FOOD COMPOSITIONS COMPRISING TAILORED OILS
Methods and compositions for the production of food compositions, oils, fuels, oleochemicals, and other compounds in recombinant microorganisms are provided, including oil-bearing microorganisms and methods of low cost cultivation of such microorganisms. Microalgal cells containing exogenous genes encoding, for example, a lipase, a sucrose transporter, a sucrose invertase, a fructokinase, a polysaccharide-degrading enzyme, a keto acyl-ACP synthase enzyme, a fatty acyl-ACP thioesterase, a fatty acyl-CoA/aldehyde reductase, a fatty acyl-CoA reductase, a fatty aldehyde reductase, a fatty aldehyde decarbonylase, and/or an acyl carrier protein are useful in manufacturing food compositions, and transportation fuels such as renewable diesel, biodiesel, and renewable jet fuel, as well as oleochemicals such as functional fluids, surfactants, soaps and lubricants.
1 . A food composition comprising at least 0.1% w/w recombinant algal biomass and one or more other ingredient, wherein the recombinant algal biomass comprises at least about 10% triglyceride oil by weight and is cultured under heterotrophic conditions.
2 . The food composition of claim 1 , wherein the triglyceride oil comprises a fatty acid profile selected from the group consisting of at least about 1% C8:0, at least about 1% C10:0, at least about 1% C12:0, at least about 2% C14:0, at least about 30% C16:0, at least about 5% C18:0, at least about 60% C18:1, less than about 7% C18:2, and at least about 35% saturated fatty acids.
3 . The food composition of claim 1 , wherein the fatty acid profile of algal triglyceride oil is similar to the fatty acid profile of a naturally occurring oil.
4 . The food composition of claim 3 , wherein the naturally occurring oil is selected from the group consisting of cocoa butter, coconut oil, palm oil, beef tallow, and lard.
5 . The food composition of claim 1 , wherein the fatty acid profile of the algal triglyceride oil is at least 60% C18:1.
6 . The food composition of claim 5 , wherein the fatty acid profile of the algal triglyceride oil is at least 80% C18:1.
7 . The food composition of claim 1 , wherein the recombinant algal biomass is predominantly intact cells.
8 . The food composition of claim 1 , wherein the recombinant algal biomass is predominantly lysed cells.
9 . The food composition of claim 8 , wherein the recombinant algal biomass is a homogenate.
10 . The food composition of claim 8 , wherein the recombinant algal biomass is a powder.
11 . The food composition of claim 8 , wherein the recombinant algal biomass is in the form of a powder, and wherein the recombinant algal biomass comprises at least about 40% triglyceride oil by dry weight.
12 . 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, butter or spread.
13 . The food composition of claim 10 , wherein average particle size of the powder is from about 0.2 to about 20 microns.
14 . The food composition of claim 1 , wherein the recombinant algal biomass is a species of the genus Chlorella or Prototheca.
15 . The food composition of claim 14 , wherein the recombinant algal biomass is selected from the group consisting of Chlorella protothecoides and Prototheca moriformis.
16 . A method of making a food composition comprising combining heterotrophically cultivated recombinant algal biomass comprising at least 10% triglyceride oil by weight with at least one other ingredient.
17 . The method of claim 16 , wherein said triglyceride oil comprises a fatty acid profile selected from the group consisting of at least about 1% C8:0, at least about 1% C10:0, at least about 1% C12:0, at least about 2% C14:0, at least about 30% C16:0, at least about 5% C18:0, at least about 60% C18:1, less than about 7% C18:2, and at least about 35% saturated fatty acids.
18 . The method of claim 16 comprising the steps of:
a. determining the amount non-algal oil, non-algal fat or egg in a conventional food product; and
b. replacing a portion of the non-algal oil, non-algal fat or egg or supplementing the non-algal oil, non-algal fat or egg with a specified amount of recombinant algal biomass.
19 . The method of claim 18 , wherein non-algal oil, non-algal fat or egg is not added to the food composition.
20 . The method of claim 18 , wherein the amount of recombinant algal biomass is from about 0.25 times to about 4 times the mass or volume of the non-algal oil, non-algal fat or egg in the conventional food product.
21 . The method of claim 18 , wherein the recombinant algal biomass is predominantly lysed and is in the form of a powder or a homogenate.
22 . The method of claim 16 , wherein the recombinant algal biomass is a species of the genus Chlorella or Prototheca.
23 . The method of claim 22 , wherein the recombinant algal biomass is selected from the group consisting of Chlorella protothecoides and Prototheca moriformis.
24 . A food composition comprising at least about 0.1% w/w recombinant algal biomass and one or more other ingredient, wherein the recombinant algal biomass is a color mutant and comprises at least about 10% triglyceride oil by dry weight.
25 . The food composition of claim 24 , wherein the triglyceride oil comprises a fatty acid profile selected from the group consisting of at least about 1% C8:0, at least about 1% C10:0, at least about 1% C12:0, at least about 2% C14:0, at least about 30% C16:0, at least about 5% C18:0, at least about 60% C18:1, less than about 7% C18:2, and at least about 35% saturated fatty acids.
26 . The food composition of claim 24 , wherein the recombinant algal biomass is a species of the genus Chlorella or Prototheca.
27 . The food composition of claim 26 , wherein the recombinant algal biomass is selected from the group consisting of Chlorella protothecoides and Prototheca moriformis.
28 . The food composition of claim 24 , wherein the recombinant algal biomass is cultured under GMP conditions.
29 . A food composition comprising at least 0.1% w/w algal triglyceride oil and one or more other ingredient, wherein the algal triglyceride oil is isolated from recombinant algal biomass that is cultured under heterotrophic conditions.
30 . The food composition of claim 29 , wherein said triglyceride oil comprises a fatty acid profile selected from the group consisting of at least about 1% C8:0, at least about 1% C10:0, at least about 1% C12:0, at least about 2% C14:0, at least about 30% C16:0, at least about 5% C18:0, at least about 60% C18:1, less than about 7% C18:2, and at least about 35% saturated fatty acids.
31 . The food composition of claim 29 , wherein the profile of the recombinant algal triglyceride oil is similar to the triglyceride profile of a naturally occurring oil.
32 . The food composition of claim 31 , wherein the naturally occurring oil is selected from the group consisting of cocoa butter, coconut oil, palm oil, beef tallow, and lard.
33 . The food composition of claim 29 , wherein the profile of the algal triglyceride oil is at least 60% C18:1.
34 . The food composition of claim 33 , wherein the profile of the algal triglyceride oil is at least 80% C18:1.
35 . The food composition of claim 29 , wherein the recombinant algal biomass is a species of the genus Chlorella or Prototheca.
36 . The food composition of claim 35 , wherein the recombinant algal biomass is selected from the group consisting of Chlorella protothecoides and Prototheca moriformis.
37 . The food composition of claim 29 that is a salad dressing, egg product, baked good, bread, bar, snack chip, pasta, sauce, soup, beverage, frozen dessert, butter or spread.