Seed oil compositions

Docosahexaenoic acid producing strains of

High PUFA oil compositions

High yielding soybean plants with low linolenic acid

Frying fats and oils

High-quality lipids produced by enzymatic liberation from biomass

High arachidonic acid producing strains of

Nucleic acid constructs and methods for producing altered seed oil compositions

Process for producing unsaturated fatty acid-containing oils

Process for preparing an oil containing one or more long-chain polyunsaturated fatty acids derived from biomass; foodstuff or nutritional, cosmetic or pharmaceutical composition containing it

Fat and oil composition for spreads

Oil-in-water emulsion composition

Food component and processes for the preparation thereof

Protein and lipid sources for use in aquafeeds and animal feeds and a process for their preparation

Low and no trans fat confections

Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof and vegetable fat composition containing the same

High oleic high stearic plants, seads and oils

Preparation of pumpable, edible composition using electrodialysis

Delta-8 desaturase and its use in making polyunsaturated fatty acids

Topical application of marine oils to food

Trans free non-hydrogenated hard structural fat and non-hydrogenated hard palm oil fraction component

Process for producing poly-unsaturated fatty acids by oleaginous yeasts

Generation of plants with altered oil content

Pharmaceutical composition comprising low concentrations of environmental pollutants

Crypthecodinium cohnii biomass cultured to synthesize docosahexaenoic acid

Oxidative stabilization of omega-3 fatty acids in low linoleic acid-containing peanut butter

Methods of activating PPAR-alpha nuclear receptors in mammals

Triglyceride fat

Pasteurisation process for microbial cells and microbial oil

Compositions comprising reverse isomers of conjugated linoleic acid

Vegetable fat and use thereof in food preparations

Preparation of microbial oil

Shelf-stable foodstuffs and methods for their preparation

Method for producing lipids by liberation from biomass

Antioxidant triacylglycerols and lipid compositions

Conjugated fatty acid esters

Low-trans fats for confectionery and bakery fat compositions

Use of high oleic high stearic oils

Soybean oil process

Non-lauric, non-trans, non-temper fat compositions

Mixtures of triglycerides of natural polyunsaturated fatty acids with high polyunsaturated fatty acid content, method for producing same and use thereof

Conola variety IMC 02 with reduced linolenic acid

Molecular memory cell

Genes participating in the synthesis of fatty acid having trans-11-,cis-13-conjugated double bond and utilization thereof

Process and apparatus for the integral utilization of oil-producing drupes, particularly olives, and specific products obtained

Process for the fractionation of cereal brans

Oily cake excellent in heat-resistant shape retention and process for producing the same

Trans free hard palm oil fraction, trans free non-hydrogenated hard structural fat and fat blends and methods

Process for preparing blown vegetable oil

Prepared foods containing triglyceride-recrystallized non-esterified phytosterols

Lipid blends and food products containing oleic fatty acid and omega-6 fatty acids, designed to increase the intramyocellular lipid level

Nucleic acid constructs and methods for producing altered seed oil compositions

Low trans-fatty acid fat compositions; low-temperature hydrogenation, e.g., of edible oils

Modified-fat nutritional products useful preventing or treating obesity

Hypoallergenic transgenic soybeans

Elongase genes and uses thereof

Non-Hydrogenated canola oil for food applications

Non-hydrogenated canola oil for food applications

Δ4-desaturase genes and uses thereof

Δ4-desaturase genes and uses thereof

Elevation of oil levels in plants

Use of class enzymes and their encoding genes to increase the oil content in transgenic organisms

Vaccenic acid

Δ4-desaturase genes and uses thereof

Oleogel having a protein microstructure with optimized oil release properties for replacing structured fats and saturated oils in food and cosmetic products

Control of caloric intake

Composition having effects of preventing or ameliorating conditions or diseases caused by brain hypofunction