Method of making monoacylglyceride oils and food products containing monoacylglyceride oils

Abstract

Compositions and methods are provided for incorporating processed oils with high monoacylglyceride (MAG) content into products and food products. Methods are specifically provided for generating high MAG content processed oils.

1 . A processed oil derived from an oil source, wherein the processed oil comprises monoacylglycerol (MAG), diacylglycerol (DAG), triacylglycerol (TAG), and free fatty acids (FFA), wherein MAG constitutes equal to or greater than 30% by weight of the total weight of the processed oil, wherein the TAG constitutes 5% or less by weight of the total weight of the processed oil, and further comprising non-oil ingredients that are naturally present in the processed oil, wherein the non-oil ingredients were derived from and naturally present in the oil source. 
     
     
         2 . The processed oil of  claim 1 , wherein the FFA constitutes from about 5% to about 60% by weight of the total weight of the processed oil. 
     
     
         3 . The processed oil of  claim 1 , wherein the non-oil ingredients comprise tocopherol. 
     
     
         4 . (canceled) 
     
     
         5 . (canceled) 
     
     
         6 . The processed oil of  claim 1 , wherein the processed oil is substantially free of monochloropropandiol (MCPD). 
     
     
         7 . The processed oil of  claim 1 , wherein the oil source is selected from the group consisting of safflower oil, grape oil,  Silybum marianum  oil, hemp oil, sunflower oil, wheat germ oil, pumpkin seed oil, sesame oil, rice bran oil, almond oil, rapeseed oil, peanut oil, olive oil, and coconut oil. 
     
     
         8 . The processed oil of  claim 1 , wherein the oil source is a combination of two or more of the group consisting of safflower oil, grape oil,  Silybum marianum  oil, hemp oil, sunflower oil, wheat germ oil, pumpkin seed oil, sesame oil, rice bran oil, almond oil, rapeseed oil, peanut oil, olive oil, and coconut oil. 
     
     
         9 . The processed oil of  claim 1 , wherein the oil source is algae or fish. 
     
     
         10 . The processed oil of  claim 1 , wherein the processed oil has a fatty acid content comprising oleic acid, linoleic acid and linolenic acid. 
     
     
         11 . The processed oil of  claim 10 , wherein the amount of oleic acid is from 10% to about 75% by weight of the total fatty acid content of the processed oil. 
     
     
         12 . The processed oil of  claim 11 , wherein from about 50% to about 99% of the oleic acid content is esterified at the sn-1 position. 
     
     
         13 . The processed oil of  claim 10 , wherein the amount of linoleic acid is from 1.5% to about 90% by weight of the total fatty acid content of the processed oil. 
     
     
         14 . The processed oil of  claim 10 , wherein the amount of linolenic acid is from 0.01% to about 2% by weight of the total fatty acid content of the processed oil. 
     
     
         15 . A food product comprising a processed oil derived from an oil source, a carbohydrate source, and a protein source, and having a total weight from about 25 grams to about 500 grams with a caloric density of from about 1 kcal per gram to about 5 kcal per gram, wherein the processed oil comprises from about 5% to about 75% of the total caloric content, and wherein the processed oil has a triacylglycerol (TAG) content of equal to or less than 5% by weight based on the total weight of the processed oil. 
     
     
         16 . The food product of  claim 15 , wherein the processed oil has a monoacylglycerol (MAG) content of equal to or greater than 30% by weight based on the total weight of the processed oil. 
     
     
         17 . (canceled) 
     
     
         18 . (canceled) 
     
     
         19 . The food product of  claim 15 , wherein the processed oil has less than 0.10 mg/kg monochloropropandiol (MCPD). 
     
     
         20 . The food product of  claim 15 , wherein the processed oil comprises non-oil ingredients that are naturally present in the processed oil, wherein the non-oil ingredients were derived from and naturally present in the oil source. 
     
     
         21 . The food product of  claim 20 , wherein the non-oil ingredients comprise tocopherol. 
     
     
         22 . (canceled) 
     
     
         23 . (canceled) 
     
     
         24 . The food product of  claim 15 , wherein the processed oil has a fatty acid content comprising oleic acid, linoleic acid and linolenic acid. 
     
     
         25 . The food product of  claim 24 , wherein the amount of oleic acid is from 10% to about 75% by weight of the total fatty acid content of the processed oil. 
     
     
         26 . The food product of  claim 25 , wherein from about 50% to about 99% of the oleic acid content is esterified at the sn-1 position. 
     
     
         27 . The food product of  claim 24 , wherein the amount of linoleic acid is from 1.5% to about 90% by weight of the total fatty acid content of the processed oil. 
     
     
         28 . The food product of  claim 24 , wherein the amount of linolenic acid is from 0.01% to about 2% by weight of the total fatty acid content of the processed oil. 
     
     
         29 . The food product of  claim 15 , wherein the processed oil has a free fatty acid (FFA) content of from about 5% to about 60% by weight based on the total weigh of the processed oil. 
     
     
         30 . The food product of  claim 15 , wherein the processed oil has a diacylglycerol (DAG) content of from about 5% to about 30% by weight based on the total weigh of the processed oil. 
     
     
         31 . The processed oil of  claim 1 , wherein DAG constitutes from about 5% to about 30% by weight of the total weight of the processed oil.