12. The invention further relates to a method of reducing, or eliminating, trans-fatty acids from liquid oil stable enough for frying systems.
    Type: Application
    Filed: April 29, 2011
    Publication date: November 1, 2012
    Inventors: Uwe Bornscheuer, Henrike Brundiek, Andrew Evitt, Stefan Sass, Friedericke Bönisch, Robert Kourist
  • Publication number: 20120196000
    Abstract: A trisaturated fatty acid, glyceride-containing oil composition is produced in a step (1) of preparing an oil mixture containing saturated fatty acids (S) in an amount of 45 to 75 wt % and unsaturated fatty acids (U) in an amount of 25 to 55 wt % in all constituent fatty acids by mixing an oil containing SSSs in an amount of 35 wt % or more with an oil having an iodine value of 35 or more; a step (2) of interesterifying the oil mixture with a lipase; a step (3) of obtaining an oil containing liquid and solid oils by crystallizing the oil mixture without use of solvent until the value (X-Y), wherein X is the SSS content (wt %) of the oil after interesterification and Y is the solid oil content (%) during crystallization, becomes 2 to 13; and a step (4) of separating the liquid oil by fractionation of the oil.
    Type: Application
    Filed: August 25, 2011
    Publication date: August 2, 2012
    Applicant: Kaneka Corporation
    Inventors: Tatsushi Tanaka, Yuji Miyashita
  • Publication number: 20120184001
    Abstract: Provided herein are systems and methods for sustainable aquaculture. The methods provided herein allows recovery and/or recycling of autochthonous nutrients in fish farming, and recovery of allochthonous nutrients present in eutrophic water. The systems provided herein comprises two closely spaced cages, an array of rotary panels that regulates the flow of matters between the two cages; and a means for producing a directional water current.
    Type: Application
    Filed: May 13, 2010
    Publication date: July 19, 2012
    Applicant: LiveFuels, Inc.
    Inventors: David Stephen, Benjamin Chiau-pin Wu
  • Publication number: 20120100251
    Abstract: The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals, pharmaceuticals, pet food, or animal feed.
    Type: Application
    Filed: January 5, 2012
    Publication date: April 26, 2012
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen Baseeth, Bruce Sebree
  • Patent number: 8163315
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: April 13, 2011
    Date of Patent: April 24, 2012
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Publication number: 20120076894
    Abstract: Isolated nucleic acid fragments and recombinant constructs comprising such fragments encoding delta-5 desaturase along with a method of making long chain polyunsaturated fatty acids (PUFAs) using this delta-5 desaturase in plants and oleaginous yeast are disclosed.
    Type: Application
    Filed: September 22, 2011
    Publication date: March 29, 2012
    Inventors: Howard Glenn Damude, Quinn Qun Zhu
  • Publication number: 20120064192
    Abstract: A process of enzymatic degumming edible oils, comprising treating edible oil with a lipid acyltransferase so as to transfer an acyl group from a major part of the phospholipid to one or more acyl acceptors, wherein the acyl acceptor may be any compound comprising a hydroxyl group. In one embodiment preferably the acyl acceptor is water and in another embodiment preferably the acyl acceptor is one or more sterols and/or stanols. When the acyl acceptor is a stanol and/or sterol, one or more sterol esters and/or stanol esters are produced.
    Type: Application
    Filed: June 29, 2011
    Publication date: March 15, 2012
    Inventors: Jorn Borch Søe, Mark Turner
  • Patent number: 8114461
    Abstract: A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition typically includes at least 1% by weight myristic acid esterified at the sn-2 position in triglyceride molecules, includes between 10% and 40% by weight linoleic acid, and further includes between 30% and 65% by weight oleic acid and between 15% and 40% by weight total saturated fatty acids. The ratio of sn-2 myristic acid to sn-2 palmitic acid is typically greater than 1:1 and the sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free.
    Type: Grant
    Filed: August 25, 2008
    Date of Patent: February 14, 2012
    Assignee: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20110318453
    Abstract: The present invention discloses a safer, more effective and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low which comprises, upon removing by crystallization a XXX triglyceride and a XX diglyceride each of which is contained in fats and oils comprising 50 to 90 mass % of a XUX triglyceride in total triglycerides, the step of conducting such removing by crystallization in the presence of a fatty acid lower alkyl ester. This method is a more efficient and industrially suitable method for producing fats and oils rich in a XUX triglyceride wherein the contents of a XXX triglyceride and a XX diglyceride are low.
    Type: Application
    Filed: March 8, 2010
    Publication date: December 29, 2011
    Applicant: The Nisshin OilliO Group, Ltd.
    Inventors: Tomomi Suganuma, Masato Takaba
  • Publication number: 20110287136
    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.
    Type: Application
    Filed: April 8, 2011
    Publication date: November 24, 2011
    Inventors: Christopher L.G. Dayton, Tim Hitchman, Katie Kline, Jonathan Lyon, Mark A. Wall, Nelson R. Barton
  • Publication number: 20110274787
    Abstract: Methods for the production of omega-3 and/or omega-6 fatty acids in oleaginous yeasts grown on a fermentable carbon source selected from the group consisting of invert sucrose, glucose, fructose and combinations of these, provided that glucose is used in combination with invert sucrose and/or fructose. Specifically, methods are provided for production of linoleic acid, eicosadienoic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, n-6 docosapentaenoic acid, ?-linolenic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid.
    Type: Application
    Filed: December 18, 2009
    Publication date: November 10, 2011
    Applicant: E.I. DU PONT DE NEMOURS AND COMPANY
    Inventors: Ethel Noland Jackson, David Richard Short, Dongming Xie, Zhixiong Xue, Quinn Qun Zhu
  • Publication number: 20110277043
    Abstract: The present invention relates to polynucleotides from Cochliobolus heterostrophus C5, Cyanothece sp. CCY0110, Mycocentrospora acerina and Hyaloperonospora parasitica, which code for desaturases and which can be employed for the recombinant production of polyunsaturated fatty acids. The invention furthermore relates to vectors, host cells and transgenic nonhuman organisms which comprise the polynucleotides according to the invention, and to the polypeptides encoded by the polynucleotides. The invention furthermore relates to antibodies against the polypeptides according to the invention. Finally, the invention also relates to production processes for the polyunsaturated fatty acids and for oil, lipid and fatty acid compositions and to their use as drugs, cosmetics, foodstuffs, feedstuffs, preferably fish food, or food supplements.
    Type: Application
    Filed: December 8, 2009
    Publication date: November 10, 2011
    Applicant: BASF Plant Science Company GmbH
    Inventors: Toralf Senger, Jörg Bauer, Johnathan A. Napier
  • Patent number: 8048468
    Abstract: Provided are a glyceride oil composition derived from a fish oil and a preparation method thereof. The composition includes docosahexaenoic acid (DHA) and docosapentaenoic acid (DPA) with a content of 45 to 95% by weight and eicosapentaenoic acid (EPA) with a content of 0.001 to 13% by weight among constituent fatty acids, and a saturated fatty acid having 16 to 18 carbon atoms, which is bonded at 1- and 3-positions, with a content of 0.001 to 5% by weight among constituent fatty acids, in which a weight ratio of docosahexaenoic acid (DHA)/docosapentaenoic acid (DPA) is 0.5 to 8 and a weight ratio of docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) is 3.5 to 15. The glyceride oil composition derived from fish oil has nutritional and physiological superiority due to containing a great amount of polyunsaturated fatty acids such as DHA and DPA in a form of glyceride, and can minimize disadvantages of EPA such as inhibition of ?-6 fatty acid metabolism by containing a low amount of EPA.
    Type: Grant
    Filed: September 5, 2007
    Date of Patent: November 1, 2011
    Assignee: Ilshin Wells Co., Ltd.
    Inventors: Dong-Hun Yoon, Kwang-Hoon Yoon, Gi-Wang Han, Moon-Won Lee, Young-Ho Lee, Sang-Hyuk Park
  • Publication number: 20110262592
    Abstract: The present invention relates to a process for preparing hard butter having high SOS content by mixing oil for preparing butter with fatty acid or fatty acid ester, adding 1,3 regio-specific enzymes to the obtained mixture to carry out interesterification, distilling the obtained reactants to remove fatty acid, ethyl ester, and monoglyceride and diglyceride formed after the reaction and fractionally extracting the obtained reactants to separate a solid phase, and to cocoa butter equivalents prepared by the hard butter and a process for preparing the same in which the cocoa butter equivalents can replace existing import cocoa butter equivalents with 1:1 because of its equivalent chemical properties, and have no difference in taste and properties with natural cocoa butter and also have lower trans fatty acid.
    Type: Application
    Filed: July 9, 2009
    Publication date: October 27, 2011
    Inventors: Ji-Hyun Kang, Sang-Bum Lee, Sang-Hoou Song, Ki-Teak Lee
  • Publication number: 20110256264
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Application
    Filed: April 13, 2011
    Publication date: October 20, 2011
    Inventor: Jørn Borch SØE
  • Publication number: 20110250299
    Abstract: The present invention is directed towards organogel compositions comprising a phospholipid composition. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods or beverages, cosmetics, personal care products, as a drug delivery vehicle or as a carrier of any desired compound.
    Type: Application
    Filed: November 13, 2009
    Publication date: October 13, 2011
    Applicant: ARCHER DANIELS MIDLAND COMPANY
    Inventors: Shireen S. Baseeth, Bruce R. Sebree
  • Publication number: 20110229600
    Abstract: A nutritional fat or oil-based composition for increasing HDL cholesterol, decreasing LDL cholesterol and decreasing the LDL/HDL cholesterol ratio in human plasma is described. The composition can advantageously include at least 1% by weight myristic acid esterified at the sn-2 position in triglyceride molecules, includes between 10% and 40% by weight linoleic acid, and further includes between 30% and 65% by weight oleic acid and between 15% and 40% by weight total saturated fatty acids. The ratio of sn-2 myristic acid to sn-2 palmitic acid is typically greater than 1:1 and the sum of weight percentages for saturated, monounsaturated and polyunsaturated fatty acids equals 100%. In desirable cases, the composition is substantially cholesterol-free.
    Type: Application
    Filed: August 25, 2009
    Publication date: September 22, 2011
    Applicant: Brandeis University
    Inventors: Daniel Perlman, Kenneth C. Hayes
  • Publication number: 20110206804
    Abstract: It is intended to provide a method for efficiently producing a diacylglycerol-rich fat and/or oil that has a low content of trans-unsaturated fatty acids and has a good color and a good flavor characteristic to diacylglycerols. A method for producing a diacylglycerol-rich fat and/or oil, by hydrolyzing a raw fat and/or oil by an enzymatic splitting method, and subjecting the fatty acids and glycerin obtained thereby to an esterification reaction, wherein a raw fat and/or oil containing undeodorized fat and/or oil in an amount of 50% by weight or more is used, and a deodorization treatment is carried out after the esterification reaction, to the extent that the relationship between the deodorization time (x) and the deodorization temperature (y) satisfies the following conditions (i) and (ii): y??2.59x+566 ??(i) y?617x?0.0455 (provided that 475?y?563) ??(ii) wherein x represents the deodorization time (minutes), and y represents the deodorization temperature (K).
    Type: Application
    Filed: August 8, 2008
    Publication date: August 25, 2011
    Applicant: KAO CORPORATION
    Inventors: Minoru Kase, Toshiteru Komatsu
  • Publication number: 20110200707
    Abstract: The present invention relates to a process for producing a product having a fish flavour comprising preparing a composition comprising 1-20% w/w water and at least a polyunsaturated fatty acid, incubating the composition at less than 260° C. and at a reaction time sufficient for the fish flavour to develop, and optionally mixing the product with one or more other ingredients. The invention also relates to the product obtainable by the process of the invention and use of the same.
    Type: Application
    Filed: October 16, 2009
    Publication date: August 18, 2011
    Applicant: DSM IP ASSETS B.V.
    Inventor: Jan Gerrit Kortes
  • Patent number: 7972638
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: October 14, 2008
    Date of Patent: July 5, 2011
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Publication number: 20110086131
    Abstract: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The present invention also relates to a lipolytic enzyme that hydrolyzes at least a galactolipid or transfers an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Corynebacterium species.
    Type: Application
    Filed: February 1, 2010
    Publication date: April 14, 2011
    Inventors: Andrei Miasnikov, Jørn Borch Søe, Jørn Dalgaard Mikkelsen, Mira Povelainen, Virve Pitkanen
  • Publication number: 20110076358
    Abstract: Provided is a process for producing a diacylglycerol-rich fat or oil efficiently under an industrially advantageous condition. Provided is a process for producing a diacylglycerol-rich fat or oil, including subjecting monoacylglycerols to a transesterification reaction by using a lipase in the presence of water.
    Type: Application
    Filed: February 9, 2009
    Publication date: March 31, 2011
    Applicant: Kao Corporation
    Inventors: Minoru Kase, Toshiteru Komatsu
  • Patent number: 7910604
    Abstract: The present invention provides a combination of antioxidants that effectively stabilize different types of fats utilized in a ruminant diet. When included in a ruminant feed ration or water source, the antioxidant combination typically increases nutrient digestion, such as fiber and protein, improves rumen fermentation, improves microbial growth, improves microbial efficiency, increases milk production and/or milk fat, improves antioxidant status of the ruminant, and attenuates the negative effects of some fats in the ruminant animal.
    Type: Grant
    Filed: February 19, 2007
    Date of Patent: March 22, 2011
    Assignee: Novus International, Inc.
    Inventors: Mercedes Vazquez-Anon, Gavin R. Bowman
  • Publication number: 20110059204
    Abstract: Methods for the production of omega-3 and/or omega-6 fatty acids in oleaginous yeasts grown on a fermentable carbon source selected from the group consisting of invert sucrose, glucose, fructose and combinations of these, provided that glucose is used in combination with invert sucrose and/or fructose. Specifically, methods are provided for production of linoleic acid, eicosadienoic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, n-6 docosapentaenoic acid, ?-linolenic acid, stearidonic acid, eicosatrienoic acid, eicosatetraenoic acid, eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid.
    Type: Application
    Filed: December 18, 2009
    Publication date: March 10, 2011
    Applicant: E.I. DU PONT DE NEMOURS AND COMPANY
    Inventors: Ethel Noland Jackson, David Richard Short, Dongming Xie, Zhixiong Xue, Quinn Qun Zhu
  • Publication number: 20110034394
    Abstract: The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.
    Type: Application
    Filed: January 22, 2009
    Publication date: February 10, 2011
    Inventors: Ole Hansen Kaae, Tommas Neve
  • Publication number: 20110027394
    Abstract: The present invention provides stabilized oil-in-water emulsions with an extended range of chemical, thermal and/or mechanical stabilities, and method(s) for their preparation. Such preparations provide an environmentally-protective biopolymer component exhibiting improved adherence to the dispersed phase, reducing or eliminating dissociation therefrom under such conditions, for use in the context of a range of food, pharmaceutical, personal care, health care, cosmetic and other end-use applications.
    Type: Application
    Filed: December 22, 2008
    Publication date: February 3, 2011
    Applicant: University of Massachusetts
    Inventors: David Julian McClements, Eric Andrew Decker
  • Publication number: 20110014317
    Abstract: The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: Streptomyces, Corynebacterium and Thermobifida in various methods and uses, wherein the lipolytic enzyme hydrolyzes a glycolipid or a phospholipid or transfers an acyl group from a glycolipid or phospholipids to an acyl acceptor. The present invention also relates to a lipolytic enzyme that hydrolyzes at least a galactolipid or transfers an acyl group from a galactolipid to one or more acyl acceptor substrates, wherein the enzyme is obtainable from Corynebacterium species.
    Type: Application
    Filed: February 1, 2010
    Publication date: January 20, 2011
    Inventors: Andrei MIASNIKOV, Jørn Borch Søe, Jørn Dalgaard Mikkelsen, Mira Povelainen, Virve Pitkanen