Food-Related Uses of High-Stability Oil
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.
1 . 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.
2 . The method of claim 1 , wherein the chelating agent is ethylenediamintetraacetic acid.
3 - 6 . (canceled)
7 . 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)
10 . The margarine of claim 7 , wherein the saturated fat content of the margarine is reduced by at least 30% from a reference margarine made with a vegetable hardstock fat or animal hardstock fat and a vegetable liquid oil or animal liquid oil.
11 . The margarine of claim 7 , wherein the saturated fat content of the margarine is reduced by at least 50% from a reference margarine made with a vegetable hardstock fat or animal hardstock fat and a vegetable liquid oil or animal liquid oil.
12 . The margarine of claim 7 , wherein the algal hardstock fat comprises at least 40% SOS triacylglycerides.
13 . 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.
14 . The method of claim 13 , wherein the hardstock fat is an algal hardstock fat.
15 . The method of claim 14 , wherein the algal hardstock fat comprises at least 40% SOS triglycerides.
16 . The method of claim 13 , wherein the saturated fat content of the margarine is reduced by at least 30% from a reference margarine made with a vegetable hardstock fat or animal hardstock fat and a vegetable liquid oil or animal liquid oil.
17 . The method of claim 13 , wherein the saturated fat content of the margarine is reduced by at least 50% from a reference margarine made with a vegetable hardstock fat or animal hardstock fat and a vegetable liquid oil or animal liquid oil.
18 . 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.
19 . The method of claim 18 , wherein the dehydrated food item is coated with the oil and later rehydrated and optionally cooked.
20 . The method of claim 19 , wherein the cooked food has improved mouthfeel.
21 . (canceled)
22 . A food product produced according to the method of claim 18 .
23 . The food product of claim 22 , wherein the shelf-life of the food item is extended by at least 10% relative to frying in commodity soybean oil.
24 . The method of claim 18 , wherein the snack chip or the baked good is packaged without nitrogen sparging
25 - 26 . (canceled)
27 . The margarine of claim 7 , comprising algal hardstock fat and high stability oil or high stability high oleic oil, wherein the saturated fat content of the margarine is less than 5%.
28 . The margarine of claim 27 , wherein the saturated fat content of the margarine is less than 3%.
29 . The margarine of claim 28 , wherein the saturated fat content of the margarine is less than 2%.