Pasteurisation process for microbial cells and microbial oil
First Claim
1. An isolated or extracted microbial oil comprising at least 40% of a desired polyunsaturated fatty acid (PUFA);
- a peroxide value (POV) of less than 3.0; and
an anisidine value (AnV) of no more than 25.
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Abstract
An improved pasteurisation protocol for pasteurising microbial cells is disclosed. The protocol has three stages, a first heating stage, a second plateau stage at which the cells are held at a (maximum and) constant temperature, and a third cooling stage. Both the heating and the cooling stages are rapid, with the temperature of the cells passing through 40 to 80° C. in no more than 30 minutes in the heating stage. The heating rate is at least 0.5° C./minute and during cooling is at least −0.5° C./minute. The plateau maximum temperature is from 70 to 85° C. By plotting the pasteurisation protocol on a time (t, minutes) versus temperature (T, ° C.) graph, one obtains a trapezium having an area less than 13,000° C. minute. Not only does this result in a smaller energy input (and so a reduction in costs), but a better quality (and less oxidized) oil results having a peroxide value (POV) of less than 1.5 and an anisidine value (AnV) of less than 1.0.
24 Citations
22 Claims
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1. An isolated or extracted microbial oil comprising at least 40% of a desired polyunsaturated fatty acid (PUFA);
- a peroxide value (POV) of less than 3.0; and
an anisidine value (AnV) of no more than 25. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22)
- a peroxide value (POV) of less than 3.0; and
Specification