Dsm IP Assets B.v.

Martek Biosciences Corporation

Daniel Verkoeijen

Albert Schaap

Arjen Sein

Hendrik Louis Bijl

Gerardus Johannes Franciscus Smolders

Kristian Zuur

Richard Zamolo

Heinz Niggli

The present invention describes a vegetable oil comprising a polyunsatured fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has

Vegetable oil comprising a polyunsaturated fatty acid having at least 20 carbon atoms

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&#xb0; C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5&#xb0; C./minute and during cooling is at least &#x2212;0.5&#xb0; C./minute. The plateau maximum temperature is from 70 to 85&#xb0; C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, &#xb0; C.) graph, one obtains a trapezium having an area less than 13,000&#xb0; 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.

Pasteurisation process for microbial cells and microbial oil

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 CO), filtration using PTFE capillaries, gas displacement (by bubbling in nitrogen or helium) or chemical deaeration (using oxygen scavengers).

Deaeration process

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&#xb0; C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5&#xb0; C./minute and during cooling is at least &#x2212;0.5&#xb0; C./minute. The plateau maximum temperature is from 70 to 85&#xb0; C. By plotting the pasteurization protocol on a time (t, minutes) versus temperature (T, &#xb0; C.), one obtains a trapezium having an area less than 13,000&#xb0; 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.

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&#xb0; C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5&#xb0; C./minute and during cooling is at least &#x2212;0.5&#xb0; C./minute. The plateau maximum temperature is from 70 to 85&#xb0; C. By plotting the pasteurization protocol on a time (t, minutes) versus temperature (T, &#xb0; C.) graph, a trapezium is obtained having an area less than 13,000&#xb0; 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.

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&#xb0; C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5&#xb0; C./minute and during cooling is at least &#x2212;0.5&#xb0; C./minute. The plateau maximum temperature is from 70 to 85&#xb0; C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, &#xb0; C.) graph, one obtains a trapezium having an area less than 13,000&#xb0; 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.

An improved pasteurization 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. Both the heating and the cooling stages are rapid, with the temperature of the cells passing through 40 to 80&#xb0; C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5&#xb0; C./minute and during cooling is at least &#x2212;0.5&#xb0; C./minute. The plateau maximum temperature is from 70 to 85&#xb0; C. By plotting the pasteurization protocol on a time (t, minutes) versus temperature (T, &#xb0; C.) graph, one obtains a trapezium having an area less than 13,000&#xb0; 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.

Growing community of inventors

Delft, Netherlands

Daniel Verkoeijen