Reduced-fat foodstuffs and cooking oils, and methods for making same

A fat-containing product having reduced trans-fatty acid moieties, or essentially no trans-fatty acid moieties, produced by a method comprising:

• contacting a substrate that comprises one or more trans-unsaturated fatty acid compounds or one or more long-chain (≧C12) fatty acid moieties with an effective amount of a composition comprising an isolated lipase, or a variant thereof, that comprises:
• (a) an amino acid sequence that is at least about 95% identical to the amino acid sequence of any one of SEQ ID NO:1, SEQ ID NO:4, or SEQ ID NO:6, or to a complement thereof;
• (b) one or more amino acid substitutions corresponding to residues 269, 338, 341, 342, 357, 421, or 425, wherein each amino acid position is numbered by correspondence to a position in the amino acid sequence of the lipase as set forth in SEQ ID NO:1;
• or
• (c) at least a first amino acid substitution in one or more amino acid residues of the polypeptide sequence of any one of SEQ ID NO:1, SEQ ID NO:4, or SEQ ID NO:6, wherein the at least a first amino acid substitution confers to the polypeptide a preference for catalysis of long-chain fatty acids, or a trans-selective lipolytic activity, or a combination thereof,
• for a time sufficient to hydrolyze or esterify at least a portion of the substrate, thereby producing a fat-containing product having reduced, or essentially no trans-fatty acid moieties.