Solazyme, Inc.

Mars, Incorporated

Corbion Biotech, Inc.

Cannaclear Inc.

Terravia Holdings, Inc.

Coavel, Inc.

The J.m. Smucker Company

Planted Foods Ag

Omnis Biotechnology Inc.

Fractec Research & Development Inc.

Smart Base Ltd.

Alejandro G. Marangoni

Stefan Idziak

Alejandro Marangoni

Alejandro G Marangoni

Scott Franklin

George N Rudenko

Aravind Somanchi

Xinhua Zhao

Walter Gregory Rakitsky

Riyaz Bhat

Risha Lindig Bond

Diza Braksmayer

Stefan H J Idziak

Nektarios Kranis

Andrea Cattaruzza

Stewart Radford

Reed A Nicholson

Saeed Ghazani

Luis Fernando Reyes Mora (Reyes)

Anais Holt

Terri Stortz

Tania Kriel

Giant multi-lamellar vesicles (GMVs) comprising lecithin are provided which are about 3 to about 15 μm in size. Methods for preparing the GMVs, and for preparing large unilamellar vesicles (LUVs) from the GMVs, are provided, as well as methods for encapsulating cargo within the GMVs and LUVs. The present vesicles are useful for the oral delivery of encapsulated cargo.

Lecithin vesicles

Giant multi-lamellar vesicles (GMVs) comprising lecithin are provided which are at least about 3 μm in size. Methods for preparing the GMVs, and for preparing large unilamellar vesicles (LUVs) from the GMVs, are provided, as well as methods for encapsulating cargo within the GMVs and LUVs. The present vesicles are useful for the oral delivery of encapsulated cargo.

Lecithin vesicles for oral delivery

A heat resistant chocolate containing ethylcellulose. The ethylcellulose is introduced into the chocolate as a solution in oil or in a non-aqueous solvent, suitably in an amount of from about 1% to about 3% ethylcellulose by weight. Ethylcellulose oleogels may also be used to replace a portion of the oils and fats normally present in chocolate and/or to formulate fillings for filled chocolates exhibiting reduced oil migration. Also provided are methods of making chocolate compositions according to the invention.

Chocolate compositions containing ethylcellulose

A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.

Dough products comprising ethylcellulose and exhibiting reduced oil migration

An enzymatic glycerolysis method to convert an oil having a first monoacylgycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG) and fatty acid composition into a structured fat is provided. The method comprising the steps of exposing the oil to glycerol in the presence of an enzyme catalyst under conditions sufficient to convert the triacylglycerols to mono- and/or di-acylglycerols; and cooling the oil to yield the structured fat having a second monoacylgycerol, diacylglycerol, triacylglycerol and fatty acid composition, wherein the fatty acid composition of the oil is essentially retained in the structured fat. The structured fat provides a healthy substitute for saturated fats in foods.

Structural lipids

A novel oleogel is provided comprising an edible oil in an amount of at least 95 wt % combined with a binary wax blend in an amount of less than 5 wt % of the oleogel, wherein the oleogel exhibits less than 10% oiling off and a back-extrusion hardness of greater than 100 g-force. The edible oil may be a high oleic acid-containing oil, such as a vegetable oil having a total monounsaturated fatty acid content of at least about 25% by wt. The binary wax blend may comprise at least two waxes selected from rice bran wax, carnauba wax, candelilla wax, sunflower wax, jojoba oil wax, corn oil wax, sugarcane wax, ouricury wax, beeswax and retamo wax. The oleogel provides an edible fat substitute prepared from oil having a reduced saturated fatty acid and trans fatty acid content that may be incorporated in a variety of food products.

Wax oleogels as fat substitutes

Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes manipulated include those encoding stearoyl-ACP desaturase, delta 12 fatty acid desaturase, acyl-ACP thioesterase, ketoacyl-ACP synthase, and lysophosphatidic acid acyltransferase. The oil produced can have enhanced oxidative or thermal stability, or can be useful as a frying oil, shortening, roll-in shortening, tempering fat, cocoa butter replacement, as a lubricant, or as a feedstock for various chemical processes. The fatty acid profile can be enriched in midchain profiles or the oil can be enriched in triglycerides of the saturated-unsaturated-saturated type.

Structuring fats and methods of producing structuring fats

Giant multi-lamellar vesicles (GMVs) comprising lecithin are provided which are at least about 3 &#x3bc;m in size. Methods for preparing the GMVs, and for preparing large unilamellar vesicles (LUVs) from the GMVs, are provided, as well as methods for encapsulating cargo within the GMVs and LUVs. The present vesicles are useful for the oral delivery of encapsulated cargo.

A product in the form of an oil in water emulsion is provided. The emulsion includes an oil phase which is an admixture of about 30-60% oil by weight, 0.01-15% wax by weight and a surfactant component, a combination of non-ionic and ionic surfactant in a ratio of at least about 10:1 to 30:1; and an aqueous phase comprising about 30-50% by weight of the emulsion. The product is useful as a fat substitute.

Oil-in-water structured emulsion composition for use as a fat substitute

Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes manipulated include those encoding stearoyl-ACP desturase, delta 12 fatty acid desaturase, acyl-ACP thioesterase, ketoacyl-ACP synthase, and lysophosphatidic acid acyltransferase. The oil produced can have enhanced oxidative or thermal stability, or can be useful as a frying oil, shortening, roll-in shortening, tempering fat, cocoa butter replacement, as a lubricant, or as a feedstock for various chemical processes. The fatty acid profile can be enriched in midchain profiles or the oil can be enriched in triglycerides of the saturated-unsaturated-saturated type.

Recombinant DNA techniques are used to produce oleaginous recombinant cells that produce triglyceride oils having desired fatty acid profiles and regiospecific or stereospecific profiles. Genes manipulated include those encoding stearoyl-ACP desturase, delta 12 fatty acid desaturase, acyl-ACP thioesterase, ketoacyl-ACP synthase, and lysophosphatidic acid acyltransferase. The oil produced can have enhanced oxidative or thermal stability, can be useful as a frying oil, shortening, roll-in shortening, tempering fat, cocoa butter replacement, as a lubricant, or as a feedstock for various chemical processes. The fatty acid profile can be enriched in midchain profiles or the oil can be enriched in triglycerides of the saturated-unsaturated-saturated type.

Tailored oils

Provided herein are butter compositions, which include a legume butter or nut butter or seed butter and a plant-derived wax that increases the hardness of the butter compositions and reduces the separation of oil from the butter during storage. Butter compositions incorporating such plant-derived waxes and methods of manufacturing these butter compositions are also disclosed.

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Alejandro G Marangoni