Fat formulations

Abstract

The fat composition may comprise a majority of triglycerides consisting of glycerol esterified with a saturated fatty acid. The fat composition may be a gapped form, and the fat composition may be a gapped form. The saturated fatty acid may be linear. The saturated fatty acids may include fatty acids of only even chain lengths, fatty acids of only odd chain lengths, or mixtures of fatty acids of even chain lengths and fatty acids of odd chain lengths.

Description

[0001] CROSS-REFERENCE TO RELATED APPLICATIONS

[0002] This application claims the benefit of U.S. Provisional Application No. 63 / 352,971, filed on June 16, 2022, which is incorporated by reference in its entirety. Technical Field

[0003] The present invention relates generally to the field of alternative fats, and more particularly to new and useful systems and methods in the field of alternative fats. BRIEF DESCRIPTION OF THE DRAWINGS

[0005] Figure 1 is a schematic representation of the formulation.

[0006] Figure 2 is a graph of the approximate melting points of fatty acids as a function of chain length.

[0007] Figure 3 is a schematic representation of examples of the thermal behavior of a representative fat, a representative gapped formulation, and a representative non gapped formulation.

[0008] Figure 4A-4C Schematic representation of exemplary relative fatty acid chain lengths for spaced, gapped, and gapped even-only formulations, respectively.

[0009] Figure 5A and Figure 5B Schematic representation of exemplary relative fatty acid chain lengths for an even-only ungapped formulation and an even and odd gapped formulation, respectively.

[0010] Fig. 6A is an exemplary triglyceride that can be formed by the interesterification of lauric acid, myristic acid, and palmitic acid with glycerol. In this example, some enantiomers of the triglyceride may be present (but are not explicitly listed).

[0011] Figure 6B An exemplary triglyceride useful in the preparation of trilaurin, trimyristin, and tripalmitin is trilaurin, trimyristin, and tripalmitin that can be physically mixed (eg, after ester formation).

[0012] Fig. 7A and Figure 7BSchematic representations of exemplary even-only formulations and even and odd formulations, respectively, for beef fat replacer.

[0013] Figure 8 is an image of an exemplary fat preparation at about room temperature.

[0014] Fig. 9 is a tabular representation of an exemplary fat formulation of a tallow mimetic or analog, the table having the relative composition of each fatty acid (e.g., the approximate % by mass of each free fatty acid in the interesterified mixture, such as the initial % by mass of each free fatty acid in the solution to be esterified, the approximate percentage by mass of each free fatty acid in the final lipid composition, etc.).

[0015] Fig.10 is a graphical representation of exemplary solid fat content of exemplary preparations, animal fats (eg, tallow) and plant-derived fats (eg, coconut oil, fat preparations prepared by combining fats from plants, etc.) as a function of temperature.

[0016] DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] The following description of the preferred embodiments of the invention is not intended to limit the invention to those preferred embodiments but rather to enable any person skilled in the art to make and use the invention.

[0018] 1. Overview

[0019] like Figure 1As shown in, the formulation 10 can include one or more lipids 100, 100', 100" (wherein 100, 100' and / or 100" can be the same and / or different, such as selected from the same and / or different distributions, containing the same and / or different fatty acid components, etc.) and optionally one or more additives 200, 200', 200" (wherein 200, 200' and / or 200" can be the same and / or different, such as used for the same purpose, selected from the same material group, etc.). The formulation can be, for example, agricultural-free (e.g., contains no materials derived from agricultural products, contains materials derived from chemical treatments, etc.), agricultural-light (e.g., less than about 10% of the composition by mass, by volume, by stoichiometry, etc. can be derived from agricultural products), animal-free (e.g., contains no materials derived from animal products or by-products, contains no fatty acids derived from animal products or by-products, etc.), animal-light (e.g., contains less than about 10% by mass, by volume, by stoichiometry, etc. of materials derived from animal products or by-products; ... less than about 10% of fatty acids derived from animal products or by-products; etc.), plant-free (e.g., containing no materials derived from plant products or by-products, containing no fatty acids derived from plant products or by-products, etc.), plant-light (e.g., containing less than about 10% of materials derived from plant products or by-products by mass, by volume, by stoichiometry, etc.; containing less than about 10% of fatty acids derived from plant products or by-products by mass, by volume, by stoichiometry, etc.; etc.), eco-conscious (e.g., containing sustainable, low carbon footprint materials, such as less than about 10 kg CO2 emissions per kg of product produced, low ecological footprint, local materials or derived from local materials or food, etc.) and / or any suitable formulation.

[0020] The formulations can be used, for example, as fats in food products (e.g., as nutritional supplements, such as for infant formula, for nutritional bars, for beverages, etc.; performance additives, such as for stabilizing nut butters, seed butters, etc.; etc.), baking or cooking oils (e.g., frying oils for French fries, meat products, vegetables, party items, etc.; fats for baked goods, confections, chocolates, etc.; cooking sprays or otherwise preparing non-stick or low-stick cooking or baking surfaces; etc.), sauces (e.g., dips, dressings, condiments, etc.), soaps, lubricants, surfactants, detergents, emulsifiers, texturizing agents, wetting agents, defoamers, stabilizers, lubricants, metalworking fluids, water treatments, varnishes or other surface treatments, in personal care or cosmetics (e.g., in lip balms, balm), lotion, etc.), and / or can be used for any suitable purpose. For example, the preparation can be a food grade (e.g., generally recognized as safe for consumption (GRAS)) fat substitute of one or more of the following fats: lard (e.g., leaf lard), tallow (e.g., beef tallow, mutton tallow, lamb tallow, bison tallow, etc.), tail fat, poultry fat (e.g., duck fat, goose fat, chicken fat, turkey fat, goose liver, etc.), schmaltz (e.g., clarified chicken fat, clarified goose fat, clarified duck fat, etc.), dripping (e.g., beef dripping, pork dripping, etc.), suet, fish oil (e.g., sardine oil, herring oil, anchovy oil, etc.), sardine oil, herring oil, anchovy oil, etc.), sardine oil, herring oil, anchovy oil, etc.), sardine oil, herring oil, anchovy oil, etc.), sardine oil, herring oil, anchovy oil, etc.), sardine oil, herring oil, anchovy oil, etc.), sardine oil, herring oil, anchovy oil, etc.), sardine oil, herring oil, mutton ... oil), salmon oil, trout oil, tuna oil, swordfish oil, mackerel oil, cod liver oil, shark liver oil, etc.), marine fat (blubber) (e.g., whale fat, seal fat, etc.), bovine fat (Bovidaefat) (e.g.,fat of animals such as wild cattle, buffalo, cattle, and yak), Camelidae fat (e.g., dromedary camel fat, llama fat, etc.), Capra fat (e.g., goat fat, goat milk fat, etc.), Cervidae fat (e.g., elk fat, fallowdeer fat, moose fat, red deer fat, reindeer fat, white-tailed deer fat, etc.), Equidae fat (e.g., donkey fat, horse fat, etc.), Lagomorph fat (e.g., rabbit fat), Macropodidae fat (e.g., kangaroo fat), Ovis fat (e.g., sheep fat, lamb fat, mutton fat, sheep milk fat, etc.), Suidae fat (e.g., sheep fat, lamb fat, mutton fat, sheep milk fat, etc.), fat) (e.g., pig fat, wild boar fat, etc.), amphibian fat (e.g., frog fat, salamander fat, etc.), bird fat (e.g., chicken fat, duck fat, goose fat, turkey fat, quail fat, pigeon fat, guinea fowl fat, ostrich fat, emu fat, peacock fat, egg fat, etc.), crustacean fat (e.g., crayfish fat, crab fat, lobster fat, shrimp fat, prawn fat, etc.), mollusk fat (e.g., oyster fat, mussel fat, snail fat, abalone fat, etc.), reptile fat (e.g., alligator fat, crocodile fat, turtle fat, etc.), game fat (e.g., bushmeat fat, antelope fat, porcupine fat, cane rat fat, elephant fat, snake fat, rattlesnake fat, caribou fat, hare fat, opossum fat fat, bear fat, deer fat, etc.), simian fat, canine fat, feline fat, shortening, milk fat or butter fat (e.g., cow's milk, goat's milk, sheep's milk, yak's milk, buffalo's milk, etc.,Such as for milk, cream, hard cheese, soft cheese, spreadable cheese, melting cheese, processed cheese, vegan cheese, etc.), ghee (e.g., clarified butter), intramuscular fat or marbling substitute (e.g., for beef, for pork, for buffalo, for mutton, for sheep, for veal, for goat, for yak, for poultry, etc.), intermuscular fat substitute (e.g., for beef, for pork, for buffalo, for mutton, for sheep, for veal, for goat, for yak, for poultry, etc.), subcutaneous fat substitute (e.g., for beef, for pork, for buffalo, for mutton, for sheep, for veal, for goat, for yak, for poultry, etc.), vegetable oil (e.g., coconut oil, coconut butter, coconut milk, coconut cream, palm oil, palm kernel oil, mango butter, Borneo fat, tallow), seed oils, nut oils, coffee oil, tea tree oil, etc.) and / or for any suitable fat substitute (e.g., vegan fat substitute, vegetarian fat substitute, kosher fat substitute, halal fat substitute, vegan animal fat analog, vegetarian animal fat analog, kosher animal fat analog such as kosher pork fat substitute, halal animal fat analog such as halal pork fat substitute, etc.),

[0021] 2. Benefits

[0022] Variations of this technique may impart several benefits and / or advantages.

[0023] First, the modification of this technology can make it possible to use lower carbon footprint and / or carbon emission fat (carbonimpact fats).For example, by using lipids (for example, free fatty acids, esterified fatty acids, glycerolipids, etc.) derived from low carbon footprint or negative carbon footprint process (for example, capture carbon, capture carbon, etc. and convert carbon into the process of fatty acid, fatty acid ester, etc.), low carbon footprint fat can be produced.In some aspects of the present invention, the carbon footprint of producing fat or preparation can be less than the carbon footprint of the same or similar fat derived from agricultural process.In some modifications of the present invention, the use of fatty acids of odd chain lengths (except the fatty acids of even chain lengths or with the fatty acids of even chain lengths optional) can help reduce the carbon footprint of preparations (for example, by reducing the total number of processing steps for preparing fatty acids, by reducing the amount of waste, etc.).

[0024] Second, variations of the technology can produce high-performance fat formulations that accurately, convincingly, and / or otherwise simulate the properties of the fat to be replicated. For example, the fat formulation can have a similar mouthfeel, texture, melting point, smoke point, flavor, and / or other suitable properties compared to the fat to be replicated. In some variations, the use of spaced formulations (e.g., using a combination of fatty acids in which at least one intermediate carbon chain length is not present) can achieve and / or be beneficial in achieving complex formulation behaviors (e.g., more capable of simulating the behavior of the fat to be replicated; a wider range of thermal behaviors, including larger derivatives or higher-order derivatives with respect to temperature, etc.; etc.).

[0025] Third, the inventors have determined that using plant-based fats (such as coconut oil, formulations of combined plant fats, etc.) to replace, mimic, simulate, and / or otherwise act as animal fats provides poor performance (e.g., unreal mouthfeel, unreal texture, unreal melting behavior, etc.). The inventors have discovered that, in some variations, formulations using saturated fats (e.g., spacer formulations) can produce fat replicas (e.g., fat replicas, fat analogs, fat substitutes, fat mimics, fat impersonations, fat imitations, fat supplements, etc.) that are higher performing (e.g., more convincing, closer to the original, etc.) than plant-based oils or fats.

[0026] However, variations of the technology may impart any other suitable benefits and / or advantages.

[0027] As used herein, “substantially” or other approximate terms (e.g., “about,” “approximately,” etc.) can be within a predetermined error threshold or tolerance (e.g., within 0.001%, 0.01%, 0.1%, 1%, 5%, 10%, 20%, 30% of a reference value) of a metric, component, or other reference value.

[0028] 3. Preparation.

[0029] like Figure 1As shown in , the formulation can include one or more lipids and optionally one or more additives. The formulation can be, for example, agricultural-free (e.g., does not contain materials derived from agricultural products, contains materials derived from chemical treatments, etc.), agricultural-light (e.g., less than about 10% of the composition by mass, by volume, by stoichiometry, etc. can be derived from agricultural products), animal-free (e.g., does not contain materials derived from animal products or by-products, does not contain fatty acids derived from animal products or by-products, etc.), animal-light (e.g., contains less than about 10% by mass, by volume, by stoichiometry, etc. of materials derived from animal products or by-products; ... less than about 10% of fatty acids derived from animal products or by-products; etc.), plant-free (e.g., containing no materials derived from plant products or by-products, containing no fatty acids derived from plant products or by-products, etc.), plant-light (e.g., containing less than about 10% of materials derived from plant products or by-products by mass, by volume, by stoichiometry, etc.; containing less than about 10% of fatty acids derived from plant products or by-products by mass, by volume, by stoichiometry, etc.; etc.), eco-conscious (e.g., containing sustainable, low carbon footprint materials, such as less than about 5kg CO2 emissions per kg of material consumed, low ecological footprint, local materials or derived from local materials or food, etc.) and / or any suitable formulation.

[0030] The formulation can be used in edible materials or food products (e.g., GRAS certified formulations, cooking oils, baking oils, frying oils, fake meat, etc.), soaps, cosmetics, lubricants, surfactants (and / or co-surfactants), detergents, emulsifiers, thickeners, wetting agents, defoamers, stabilizers, lubricants, and / or can be used in any suitable application.

[0031] The composition of the formulation (e.g., fatty acid composition such as chain length, relative amount of each fatty acid chain length, etc.; additive composition such as type of additive, number of additives, additive concentration, etc.) can be selected based on the target fat profile and / or fat properties. Examples of fat properties to be achieved can include: thermodynamic behavior (e.g., melting point, melting curve, smoke point, melting enthalpy, crystallization point, crystallization curve, crystallization phase, etc.), rheological behavior (e.g., slip point, viscosity, plasticity, consistency, fluidity, etc.), sensory behavior (e.g., taste, smell, feel, hearing, appearance, color, mouthfeel, etc.), nutritional content (e.g., calorie content, fatty acid composition, etc.), pharmacological behavior (e.g., laxative effect, constipation effect, etc.), and / or any suitable properties. The formulation is typically solid (e.g., at room temperature; such as, for example, Figure 8 ; etc.), but can be a liquid, a gel and / or any suitable phase.

[0032] For example, such as Figure 3 As shown in , a formulation can be selected to simulate the melting curve of the fat to be replicated (e.g., where the melting curve of the formulation and / or the fat to be replicated can be measured using differential scanning calorimetry, capillary melting point analysis, etc.). As a second example, a formulation can be formed to simulate the solid fat content of the target fat to be replicated (e.g., at a specific temperature, within a specific temperature range, etc.). In this example, nuclear magnetic resonance (NMR, such as pulsed NMR (pNMR)), differential scanning calorimetry (DSC, such as calibrated DSC), expansion method, optical refraction method (such as temperature modulated optical refraction method), ultrasonic velocimetry, near infrared spectroscopy and / or any suitable technique can be used to determine the solid fat content that varies with temperature. As a third example, a formulation can be formed to simulate the viscosity (e.g., dynamic viscosity, kinematic viscosity, etc.) of the target fat to be replicated (e.g., at a specific temperature, within a specific temperature range, etc.). Viscosity can be measured, for example, using a rheometer (e.g., an acoustic rheometer, a rotational rheometer, a shear rheometer, an extensional rheometer, a falling plate rheometer, a capillary or contraction flow rheometer, etc.), a viscometer (e.g., a glass capillary viscometer, a Stormer viscometer, a vibration viscometer, etc.), a viscosity cup (e.g., a Zahn cup, a Ford viscometer, etc.), fluorescence correlation spectroscopy, and / or using any suitable technique. As a fourth specific example, a formulation can be formed to simulate the specific heat of a target fat to be replicated (e.g., at a specific temperature, within a specific temperature range, etc.). Specific heat (specific heat) can be measured using a calorimeter (e.g., DSC) and / or using any suitable equipment. As a fifth specific example, a formulation can be formed to simulate the sensory properties (e.g., mouthfeel, texture, etc.) of a target fat to be replicated (e.g., at a specific temperature, within a specific temperature range, etc.). The sensory properties can be, for example, based on the subject's perception of the formulation (e.g., the subject's rating of the similarity or difference between the formulation and the fat to be replicated), based on shear pressure (e.g., measured using a rheometer, a divergent fringe shear stress sensor, a microcolumn shear stress sensor, an electrodiffusion method, etc.), and / or evaluated in any suitable manner. In a sixth specific example, a formulation can be formed to simulate any combination of properties of the target fat to be replicated (e.g., at a specific temperature, within a specific temperature range, etc.) from the aforementioned examples. However, any suitable property can be matched or used to compare properties, the formulation can be selected to have properties that do not match the properties of existing fats (e.g., the formulation does not need to emulate, imitate, replicate, simulate, etc., existing or known fats), and / or can be selected in other ways.

[0033] The formulation can be targeted at a specific temperature (e.g., room temperature such as a temperature between about 10°C-30°C, a refrigerated temperature such as a temperature between about 0°C-5°C, a frozen temperature such as a temperature less than about 0°C, a melting temperature such as the melting temperature of the fat to be replicated, a crystallization temperature such as the crystallization temperature of the fat to be replicated, a solvent boiling temperature such as about 100°C of water at a pressure of about 1 atm, etc.), within a temperature range (e.g., a temperature range of 1°C, 5°C, 10°C, 20°C, 50°C, 100°C, etc.), within a temperature cycling profile (e.g., for The optimization can be performed over a plurality of cycles, such as 1 cycle, 2 cycles, 5 cycles, 10 cycles, 20 cycles, 50 cycles, 100 cycles, values ​​or ranges therebetween, etc.), over a temperature gradient (e.g., a temperature change rate, such as 1°C / min, 5°C / min, 10°C / min, 20°C / min, etc.) (e.g., to match a differential scanning calorimetry curve, solid fat content, rheological behavior, at or above sensory properties, dilatation scan, alpha peak temperature, etc.), and / or can be optimized based on any suitable information.

[0034] The preparation preferably mainly comprises lipid.For example, at least about 95% (for example, such as by mass, by volume, by stoichiometry, etc. 94.5%, 94.9%, 95.5%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, 99.95%, 99.99%, 99.995%, 99.999%, 100% etc.) of the preparation can be lipid (including or not including the glycerol for forming triglyceride and other glycerolipids).However, in some modifications, the preparation can include up to about 5% (for example, by mass, by volume, by stoichiometry, etc.) of each additive (for example, the preparation with two additives can have the composition of about 5% of the first additive, about 5% of the second additive and about 90% of the lipid), the preparation can include more than about 5% of one or more additives (for example, 6%, 7%, 8%, 10%, 15%, etc.), and / or the preparation can have any suitable composition.

[0035] The preparation may optionally include a solvent. The lipid and / or additive may be dissolved in a solvent, suspended in a solvent (e.g., forming a colloidal solution, forming an emulsion, forming a miniemulsion, etc., wherein the solvent may form droplets, serve as a continuous phase, serve as a dispersion medium, etc.), separated from the solvent, may include a residual solvent (e.g., from an extraction process) and / or may be mixed and / or separated in other ways. Exemplary solvents include water or glycerol; however, any suitable solvent (e.g., ethanol, heptane, hexane, ethyl acetate, methylene chloride, limonene, acetone, benzyl alcohol, butane-1,3-diol, carbon dioxide, diacetin, triacetin, tributyrin, isopropanol, methanol, methyl ethyl ketone, 2-nitropropane, 1,2-propylene glycol, triethyl citrate, etc.) may be used.

[0036] The lipids are preferably derived from chemical processes (e.g., oxidation of alkanes, from captured carbon dioxide, from natural gas, from carbon monoxide, from synthesis gas, from coal, from biomass, from Fischer-Tropsch synthesis, from Ziegler-method synthesis, from modified Ziegler synthesis, artificial fatty acids, etc.), but may additionally or alternatively be cultured (e.g., produced via cells), derived from biological processes (e.g., fatty acids obtained from plants, fungi, microorganisms, animals, etc.) and / or may be obtained or derived in other ways.

[0037] The lipids preferably comprise fatty acids with chain lengths between 4 and 23 carbons long. However, shorter fatty acids (or short chain carboxylic acids), longer fatty acids (e.g., 24, 25, 26, 27, 28, 29, 30, 40 carbon atoms long, values ​​therebetween, etc.), and / or other lipids may be included in the formulation.

[0038] Fatty acids are preferably saturated fatty acids. Saturated fatty acids are preferably not derived from the hydrogenation of unsaturated fatty acids (e.g., cis-unsaturated fats that have been hydrogenated are not included). However, saturated fatty acids can be derived from hydrogenated fatty acids (e.g., when hydrogenation results in complete hydrogenation, such as less than about 0.1% of unsaturated fatty acids remaining). For example, trans-unsaturated fatty acids (e.g., impurities in the formation of saturated acids, impurities from the hydrogenation process of cis-unsaturated fats, etc.) can be hydrogenated (e.g., completely hydrogenated to saturated fatty acids) and included in the preparation. However, fatty acids can include unsaturated fatty acids (e.g., aromatic fatty acids, cyclic fatty acids, including double bonds or triple bonds, etc.). Fatty acids are preferably linear (e.g., straight chain, non-branched chain, etc.). However, fatty acids can additionally or alternatively be non-linear (e.g., branched, cyclic, etc.). In a specific example, the preparation can be essentially composed of linear fatty acids (e.g., >90% linear, >95% linear, >98% linear, >99% linear, >99.9% linear, >99.99% linear, etc.; linear fatty acids; containing less than trace amounts of branched fatty acids; containing branched fatty acids in an amount that does not substantially affect the characteristics of the fatty acids; containing ≤1%, ≤0.5%, ≤0.1%, ≤0.05%, ≤0.01%, etc. of branched fatty acids by mass, by volume, by stoichiometry, etc.; etc.). As a second specific example, the preparation can be composed of linear fatty acids (e.g., containing only linear fatty acids, containing linear fatty acids, etc.). In the third specific example, the formulation can consist essentially of saturated fatty acids (e.g., containing less than trace amounts of unsaturated fatty acids; containing unsaturated fatty acids in an amount that has no substantial effect on the properties of saturated fatty acids; containing unsaturated fatty acids by mass, by volume, by stoichiometry, etc. ≤3%, ≤1%, ≤0.5%, ≤0.1%, ≤0.05%, ≤0.01%, etc.; etc.). In variations of the third specific example, the formulation can consist of saturated fatty acids (e.g., containing only saturated fatty acids, containing saturated fatty acids, etc.). However, the formulation (and / or its lipids) can contain any suitable fatty acids (e.g., a formulation containing unsaturated fatty acids).

[0039] The formulation preferably comprises a gap in the fatty acids of the formulation. A gap preferably refers to one or more missing even numbers and / or even and odd pairs of fatty acids from the formulation (wherein even and odd pairs typically but not exclusively refer to even fatty acids and fatty acids having one more carbon atom than even fatty acids; refers to fatty acids with similar melting points, such as, for example Figure 2; etc.). When the fatty acid is less than about 5% of the fatty acid composition (e.g., by mass, by volume, by stoichiometry, etc.), the fatty acid is generally identified (e.g., defined, mentioned, etc.) as missing (e.g., not present, not comprising, etc.). However, when the fatty acid is less than 0.01%, 0.05%, 0.1%, 0.5%, 1%, 2%, 5%, a value or range therebetween, the fatty acid may be missing; and / or the fatty acid may be defined in another manner (e.g., where the percentage may refer to mass percentage, volume percentage, stoichiometric percentage, etc.). As an illustrative example, a formulation comprising (e.g., only comprising) fatty acids with C8-C11 and C14-C16 fatty acids would be a spaced formulation because C12 (and C13) are not in the formulation (e.g., each less than about 5% of the formulation). Spacing may be beneficial in achieving or causing complex behavior in the behavior of the formulation (e.g., a broad melting curve, multiple peaks in the melting curve, such as, for example Figure 3 However, the spacer formulation may be beneficial in other ways and / or may be defined in other ways.

[0040] However, formulations without a spacer may be used.

[0041] The formulation may contain a single spacer (e.g., lacking a single even-numbered carbon or even- and odd-numbered carbon pairs; e.g. Figure 4A , Figure 4B or Figure 4C ; etc.) and / or may contain more than one gap (e.g., 2 gaps, 3 gaps, 4 gaps, etc.). As an illustrative example, a multigap formulation may contain C8, C9, C12, C13, C16, C17, C20, C21, C22, and / or C23 (wherein C# refers to a fatty acid having # carbon atoms). However, any suitable multigap formulation may be used.

[0042] In some variations (such as Figure 5A ), the formulation may contain only even-numbered chain length fatty acids. These variations may be beneficial because even-numbered chain length fatty acids are generally considered safe to eat and / or may be beneficial in other ways. In other variations (such as, for example, Figure 5BIn some embodiments, the preparation may include even-numbered and odd-numbered chain lengths of fatty acids. These modifications may be conducive to generating less waste, requiring less processing (e.g., less separation, less fractionation, etc.), resulting in a lower carbon footprint, and / or may be otherwise beneficial. In other modifications, the preparation may include only odd-numbered chain lengths of fatty acids, which may be beneficial for using the remaining materials from other preparations (e.g., using the isolated fatty acids from only even-numbered chain preparations) or for providing a metabolically favorable property (e.g., anti-inflammatory, anti-cancer, antioxidant, antibacterial, non-cytotoxic, immunosuppressive, glycogenic, etc., inversely proportional to the development of the following diseases: atherosclerosis, prediabetes and type II diabetes, coronary heart disease, insulin sensitivity, etc., etc.). However, the preparation may include any suitable fatty acid.

[0043] The lipids may include free fatty acids, fatty acid esters (e.g., monoglycerides such as 1-glycerides, 2-glycerides; diglycerides such as 1,2-glycerides, 1,3-glycerides; triglycerides; etc.) and / or any suitable lipids. In a first specific variation, the lipids of the preparation may include less than about 0.5% free fatty acids (e.g., ≤0.3% free fatty acids, ≤0.1% free fatty acids, ≤0.05% free fatty acids, ≤0.02% free fatty acids, ≤0.01% free fatty acids, ≤0.005% free fatty acids, ≤0.001% free fatty acids, etc.). In a specific example of the first specific variation, the lipids of the preparation may include fatty acid esters (e.g., consisting of fatty acid esters, only including fatty acid esters, etc.). In a second specific example of the first specific variation, the lipids of the preparation may substantially include fatty acid esters (e.g., substantially consisting of fatty acid esters). In a second specific variation, the lipids of the formulation may essentially comprise (e.g., consist essentially of) diglycerides and / or triglycerides (e.g., having less than about 0.1%, 0.5%, 1%, 5%, etc., by mass, of free fatty acids, monoglycerides, etc.). In variations of the second specific variation, the lipids of the formulation may essentially comprise (e.g., consist essentially of, consist exclusively of, etc.) diglycerides and / or triglycerides.

[0044] When the lipid comprises an ester (particularly but not exclusively a triglyceride, a glyceride, etc.), the fatty acids of the ester may be interesterified (e.g., to form heteroesters, such as e.g. Fig. 6A , chemical mixing, etc.) and / or may be lactonized (e.g., to form homoesters, such as Figure 6B, physical mixing, etc.). For example, in order to form an interesterified preparation, free fatty acids can be mixed and esterified simultaneously. In some variations, a first group of free fatty acids can be mixed and partially esterified (such as forming monoglycerides or diglycerides), wherein the partially esterified fatty acids can then be esterified with a second group of fatty acids to form triglycerides. In these variations, the second group of fatty acids can include longer chain fatty acids than the first group of fatty acids, and preferably occupy the 3-position of glycerol (for example, on average, the longest chain fatty acid is located at the 3-position of glycerol), but can additionally or alternatively occupy any suitable position of glycerol (for example, 1-position, 2-position) and / or include a shorter and / or suitable chain length than the first group of fatty acids. In related variations, fatty acids can be esterified in stages (for example, to consider different esterification reaction rates, to ensure the random or random distribution of triglycerides and / or diglycerides based on the fatty acids to be interesterified, to produce the non-random or non-random distribution of triglycerides and / or diglycerides based on the fatty acids to be interesterified, etc.). Similarly, to form an esterified formulation, free fatty acids can be esterified individually (e.g., to form monoglycerides, to form diglycerides, to form triglycerides, etc.), and the esters can be mixed. However, esters can be formed in other ways.

[0045] In a first specific example, the formulation may include more than one (e.g., more than any other component, but not necessarily a majority) triglyceride (e.g., triacylglyceride), the triglyceride consisting of (e.g., only comprising glycerol esterified with saturated fatty acids, comprising glycerol esterified with saturated fatty acids, etc.) glycerol esterified with saturated fatty acids. In a first specific example, the remainder of the sample may include additives, diglycerides (e.g., diacylglycerides, 1,2-diglycerides, 1,3-diglycerides; wherein the diglyceride may consist of glycerol esterified with saturated fatty acids, comprise glycerol esterified with saturated fatty acids, comprise glycerol esterified with saturated fatty acids, etc.), monoglycerides (e.g., consisting of saturated fatty acids, comprise saturated fatty acids, comprise only saturated fatty acids, etc.), solvents (e.g., water, glycerol, etc.), and / or any suitable components or ingredients. In some variations of the first specific example, a portion (such as a minority portion of less than about 10%, 5%, 4%, 2%, 1%, 0.5%, 0.1%, 0.05%, 0.01%, 0.005%, 0.001%, etc., by mass, by count, by volume, etc.) of the glycerides (e.g., triglycerides, diglycerides, monoglycerides, etc.) may contain saturated fatty acids (e.g., a single saturated fatty acid, more than one saturated fatty acid, etc.). The fatty acids of the first specific example are preferably linear (e.g., unbranched, acyclic, non-aromatic, etc.). However, some variations may contain branched, cyclic, aromatic, and / or other non-linear fatty acids.

[0046] In a second specific example, the preparation may include a majority (e.g., including at least 50%, such as 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, etc.) of triglycerides (e.g., triacylglycerides), which consist of glycerol esterified with saturated fatty acids (e.g., only glycerol esterified with saturated fatty acids, including glycerol esterified with saturated fatty acids, etc.). In a second specific example, the remainder of the sample may include additives, diglycerides (e.g., diacylglycerides, 1,2-diglycerides, 1,3-diglycerides; wherein the diglycerides may consist of glycerol esterified with saturated fatty acids, include glycerol esterified with saturated fatty acids, include glycerol esterified with saturated fatty acids, etc.), monoglycerides (e.g., consisting of saturated fatty acids, include saturated fatty acids, include only saturated fatty acids, etc.), solvents (e.g., water, glycerol, etc.), and / or any suitable components or ingredients. In some variations of the second specific example, a portion (e.g., a minority portion, such as less than about 10%, 5%, 4%, 2%, 1%, 0.5%, 0.1%, 0.05%, 0.01%, 0.005%, 0.001%, etc. by mass, by count, by volume, etc.) of the glycerides (e.g., triglycerides, diglycerides, monoglycerides, etc.) may contain saturated fatty acids (e.g., a single saturated fatty acid, more than one saturated fatty acid, etc.). The fatty acids of the second specific example are preferably linear (e.g., unbranched, acyclic, non-aromatic, etc.). However, some variations may contain branched, cyclic, aromatic, and / or other non-linear fatty acids.

[0047] In the illustrative example of the second instantiation, at least 50% (such as by mass, by count, by stoichiometry, by volume 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% etc., etc.) triglyceride can be composed of the glycerol esterified with the first saturated fatty acid, the second saturated fatty acid and the third saturated fatty acid. The first saturated fatty acid, the second saturated fatty acid and the third saturated fatty acid can be identical or different. The distribution of triglyceride in preparation (for example, the relative ratio of triglyceride to the first saturated fatty acid, the second saturated fatty acid and the third fatty acid of different amounts) can form a polynomial distribution, Ewens distribution and / or can form any suitable distribution. As a simplified scenario, the triglycerides of a formulation containing 60% C8 fatty acids and 40% C10 fatty acids can contain about 21.6% tri-C8 glycerides; about 43.2% di-C8 glycerides, mono-C10 glycerides; about 28.8% mono-C8 glycerides, di-C10 glycerides; and about 6.4% tri-C10 glycerides (where each percentage can be an approximate mass percentage, an approximate volume percentage, an approximate stoichiometric percentage, etc.). In this simplified scenario (as well as more complex scenarios), the approximate (or other terms for uncertainty) percentages can account for differences due to mixing, due to mass differences of different fatty acids, account for mass changes caused by reactions, and / or can account for other suitable effects (e.g., as recognized by those of ordinary skill in the art). For more complex scenarios (e.g., when the first, second, and third saturated fatty acids are selected from more than two fatty acids, when the selected fatty acids can have more complex probabilities, during staged esterification, etc.), the distribution can be more complex, but generally follows and extends similar trends of triglyceride distribution. It should also be noted that diglycerides will generally follow a similar distribution as triglycerides (e.g., for the simplified scenario above, any diglyceride of the solution will have a distribution of approximately 36% di-C8 glycerides, approximately 48% mono-C8 glycerides, mono-C10 glycerides, and approximately 16% di-C10 glycerides).

[0048] In a third specific example, the formulation (or its lipid) can consist essentially of triglycerides (e.g., triacylglycerides) (e.g., essentially comprising triglycerides, comprising additives or other ingredients, the additives or other ingredients having a concentration that does not significantly change the target properties of the formulation, a hydroxyl number of less than about 15, etc.), wherein the triglycerides can consist of glycerol esterified with saturated fatty acids (e.g., only comprising glycerol esterified with saturated fatty acids, comprising glycerol esterified with saturated fatty acids, etc.). In a variation of the third specific example, the additives or other components that do not significantly change the target properties can change the thermal properties by less than about 1°C (e.g., the peak, freezing point, melting point, phase transition, α-peak, temperature at which the solid fat content is a target value, etc. can change from the temperature at which the property occurs by less than about 1°C), a change in viscosity of less than about 1 mPa (e.g., within a temperature range, at a specific measurement temperature, etc., such as a temperature at which the solid fat content of the formulation is 0.05%, 0.1%, 0.5%, 1%, etc.; a temperature between about 5°C-180°C; etc.), less than about 0.1 kJ kg -1 K -1 The specific heat change of less than about 10Pa (e.g., within a temperature range, at a specific measurement temperature, etc., such as a temperature at which the solid fat content of the formulation is 0.05%, 0.1%, 0.5%, 1%, etc.; a temperature between about 5°C-180°C; etc.), a shear stress change of less than about 10Pa (e.g., within a temperature range, at a specific measurement temperature, etc., such as a temperature at which the solid fat content of the formulation is 0.05%, 0.1%, 0.5%, 1%, etc.; a temperature between about 5°C-180°C; within a shear rate range, at a specific shear rate such as about 0-100s -1 The shear rate between; etc.), the change of organoleptic properties is less than the amount that can be perceived by people (e.g., trained analysts, trained testers, untrained testers, etc.), and / or other suitable properties can be affected in any suitable manner. In some variations of the third specific example, the lipid of the preparation (and / or the entire preparation) can be composed of triglycerides (e.g., triacylglycerides) (e.g., including triglycerides, only including triglycerides, etc.). In variations, the third specific example can be the lipid component of the preparation, wherein the preparation can include solvents, additives (e.g., as discussed below) and / or any suitable materials or components. The fatty acid of the third specific example is preferably linear (e.g., unbranched, acyclic, non-aromatic, etc.). However, some variations can include branched, cyclic, aromatic and / or other non-linear fatty acids.

[0049] In some variants, different subsets of lipid acid can be transesterified, wherein each subset of lipid acid transesterified is then physically mixed to form a preparation. These variants can form (for example, be referred to as) the co-formulation of two or more lipid preparations. The potential technical advantage of these variants is to increase the control of the property of the resulting fat (and / or in a given food application). Usually, the property of the material produced by these co-formulations is approximately the arithmetic mean (for example, based on the percentage of each individual preparation included) of the preparation. However, the co-formulation can have nonlinear properties (for example, the value of the nonlinear combination of the property of a single preparation), undesirable properties (for example, co-formulations softer than any single preparation, co-formulations harder than any single preparation, etc.) and / or any suitable properties (for example, depending on the food using the co-formulation, depending on additives, etc.). As a specific example, the fatty acid transesterification of chain length less than the interval length can be combined, and the fatty acid transesterification of chain length greater than the interval length can be combined. In another specific example, the first fatty acid of chain length less than the interval chain length can be transesterified with the second fatty acid of chain length greater than the interval chain length.

[0050] The hydroxyl number of the formulation (e.g., a measure of the free hydroxyl group content, the number of milligrams of alkali metal hydroxide equivalent to the hydroxyl content of 1 gram of the formulation) is preferably less than about 50 (e.g., ≤0.1, ≤0.5, ≤1, ≤2, ≤5, ≤7, ≤10, ≤12, ≤15, ≤20, ≤25, ≤30, ≤35, ≤40, ≤45, etc.). In some variations, a hydroxyl number of about 100 (e.g., 80-120) or between about 50 and about 100 may be used (e.g., to provide a technical advantage of enhanced emulsification). However, the hydroxyl number of the formulation may be any suitable value. The hydroxyl number of the formulation may be measured (e.g., determined, estimated, etc.) using acetylation (e.g., using acetyl chloride, acetic anhydride-pyridine, etc.), such as according to USP 401, by determining the acetyl value, and / or may be determined in any manner.

[0051] Additive can be used to change one or more properties of preparation.Additive can be dissolved in lipid, dissolved in solvent, form emulsion with lipid, form separate phase with lipid, and / or can be otherwise included in preparation.Additive is usually included with the concentration less than about 10% (for example, by mass, by volume, by stoichiometry, such as 0.001%, 0.005%, 0.01%, 0.05%, 0.1%, 0.5%, 1%, 5%, value or scope therebetween, <0.001% etc.).Exemplary properties that can be changed using additives can include: taste, surface tension, fat solubility, nutritional value, rheological behavior, preparation simulation target fat property, oxidation, organoleptic properties and / or any suitable property.

[0052] Exemplary additives include flavorings, antioxidants, glycerides (e.g., monoglycerides, diglycerides, etc., such as fatty acids of the formulation), by-products (e.g., from fatty acid synthesis, from esterification, etc.), nutritional additives, colorants, and / or any suitable additive.

[0053] Flavoring agent can be used to change the taste and / or smell of preparation. Flavoring agent can include: ester, aldehyde, ketone, lactone (for example, γ-lactone, δ-lactone, macrolide, polycyclic lactone etc.), acid, alcohol, salt (for example, as described below) and / or any suitable flavoring agent.For example, short chain (for example, having about 1 to 5 carbon atoms) fatty acid, fatty aldehyde, fatty ketone, fatty acid methyl ester, fatty alcohol and / or any suitable material can be used as flavoring agent.In another example, liquid smoke (for example, from the condensation product of smoke, such as tar, acid, carbonyl compound, phenol derivative etc.) can be included in preparation.However, any suitable flavoring agent can be used or included.

[0054] Antioxidants can be used to protect preparations from degradation (e.g., oxidative degradation, self-oxidation, photo-based degradation, etc.) and / or increase the shelf life of preparations. Some variations of preparations can omit antioxidants, particularly but not exclusively preparations using saturated fatty acids, because preparations and / or their compositions can be sufficiently stable without antioxidants. However, some preparations that mainly or only comprise saturated fatty acids may still experience sourness (e.g., hydrolysis, perhydrolysis, hydrolysis degradation, alcoholysis, acidolysis, conversion into peroxyacids, epoxidation, etc.). In a specific example, when residual free fatty acids are retained in the preparation (e.g., caused by degradation or reaction of free fatty acids), sourness may be particularly problematic. However, sourness can occur in any lipid preparation (e.g., for some preparations, such as depending on light and / or temperature during storage, transportation, manufacture, etc.; adding or comprising free fatty acids can be beneficial to mitigate sourness, because free fatty acids can limit the amount of monoglycerides and / or diglycerides present in the preparation). Exemplary antioxidants include ascorbic acid, BHA, BHT, propyl gallate, hydroxytyrosol, tyrosol, caffeic acid, citric acid, ferulic acid, alkannin, shikonin, carnosic acid, alpha-tocopherol, EDTA, gallic acid, catechin, quercetin, myricetin, catechin, genistein, sesamol, oleuropein, hydroxytyrosol, carnosic oryzanol, tocopherol, ferulic acid, beta-carotene, lycopene, and / or any suitable antioxidant may be used.

[0055] Byproducts (e.g., from fatty acid synthesis, from esterification, etc.) can be retained in the preparation after purification (e.g., with a concentration that does not substantially affect one or more target properties of the preparation), preparation mixing, can be introduced during preparation production (e.g., intentionally added) and / or can otherwise appear in the preparation. Byproducts can be useful as tracers (e.g., to identify the source of fatty acids, manufacturing methods, etc.). However, different tracers (e.g., as additives) can be included. Byproducts are preferably nontoxic, but can have any suitable toxicity.

[0056] In a first variation of the tracer (e.g., a byproduct that can be used as a tracer), the formulation can include branched fatty acids (e.g., where the number of branches, branch positions, branch lengths, concentrations of branched fatty acids, etc. can indicate the source of the fatty acids). In a second variation of the tracer, the isotopic distribution within the formulation (or within its lipids) (e.g., 12 C and 13 C. 12 C and 14 C. 13 C and 14 C. 12 C and 1 3 C and 14 C. 1 H and 2 H. 13 C and 2 H. 14 C and 2 H. 12 C and 2 H. 16 O and 17 O. 16 O and 18 O. 17 O and 18 O. 17 O and 12 C. 18 O and 12 C. 2 H and 16 O, 1 3 C and 16 O. 14 C and 16 O ratio, other ratios of isotopes; the position of isotopes in fatty acids, such as the relative position distribution of deuterium atoms on fatty acids, 13 C or 14C in the carbon chain relative position, etc.; etc.) can be used to determine the source, manufacturing method and / or otherwise used to track the preparation. In a third variation of the tracer, the preparation may lack and / or contain an excess of fatty acids of a given chain length (e.g., odd-length fatty acids, fatty acids with a specific chain length such as C9 or C10, etc.). In these variations (and / or for general preparations), the concentration of fatty acids (and / or tracers, byproducts, additives, etc.) can be determined (e.g., estimated, measured, tested, etc.) using gas chromatography (e.g., gas chromatography combined with flame ionization detector, gas chromatography combined with time of flight, gas chromatography mass spectrometry, etc.), dielectric spectroscopy, high performance liquid chromatography (HPLC), nuclear magnetic resonance spectroscopy (NMR), Fourier transform infrared spectroscopy (FTIR), Raman spectroscopy, near infrared spectroscopy (e.g., near infrared reflection, near infrared transmission, etc.), impedance spectroscopy, mass spectrometry and / or using any suitable technology (e.g., using a machine learning algorithm trained with a known fat composition and one or more of the above-mentioned technologies to estimate the fat composition of the preparation). However, any suitable byproduct may be present in the preparation.

[0057] Nutritional additives can be used to change the nutritional content of a preparation. For example, nutritional additives can add essential (or non-essential) nutrients (e.g., vitamins, minerals, etc.), change the caloric density of the preparation, and / or can otherwise change the nutritional content of the preparation. In one variation, fat-soluble vitamins (e.g., vitamins A, D, E, or K) can be added to the preparation (e.g., to provide between 1%-500% of the daily recommended value of the vitamins per preparation). In another variation, fat (e.g., essential fatty acids such as α-linoleic acid and / or linoleic acid, arachidonic acid, docosahexaenoic acid, etc., which are essential to humans; conditional essential fatty acids such as eicosapentaenoic acid, gamma-linolenic acid, dihigh-gamma-linolenic acid, etc.; long-chain polyunsaturated fatty acids; short-chain polyunsaturated fatty acids; unsaturated fatty acids such as Ω-3, Ω-6, Ω-9, oleic acid, etc.; conjugated fatty acids such as calendic acid, rumenic acid, etc.; etc.) can be added to the preparation. For example, between about 250 mg and 5000 mg of unsaturated fat can be added to the formulation (per serving, per 1-100 grams of formulation, per 1-100 grams of fatty acids in the formulation, etc.). When provided as a glyceride, the unsaturated fat can be interesterified with saturated fatty acids, can be interesterified with itself (e.g., different unsaturated fatty acids are interesterified), can be homoesterified (e.g., physically mixed with other glycerides or fatty acids), and / or can be otherwise esterified with any suitable substance and / or otherwise included in the formulation (e.g., as a free fatty acid, as a fatty acid ester, etc.). For example, the saturated fatty acid oleic acid can be provided in the formulation as triolein (e.g., this can be beneficial because adding trace amounts of saturated fatty acids as separate triacylglycerides rather than interesterified triacylglycerides will generally result in minimal changes in the properties of the formulation). Other saturated fatty acids (including combinations) can be added in a similar manner (e.g., linoleic acid can be added as linolenic acid; linoleic acid and oleic acid can be added as linolenic acid, triolein, 1,2-dioleyl-3-linoleylglycerol, 1,3-dioleyl-2-linoleylglycerol, 1,2-dioleyl-3-oleylglycerol, 1,3-dioleyl-2-oleylglycerol and / or diacylglycerides including one or both of oleyl-linoleyl esters; similar to other fatty acids). In a third variation, one or more sugars or other sweeteners can be added (e.g., monosaccharides such as glucose, galactose, fructose, etc.; disaccharides such as sucrose, lactose, maltose, etc.; oligosaccharides; polysaccharides; sugar alcohols such as xylitol, sorbitol, mannitol, erythritol, etc.; artificial sugars such as allulose, aspartame, cyclamate, mogroside, sucralose, etc.; etc.). In a fourth variation, one or more salts can be added to the formulation. In a fourth variation, the salt may additionally (or alternatively) provide flavor, alter the (physical) properties of the formulation, act as an emulsifier, and / or may function in other ways.Exemplary salts may include alkali metal halides (e.g., sodium chloride, sodium bromide, sodium iodide, potassium chloride, potassium bromide, potassium iodide, etc.), alkaline earth metal halides (e.g., magnesium chloride, magnesium bromide, magnesium iodide, calcium chloride, calcium bromide, calcium iodide, etc.), phosphates (e.g., sodium phosphate, potassium phosphate, sodium triphosphate, potassium triphosphate, magnesium phosphate, calcium phosphate, etc., which may be beneficial as anti-caking agents), carbonates or bicarbonates (e.g., sodium carbonate, sodium bicarbonate, potassium carbonate, potassium bicarbonate, etc.), nitrates (e.g., sodium nitrate, potassium nitrate, etc.), nitrites (e.g., sodium nitrite, nitrosocyanate, etc.), ), sulfates or bisulfates (e.g., sodium sulfate, sodium bisulfate, potassium sulfate, etc.), sulfites or bisulfites (e.g., sodium sulfite, potassium sulfite, sodium bisulfite, sodium pyrosulfite, potassium bisulfite, potassium pyrosulfite, etc.), fatty acid salts (e.g., magnesium stearate), silicates (e.g., sodium silicate, calcium silicate, magnesium trisilicate, sodium aluminosilicate, potassium aluminosilicate, calcium aluminosilicate, aluminum silicate, polydimethylsiloxane, silicon dioxide, etc.), ferrocyanides (e.g., sodium ferrocyanide, potassium ferrocyanide, calcium ferrocyanide, etc.), and / or any suitable salt that can be used. However, any suitable nutritional additive can be used.

[0058] Coloring agents can be used to change the color or appearance of a formulation. For example, coloring agents can be added to match a formulation to an intended color for a given product, for tracing, for holiday themes, to promote and / or discourage ingestion, for cosmetic purposes, and / or can be used in other ways.

[0059] In some variations, a formulation may be tempered (e.g., heated to a target temperature for a predetermined time), cycled (e.g., heated and cooled a predetermined number of times), purified (e.g., to remove free fatty acids, to remove a subset of triglycerides, etc.), and / or may be otherwise processed.

[0060] In a first illustrative example (e.g., Fig. 7A), a preparation for beef fat (e.g., tallow) may include about 10% (e.g., 7%-15%) capric acid, about 30% (e.g., 25%-35%) capric acid, about 20% (e.g., 0%-60%) myristic acid, and about 40% (e.g., 0%-60%) palmitic acid. The preparation may be a spaced preparation (e.g., not including lauric acid). The fatty acids are preferably artificially manufactured, but may be naturally derived (e.g., recovered or derived from plants, animals, fungi, microbial fermentation, etc.) and / or may be produced in other ways. In variations of the first illustrative example, the formulation preferably includes about 40% fatty acids having a chain length less than a threshold number of carbon atoms (e.g., fatty acids having a chain length less than the interval or not included, such as lauric acid in this illustrative example, fatty acids having a chain length less than about 12 carbon atoms, etc.) and about 60% fatty acids having a chain length greater than the threshold number of carbon atoms (e.g., fatty acids having a chain length greater than the interval or not included, such as lauric acid in this illustrative example, fatty acids having a chain length greater than 13 carbon atoms, etc.). In variations of this illustrative example, the fatty acids may be fully interesterified, the fatty acids may be interesterified with common fatty acids (e.g., fatty acids having a chain length less than the threshold chain length may be interesterified, fatty acids having a chain length greater than the threshold chain length may be interesterified, etc.), the fatty acids may be interesterified with different fatty acids (e.g., one or more fatty acids having a chain length less than the threshold length may be interesterified with one or more fatty acids having a chain length greater than the threshold length), the fatty acids may form homotriglycerides (e.g., the homotriglycerides may then be physically mixed), and / or the fatty acids may be esterified in other ways.

[0061] In a second illustrative example (e.g., Figure 7B), a formulation for beef fat (e.g., tallow) may include about 20% (e.g., 0-40%) capric acid, about 20% (e.g., 0-40%) geranic acid, about 30% (e.g., 0-60%) palmitic acid, and about 30% (e.g., 0-60%) pearlitic acid. The formulation may be a spaced formulation (e.g., not including capric acid, lauric acid, and / or myristic acid). The fatty acids are preferably artificially manufactured, but may be naturally derived (e.g., recovered or derived from plants, animals, fungi, microbial fermentation, etc.) and / or may be produced in other ways. In a variation of the second illustrative example, the formulation preferably comprises about 40% fatty acids having a chain length less than a threshold number of carbon atoms (e.g., fatty acids having a chain length less than the interval or fatty acids not included, such as caprylic acid, lauric acid and / or myristic acid in this illustrative example, fatty acids having a chain length less than about 10 carbon atoms, etc.) and about 60% fatty acids having a chain length greater than the threshold number of carbon atoms (e.g., fatty acids having a chain length greater than the interval or fatty acids not included, such as caprylic acid, lauric acid and / or myristic acid in this illustrative example, fatty acids having a chain length greater than 15 carbon atoms, etc.). In variations of this illustrative example, the fatty acids can be fully or partially interesterified, the fatty acids can be interesterified with common fatty acids (e.g., fatty acids having a chain length less than a threshold chain length can be interesterified, fatty acids having a chain length greater than a threshold chain length can be interesterified, etc.), the fatty acids can be interesterified with different fatty acids (e.g., one or more fatty acids having a chain length less than a threshold length can be interesterified with one or more fatty acids having a chain length greater than a threshold length), the fatty acids can form homotriglycerides (e.g., the homotriglycerides can then be physically mixed), and / or the fatty acids can be esterified in other ways.

[0062] In the third illustrative example, the fat or lipid composition can include triacylglycerides derived from saturated free fatty acids, consist of triacylglycerides derived from saturated free fatty acids, consist essentially of triacylglycerides derived from saturated free fatty acids, etc., wherein the saturated free fatty acids include carbon chain lengths between four and twenty-four carbon atoms long, wherein the saturated free fatty acids do not include at least two saturated free fatty acids with continuous carbon chain lengths; and optionally one or more additives. In a variation of the third illustrative example, one or more additives of the composition can include solvents, emulsifiers, flavoring agents, nutritional additives, colorants or antioxidants. In a variation of the composition of the third illustrative example, the triacylglycerides can be essentially composed of fatty acids with even chain lengths. In a variation of the composition of the third illustrative example, saturated free fatty acids can be manufactured by oxidizing paraffins. In a variation of the composition of the third illustrative example, the triacylglycerides can include transesterified triacylglycerides (e.g., the distribution of transesterified triacylglycerides can be substantially random). In a variation of the composition of the third illustrative example, the saturated free fatty acids may be linear.

[0063] In the fourth illustrative example, the composition (e.g., formulation, lipid formulation, fat analog, etc.) can include at least 80% (e.g., by mass) of triglycerides, which are composed of glycerol esterified with a first saturated fatty acid, a second saturated fatty acid, and a third saturated fatty acid. In a variation of the fourth illustrative example, the first saturated fatty acid, the second saturated fatty acid, and the third saturated fatty acid can be linear. In a variation of the fourth illustrative example, the first saturated fatty acid, the second saturated fatty acid, and the third saturated fatty acid may not be hydrogenated from cis-unsaturated fatty acids. In a variation of the fourth illustrative example, the first saturated fatty acid, the second saturated fatty acid, and the third saturated fatty acid can each be selected from the group consisting of butanoic acid (e.g., C4:0), pentanoic acid (e.g., C5:0), hexanoic acid (e.g., C6:0), heptanoic acid (e.g., C7:0), octanoic acid (e.g., C8:0), nonanoic acid (e.g., C9:0), decanoic acid (e.g., C10:0), undecanoic acid (e.g., C11:0), dodecanoic acid (e.g., C12:0), tridecanoic acid (e.g., C13:0), tetradecanoic acid (e.g., C14:0), pentadecanoic acid (e.g., C15:0), hexadecanoic acid (e.g., C16:0), saturated fatty acid (e.g., C17:0), saturated fatty acid (e.g., C18:0), decanoic acid (e.g., C19:0), saturated fatty acid (e.g., C20:0), saturated fatty acid (e.g., C21:0), saturated fatty acid (e.g., C22:0), decanoic acid (e.g., C23:0), saturated fatty acid (e.g., C24:0), pentadecanoic acid (e.g., C25:0), saturated fatty acid (e.g., C26:0), saturated fatty acid (e.g., C27:0), saturated fatty acid (e.g., C28:0), saturated fatty acid (e.g., C29:0), saturated fatty acid (e.g., C In some embodiments, the first saturated fatty acid and the second saturated fatty acid may be different. In some embodiments, the first saturated fatty acid, the second saturated fatty acid, and the third saturated fatty acid may each have an even carbon chain length.In a variation of the fourth illustrative example, the fat composition can be a spacer formulation. In a variation of the fourth illustrative example, the spacer formulation may not include at least two (continuous) chain length fatty acids (e.g., fatty acids with at least one set of chain lengths shorter than fatty acids not included and fatty acids with a set of chain lengths longer than fatty acids not included). In a variation of the fourth illustrative example, the composition may include less than 5% of fatty acids not included. In a variation of the fourth illustrative example, the composition may include an additive, the additive including at least one of an emulsifier, a flavoring agent, a nutritional additive, a coloring agent and / or an antioxidant. In a variation of the fourth illustrative example, triglycerides may include interesterified triglycerides. In a variation of the fourth illustrative example, the first saturated fatty acid, the second saturated fatty acid and the third saturated fatty acid may each be manufactured by oxidizing paraffins, wherein paraffins may be manufactured using a Fischer-Tropsch process. In a variation of the fourth illustrative example, the composition may be used in food products.

[0064] In a fifth illustrative example (e.g., Fig. 90; 0%-15% pelargonic acid (e.g., C9:0); 0%-20% capric acid (e.g., C10:0); 0%-15% ceramide (e.g., C12:0); 0%-20% ceramide (e.g., C13:0); 0%-20% ceramide (e.g., C14:0); 0%-20% ceramide (e.g., C15:0); 0%-20% ceramide (e.g., C16:0); 0%-20% ceramide (e.g., C17:0); 0%-20% ceramide (e.g., C18:0); 0%-20% ceramide (e.g., C19:0); 0%-20% ceramide (e.g., C21:0); 0%-20% ceramide (e.g., C23:0); 0%-20% ceramide (e.g., C24:0); 0%-20% ceramide (e.g., C25:0); 0%-20% ceramide (e.g., C26:0); 0%-20% ceramide (e.g., C27:0); 0%-20% ceramide (e.g., C28:0); 0%-20% ceramide (e.g., C29:0); 0%-20% ceramide (e.g., C30:0); 0%-20% ceramide (e.g., C31:0); 0%-20% ceramide (e.g., C32:0); 0%-20% ceramide (e.g., C33:0); 0%-20% ceramide (e.g., C34:0); between 0% and 25% pentadecylic acid (e.g., C15:0); between 7% and 25% palmitic acid (e.g., C16:0); less than 10% margaric acid (e.g., C17:0); less than 10% stearic acid (e.g., C18:0); less than 10% nonadecylic acid (e.g., C19:0); less than 10% tridecylic acid (e.g., C20:0); less than 10% succinic acid (e.g., C21:0); less than 10% tridecylic acid (e.g., C22:0); less than 10% tridecylic acid (e.g., C23:0); less than 10% tridecylic acid (e.g., C24:0); less than 10% tridecylic acid (e.g., C25:0); less than 10% tridecylic acid (e.g., C26:0); less than 10% tridecylic acid (e.g., C27:0); less than 10% tridecylic acid (e.g., C28:0); less than 10% tridecylic acid (e.g., C29:0); less than 10% tridecylic acid (e.g., C30:0); less than 10% tridecylic acid (e.g., C31:0); less than 10% tridecylic acid (e.g., C32:0); less than 10% tridecylic acid (e.g., C33:0); less than 10% tridecylic acid (e.g., C34:0); less than 10% tridecylic acid (e.g., C35:0); less than 10% tridecy less than 5% of behenic acid (e.g., C22:0); less than 5% of tricosylic acid (e.g., C23:0); and less than 5% of lignoceric acid (e.g., C24:0). In a variation of the fifth specific example, the approximate mass distribution can be about 7.5% caprylic acid; about 7.5% pelargonic acid; about 12.5% ​​caprylic acid; about 12.5% ​​undecanoic acid; about 25% myristic acid; about 25% pentadecanoic acid; about 5% palmitic acid; and about 5% pearlitic acid.In a variation of the fifth specific example, the approximate mass distribution can be about 8% caprylic acid; about 8% pelargonic acid; about 10% capric acid; about 10% undecanoic acid; about 10% lauric acid; about 10% tridecanoic acid; about 11% myristic acid; about 11% pentadecanoic acid; about 11% palmitic acid; and about 11% pearlitic acid. In a variation of the fifth specific example, the approximate mass distribution can be about 6% caprylic acid; about 6% pelargonic acid; about 16% capric acid; about 16% undecanoic acid; about 5% lauric acid; about 5% tridecanoic acid; about 23% palmitic acid; and about 23% pearlitic acid. In a variation of the fifth specific example, the approximate mass distribution can be about 5% caprylic acid; about 5% pelargonic acid; about 15% capric acid; about 15% undecanoic acid; about 10% myristic acid; about 10% pentadecanoic acid; about 20% palmitic acid; about 20% pearlitic acid. In a variation of the fifth specific example, the approximate mass distribution can be about 14% caprylic acid; about 14% pelargonic acid; about 4% lauric acid; about 4% tridecanoic acid; about 18% myristic acid; about 18% pentadecanoic acid; about 14% palmitic acid; and about 14% pearlitic acid. In a variation of the fifth specific example, the approximate mass distribution can be about 15% caprylic acid; about 15% undecanoic acid; about 5% lauric acid; about 5% tridecanoic acid; about 5% myristic acid; about 5% pentadecanoic acid; about 10% palmitic acid; about 10% pearlitic acid; about 10% stearic acid; about 10% nonadecanoic acid; and about 10% arachidic acid. In a variation of the fifth specific example, the approximate mass distribution can be about 2.5% caprylic acid; about 2.5% geranic acid; about 17.5% caprylic acid; about 17.5% undecanoic acid; about 5% lauric acid; about 5% tridecanoic acid; about 15% palmitic acid; about 15% pearlitic acid; about 7.5% stearic acid; about 7.5% nonadecanoic acid; and about 5% arachidic acid.

[0065] In the sixth illustrative example (eg Fig. 9In the embodiment of the present invention, the composition (e.g., a functional analog of tallow, a functional analog of tallow, a functional analog of beef fat, a functional analog of beef fat, a functional analog of animal fat, a functional analog of milk fat, an animal fat simulant, a milk fat simulant, an alternative animal fat, etc.) can be a spacer preparation of interesterified triglycerides consisting essentially of saturated fatty acids, wherein the saturated fatty acids contain carbon chain lengths between four and twenty carbon atoms, wherein the spacer preparation can contain a greater mass fraction of saturated fatty acids having a chain length greater than the spacer relative to the saturated fatty acids having a chain length less than the spacer. In a variation of the sixth specific example, the saturated fatty acids can be essentially composed of even carbon chain lengths. In a variation of the sixth specific example, the preparation may not contain at least two (e.g., at least two consecutive) of capric acid, undecanoic acid, lauric acid, tridecanoic acid, myristic acid, and pentadecanoic acid. In a variation of the sixth specific example, the preparation may contain up to about 40% by mass of fatty acids containing less than a threshold number of carbon atoms, and wherein the spacer preparation contains at least about 60% by mass of fatty acids containing greater than a threshold number of carbon atoms. In a variation of the sixth specific example, the formulation may include about 10% (by mass, by volume, by stoichiometry, etc.) of caprylic acid, about 30% (by mass, by volume, by stoichiometry, etc.) of caprylic acid, about 20% (by mass, by volume, by stoichiometry, etc.) of myristic acid, and about 40% (by mass, by volume, by stoichiometry, etc.) of palmitic acid. In a variation of the sixth specific example, the formulation may include about 20% (by mass, by volume, by stoichiometry, etc.) of caprylic acid, about 20% (by mass, by volume, by stoichiometry, etc.) of pelargonic acid, about 30% (by mass, by volume, by stoichiometry, etc.) of palmitic acid, and about 30% (by mass, by volume, by stoichiometry, etc.) of pearl fatty acid.

[0066] In a seventh illustrative example, the composition (e.g., a functional analog of tallow, a beef fat analog, a beef fat analog, a beef fat simulant, an animal fat functional analog, a milk fat functional analog, an animal fat simulant, a milk fat simulant, an alternative animal fat, etc.) can be a lipid composed of saturated fatty acids (e.g., comprising saturated fatty acids, consisting only of saturated fatty acids, etc.); a melting point greater than about 30°C; and wherein the solid fat content of the composition varies from about 0.8 to about 0.2 within a temperature span between about 20°C and 30°C. In a variation of the seventh specific example, the formulation can have a solid fat content of about 0.5 at a temperature between 15°C and 25°C. In a variation of the seventh specific example, the solid fat content can be determined using calibrated differential scanning calorimetry. In variations of the seventh specific example, the solid fat content of the composition can include a plateau (e.g., an area of ​​the SFC curve that does not change significantly over a temperature span such as 0.5°C, 1°C, 2°C, 5°C, 10°C, etc., such as a change of less than a threshold amount, such as 0.1%, 0.5%, 1%, 2%, 5%, etc.; a first derivative that is approximately 0, such as less than 1% / °C, a second derivative that is approximately 0, a second derivative that changes sign when the first derivative is approximately 0, etc.; such as, for example Fig.10 In a variation of the seventh embodiment, the formulation may include a distribution of triglycerides formed by interesterification of more than one free saturated fatty acid with glycerol. In a variation of the seventh embodiment, the formulation may include more than one free saturated fatty acid including (e.g., only including) even-chain fatty acids having a chain length between four carbon atoms and twenty carbon atoms.

[0067] Embodiments of the systems and / or methods may include every combination and arrangement of the various system components and the various method processes, wherein one or more instances of the methods and / or processes described herein may be performed asynchronously (e.g., sequentially), simultaneously (e.g., in parallel), or in any other suitable order by and / or using one or more instances of the systems, elements, and / or entities described herein.

[0068] As those skilled in the art will recognize from the foregoing detailed description and from the accompanying drawings and claims, modifications and variations may be made to the preferred embodiments of the present invention without departing from the scope of the invention defined in the appended claims.

Claims

1. A fat composition comprising at least 80% by mass of triglycerides consisting of glycerol esterified with: ○First saturated fatty acid; ○The second saturated fatty acid; and ○The third saturated fatty acid.

2. The fat composition of claim 1, wherein the first saturated fatty acid, the second saturated fatty acid, and the third saturated fatty acid are linear.

3. The fat composition according to claim 1, wherein the first saturated fatty acid, the second saturated fatty acid, and the third saturated fatty acid are not cis-unsaturated fatty acids that have been hydrogenated.

4. The fat composition according to claim 1, wherein the first saturated fatty acid, the second saturated fatty acid, and the third saturated fatty acid are each selected from the group consisting of butyric acid, valeric acid, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, decanoic acid, undecanoic acid, dodecanoic acid, tridecanoic acid, tetradecanoic acid, pentadecanoic acid, hexadecanoic acid, heptadecanoic acid, octadecanoic acid, nonadecanoic acid, eicosanoic acid, heneicosanoic acid, docosanoic acid, tricosanoic acid, and tetracosanoic acid.

5. The fat composition of claim 4, wherein the first saturated fatty acid and the second saturated fatty acid are different.

6. The fat composition according to claim 1, further comprising an additive, wherein the additive comprises at least one of an emulsifier, a flavoring agent, a nutritional additive, a coloring agent or an antioxidant.

7. A functional analog of animal fat comprising a spacer preparation of interesterified triglycerides consisting essentially of saturated fatty acids, wherein the saturated fatty acids comprise a carbon chain length of between four and twenty-four carbon atoms long, wherein the spacer preparation comprises a greater mass fraction of saturated fatty acids having a chain length greater than the spacer relative to saturated fatty acids having a chain length less than the spacer.

8. The animal fat functional analog of claim 7, wherein the spacer formulation does not contain at least two of capric acid, undecanoic acid, lauric acid, tridecanoic acid, myristic acid, and pentadecanoic acid.

9. The animal fat functional analog according to claim 7, wherein the spacer formulation comprises up to 40% by mass of fatty acids containing less than a threshold number of carbon atoms, and wherein the spacer formulation comprises at least 60% by mass of fatty acids containing greater than a threshold number of carbon atoms.

10. The animal fat functional analog of claim 9, wherein the spacer formulation comprises about 10% caprylic acid, about 30% capric acid, about 20% myristic acid, and about 40% palmitic acid.

11. An animal fat simulant, comprising: Lipids composed of saturated fatty acids; A melting point greater than about 30°C; and - wherein the solid fat content of the animal fat simulant varies from about 0.8 to about 0.2 over a temperature span between about 20°C and 30°C.

12. The animal fat simulant of claim 11, wherein the solid fat content is about 0.5 at a temperature between 15°C and 25°C.

13. The animal fat simulant of claim 12, wherein the solid fat content of the animal fat simulant comprises a plateau that persists over a temperature span of at least 5°C.

14. The fat composition of claim 1 or the animal fat mimetic of claim 11, wherein the triglycerides comprise interesterified triglycerides, or the lipids comprise a distribution of triglycerides formed by interesterification of more than one free saturated fatty acid with glycerol.

15. The fat composition or animal fat mimetic of any one of claims 4, 7 or 11, wherein the first saturated fatty acid, the second saturated fatty acid and the third saturated fatty acid or the saturated fatty acid each comprises an even carbon chain length.

16. The fat composition or animal fat mimetic according to claim 15, wherein the fat composition is a spacer formulation.

17. The fat composition or animal fat mimetic according to claim 16, wherein the spacer formulation does not comprise fatty acids of at least two consecutive chain lengths.

18. The fat composition or animal fat simulant of claim 17, wherein the fat composition comprises less than about 5% by mass of non-containing fatty acids.

19. The fat composition or animal fat mimetic of any one of claims 1, 7 or 11, wherein the first saturated fatty acid, the second saturated fatty acid and the third saturated fatty acid or the saturated fatty acids are each produced by oxidation of paraffins, wherein the paraffins are produced using a Fischer-Tropsch process.

20. A food product comprising the fat composition or animal fat mimetic according to any one of claims 1 to 19.

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