Food-Related Uses of High-Stability Oil
AssigneeSolazyme, Inc.
InventorsWalter Rakitsky, Risha Bond, Alexandra Connell, Beata Klamczynska, Alejandro Marangoni
Life of this patent
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Abstract
The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered microalgae. The oils can be used in multiple food-related applications including frying, spray-coating, and lubrication of equipment. The oils can also be blended with vegetable oils or interesterified with vegetable oils.
Claims24
A method of reducing or eliminating the addition of a chelating agent to a food product comprising
- (a) reducing or eliminating the use of the chelating agent;
- (b) reducing or eliminating the use of a vegetable oil or animal fat;
- and
- (c) replacing a portion or all of the vegetable oil or animal fat with high stability oil or high stability high oleic oil;
- wherein the food product has a shelf life that is at least 10% greater than a reference food comprising a chelating agent and a vegetable oil or animal fat.
3-6. (canceled)
A margarine comprising a vegetable hardstock fat,
- animal hardstock fat, or algal hardstock fat and high stability oil or high stability high oleic oil wherein the saturated fat content of the margarine is reduced by at least 10% from a reference margarine made with a vegetable hardstock fat or animal hardstock fat and a vegetable liquid oil or animal liquid oil.
8-9. (canceled)
A method of making a margarine comprising blending:
- (a) a hardstock fat, wherein the hardstock fat is optionally an algal hardstock fat;
- (b) high stability oil or high stability high oleic oil;
- and
- (c) water;
- wherein the saturated fat content of the margarine is reduced by at least 10% from a reference margarine made with a vegetable hardstock fat or animal hardstock fat and a vegetable liquid oil or animal liquid oil.
A method comprising providing a high stability oil or high stability high oleic oil;
- and
- (a) frying a snack chip comprising heating the chip to frying temperature in the oil;
- (b) coating an, optionally dehydrated, food item with the oil;
- (c) dissolving a flavor or color in the oil;
- (d) lubricating food-processing machinery with the oil;
- (e) canning seafood in the oil;
- (f) producing an emulsified product with the oil;
- (g) baking a baked good with the oil
- (h) drying the oil to produce a nutritional supplement;
- (i) adding the oil to a dairy replacement or meal replacement;
- (j) enzymatically interesterifying a blend of the oil with a vegetable oil;
- (k) blending the oil with a hardstock fat, avocado oil, walnut oil, olive oil, palm oil, palm kernel oil, palm stearine, coconut oil, cottonseed oil, peanut oil, canola oil, safflower oil, corn oil, soybean oil, lard, tallow, butter;
- or
- (l) frying dough in the oil or in a blend of the oil with a palm-kernel based hardstock fat.
(canceled)
25-26. (canceled)
Dependencies are inferred from the claim text.