# US 2023/0404102 A1 · Edible microbial oil > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2023/0404102 A1 - Document ID: US20230404102A1 - Status: Published application - Kind: A1 - Application number: 18/035,594 - Filed: 2021-11-12 - Published: 2023-12-21 - Earliest claimed: 2020-11-12 - Assignees: C16 Biosciences, Inc. - Applicants: C16 Biosciences, Inc. - Inventors: Harold M. MCNAMARA; Shara TICKU; David HELLER; Corentin MOEVUS - Web page: https://patentgrep.com/patent/US20230404102A1 ## CPC - A23D 9/04: Working-up - A21D 2/165: {Triglycerides} - A23C 20/025: {mainly containing proteins from pulses or oilseeds} - A23D 9/007: characterised by ingredients other than fatty acid triglycerides - A23D 9/02: characterised by the production or working-up - A23G 1/36: characterised by the fats used (containing dairy products A23G1/46) - A23L 25/10: Peanut butter - A23L 29/04: {Fatty acids or derivatives} - A23L 33/115: Fatty acids or derivatives thereof; Fats or oils - C11B 1/10: by extracting - C11B 3/001: {by a combination of two or more of the means hereafter} - C11B 3/10: by adsorption - C11B 3/14: with the use of indifferent gases or vapours, e.g. steam - C11B 7/0008: {by differences of solubilities, e.g. by extraction, by separation from a solution by means of anti-solvents (addition of a minor amount of solvent intended to lower the melting point C11B7/0083, C11B7/0091)} - C11B 7/0075: {by differences of melting or solidifying points} - C11C 1/002: {Sources of fatty acids, e.g. natural glycerides, characterised by the nature, the quantities or the distribution of said acids} - C11C 1/025: {by saponification and release of fatty acids} - C11C 1/04: by hydrolysis - C11C 3/003: {by esterification of fatty acids with alcohols (C11C3/02 takes precedence)} - A23K 20/158: Fatty acids; Fats; Products containing oils or fats - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - Y02P 60/87: Re-use of by-products of food processing for fodder production - A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C) - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) - A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - C11B: PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES (drying-oils C09F) - C11C: FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM - A23K: FODDER - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION - Y02P: CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS ## Abstract The present disclosure relates to a microbial oil and/or derivative thereof, wherein the oil is produced by an oleaginous yeast. The disclosure also relates to blended fat compositions comprising a vegetable oil and an edible microbial oil. The disclosure further relates edible microbial oils and derivatives, and to food products comprising an edible microbial oil and/or a derivative thereof, and/or a blended fat composition, and methods of producing such food products. The microbial oil may serve as vegetable oil alternatives and be processed and/or derivatized by any number of means known in the art. ## Claims ### Claim 1 A refined, bleached, and/or deodorized (RBD) microbial oil produced by an oleaginous yeast. ### Claim 2 A refined, bleached, and/or deodorized (RBD) microbial oil produced by an oleaginous yeast, wherein the microbial oil comprises ergosterol and does not comprise campesterol, β-sitosterol, or stigmasterol. ### Claim 3 (depends on 1) The microbial oil of claim 1, wherein a measurable amount of the pigment remains. ### Claim 4 (depends on 3) The microbial oil of claim 3, wherein the oil comprises at least one pigment selected from the group consisting of carotene, torulene and torulorhodin and does not comprise chlorophyll. ### Claim 5 (depends on 1) The microbial oil of claim 1, wherein the oil is fractionable into two fractions, wherein the two fractions are microbial olein and microbial stearin, wherein each fraction comprises at least 10% of the microbial oil's original mass, and wherein the iodine value (IV) of the fractions differs by at least 10. ### Claim 6 (depends on 1) The microbial oil of claim 1, wherein the oil has one or more characteristics similar to plant-derived palm oil selected from the group consisting of: apparent density, refractive index, saponification value, unsaponifiable matter, iodine value, slip melting point, and fatty acid composition. ### Claim 7 A microbial oil produced by an oleaginous yeast, wherein the oil comprises a fatty acid profile comprising: at least 30% w/w saturated fatty acids; at least 30% w/w unsaturated fatty acids; and less than 30% w/w total polyunsaturated fatty acids. ### Claim 8 (depends on 7) The microbial oil of claim 7, wherein the fatty acid profile comprises: greater than 40% w/w saturated fatty acids; greater than 40% w/w mono-unsaturated fatty acids; and less than 20% w/w polyunsaturated fatty acids. ### Claim 9 (depends on 7) The microbial oil of claim 7, wherein the saturated fatty acids have chain lengths between 16 and 18 carbons long. ### Claim 10 (depends on 7) The microbial oil of claim 7, wherein the unsaturated fatty acids have a chain length of 18 carbons. ### Claim 11 (depends on 7) The microbial oil of claim 7, wherein the oil comprises ergosterol, at least 50 ppm ergosterol, or at least 100 ppm ergosterol. ### Claim 12 (depends on 7) The microbial oil of claim 7, wherein the oil does not contain a phytosterol or chlorophyll. ### Claim 13 (depends on 7) The microbial oil of claim 7, wherein the oil has one or more characteristics similar to plant-derived palm oil selected from the group consisting of iodine value, slip melting point, and overall saturation level. ### Claim 14 (depends on 7) The microbial oil of claim 7, wherein the oil comprises 10-45% C16 saturated fatty acid. ### Claim 15 (depends on 7) The microbial oil of claim 7, wherein the oil comprises 10-70% C18 unsaturated fatty acid. ### Claim 16 (depends on 7) The microbial oil of claim 7, wherein the oil comprises 3-30% C18 saturated fatty acid. ### Claim 17 (depends on 7) The microbial oil of claim 7, wherein the oil comprises a saponification value similar to that of plant-derived palm oil. ### Claim 18 (depends on 7) The microbial oil of claim 7, wherein the oil comprises a saponification value of 150-210. ### Claim 19 (depends on 7) The microbial oil of claim 7, wherein the oil comprises an iodine value similar to that of plant-derived palm oil. ### Claim 20 (depends on 7) The microbial oil of claim 7, wherein the oil comprises an iodine value of 50-65. ### Claim 21 (depends on 7) The microbial oil of claim 7, wherein the oil comprises a slip melting point similar to that of plant-derived palm oil. ### Claim 22 (depends on 7) The microbial oil of claim 7, wherein the oil comprises a slip melting point of 20° C.-40° C. ### Claim 23 (depends on 7) The microbial oil of claim 7, wherein the oil comprises a saturated fatty acid composition similar to that of plant-derived palm oil. ### Claim 24 (depends on 7) The microbial oil of claim 7, wherein the oil comprises a saturated fatty acid composition of at most 70%. ### Claim 25 (depends on 7) The microbial oil of claim 7, wherein the oil comprises an unsaturated fatty acid composition similar to that of plant-derived palm oil. ### Claim 26 (depends on 7) The microbial oil of claim 7, wherein the oil comprises an unsaturated fatty acid composition of at most 70%. ### Claim 27 (depends on 7) The microbial oil of claim 7, wherein the oil comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise a phytosterol. ### Claim 28 (depends on 27) The microbial oil of claim 27, wherein the phytosterol is selected from the group consisting of campesterol, β-sitosterol, stigmasterol. ### Claim 29 (depends on 7) The microbial oil of claim 7, wherein the oil comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise cholesterol. ### Claim 30 (depends on 7) The microbial oil of claim 7, wherein the oil comprises less than 100 ppm of, comprises less than 50 ppm of, or does not comprise protothecasterol. ### Claim 31 (depends on 7) The microbial oil of claim 7, wherein the oil does not comprise a pigment. ### Claim 32 (depends on 7) The microbial oil of claim 7, wherein the oil comprises at least one pigment selected from the group consisting of β-carotene, torulene and torulorhodin. ### Claim 33 (depends on 32) The microbial oil of claim 32, wherein the oil comprises each of β-carotene, torulene and torulorhodin. ### Claim 34 (depends on 7) The microbial oil of claim 7, wherein the oleaginous yeast is a recombinant yeast. ### Claim 35 (depends on 7) The microbial oil of claim 7, wherein the oleaginous yeast is of the genus Yarrowia, Candida, Rhodotorula, Rhodosporidium, Metschnikowia, Cryptococcus, Trichosporon, or Lipomyces. ### Claim 36 (depends on 7) The microbial oil of claim 7, wherein the oleaginous yeast is of the genus Rhodosporidium. ### Claim 37 (depends on 7) The microbial oil of claim 7, wherein the oleaginous yeast is of the species Rhodosporidium toruloides. ### Claim 38 (depends on 7) The microbial oil of claim 7, wherein the oil is fractionable. ### Claim 39 (depends on 7) The microbial oil of claim 7, wherein the oil may be fractionated into microbial olein and microbial stearin. ### Claim 40 (depends on 7) The microbial oil of claim 7, wherein the oil may be fractionated into microbial olein and microbial stearin, and wherein each fraction comprises at least 10% of the composition's starting mass. ### Claim 41 (depends on 7) The microbial oil of claim 7, wherein the oil may be fractionated into microbial olein and microbial stearin, and wherein the iodine value (IV) of the fractions differs by at least 10. ### Claim 42 (depends on 7) The microbial oil of claim 7, wherein the oil may be fractionated into microbial olein and microbial stearin, and wherein the IV of the fractions differs by at least 20. ### Claim 43 (depends on 7) The microbial oil of claim 7, wherein the oil may be fractionated into microbial olein and microbial stearin, and wherein the IV of the fractions differs by at least 30. ### Claim 44 (depends on 7) The microbial oil of claim 7, wherein the oil comprises at least 10% w/w C16 saturated fatty acid. ### Claim 45 (depends on 7) The microbial oil of claim 7, wherein the oil comprises at least 10% w/w C18 unsaturated fatty acid. ### Claim 46 (depends on 7) The microbial oil of claim 7, wherein the oil comprises at least 20% w/w C18 unsaturated fatty acid. ### Claim 47 (depends on 7) The microbial oil of claim 7, wherein the oil comprises less than 5% combined C8, C10, C12, C14, and C15 saturated fatty acids. ### Claim 48 (depends on 7) The microbial oil of claim 7, wherein the oil comprises: less than 10% w/w palmitic-palmitic-palmitic triglycerides; greater than 15% w/w palmitic-palmitic-oleic triglycerides; and greater than 15% w/w oleic-oleic-palmitic triglycerides. ### Claim 49 (depends on 48) The microbial oil of claim 48, wherein said palmitic-palmitic-palmitic triglyceride content is between about 0.8% and 1.3% w/w. ### Claim 50 (depends on 48) The microbial oil of claim 48, wherein said palmitic-palmitic-oleic triglyceride content is between about 16.9% and 28.2% w/w. ### Claim 51 (depends on 48) The microbial oil of claim 48, wherein said oleic-oleic-palmitic triglyceride content is between about 15.7% and 26.0% w/w. ### Claim 52 (depends on 48) The microbial oil of claim 48, further comprising a stearic-stearic-oleic triglyceride content of less than 10% w/w and a stearic-oleic-oleic triglyceride content of less than 10% w/w. ### Claim 53 (depends on 52) The microbial oil of claim 52, wherein said stearic-stearic-oleic triglyceride content is between about 1.2% and 1.9% w/w. ### Claim 54 (depends on 52) The microbial oil of claim 52, wherein said stearic-oleic-oleic triglyceride content is between about 3.2% and 5.4% w/w. ### Claim 55 (depends on 48) The microbial oil of claim 48, wherein greater than 40% of said triglycerides have one unsaturated sidechain, and wherein greater than 30% of said triglycerides have two unsaturated sidechains. ### Claim 56 (depends on 48) The microbial oil of claim 48, wherein between 10% and 15% of palmitic and/or stearic fatty acids are located at the sn-2 position of triglyceride molecules. ### Claim 57 (depends on 7, 48) The microbial oil of claim 7 or 48, wherein the oil comprises the following amounts of fatty acids relative to the total fatty acids: between about 7.0% and 35% stearic acid; between about 10% and 50% oleic acid; and between about 8% and 20% linoleic acid. ### Claim 58 (depends on 7) The microbial oil of claim 7, wherein the oil has been refined. ### Claim 59 (depends on 58) The microbial oil of claim 58, wherein the oil has been chemically and/or physically refined. ### Claim 60 (depends on 58, 59) The microbial oil of claim 58 or 59, wherein the oil is deodorized. ### Claim 61 (depends on 58, 59) The microbial oil of claim 58 or 59, wherein the oil is bleached. ### Claim 62 (depends on 7) A derivative of the oil of claim 7, wherein the derivative is a fraction, and wherein the fraction is microbial stearin, microbial olein, microbial soft mid-fraction, microbial super olein, microbial hard mid-fraction, microbial olein, and/or microbial top olein. ### Claim 63 (depends on 62) The microbial stearin of claim 62, wherein the stearin has a slip melting point of greater than 25° C. ### Claim 64 (depends on 62) A food product comprising the microbial olein of claim 62. ### Claim 65 (depends on 62) A blended fat composition, wherein said composition comprises a vegetable oil lipid source, and at least 1% of the edible microbial oil and/or a derivative thereof of claim 62. ### Claim 66 (depends on 65) The blended fat composition of claim 65, wherein the vegetable oil lipid is soybean oil, corn oil, rapeseed oil, canola oil, sunflower oil, safflower oil, coconut oil, rice bran oil, olive oil, sesame oil, flaxseed oil, hemp oil, or cottonseed oil. ### Claim 67 (depends on 65) The blended fat composition of claim 65, wherein the vegetable oil lipid is peanut oil, almond oil, beech nut oil, brazil nut oil, cashew oil, hazelnut oil, macadamia oil, mongongo nut oil, pecan oil, pine nut oil, pistachio oil, walnut oil, or pumpkin seed oil. ### Claim 68 (depends on 65) The blended fat composition of claim 65, wherein the vegetable oil lipid is grapefruit seed oil, lemon oil, apricot oil, apple seed oil, argan oil, avocado oil, or orange oil. ### Claim 69 (depends on 65) The blended fat composition of claim 65, wherein the composition is a cooking oil, frying oil, shortening, margarine, or butter-like product. ### Claim 70 (depends on 65) The blended fat composition of claim 65, wherein the composition does not comprise palm oil or palm kernel oil. ### Claim 71 (depends on 7, 62, 65) A palm oil substitute comprising the edible microbial oil of claim 7, the derivative of claim 62, or the blended fat composition of claim 65. ### Claim 72 (depends on 7, 62, 65) The edible microbial oil of claim 7, the derivative of claim 62, or the blended fat composition of claim 65, wherein the edible oil, derivative, or blended fat composition has one or more characteristics similar to plant-derived palm oil selected from the group consisting of: apparent density, refractive index, oxidative stability, saponification value, unsaponifiable matter, iodine value, slip melting point, fatty acid composition, triglyceride content, overall saturation level, and level of mono- and poly-unsaturated fatty acids. ### Claim 73 (depends on 7, 62, 65) The edible microbial oil of claim 7, the derivative of claim 62, or the blended fat composition of claim 65, wherein the edible oil, derivative, or blended fat composition comprises a slip melting point of 30° C.-40° C. ### Claim 74 (depends on 7, 62, 65) A food product comprising the edible microbial oil of claim 7, the derivative of claim 62, or the blended fat composition of claim 65. ### Claim 75 (depends on 74) The food product of claim 74, wherein the food comprises between 0.1% and 30% edible microbial oil derivative, and/or blended fat composition. ### Claim 76 (depends on 74, 75) The food product of claim 74 or 75, wherein the food product is a nut butter or spread. ### Claim 77 (depends on 74, 75) The food product of claim 74 or 75, wherein the food product is a chocolate product or a chocolate countline product. ### Claim 78 (depends on 74, 75) The food product of claim 74 or 75, wherein the food product is a baked good. ### Claim 79 (depends on 74, 75) The food product of claim 74 or 75, wherein the food product is a meat substitute. ### Claim 80 (depends on 79) The food product of claim 79, wherein the meat substitute is a ground-beef-like product. ### Claim 81 (depends on 74, 75) The food product of claim 74 or 75, wherein the food product is an animal fat substitute. ### Claim 82 (depends on 79) The food product of claim 79, further comprising at least one of an edible gum, a starch, and a gelling agent. ### Claim 83 (depends on 74, 75) The food product of claim 74 or 75, wherein the food product is a cheese-like sub stance. ### Claim 84 (depends on 74, 75) The food product of claim 74 or 75, wherein the food product is a milk-like product. ### Claim 85 (depends on 74, 75) The food product of claim 74 or 75, wherein the food product is an infant formula. ### Claim 86 (depends on 74) The food product of claim 74, wherein the food product does not comprise palm oil or palm kernel oil. ### Claim 87 (depends on 74) The food product of claim 74, wherein the food product does not comprise animal fat. ### Claim 88 A method for producing an edible microbial oil comprising: obtaining a whole cell or lysed microbial biomass; and extracting crude microbial oil from the whole cell or lysed microbial biomass, wherein said extraction process removes toxins and produces a microbial oil safe for human consumption. ### Claim 89 (depends on 88) The method of claim 88, further comprising at least one of physically refining, chemically refining, deodorizing and bleaching the microbial oil. ### Claim 90 (depends on 88, 89) The method of claim 88 or 89, further comprising modifying the microbial oil, wherein said modifying comprises fractionation, interesterification, transesterification, hydrogenation, steam hydrolysis, distillation, saponification, or combinations thereof. ### Claim 91 (depends on 90) The method of claim 90, wherein the method produces a derivative selected from a triglyceride, diglyceride, monoglyceride, free fatty acid, fatty acid salt, glycerin, ester, fatty alcohol, fatty amine, derivative thereof, and combinations thereof. ### Claim 92 (depends on 88) The method of claim 88, wherein the edible microbial oil further comprises ergosterol, β-carotene, torulene, and/or torularhodin. ### Claim 93 (depends on 88) The method of claim 88, wherein the whole cell or lysed microbial biomass is produced by Rhodosporidium toruloides. ### Claim 94 A method for producing a food product comprising an edible microbial oil and/or a derivative thereof comprising: obtaining an edible microbial oil, and/or a derivative thereof, wherein said oil is produced from an oleaginous yeast; using the microbial oil and/or derivative thereof as an ingredient in a food product; and producing a food product. ### Claim 95 (depends on 94) The method of claim 94, wherein the edible microbial oil is produced by Rhodosporidium toruloides. ### Claim 96 (depends on 94, 95) The method of claim 94 or 95, wherein the food product is a nut butter or spread, a chocolate product, a baked good, a meat substitute, a cheese-like product, a milk-like product, an infant formula, a cooking oil, shortening, margarine, or butter-like product.