Insect-derived, enzyme-modified lipid composition

Abstract

The present invention relates to lipid compositions derived from insects. The intrinsic chemical/physical properties of insect derived lipids limit the possibilities for widespread and large-scale use. An enzymatic process for the partial hydrolysis and transesterification of insect extracted lipids is provided. The process alters the ratio of triglyceride (TAG), diglycerides (DAG), monoglycerides (MAG) and free fatty acids (FFA) of the crude insect lipid and also results in the transesterification of fatty acids on glyceride backbone yielding a lipid composition that combines an increased dispersibility in water, a more favourable hardness profile (as a function of temperature) and a melting point slightly above ambient temperature. The compositions of the invention further have good nutritive properties as well as some interesting functional properties, e.g. anti-microbial effects. The invention relates to these enzyme-modified lipid compositions, to the methods for producing them, as well as to their uses as an ingredient in an alimentary product.

Dependencies are inferred from the claim text.