Microbial lipid composition

Abstract

The current invention relates to a microbial lipid composition, wherein said microbial lipid composition has a solid fat content at 20°C of between 5 and 80% by weight. The invention further relates to a method of production of a microbial lipid composition and use thereof. The invention further relates to a yeast strain.

Description

[0001] MICROBIAL LIPID COMPOSITION

[0002] FIELD OF THE INVENTION

[0003] The present invention relates to a microbial lipid composition suited for use as a feed, food, a chemical ingredient, a personal care ingredient or other purposes. In further aspects, the present invention also relates to a method for producing said lipid composition and the use thereof. In another aspect, the present invention also relates to a yeast strain.

[0004] BACKGROUND

[0005] Palm oil is a great ingredient that is widely used due to its versatility and affordability. On average, 8 kilograms of palm oil is consumed per person every year. Approximately 50% of all packaged products we buy are made of palm oil. It's in our food, clothes, and detergents. Next to that, between 30% and 40% of all our food remains unconsumed, therefore wasted.

[0006] The demand for palm oil is growing by 4% every year, whilst the available RSPO palm oil supply only covers 19% of that demand today. RSPO palm oil can't keep up with that growth. An alternative is needed that replaces palm oil without future deforestation. Even more concerning, food waste contributes up to 8 to 10% of global greenhouse gases emissions, which is bigger than aviation and shipping combined.

[0007] The fermentation of oleaginous microorganisms presents a promising alternative to conventional lipid production methods. These microorganisms have the capability to accumulate lipids in large quantities from various renewable feedstocks. However, the full potential of microbial oil production is to date not realized.

[0008] SUMMARY OF THE INVENTION

[0009] The present invention and embodiments thereof serve to provide a solution to one or more of above-mentioned disadvantages. To this end, the present invention relates to a microbial lipid composition according to claim 1. Preferred embodiments of the device are shown in any of the claims 2 to 14. In a second aspect, the present invention relates to a method according to claim

[0010] 15.

[0011] In a third aspect the invention relates to uses according to claim 16 and 17. In fourth and a fifth aspect, the present invention comprises a yeast strain and a use thereof for the production of a microbial lipid composition.

[0012] The object of the invention is to provide for a sustainable alternative for coconut oil, palm oil, shea butter and / or animal fat.

[0013] The invention provides, in a particularly preferred embodiment, a microbial lipid composition, wherein said microbial lipid composition has a solid fat content at 20°C of between 5 and 80% by weight.

[0014] Said microbial lipid composition has a relatively high solid fat content at 20°C. Consequently the lipid composition can maintain some degree of solidity at room temperature, making it suitable for applications requiring a semi-solid consistency, such as spreads, certain baking applications, or even for stabilizing emulsions in creams and lotions. The higher solid fat content compared to other microbial oils enhances its utility in food products where a specific melting profile is desired, improving texture and mouthfeel.

[0015] The invention provides, in another or further particularly preferred embodiment, a microbial lipid composition, wherein said microbial lipid composition comprises C18 saturated fatty acid (stearic acid), in an amount of at least 10% by weight, preferably at least 15% by weight, more preferably at least 20% by weight.

[0016] In addition to the advantageous fatty acid profile, said microbial lipid composition has a relatively high stearic acid composition. Stearic acid is unique among saturated fats because it does not raise LDL cholesterol levels to the same extent as other saturated fatty acids. Consequently, a lipid composition with lower palmitic and higher stearic acid can be perceived as healthier, aligning with dietary recommendations for heart health. In personal care formulations, stearic acid is often valued for its moisturizing properties and its role as an emulsifier. Higher stearic acid content can enhance the barrier function of the skin, helping to keep skin hydrated and improving the overall feel of lotions and creams. It can also aid in the stability and efficacy of personal care products by helping to blend oil- and water-based components. The invention provides, in another or further particularly preferred embodiment, a microbial lipid composition, wherein said microbial lipid composition comprises SOS triglycerides, in an amount of at least 10% by weight, preferably at least 15% by weight.

[0017] A lipid composition with a high proportion of symmetric triglycerides, preferably SOS, presents unique benefits for both food and personal care applications due to its structural characteristics and melting behaviour. At lower temperatures, a lipid composition containing a higher proportion of SOS triglycerides will have a higher solid fat content compared to one with more unsaturated triglycerides, but a lower SFC compared to compositions dominated by saturated triglycerides. The presence of SOS triglycerides thus provides a balance, allowing for a solid structure at cooler temperatures that melts near body temperature, enhancing the eating quality of food products.

[0018] DEPOSIT INFORMATION

[0019] The yeast strain of the current invention was deposited under the terms of the Budapest Treaty.

[0020] Yeast strain CBS 151157 was deposited on 19 February 2024 in the restricted CBS collection of Westerdijk Fungal Biodiversity Institute, Uppsalalaan 8, 3584 CT, the Netherlands, having received Deposit ID No. CBS 151157.

[0021] The biological material shall be made available as provided for under Rule 13bis.6 PCT and Rule 32(1) EPC only by the issuance of a sample to an Expert.

[0022] DETAILED DESCRIPTION OF THE INVENTION

[0023] Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions are included to better appreciate the teaching of the present invention.

[0024] As used herein, the following terms have the following meanings: The expression "lipid" as used herein refers to any of a class of molecules that are soluble in nonpolar solvents (such as ether and hexane) and relatively or completely insoluble in water. Lipid molecules have these properties, because they are largely composed of long hydrocarbon tails that are hydrophobic in nature. Examples of lipids include fatty acids (saturated and unsaturated); glycerides or glycerolipids (such as monoglycerides, diglycerides, triglycerides or neutral fats, and phosphoglycerides or glycerophospholipids); and nonglycerides (sphingolipids, tocopherols, tocotrienols, sterol lipids including cholesterol and steroid hormones, prenol lipids including terpenoids, fatty alcohols, waxes, and polyketides).

[0025] The expression "fatty acid" as used herein refers to a carboxylic acid with a long aliphatic chain, which is either saturated or unsaturated. Most naturally occurring fatty acids have an unbranched chain of an even number of carbon atoms, from 4 to 28. Fatty acids are usually not found free in organisms, but instead within three main classes of esters: triglycerides, phospholipids, and cholesteryl esters. Within the context of this disclosure, a reference to a fatty acid may refer to either its free or ester form.

[0026] The expression "microorganism" as used herein refers to any microscopic unicellular organism and can include bacteria, algae, yeast, or fungi.

[0027] The expression "oleaginous" as used herein refers to material, e.g., a microorganism, which contains a significant component of oils, or which is itself substantial composed of oil. An oleaginous microorganism can be one that is naturally occurring or synthetically engineered to generate a significant proportion of oil.

[0028] The expression "oleaginous yeast" as used herein refers to a collection of yeast species that can accumulate a high proportion of their biomass as lipids (namely greater than 20% of dry cell mass). An oleaginous yeast can be one that is naturally occurring or synthetically engineered to generate a significant proportion of oil.

[0029] For the purposes of this disclosure "microbial oil", "microbial fat" and "microbial lipid composition" refer to microbial lipids produced by oleaginous microorganisms.

[0030] The expression "solid fat content" (SFC) refers to the proportion of fat that remains solid at a specific temperature. It is preferably measured using Nuclear Magnetic Resonance (NMR) spectroscopy, a technique outlined in the ISO 8292:2008 standard, which provides a rapid and non-destructive means of quantifying the solid and liquid phases of fats.

[0031] The expression "triglyceride(s)" as used herein refers to a glycerol bound to three fatty acid molecules. They may be saturated or unsaturated. Unless the isomers are independently designated, denominations recited herein include isomers.

[0032] The expression "trans fats" refers to unsaturated fatty acids that contain at least one double bond in the trans configuration, known to impact human health negatively when consumed in significant amounts.

[0033] The expression "polyunsaturated fatty acids (PUFA)" refers to fatty acids that contain more than one double bond in their backbone. The expression "saturated (SFA)" refers to fatty acids with no double bonds between the carbon atoms of the fatty acid chain. The expression "monounsaturated (MUFA)" refers to fatty acids that contain a single double bond in the fatty acid chain.

[0034] The expression "fermentation" refers to the biochemical process used by microorganisms, including yeasts, to convert organic substrates into energy, often resulting in the production of alcohols, acids, and gases, in this context yeasts convert a feedstock into a lipid composition.

[0035] The expression "mechanical lysis" refers to the process of breaking down yeast cells or other microorganisms through physical means to release their internal contents, including lipids.

[0036] "A", "an", and "the" as used herein refers to both singular and plural referents unless the context clearly dictates otherwise. By way of example, "a compartment" refers to one or more than one compartment.

[0037] "Comprise", "comprising", and "comprises" and "comprised of" as used herein are synonymous with "include", "including", "includes" or "contain", "containing", "contains" and are inclusive or open-ended terms that specifies the presence of what follows e.g. component and do not exclude or preclude the presence of additional, non-recited components, features, element, members, steps, known in the art or disclosed therein. Furthermore, the terms first, second, third and the like in the description and in the claims, are used for distinguishing between similar elements and not necessarily for describing a sequential or chronological order, unless specified. It is to be understood that the terms so used are interchangeable under appropriate circumstances and that the embodiments of the invention described herein are capable of operation in other sequences than described or illustrated herein.

[0038] The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within that range, as well as the recited endpoints.

[0039] The expression "% by weight", "weight percent", "%wt" or "wt%", here and throughout the description unless otherwise defined, refers to the relative weight of the respective component based on the overall weight of the formulation.

[0040] Whereas the terms "one or more" or "at least one", such as one or more or at least one member(s) of a group of members, is clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g., any >3, >4, >5, >6 or >7 etc. of said members, and up to all said members.

[0041] Unless otherwise defined, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, definitions for the terms used in the description are included to better appreciate the teaching of the present invention. The terms or definitions used herein are provided solely to aid in the understanding of the invention.

[0042] Reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment, but may. Furthermore, the particular features, structures or characteristics may be combined in any suitable manner, as would be apparent to a person skilled in the art from this disclosure, in one or more embodiments. Furthermore, while some embodiments described herein include some but not other features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form different embodiments, as would be understood by those in the art. For example, in the following claims, any of the claimed embodiments can be used in any combination.

[0043] In a first aspect, the invention provides a microbial lipid composition.

[0044] The invention provides, in a particularly preferred embodiment, a microbial lipid composition, wherein said microbial lipid composition has a solid fat content at 20°C of between 5 and 80% by weight. The solid fat content is preferably measured according to ISO 8292:2008

[0045] Consequently, the lipid composition can maintain some degree of solidity at room temperature, making it suitable for applications requiring a semi-solid consistency, such as spreads, certain baking applications, or even for stabilizing emulsions in creams and lotions. The higher solid fat content compared to other microbial oils enhances its utility in food products where a specific melting profile is desired, improving texture and mouthfeel.

[0046] In an embodiment, said microbial lipid composition has a solid fat content at 20°C of between 5 and 80% by weight, preferably between 10 and 80% by weight, more preferably between 15 and 80% by weight, more preferably between 20 and 80% by weight, even more preferably between 25 and 80% by weight, even more preferably between 30 and 80% by weight.

[0047] In an embodiment, said microbial lipid composition has a solid fat content at 20°C of between 5 and 80% by weight, preferably between 5 and 70% by weight, more preferably between 5 and 60% by weight, even more preferably between 5 and 50% by weight, even more preferably between 5 and 40% by weight, even more preferably between 5 and 30% by weight.

[0048] In an embodiment, said microbial lipid composition has a solid fat content at 20°C of between 5 and 30% by weight, preferably between 5 and 25% by weight, more preferably between 5 and 20% by weight, even more preferably between 10 and 20% by weight.

[0049] In an embodiment, said microbial lipid composition has a solid fat content at 20°C of between 5 and 80% by weight, preferably between 10 and 70% by weight, more preferably between 15 and 60% by weight, even more preferably between 20 and 50% by weight, even more preferably between 25 and 40% by weight.

[0050] In another or further embodiment, said microbial lipid composition has a solid fat content at 20°C of at least 5% by weight, preferably at least 10% by weight, more preferably at least 15% by weight.

[0051] In an embodiment, said microbial lipid composition has a solid fat content at 10°C of at least 25% by weight, preferably at least 30% by weight, more preferably at least 35% by weight.

[0052] In an embodiment, said microbial lipid composition has a solid fat content at 10°C of between 25 and 90% by weight, preferably between 30 and 85% by weight, preferably between 35 and 85% by weight.

[0053] In an embodiment, said microbial lipid composition has a solid fat content at 10°C of between 25 and 60% by weight, preferably between 25 and 50% by weight, preferably between 30 and 50% by weight, preferably between 30 and 45% by weight, more preferably between 35 and 45% by weight.

[0054] In an embodiment, said microbial lipid composition has a solid fat content at 25°C of at most 5% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.1% by weight.

[0055] In an embodiment, said microbial lipid composition has a solid fat content at 30°C of at most 5% by weight, preferably at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.1% by weight, more preferably at most 0.01% by weight.

[0056] At 10°C the lipid composition is relatively firm, which is ideal for products requiring structural integrity at cooler temperatures, such as buttery spreads, margarine, and certain bakery products. This level of solidity can contribute to the desired texture and mouthfeel in these applications. At 20°C the lipid composition becomes softer and more spreadable at room temperature, but is still semi-solid. This characteristic is advantageous for products that need to maintain a certain degree of softness for ease of use, such as spreads and fillings, without being too runny or too hard. The sharp decline in SFC at 25°C and 30°C indicates that the lipid composition almost completely melts just above room temperature. This rapid melting near body temperature is beneficial for producing a pleasant sensory experience in food products, ensuring that they melt in the mouth to release flavors without leaving a greasy residue. This property is particularly desirable in confectionery items like chocolate.

[0057] In a particularly preferred embodiment, said microbial lipid composition has

[0058] - a solid fat content at 10°C of between 25 and 50% by weight, preferably between 30 and 50% by weight, more preferably between 35 and 45% by weight;

[0059] - a solid fat content at 20°C of between 5 and 30% by weight, preferably between 5 and 20% by weight, more preferably between 10 and 20% by weight; and

[0060] - a solid fat content at 25°C of at most 1% by weight preferably at most 0.5% by weight, preferably at most 0.1% by weight.

[0061] In an embodiment, the microbial lipid composition comprises C16 fatty acid, in an amount of at most 30% by weight, preferably at most 25% by weight, more preferably at most 20% by weight, even more preferably at most 15% by weight. In another or further embodiment, the microbial lipid composition comprises C16 fatty acid, in an amount of between 5 and 30% by weight, preferably between 5 and 25% by weight, more preferably between 5 and 20% by weight, even more preferably between 5 and 15% by weight, and most preferably between 5 and 10% by weight. In an embodiment, at least 90% by weight of the C16 fatty acid is C16 saturated fatty acid (palmitic acid), preferably at least 95% by weight, more preferably at least 98% by weight.

[0062] In another or further embodiment, the microbial lipid composition comprises C16 saturated fatty acid (palmitic acid), in an amount of at most 30% by weight, preferably at most 25% by weight, more preferably at most 20% by weight, even more preferably at most 15% by weight. In another or further embodiment, the microbial lipid composition comprises C16 saturated fatty acid, in an amount of between 5 and 30% by weight, preferably between 5 and 25% by weight, more preferably between 5 and 20% by weight, even more preferably between 5 and 15% by weight, and most preferably between 5 and 10% by weight.

[0063] Palmitic acid is a saturated fatty acid that, when consumed in high amounts, is associated with increased risk of cardiovascular diseases by contributing to higher levels of LDL cholesterol (the "bad" cholesterol) in the bloodstream. Lowering palmitic acid content in microbial oils can lead to a healthier lipid profile with potentially reduced risk for heart disease, aligning the product with consumer demands for healthier food options.

[0064] Furthermore, oils with a lower proportion of saturated fats like palmitic acid can exhibit better oxidative stability compared to those high in saturated fats. This means they are less prone to oxidation, which can lead to rancidity, off-flavors, and the degradation of nutritional quality over time. This property is particularly valuable for oils intended for cooking, storage, and use in processed foods.

[0065] In an embodiment, the microbial lipid composition comprises C18 fatty acid, in an amount of at least 60% by weight, preferably at least 65% by weight, more preferably at least 70% by weight, even more preferably at least 75% by weight. In another or further embodiment, the microbial lipid composition comprises C18 fatty acid, in an amount of between 60 and 90% by weight, preferably between 65 and 90% by weight, more preferably between 70 and 90% by weight, even more preferably between 75 and 90% by weight, and most preferably between 75 and 85% by weight. In an embodiment, at least 60% by weight of the C18 fatty acid is C18 monounsaturated fatty acid (oleic acid), preferably at least 65% by weight.

[0066] In an embodiment, the microbial lipid composition comprises C18 unsaturated fatty acid, in an amount of at least 40% by weight, preferably at least 45% by weight, more preferably at least 50% by weight, even more preferably at least 55% by weight. In another or further embodiment, the microbial lipid composition comprises C18 unsaturated fatty acid, in an amount of between 40 and 75% by weight, preferably between 45 and 70% by weight, more preferably between 50 and 65% by weight, even more preferably between 55 and 60% by weight.

[0067] In an embodiment, the microbial lipid composition comprises C18 monounsaturated fatty acid (oleic acid), in an amount of at least 35% by weight, preferably at least 40% by weight, more preferably at least 45% by weight, even more preferably at least 50% by weight. In another or further embodiment, the microbial lipid composition comprises C18 monounsaturated fatty acid, in an amount of between 35 and 70% by weight, preferably between 40 and 65% by weight, more preferably between 45 and 60% by weight, even more preferably between 50 and 55% by weight. In an embodiment, the microbial lipid composition comprises C18 saturated fatty acid (stearic acid), in an amount of at least 10% by weight, preferably at least 15% by weight, more preferably at least 20% by weight. In another or further embodiment, the microbial lipid composition comprises C18 saturated fatty acid, in an amount of between 10 and 40% by weight, preferably between 15 and 35% by weight, more preferably between 20 and 30% by weight.

[0068] Stearic acid is unique among saturated fats because it does not raise LDL cholesterol levels to the same extent as other saturated fatty acids. Consequently, a lipid composition with lower palmitic and higher stearic acid can be perceived as healthier, aligning with dietary recommendations for heart health. In personal care formulations, stearic acid is often valued for its moisturizing properties and its role as an emulsifier. Higher stearic acid content can enhance the barrier function of the skin, helping to keep skin hydrated and improving the overall feel of lotions and creams. It can also aid in the stability and efficacy of personal care products by helping to blend oil- and water-based components.

[0069] The current invention therefore provides, in a particularly preferred embodiment, a microbial lipid composition, wherein said microbial lipid composition comprises C18 saturated fatty acid (stearic acid), in an amount of at least 10% by weight, preferably at least 15% by weight, more preferably at least 20% by weight.

[0070] In a further or another particularly preferred embodiment, said microbial lipid composition comprises: palmitic acid (saturated C16 fatty acid), in an amount of at most 25% by weight, preferably at most 20% by weight, more preferably at most 15% by weight, or even at most 10 % by weight; and

[0071] - stearic acid (saturated C18 fatty acid), in an amount of at least 10% by weight, preferably at least 15% by weight, more preferably at least 20% by weight.

[0072] In a further or another particularly preferred embodiment, said microbial lipid composition comprises: palmitic acid (saturated C16 fatty acid), in an amount of at most 25% by weight, preferably at most 20% by weight, more preferably at most 15% by weight, or even at most 10 % by weight; - stearic acid (saturated C18 fatty acid), in an amount of at least 10% by weight, preferably at least 15% by weight, more preferably at least 20% by weight;

[0073] - oleic acid (monounsaturated Cl fatty acid), in an amount of at least 40% by weight, preferably at least 45% by weight, more preferably at least 50% by weight.

[0074] In a particularly preferred embodiment, said microbial lipid composition comprises: palmitic acid (saturated C16 fatty acid), in an amount of between 5 and 25% by weight, preferably between 5 and 20% by weight, more preferably between 5 and 10% by weight; and

[0075] - stearic acid (saturated C18 fatty acid), in an amount of between 10 and 40% by weight, preferably between 15 and 35% by weight, more preferably between 20 and 30% by weight.

[0076] In another or further particularly preferred embodiment, said microbial lipid composition comprises: palmitic acid (saturated C16 fatty acid), in an amount of between 5 and 25% by weight, preferably between 5 and 20% by weight, more preferably between 5 and 10% by weight;

[0077] - stearic acid (saturated C18 fatty acid), in an amount of between 10 and 40% by weight, preferably between 15 and 35% by weight, more preferably between 20 and 30% by weight; oleic acid (monounsaturated Cl fatty acid), in an amount of between 40 and 65% by weight, more preferably between 45 and 60% by weight, more preferably between 50 and 55% by weight.

[0078] In another or further embodiment, the microbial lipid composition comprises C18:3 fatty acid (linolenic acid), in an amount of at most 1.5% by weight, preferably at most 1% by weight, more preferably at most 0.5% by weight. In another or further embodiment, the microbial lipid composition comprises C18:3 fatty acid, in an amount of between 0.1 and 1.5% by weight, preferably between 0.1 and 1% by weight, more preferably between 0.1 and 0.5% by weight.

[0079] Lowering the linolenic acid content in oils used for food and personal care applications can offer several benefits, stemming from the characteristics of linolenic acid, which is a polyunsaturated fatty acid (PUFA) known for its high degree of unsaturation. Here are the potential advantages of reducing linolenic acid content: improved oxidative stability, enhanced heat stability, better flavor profile, increased product stability, reduced irritation potential, versatile formulation compatibility.

[0080] In another or further embodiment, the microbial lipid composition comprises C18:2 fatty acid (linoleic acid), in an amount of at most 10% by weight, preferably at most 7.5% by weight, more preferably at most 5% by weight. In another or further embodiment, the microbial lipid composition comprises C18:2 fatty acid, in an amount of between 1 and 10% by weight, preferably between 1 and 7.5% by weight, more preferably between 1 and 5% by weight.

[0081] In an embodiment, the microbial lipid composition comprises saturated (SFA), in an amount of at least 30% by weight, preferably at least 35% by weight, and more preferably at least 40% by weight. In another or a further preferred embodiment, the microbial lipid composition comprises saturated (SFA), in an amount of between 30 and 55% by weight, preferably between 35 and 50% by weight, and more preferably between 40 and 45% by weight.

[0082] The presence of at least 30, preferably at least 40% saturated fats contributes to the physical stability of the lipid composition, making it less prone to oxidation and rancidity compared to oils high in polyunsaturated fats. This stability is crucial for extending the shelf life of products and maintaining their quality over time, particularly in applications where the lipid is exposed to air, light, or high temperatures during processing and storage.

[0083] In an embodiment, the microbial lipid composition comprises monounsaturated (MUFA), in an amount of at least 35% by weight, preferably at least 40% by weight, and more preferably at least 45% by weight. In another or a further preferred embodiment, the microbial lipid composition comprises monounsaturated (MUFA), in an amount of between 40 and 60% by weight, preferably between 45 and 60% by weight, more preferably between 45 and 55% by weight.

[0084] The high content of monounsaturated fats is particularly beneficial from a nutritional standpoint. MUFAs are known to support heart health by lowering bad LDL cholesterol levels without affecting good HDL cholesterol. This makes the lipid composition suitable for health-conscious consumers looking for dietary fats that support cardiovascular health. In an embodiment, said microbial lipid composition comprises polyunsaturated fatty acids (PUFA), in an amount of at most 20% by weight, preferably at most 15% by weight, more preferably at most 12% by weight, even more preferably at most 10% by weight. In a further or another embodiment, said microbial lipid composition comprises polyunsaturated fatty acids (PUFA), in an amount of between 1 and 20% by weight, preferably between 1 and 15% by weight, more preferably between 1 and 12% by weight, even more preferably between 1 and 10% by weight, and most preferably between 5 and 10% by weight.

[0085] The balance between SFAs and MUFAs, with PUFAs preferably limited to at most 10%, creates a lipid composition that can perform well across a broad range of temperatures, making it versatile for various applications. It can be used in both solid and liquid fat applications, such as baking, frying, spreads, and in the formulation of dressings and sauces, offering flexibility to food manufacturers.

[0086] In a particularly preferred embodiment, said microbial lipid composition comprises saturated (SFA), in an amount of at least 30% by weight, preferably at least 35% by weight, and more preferably at least 40% by weight; monounsaturated (MUFA), in an amount of at least 35% by weight, preferably at least 40% by weight, and more preferably at least 45% by weight; and polyunsaturated (PUFA), in an amount of at most 20% by weight, preferably at most 15% by weight, more preferably at most 10% by weight.

[0087] In another or further particularly preferred embodiment, said microbial lipid composition comprises saturated (SFA), in an amount of between 30 and 55% by weight, preferably at least 35 and 50% by weight, and more preferably at least 40 and 45% by weight; monounsaturated (MUFA), in an amount of between 40 and 60% by weight, preferably between 45 and 60% by weight, more preferably between 45 and 55% by weight; and polyunsaturated (PUFA), in an amount of between 1 and 10% by weight, preferably between 1 and 10% by weight, more preferably between 5 and 10% by weight. In an embodiment, said microbial lipid composition comprises trans-fats, in an amount of at most 5% by weight, preferably at most 2.5% by weight, more preferably at most 1% by weight, even more preferably at most 0.5% by weight, and most preferably at most 0.1% by weight.

[0088] In an embodiment said microbial lipid composition comprises trans fats, in an amount of at most 0.2% by weight.

[0089] The inclusion of trans fats at a maximum of 1% by weight, preferably maximum 0.5% by weight, aims to align the microbial lipid composition with health guidelines and consumer preferences for lower trans-fat content. Trans fats are associated with negative health effects, so limiting their presence enhances the nutritional profile of the lipid composition, making it more appealing for health-conscious consumers and suitable for use in a broader range of food products.

[0090] In an embodiment, the microbial lipid composition comprises triglycerides, in an amount of at least 85 % by weight, preferably at least 90% by weight.

[0091] In an embodiment, said microbial lipid composition comprises diglycerides, in an amount of at most 10% by weight, preferably at most 5% by weight, more preferably at most 2% by weight. In an embodiment, said microbial lipid composition comprises diglycerides, in an amount of between 0.1 and 10% by weight, preferably of between 0.1 and 5% by weight, more preferably of between 0.1 and 2% by weight.

[0092] In an embodiment, said microbial lipid composition comprises monoglycerides, in an amount of at most 5% by weight, preferably at most 2.5% by weight, more preferably at most 1% by weight, even more preferably at most 0.5% by weight, and most preferably at most 0.1% by weight.

[0093] In an embodiment, said microbial lipid composition comprises free fatty acids, in an amount of at most 5% by weight, preferably at most 2.5% by weight, more preferably at most 1% by weight, even more preferably at most 0.5% by weight, and most preferably at most 0.1% by weight.

[0094] Triglycerides are generally more stable and less prone to oxidation than monoglycerides, diglycerides and free fatty acids. Oxidation can lead to rancidity, off-flavors, and the degradation of nutritional value. Therefore, a composition with lower levels of monoglycerides, diglycerides and free fatty acids might exhibit better oxidative stability, extending the shelf life of the product and maintaining its sensory and nutritional quality over time.

[0095] In some embodiments, the microbial oil has a triglyceride profile wherein greater than 40% of the triglycerides have one unsaturated sidechain, and wherein greater than 30% of the triglycerides have two unsaturated sidechains.

[0096] In an embodiment, the microbial lipid composition has a triglyceride saturation profile comprising less than 5% by weight triglycerides with three saturated fatty acid chains, preferably less than 2% by weight triglycerides with three saturated fatty acid chains, more preferably less than 1% by weight triglycerides with three saturated fatty acid chains, even more preferably less than 0.5% by weight triglycerides with three saturated fatty acid chains.

[0097] In an embodiment, the microbial lipid composition has a triglyceride saturation profile comprising between 25 and 60% by weight triglycerides with two saturated fatty acid chains and one unsaturated fatty acid chain, preferably between 30 and 55% by weight, more preferably between 35 and 50% by weight, even more preferably between 40 and 50% by weight.

[0098] In an embodiment, the microbial lipid composition has a triglyceride saturation profile comprising between 20 and 55% by weight triglycerides with one saturated fatty acid chain and two unsaturated fatty acid chains, preferably between 25 and 50% by weight, more preferably between 30 and 45% by weight, even more preferably between 35 and 45% by weight.

[0099] In an embodiment, the microbial lipid composition has a triglyceride saturation profile comprising less than 25% by weight triglycerides with three unsaturated fatty acid chains, preferably less than 20% by weight triglycerides with three saturated fatty acid chains, more preferably less than 15% by weight triglycerides with three saturated fatty acid chains. In some embodiments, the microbial lipid composition has a triglyceride saturation profile comprising between 10 and 20% triglycerides with three unsaturated fatty acid chains.

[0100] In some embodiments, the microbial lipid composition comprises between 1 and 10% by weight POP triglycerides, preferably between 1 and 5% by weight. In some embodiments, the microbial lipid composition comprises at most 5% POP triglycerides. In some embodiments, the microbial lipid composition comprises between 5 and 20% by weight POS triglycerides, preferably between 10 and 20% by weight. In some embodiments, the microbial lipid composition comprises between 5 and 20% by weight POO triglycerides, preferably between 10 and 20% by weight. In some embodiments, the microbial lipid composition comprises between 1 and 10% by weight PLiO triglycerides, preferably between 1 and 5% by weight. In some embodiments, the microbial lipid composition comprises at most 5% PLiO triglycerides. In some embodiments, the microbial lipid composition comprises between 10 and 50% by weight SOO triglycerides, preferably between 20 and 50% by weight, more preferably between 25 and 50% by weight. In some embodiments, the microbial lipid composition comprises between 5 and 20% by weight 000 triglycerides, preferably between 10 and 20% by weight. In some embodiments, the microbial lipid composition comprises between 5 and 50% by weight SOS triglycerides, preferably between 10 and 40% by weight, preferably between 20 and 40% by weight.

[0101] In an embodiment, the microbial lipid composition comprises SOS triglycerides, in an amount of at least 5% by weight, preferably at least 10% by weight, preferably at least 15% by weight, even more preferably at least 20% by weight. In an embodiment the microbial lipid composition comprises SOO triglycerides, in an amount of at least 20% by weight, preferably at least 25% by weight

[0102] In an embodiment, the microbial lipid composition comprises symmetric triglycerides, such as SOS and POP, in an amount of at least 10% by weight, preferably at least 15% by weight, preferably at least 20% by weight, even more preferably at least 25% by weight.

[0103] At lower temperatures, a lipid composition containing a higher proportion of SOS triglycerides will have a higher solid fat content compared to one with more unsaturated triglycerides, but a lower SFC compared to compositions dominated by saturated triglycerides. The presence of SOS triglycerides thus provides a balance, allowing for a solid structure at cooler temperatures that melts near body temperature, enhancing the eating quality of food products.

[0104] The microbial lipid composition is preferably produced by an oleaginous microorganism, such as bacteria, algae, yeast, or fungi. The use of oleaginous microorganisms for lipid production has many advantages over traditional oil harvesting methods, e.g., palm oil harvesting from palm plants. For example, microbial fermentation (1) does not compete with food production in terms of land utilization; (2) can be carried out in conventional microbial bioreactors; (3) has rapid growth rates; (4) is unaffected or minimally affected by space, light, or climate variations; (5) can utilize waste products as feedstock; (6) is readily scalable; and (7) is amenable to bioengineering for the enrichment of desired fatty acids or oil compositions.

[0105] Oleaginous yeast in particular are robust, viable over multiple generations, and versatile in nutrient utilization. They also have the potential to accumulate intracellular lipid content up to greater than 70% of their dry biomass. The microbial lipid composition is preferably produced by an oleaginous yeast. In some embodiments, the yeast may be in haploid or diploid forms. The yeasts may be capable of undergoing fermentation under anaerobic conditions, aerobic conditions, or both anaerobic and aerobic conditions. A variety of species of oleaginous yeast that produce suitable oils and / or lipids can be used to produce the microbial lipid composition in accordance with the present disclosure. In some embodiments, the oleaginous yeast naturally produces high (20%, 25%, 50% or 75% of dry cell weight or higher) levels of suitable oils and / or lipids. In some embodiments, the oleaginous yeast comprise cells that are capable of producing at least 20%, 25%, 50% or 75% or more lipid by dry weight.

[0106] Suitable species of oleaginous yeast for producing the microbial lipids of the present disclosure include, but are not limited to Candida apicola, Candida sp., Cryptococcus albidus. Cryptococcus curvatus, Cryptococcus terricolus, Cutaneotrichosporon oleaginosus, Debaromyces hansenii, Endomycopsis vernalis, Geotrichum carabidarum, Geotrichum cucujoidarum, Geotrichum histeridarum, Geotrichum silvicola, Geotrichum vulgare, Hyphopichia burtonii, Lipomyces lipofer, Lypomyces orentalis, Lipomyces starkeyi, Lipomyces tetrasporous, Pichia mexicana, Rodosporidium sphaerocarpum, Rhodosporidium toruloides Rhodotorula aurantiaca, Rhodotorula dairenensis, Rhodotorula diffluens, Rhodotorula glutinus, Rhodotorula glutinis var. glutinis, Rhodotorula gracilis, Rhodotorula graminis Rhodotorula minuta, Rhodotorula mucilaginosa, Rhodotorula mucilaginosa, Rhodotorula terpenoidalis, Rhodotorula toruloides, Sporobolomyces alborubescens, Starmerella bombicola, Torulaspora delbruekii, Torulaspora pretoriensis, Trichosporon behrend, Trichosporon brassicas, Trichosporon domesticum, Trichosporon laibachii, Trichosporon loubieri, Trichosporon loubieri, Trichosporon montevideense, Trichosporon pullulans, Trichosporon Sp., Wickerhamomyces, Yarrowia lipolytica, and Zygoascus meyerae.

[0107] In an embodiment, said yeast is from the Cutaneotrichosporon genus. Said Cutaneotrichosporon yeast is preferably Cutaneotrichosporon oleaginosus. Cutaneotrichosporon oleaginosus may be capable of growing and producing yeast oil at (relatively) low temperatures. Further, Cutaneotrichosporon oleaginosus may provide particularly high yeast oil yields and / or yeast oil titers compared to other species of yeast. Hence, Cutaneotrichosporon oleaginosus is particularly appropriate to provide a lipid composition. An especially preferred yeast is a yeast strain as deposited as Deposit ID No. CBS 151157.

[0108] In a particularly preferred embodiment said microbial lipid composition is produced by an oleaginous yeast, wherein said oleaginous yeast is Cutaneotrichosporon oleaginosus.

[0109] In a further particularly preferred embodiment said oleaginous yeast is a yeast strain as deposited as Deposit ID No. CBS 151157.

[0110] In some embodiments, the oleaginous microorganisms that produce the microbial lipid composition of the present disclosure are a homogeneous population comprising microorganisms of the same species and strain. In some embodiments, the oleaginous microorganisms that produce the microbial lipid composition of the present disclosure are a heterogeneous population comprising microorganisms from more than one strain. In some embodiments, the oleaginous microorganisms that produce the microbial lipid composition of the present disclosure are a heterogeneous population comprising two or more distinct populations of microorganisms of different species.

[0111] In an embodiment, the microbial lipid composition is produced by an oleaginous yeast by means of fermentation of a feedstock.

[0112] The feedstock is preferably a carbon-dominated feedstock including both simple sugars such as sucrose, lactose, glucose, and fructose, as well as polymeric sugars such as starch, inuline, cellulose, hemicellulose, chitin, pectin as well as organic acids such as lactic acid, citric acid, acetic acid, formic acid, and ethanol and methanol (these metabolites are often formed in silage processes or from splitting them off from pectin and hemicellulose), as well as lipids present in the form of a triglyceride or phospholipids. Also the conversion of other sugars such as those present in hemicellulose; rhamnose, fucose, galactose, xylose arabinose, mannose, galacturonic acid, glucuronic acid etc. is needed as well as raffinose, melibiose, stachyose etc. is preferred to enhance the protein product of the feed ingredient and minimizing carbon burden from the filtrate which has to go to the waste water treatment / biogas installation. Also the conversion of betaine, ferulic acid and coumaric acid by the fungus is preferred to maximize yield. The advantage of the many thermophilic fungi that occur in processes like composting is that they can stand very harsh conditions and can produce the enzymes to split the polymeric substrates such as carbohydrates into monomeric sugars and convert them.

[0113] The feedstock may also be a waste stream, such as a food waste stream, agricultural waste stream, and / or industrial waste stream, preferably the feedstock is an agrifood waste stream, more preferably chosen from: crop residues; fruit and vegetable waste; processing by-products; livestock manure; aquaculture wastes; dairy processing wastes; meat processing wastes; food packaging waste; used cooking oil; bakery and confectionery wastes; coffee and tea waste; egg shells, hatchery waste, or a combination thereof.

[0114] In a particular embodiment, the feedstock is a dairy processing waste stream such as whey permeate.

[0115] In a particular embodiment, the feedstock is a carbon-dominated feedstock comprising at least lactose and citric acid, preferably comprising lactose and citric acid in a total amount of at least 70% by weight, or even at least 75% by weight.

[0116] In a second aspect, the invention relates to a method for producing a microbial lipid composition. Preferably the microbial lipid composition is a microbial lipid composition as described in the first aspect.

[0117] In an embodiment, the method comprises the steps of: i. providing a feedstock; ii. inoculating said feedstock with yeast cells, and fermenting said feedstock to produce a lipid composition; iii. mechanically lysing the yeast cells to obtain said lipid composition.

[0118] The feedstock is preferably a carbon-dominated feedstock including both simple sugars such as sucrose and glucose, fructose, as well as polymeric sugars such as starch, inuline, cellulose, hemicellulose, chitin, pectin as well as organic acids such as lactic acid, acetic acid, formic acid, and ethanol and methanol (these metabolites are often formed in silage processes or from splitting them off from pectin and hemicellulose), as well as lipids present in the form of a triglyceride or phospholipids. Also the conversion of other sugars such as those present in hemicellulose; rhamnose, fucose, galactose, xylose arabinose, mannose, galacturonic acid, glucuronic acid etc. is needed as well as raffinose, melibiose, stachyose etc. is preferred to enhance the protein product of the feed ingredient and minimizing carbon burden from the filtrate which has to go to the waste water treatment / biogas installation. Also the conversion of betaine, ferulic acid and coumaric acid by the fungus is preferred to maximize yield. The advantage of the many thermophilic fungi that occur in processes like composting is that they can stand very harsh conditions and can produce the enzymes to split the polymeric substrates such as carbohydrates into monomeric sugars and convert them.

[0119] The feedstock may also be a waste stream, such as a food waste stream, agricultural waste stream, and / or industrial waste stream, preferably the feedstock is an agrifood waste stream, more preferably chosen from: crop residues; fruit and vegetable waste; processing by-products; livestock manure; aquaculture wastes; dairy processing wastes; meat processing wastes; food packaging waste; used cooking oil; bakery and confectionery wastes; coffee and tea waste; egg shells, hatchery waste, or a combination thereof.

[0120] During the fermentation stage, the cell density and the yeast oil in the cell suspension will increase due to yeast growth. At a certain point, the yeast cell will have exhausted one or more nutrients required for further yeast growth and yeast oil production. At such point, the yeast oil may not further increase in the cell suspension and the oil may be harvested. Hence, in some embodiments, the feedstock is fermented until the cell suspension reaches a (target) cell density selected from the range of 107- 1011cells / ml, such as from the range of 108- IO10cells / ml.

[0121] As the yeast oil may be primarily stored in the yeast cell, the yeast oil may be released into the lysed cell suspension such that the yeast oil may be separated from the other components of the (lysed) cell suspension to provide the oil composition. For this purpose, in some embodiments, the yeast cells may be mechanically lysed to obtain the lipid composition. In certain embodiments, physically disrupting the yeast cell may be sufficient to release the yeast lipid composition. In an embodiment, the mechanical lysis comprises one or more of screwpressing, bead milling, French pressing, and homogenizing, preferably one or more of screwpressing, bead milling, and French pressing.

[0122] In a third aspect, the invention relates to a use of a microbial lipid composition as described herein.

[0123] The microbial lipid composition can be used for producing derivatives, such as triglycerides, diglycerides, monoglycerides, free fatty acids, fatty acid salts, glycerin, fatty esters, fatty alcohols, fatty amines, fatty acid methyl esters, amide carboxylates, FOH ethoxylates, FOH sulfates, amine oxides, betaines, quats, sophorolipids, ether sulfates, or a combination thereof. These derivatives can for example subsequently be used in food products, feed products, pet feed, personal care products, home care products, fuels, pharmaceuticals, or a combination thereof.

[0124] In an embodiment, the microbial lipid composition according to the first aspect is used in food products, feed products, pet feed, personal care products, home care products, fuels, pharmaceuticals, or a combination thereof. More specifically, the microbial lipid composition according to the first aspect can be used in bakery products; confectionery items; dairy alternatives; frying oils; spreads and margarines; salad dressings; nutraceuticals; animal feed; pet food; personal care products; pharmaceuticals; biofuels; industrial lubricants; surfactants; soaps and detergents.

[0125] The present disclosure provides a microbial lipid composition and derivatives thereof. These lipids may serve as palm oil alternatives and may be processed and / or derivatized by any number of means known in the art. The microbial lipid composition and / or derivatives thereof may be used in a variety of downstream products of interest, such as food products, feed products, pet feed, personal care products, home care products, fuels, pharmaceuticals, or a combination thereof.

[0126] In a fourth aspect, the invention relates to a yeast strain. Preferably a yeast strain capable of producing a lipid composition as described above in the first aspect.

[0127] In an embodiment, the yeast strain:

[0128] • is deposited as Deposit ID No. CBS 151157; or • is a mutant of a yeast strain deposited as Deposit ID No. CBS 151157, wherein said mutant is still capable of producing a lipid composition according to the first aspect; or

[0129] • has at least 98 % genomic sequence identity with CBS 151157, and is still capable of producing a lipid composition according to the first aspect.

[0130] In an embodiment, the yeast strain has at least 98 % genomic sequence identity with CBS 151157. Preferably, the yeast strain has at least 98.1 %, 98.2 %, 98.3 %, 98.4 %, 98.5 %, 98.6 %, 98.7 %, 98.8 %, 98.9 %, 99.0 %, 99.1 %, 99.2 %, 99.3 %, 99.4 %, 99.5 %, 99.6 %, 99.7 %, 99.8 %, 99.9 % genomic sequence identity with CBS 151157.

[0131] In a fifth aspect, the invention relates to the use of a yeast strain according the fourth aspect, for the production of a lipid composition according to the first aspect.

[0132] The present invention will be now described in more details, referring to examples that are not limitative.

[0133] EXAMPLES

[0134] Example 1-10: Compositional analysis of exemplary microbial lipid composition

[0135] A microbial lipid composition was prepared using Cutaneot chosporon oleaginosus fermented on carrot extract. This carrot extract was diluted lOx in a volume of 270 L before starting fermentation, pasteurised and then inoculated with 6 L mature preculture of C. oleaginosus as deposited as Deposit ID No. CBS 151157 grown on standard yeast culture medium (YPD). Next, controlled fermentation - pH 5.6, 28°C, 200 rpm for 20% pO? - for 48-72 h with continuous feed of concentrated carrot extract. After fermentation, the whole fermentation mash is pasteurised again, to prevent degradation, and then the yeast biomass is collected by a combination of decantation, centrifugation and oven drying. The lipid composition is finally extracted by pressing out (oil press) the dried yeast biomass. The composition of the oil is shown below in tables 1-3.

[0136] TABLE 1

[0137] Triglycerides are generally more stable and less prone to oxidation than monoglycerides, diglycerides and free fatty acids. Oxidation can lead to rancidity, off-flavors, and the degradation of nutritional value. Therefore, a composition with lower levels of monoglycerides, diglycerides and free fatty acids might exhibit better oxidative stability, extending the shelf life of the product and maintaining its sensory and nutritional quality over time.

[0138] TABLE 2 A lipid composition with lower palmitic and higher stearic acid can be perceived as healthier, aligning with dietary recommendations for heart health. In personal care formulations, stearic acid is often valued for its moisturizing properties and its role as an emulsifier. Higher stearic acid content can enhance the barrier function of the skin, helping to keep skin hydrated and improving the overall feel of lotions and creams. It can also aid in the stability and efficacy of personal care products by helping to blend oil- and water-based components.

[0139] TABLE 3

[0140] A microbial lipid composition with the specified balance of saturated (SFA), monounsaturated (MUFA), and polyunsaturated fatty acids (PUFA) presents a balanced profile that can offer several benefits for health, functionality, and application versatility:

[0141] 1. The high content of monounsaturated fats is particularly beneficial from a nutritional standpoint. MUFAs are known to support heart health by lowering bad LDL cholesterol levels without affecting good HDL cholesterol. This makes the lipid composition suitable for health-conscious consumers looking for dietary fats that support cardiovascular health. The high content of monounsaturated fatty acids (45 to 60% by weight) can significantly improve the moisturizing and emollient properties of personal care products. MUFAs are known for their ability to penetrate the skin barrier, providing deep moisturization, improving skin elasticity, and contributing to a softer, smoother skin texture. This makes the lipid composition ideal for formulations aimed at dry or aging skin.

[0142] 2. The presence of at least 40% saturated fats contributes to the physical stability of the lipid composition, making it less prone to oxidation and rancidity compared to oils high in polyunsaturated fats. This stability is crucial for extending the shelf life of products and maintaining their quality over time, particularly in applications where the lipid is exposed to air, light, or high temperatures during processing and storage. The presence of saturated fatty acids (at least 40% by weight) in the lipid composition can help to reinforce the skin's natural barrier. SFAs contribute to the structural integrity of skin lipids, which can help to prevent transepidermal water loss (TEWL), protecting the skin from environmental stressors and reducing dryness and irritation.

[0143] 3. The balance between SFAs and MUFAs, with PUFAs limited to at most 10%, creates a lipid composition that can perform well across a broad range of temperatures, making it versatile for various applications. It can be used in both solid and liquid fat applications, such as food application such as baking, frying, spreads, and in the formulation of dressings and sauces, offering flexibility to food manufacturers.

[0144] Example 11: Triglyceride composition

[0145] Table 4 show ranges for the triglyceride composition of a microbial lipid composition according to an embodiment of the invention. The abbreviations used are as follows: M: Myristic fatty acid; S: Stearic fatty acid; P: Palmitic fatty acid; O: Oleic fatty acid; Li: Linoleic fatty acid; B: Behenic fatty acid; A: Arachidic fatty acid; Ei: Eicosenoic fatty acid; Ln: Linolenic fatty acid.

[0146] TABLE 4 A lipid composition with a high of symmetric triglycerides, preferably SOS, presents unique benefits for both food and personal care applications due to its structural characteristics and melting behavior. At lower temperatures, a lipid composition containing a higher proportion of SOS triglycerides will have a higher solid fat content compared to one with more unsaturated triglycerides, but a lower SFC compared to compositions dominated by saturated triglycerides. The presence of SOS triglycerides thus provides a balance, allowing for a solid structure at cooler temperatures that melts near body temperature, enhancing the eating quality of food products.

[0147] SOS triglycerides have unique crystallization behaviors that are beneficial in confectionery and bakery products. They can help achieve the desired snap in chocolate and the right flakiness in pastries by promoting the formation of stable 0- prime crystals, which are crucial for texture and product structure.

[0148] The melting properties of SOS triglycerides can be leveraged to achieve desirable textural properties in personal care products. They can contribute to a smooth, rich feel on the skin without being overly greasy, making them suitable for creams, lotions, and lipsticks where consumer acceptance is influenced by the product's feel and spreadability.

[0149] Example 12-14: Solid fat content (SFC)

[0150] Solid fat content was determined according to the ISO 8292:2008 standard. The results are given in table 5 and figure 1 (B). Figure 1 represents a comparison to reference palm olein (A), and reference milk fat (C).

[0151] TABLE 5

[0152] The solid fat content (SFC) profile described offers a detailed view of how the fat transitions from solid to liquid across a range of temperatures, which can be particularly beneficial for specific applications: 1. Versatile Texture and Melting Behavior: At 10°C, with an SFC between 38.5 and 42%, the fat is relatively firm, which is ideal for products requiring structural integrity at cooler temperatures, such as creams and lotions designed for long-lasting hydration, buttery spreads, margarine, and certain bakery products. This level of solidity can contribute to the desired texture and / or mouthfeel in these applications.

[0153] 2. Spreadability at Room Temperature: At 20°C, the SFC drops to between 13 and 14%, indicating that the fat becomes softer and more spreadable at room temperature. This characteristic is advantageous for products that need to maintain a certain degree of softness for ease of use, such as lotions, spreads and fillings, without being too runny or too hard. This characteristic allows for the creation of products that are easy to apply without being overly fluid or excessively solid, facilitating uniform application and enhancing user experience in products such as body butters, massage bars, and facial balms.

[0154] 3. Rapid Melting Close to Body Temperature: The sharp decline in SFC to 0 - 0.1% at 25°C and down to 0% at 30°C indicates that the fat almost completely melts just above room temperature. This rapid melting near body temperature is beneficial for producing a pleasant sensory experience in food products, ensuring that they melt in the mouth to release flavors without leaving a greasy residue. This property is particularly desirable in confectionery items like chocolate. Products incorporating this lipid composition can deliver rich moisture without leaving a heavy residue, making them suitable for a wide range of skin types and for use in various climates.

[0155] 4. Improved Stability and Shelf Life: The distinct transition from solid to liquid over a relatively narrow temperature range can also contribute to improved stability and shelf life of products. The fat is less prone to blooming or texture changes that can occur with broader melting ranges, making it suitable for formulations where consistency over time is critical.

[0156] This SFC profile suggests that the fat composition is engineered to meet specific functional and sensory requirements, making it highly suitable for culinary and personal care applications where texture, melting behavior, and stability are key factors. Additionally, the rapid transition to a liquid state near human body temperature could enhance the experience of various food products and / or personal care products, contributing to consumer satisfaction and product differentiation in the market. Example 15-21: Microbial lipid produced from whey permeate fermentation

[0157] A microbial lipid composition was prepared using Cutaneot chosporon oleaginosus fermented on whey permeate. For the fermentation at 400 L-scale, the whey permeate, with a dry matter of 9%, consisting of 80% lactose, some citric acid minerals and ash, at 400L-scale was pasteurized in a volume of 270 L before starting fermentation with 6 L mature pre-culture of C. oleaginosus deposited strain CBS 151157 grown in YPD-medium. Next, controlled fermentation - pH 5.6, 33°C, 200 rpm for 20% pO? - for 48-72 hr with continuous feed of concentrated whey permeate. After fermentation, the whole fermentation mash is pasteurized, again, to prevent oil degradation, and the yeast biomass is collected by a combination of centrifugation and drying (oven drying or drum-drying). The total lipid content is finally extracted by pressing out (oil press) of dried yeast biomass or by solvent extraction. The compositions of the semi-solid fats resulting from these 400L fermentations (Examples 15, 16, 17, 19, 20, 21) are shown below in tables 6 and 7. The whey permeate fermentation was also up scaled to 10000L and higher. An identical fermentation regime involving feeding of concentrated whey permeate was used, followed by nozzle-centrifugation, drum-drying and screw-pressing. Examples 18 and 22 show the composition of the isolated semi-solid fat from a 120000L fermentation run of whey permeate.

[0158] Table 6

[0159] Table 7 The present invention is in no way limited to the embodiments described in the examples and / or shown in the figures. On the contrary, methods according to the present invention may be realized in many different ways without departing from the scope of the invention.

Claims

CLAIMS1. A microbial lipid composition, wherein said microbial lipid composition has a solid fat content at 20°C of between 5 and 80% by weight.

2. Microbial lipid composition according to claim 1, wherein said microbial lipid composition has a solid fat content at 20°C of between 5 and 30% by weight.

3. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition has a solid fat content at 10°C of between 25 and 90% by weight, preferably between 30 and 85% by weight.

4. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition comprises trans fats, in an amount of at most 0.5% by weight.

5. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition comprises SOS triglycerides, in an amount of at least 10% by weight, preferably at least 15% by weight, and wherein said microbial lipid composition comprises SOO triglycerides, in an amount of at least 20% by weight, preferably at least 25% by weight.

6. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition comprises stearic acid, in an amount of at least 15% by weight, preferably at least 20% by weight.

7. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition comprises polyunsaturated fatty acids (PUFA), in an amount of at most 12% by weight, preferably at most 10% by weight.

8. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition comprises C16 fatty acids, in an amount of at most 20% by weight, preferably at most 10% by weight.

9. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition comprises• saturated (SFA), in an amount of at least 40% by weight;• monounsaturated (MUFA), in an amount of between 45 and 60% by weight; and• polyunsaturated (PUFA), in an amount of at most 10% by weight.

10. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition is produced by an oleaginous yeast, preferably by means of fermentation of a feedstock.

11. Microbial lipid composition according to claim 10, wherein said oleaginous yeast is Cutaneotrichosporon oleaginosus.

12. Microbial lipid composition according to claim 10 or 11, wherein said oleaginous yeast is a yeast strain as deposited as Deposit ID No. CBS 151157.

13. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition has• a solid fat content at 10°C of between 35 and 45% by weight;• a solid fat content at 20°C of between 5 and 30% by weight, preferably between 5 and 20% by weight, more preferably between 10 and 20% by weight; and• a solid fat content at 25°C of at most 1% by weight, preferably at most 0.5% by weight, preferably at most 0.1% by weight.

14. Microbial lipid composition according to any of the previous claims, wherein said microbial lipid composition comprises trans fats, in an amount of at most 0.2% by weight.

15. A method for producing a microbial lipid composition according to any of claims 1-14, comprising the steps of: i. providing a feedstock; ii. inoculating said feedstock with yeast cells, and fermenting said feedstock to produce a lipid composition; iii. mechanically lysing the yeast cells to obtain said lipid composition.

16. Use of a microbial lipid composition according to any of claims 1 to 14 in food products, feed products, pet feed, personal care products, home care products, fuels, pharmaceuticals, or a combination thereof.

17. Use of a microbial lipid composition according to any of claims 1 to 14 for producing triglycerides, diglycerides, monoglycerides, free fatty acids, fatty acid salts, glycerin, fatty esters, fatty alcohols, fatty amines, fatty acid methyl esters, amide carboxylates, FOH ethoxylates, FOH sulfates, amine oxides, betaines, quats, sophorolipids, ether sulfates, or a combination thereof.

18. A yeast strain wherein said yeast strain• is deposited as Deposit ID No. CBS 151157; or• is a mutant of a yeast strain deposited as Deposit ID No. CBS 151157, wherein said mutant is still capable of producing a lipid composition according to any of the claims 1 to 14; or• has at least 98 % genomic sequence identity with CBS 151157, and is still capable of producing a lipid composition according to any of the claims 1 to 14.

19. Use of a yeast strain according claim 18, for the production of a lipid composition according to any of claims 1 to 14.

20. A product comprising an oil fraction, wherein at least part of the oil fraction comprises a microbial lipid composition according to any of the claims 1 to 14.

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