Oleaginous Yeast Food Compositions
The invention provides novel oleaginous yeast biomass, yeast oil, food compositions comprising oleaginous yeast biomass, whole oleaginous yeast cells, and/or yeast oil in combination with one or more edible ingredients, and methods of making such compositions by combining oleaginous yeast biomass or yeast oil with other edible ingredients.
1 . A food composition comprising at least 0.1% w/w oleaginous yeast biomass and one or more other ingredient, wherein the oleaginous yeast biomass comprises at least about 20% oil by dry weight.
2 . The food composition of claim 1 , comprising more than 1% oleaginous yeast biomass.
3 . The food composition of claim 1 , wherein the oleaginous yeast biomass is predominantly intact cells.
4 . The food composition of claim 1 , wherein the oleaginous yeast biomass is predominantly lysed cells.
5 . The food composition of claim 4 , wherein the oleaginous yeast biomass is a homogenate.
6 . The food composition of claim 5 , wherein the oleaginous yeast biomass is a powder.
7 . The food composition of claim 4 , wherein the biomass is in the form of a powder, and wherein the oleaginous yeast biomass comprises at least about 30% oleaginous yeast oil by dry weight.
8 . The food composition of claim 1 , that is a salad dressing, egg product, baked good, bread, bar, snack chip, pasta, sauce, soup, beverage, frozen dessert, comminuted meat, butter or spread.
9 . The food composition of claim 1 , wherein the average size of particles in the oleaginous yeast flour is less than about 100 μm.
10 . A method of making a food composition comprising combining oleaginous yeast biomass comprising at least about 20% by weight oleaginous yeast oil with at least one other ingredient.
11 . A method of making a food composition, the method comprising the steps of:
a. determining the amount of non-oleaginous yeast oil, non-oleaginous yeast fat or egg in a conventional food product; and
b. replacing all or a portion of the non-oleaginous yeast oil, non-oleaginous yeast fat or egg or supplementing the non-oleaginous yeast oil, non-oleaginous yeast fat or egg with a specified amount of oleaginous yeast biomass.
12 . The method of claim 11 , wherein no non-oleaginous yeast oil, non-oleaginous yeast fat or egg is added to the food composition.
13 . The method of claim 11 , wherein the amount of oleaginous yeast biomass is from about 0.25 times to about 4 times the mass or volume of the non-oleaginous yeast oil, non-oleaginous yeast fat or egg in the conventional food product.
14 . The food composition of claim 1 , wherein the oleaginous yeast biomass is a yeast of the Dikarya subkingdom.
15 . The food composition of claim 1 , wherein the oleaginous yeast biomass comprises oil having a lipid profile comprising at least 20% C16:1.
16 . The food composition of claim 15 , wherein the oleaginous yeast biomass comprises oil having a lipid profile comprising at least 40% C16:1.