FOOD COMPOSITIONS FOR CONSUMPTION

CROSS REFERENCE TO RELATED APPLICATIONS

[0001] This application claims benefit of U.S. Provisional Patent Application No. 63/376,167, filed on September 19, 2022, which is incorporated herein by reference in its entirety.

BACKGROUND

[0002] Edible vegetable lipids are among the fastest growing agricultural products and are an ingredient found in many processed foods. For many, it is difficult to avoid consuming these edible lipids (e.g., oils and/or fats) on a regular basis because they are prevalent in prepared and packaged foods. Unfortunately, these vegetable edible lipids may also be harmful for mammalian health as they may be rich in omega-6 fatty acids, such as linoleic acid, and other polyunsaturated fatty acids. Byproducts of polyunsaturated fatty acids (e.g., linoleic acid) may be directly associated with chronic disease. Further, the cultivation of these vegetable lipids may be a major cause of global deforestation and greenhouse gas emissions, prominent concerns for the environment.

SUMMARY

[0003] It is appreciated by Applicant that foods produced with common edible vegetable lipids may be a significant cause of chronic disease in mammals due to the toxic byproducts of omega- 6 fatty acids and other polyunsaturated fatty acids which are formed when the lipids are heated and cooked. For example, upon exposure to heat, these lipid components react to form toxic polyunsaturated aldehydes which are highly oxidative carcinogens with negative health effects in mammals, and are commonly consumed in cooked food containing these ingredients. There is a need for sustainable edible lipids (e.g., oils and/or fats) that contain a low content of omega-6 fatty acids, such as low linoleic acid, and low polyunsaturated fatty acid content. Further, there is a need for development of sustainable edible lipids (e.g., oils and/or fats) that may not compete for land with tropical rainforests. With such alternative lipid sources, diverse common consumer foods may be produced allowing consumers to decrease their exposure to chronic disease-causing aldehyde byproducts of omega-6 fatty acids and polyunsaturated fatty acids, while also decreasing their environmental footprint.

[0004] In addition, it is appreciated by Applicant that mayonnaise products in particular comprise a high concentration of edible vegetable lipids, and are challenging products to store and transport because of their nature as an oil in water emulsion which is a semi-temperature stable good, not refrigerated prior to sale. Mayonnaise products tend to have a much shorter shelf life than other shelf stable products, due to an increased tendency to turn rancid, and tendency of the emulsion to break under extended transport and storage conditions.

[0005] The present disclosure provides for common consumer foods that may include little or no polyunsaturated fatty acids and omega-6 fatty acids, for example, a mayonnaise composition comprising improved lipid products, and which also improves the properties of traditional mayonnaise products in a number of ways. The mayonnaise compositions comprising the improved the lipid products disclosed herein also address one or more of these problems traditionally associated with mayonnaise products by providing an increased shelf life, increased induction time, increased emulsion stability, reduced formation of a,P-unsaturated aldehydes when heated, and/or resistance to rancidification resulting from oxidization or hydrolysis of fatty acids and polyunsaturated fatty acids

[0006] Aspects disclosed herein provide a water in oil mayonnaise-like emulsion composition, comprising: one or more edible oils; one or more acidification agents; one or more emulsifiers; and water, where the composition comprises one or more of the following properties: wherein the composition comprises less than about 5 mmol/kg a,P-unsaturated aldehydes when heated to about 180 °C, wherein the composition comprises a polyunsaturated acid content of less than about 5 mmol/kg; wherein the composition is resistant to rancidification resulting from oxidization or hydrolysis of fatty acids; increased emulsion stability; or an increased shelf life. [0007] In some embodiments, the composition comprises the one or more edible oils in an amount from 60 % wt. to about 80 % wt. In some embodiments, the one or more edible oils in the composition comprises a polyunsaturated fatty acid content of less than about 4 % wt. In some embodiments, the one or more edible oils in the composition comprises a polyunsaturated fatty acid content of less than about 3.5 % wt. In some embodiments, the one or more edible oils in the composition comprises a polyunsaturated fatty acid content of less than about 3 % wt. In some embodiments, the one or more edible oils in the composition comprises a polyunsaturated fatty acid content of less than about 2.5 % wt. In some embodiments, wherein the one or more edible oils in the composition comprises a polyunsaturated fatty acid content of less than about 2.25 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 2.5 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 2.25 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 2 % wt. In some embodiments, the one or more edible oils in the composition comprises a monounsaturated fatty acid content of at least 55 % wt. In some embodiments, the one or more edible oils in the composition comprises a monounsaturated fatty acid content of at least 57.5 % wt. In some embodiments, the one or more edible oils in the composition comprises a monounsaturated fatty acid content of about 60 % wt. In some embodiments, the one or more edible oils in the composition comprises a saturated fatty acid content of less than about 3 % wt. In some embodiments, the one or more edible oils in the composition comprises a saturated fatty acid content of less than about 2.75 % wt. In some embodiments, the one or more edible oils in the composition comprises a saturated fatty acid content of about 2.5 % wt. In some embodiments, the one or more edible oils in the composition comprises arachidic acid in an amount of less than about 0.07 % wt. In some embodiments, the one or more edible oils in the composition comprises palmitic acid in an amount of less than about 1.5 % wt. In some embodiments, the one or more edible oils in the composition comprises stearic acid in an amount of less than about 0.8 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 1.75 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 1.5 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 1.25 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 1 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 0.75 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 0.5 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 0.25 % wt. In some embodiments, the one or more edible oils in the composition comprises a linoleic acid content of less than about 0.125 % wt. In some embodiments, the one or more edible oils in the composition comprises substantially no linoleic acid. In some embodiments, the one or more edible oils in the composition comprises substantially linoleic acid. In some embodiments, the one or more edible oils comprise a polyunsaturated fatty acid content of less than 2.5% wt. In some embodiments, the one or more edible oils comprise a polyunsaturated fatty acid content of less than 2% wt. In some embodiments, the one or more edible oils comprise a polyunsaturated fatty acid content of less than 1.5% wt. In some embodiments, the one or more edible oils comprise a polyunsaturated fatty acid content of less than 1% wt. composition of any of the preceding claims, wherein the one or more edible oils comprise substantially no polyunsaturated fatty acids. In some embodiments, the one or more edible oils comprise a monounsaturated fatty acid content of at least 90% wt. In some embodiments, the one or more edible oils comprise a monounsaturated fatty acid content of at least 92.5% wt. In some embodiments, the one or more edible oils comprise a monounsaturated fatty acid content of at least 95% wt. In some embodiments, the composition comprises less than about 2 mmol/kg a,P-unsaturated aldehydes when heated to about 180 °C. In some embodiments, the composition comprises less than about 1.8 mmol/kg a,P-unsaturated aldehydes when heated to about 180 °C. In some embodiments, the composition comprises less than about 2 mmol/kg a,P-unsaturated aldehydes when heated to about 180 °C for about 90 minutes or less. In some embodiments, the composition comprises less than about 1.8 mmol/kg a,P-unsaturated aldehydes when heated to about 180 °C for about 90 minutes or less. In some embodiments, the composition comprises less than about 50 mmol/kg aldehydes when heated to about 180 °C for about 90 minutes or less. In some embodiments, the composition comprises essentially no a,P- unsaturated aldehydes when heated to about 180 °C for about 5 minutes or less. In some embodiments, the composition comprises no detectable a,P-unsaturated aldehydes when heated to about 180 °C for about 5 minutes or less when measured using high-resolution proton ( ¹ H) nuclear magnetic resonance (NMR). In some embodiments, the composition comprises less than about 0.1 mmol/kg a,P-unsaturated aldehydes when heated to about 180 °C for about 10 minutes or less. In some embodiments, the composition comprises less than about 0.35 mmol/kg a,P- unsaturated aldehydes when heated to about 180 °C for about 20 minutes or less. In some embodiments, the composition comprises less than about 0.55 mmol/kg a,P-unsaturated aldehydes when heated to about 180 °C for about 30 minutes or less. In some embodiments, the composition comprises less than about 1.5 mmol/kg a,P-unsaturated aldehydes when heated to about 180 °C for about 60 minutes or less. In some embodiments, the composition comprises essentially no (Z)-2-Alkenals when heated to about 180 °C for about 20 minutes or less. In some embodiments, the composition comprises no detectable (Z)-2-Alkenals when heated to about 180 °C for about 20 minutes or less when measured using high-resolution proton ^H) nuclear magnetic resonance (NMR). In some embodiments, the composition comprises less than about 0.15 mmol/kg (Z)-2-Alkenals when heated to about 180 °C for about 30 minutes or less. In some embodiments, the composition comprises less than about 0.8 mmol/kg (Z)-2-Alkenals when heated to about 180 °C for about 60 minutes or less. In some embodiments, the composition comprises less than about 1 mmol/kg (Z)-2-Alkenals when heated to about 180 °C for about 90 minutes or less. In some embodiments, the composition comprises essentially no (Z,E)-2,4- Alkadienals when heated to about 180 °C for about 90 minutes or less. In some embodiments, the composition comprises no detectable (Z,E)-2,4-Alkadienals when heated to about 180 °C for about 20 minutes or less when measured using high-resolution proton ( ¹ H) nuclear magnetic resonance (NMR). In some embodiments, the composition comprises essentially no 4- Hydroperoxy-/4-Hydroxy-(E)-2-alkenals when heated to about 180 °C for about 10 minutes or less. In some embodiments, the composition comprises no detectable 4-Hydroperoxy-/4- Hydroxy-(E)-2-alkenals when heated to about 180 °C for about 10 minutes or less when measured using high-resolution proton ( ¹ H) nuclear magnetic resonance (NMR).In some embodiments, the composition comprises less than 0.1 mmol/kg 4-Hydroperoxy-/4-Hydroxy- (E)-2-alkenals when heated to about 180 °C for about 20 minutes or less. In some embodiments, the composition comprises less than 0.4 mmol/kg 4-Hydroperoxy-/4-Hydroxy-(E)-2-alkenals when heated to about 180 °C for about 30 minutes or less. In some embodiments, the composition comprises less than 0.4 mmol/kg 4-Hydroperoxy-/4-Hydroxy-(E)-2-alkenals when heated to about 180 °C for about 50 minutes or less. In some embodiments, the composition comprises less than 0.8 mmol/kg 4-Hydroperoxy-/4-Hydroxy-(E)-2-alkenals when heated to about 180 °C for about 60 minutes or less. In some embodiments, the composition comprises less than 1 mmol/kg 4-Hydroperoxy-/4-Hydroxy-(E)-2-alkenals when heated to about 180 °C for about 90 minutes or less. In some embodiments, the composition comprises essentially no 4,5- Epoxy-(E)-2-alkenals when heated to about 180 °C for about 90 minutes or less. In some embodiments, the composition comprises no detectable 4,5-Epoxy-(E)-2-alkenalswhen heated to about 180 °C for about 20 minutes or less when measured using high-resolution proton ( ¹ H) nuclear magnetic resonance (NMR).In some embodiments, the composition comprises less than 0.3 mmol/kg 4- (E,E)-2,4-Alkadienalswhen heated to about 180 °C for about 20 minutes or less. In some embodiments, the composition comprises less than about 50 mmol/kg total aldehydes when heated to about 180 °C. In some embodiments, the composition comprises less than about 50 mmol/kg total aldehydes when heated to about 180 °C for about 90 minutes or less. In some embodiments, the composition comprises less than about 40 mmol/kg total aldehydes when heated to about 180 °C for about 60 minutes or less. In some embodiments, the composition comprises less than about 25 mmol/kg total aldehydes when heated to about 180 °C for about 30 minutes or less. In some embodiments, the composition comprises less than about 15 mmol/kg total aldehydes when heated to about 180 °C for about 20 minutes or less. In some embodiments, the composition comprises less than about 1 mmol/kg total aldehydes when heated to about 180 °C for about 10 minutes or less. In some embodiments, the one or more edible oils comprise about 65% to about 73% w/w of the composition. In some embodiments, the one or more edible oil has a low polyunsaturated fatty acid content. In some embodiments, the one or more edible oil comprises an algal oil. In some embodiments, the one or more edible oil comprises safflower oil, macadamia nut oil, coconut oil, cocoa butter oil, sun flour oil, high oleic sun flour oil, super high oleic safflower oil, or combinations thereof. In some embodiments, the one or more edible oils comprises a polyunsaturated fatty acid content of less than 5%. In some embodiments, the one or more edible oils comprises a polyunsaturated fatty acid content of less than 4.5%. In some embodiments, the one or more edible oils comprises a polyunsaturated fatty acid content of less than 4%. In some embodiments, the one or more edible oils comprises a polyunsaturated fatty acid content of less than 3.5%. In some embodiments, the one or more edible oils comprises a polyunsaturated fatty acid content of less than 3.25%. In some embodiments, the one or more edible oils comprises a polyunsaturated fatty acid content of less than 3%. In some embodiments, the one or more edible oils comprises a monounsaturated fatty acid content of at least 50%. In some embodiments, the one or more edible oils comprises a monounsaturated fatty acid content of at least 75%. In some embodiments, the one or more edible oils comprises a monounsaturated fatty acid content of at least 80%. In some embodiments, the one or more edible oils comprises a monounsaturated fatty acid content of at least 85%. In some embodiments, the one or more edible oils comprises a monounsaturated fatty acid content of at least 88%. In some embodiments, the one or more acidification agents comprise about 0.1 % w/w to about 15% w/w of the composition. In some embodiments, the one or more acidification agents comprise about 0.1 w/w to about 0.5% of the composition. In some embodiments, the one or more acidification agents comprise about 0.22 w/w of the composition. In some embodiments, the one or more acidification agents comprise acetic acid, citric acid, vinegar, rice vinegar, apple cider vinegar, pineapple juice or a derivative thereof, lemon juice, lime juice, hydrochloric acid, malic acid, fumaric acid, lactic acid, phosphoric acid, tartaric acid, or combinations thereof. In some embodiments, the one or more emulsifiers comprise mustard flour, chickpea protein, soybean protein, fatty acid derivatives, polyglycerol Polyricinoleate (PGPR), Ammonium Phosphatide (AMP), a monoglyceride, a diglyceride, a vegan lecithin, soy lecithin, phospholipids, or combinations thereof. The composition of any of the preceding claims, wherein: the one or more edible oils comprise about 65% to about 73% w/w of the composition; the one or more acidification agents comprise about 2% to about 3% w/w of the composition; and the one or more emulsifiers comprise about 1 to 2.5% w/w of the composition. In some embodiments, the edible oil comprises one or more fatty acids comprising: 50% to 95% by weight of one or more monounsaturated fatty acids; 0 to 15% by weight of one or more saturated fatty acids; less than 90% oleic acid; and less than 5% linoleic acid. In some embodiments, the composition includes one or more structurants. In some embodiments, the one or more structurants comprise xanthan gum, chickpea protein, starch, mustard flour, or combinations thereof. In some embodiments, the composition includes the one or more structurants in an amount from about 0.3% to about 0.8% of the composition. In some embodiments, the one or more sturcturants comprise from about 0.5% to about 0.15% w/w xanthan gum, about 0.3% to about 0.6% w/w mustard flour, or combinations thereof. In some embodiments, the composition does not comprise an animal product or animal by-product. In some embodiments, the composition does not comprise egg or egg protein. In some embodiments, the composition does not comprise egg, egg proteins, animal proteins, or any animal product. In some embodiments, the composition does not comprise a refined sugar or artificial sweetener. In some embodiments, the composition has a viscosity of about 3900 cP. In some embodiments, the composition has a viscosity of about 3900 cP at about 25° C. In some embodiments, the composition maintains a stable emulsion for at least 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 210, 240, 270, 300, 330 or 360 days at a temperature of about 25 °C. In some embodiments, the composition maintains a stable emulsion for at least 30, 45, 60, 75, 90, 105, 120, 135, 150, 165, 180, 210, 240, 270, 300, 330 or 360 days at a temperature of about 5 °C. In some embodiments, the composition does not contain a vegetable oil. In some embodiments, the composition has a pH from about 3.5 to about 4. In some embodiments, the composition has a pH of about 3.84. In some embodiments, the composition includes a salt. In some embodiments, the composition comprises one or more of: about 65 to about 73% w/w of the edible lipid about 20% to about 24% w/w of water; about 1.0% to about 2.0% w/w of salt; about 2.0% to about 3.0% w/w of vinegar; about 0.5% to about 4.0% w/w pineapple juice; about 1.0% to about 2.5% w/s chickpea protein; and combinations thereof. In some embodiments, the composition comprises one or more egg-like properties comprising: an egg-like flavour, an egg-like smell, an egg-like creaminess, an egg-like texture, an egg-like mouthfeel, an increased storage modulus as compared to a mayonnaise comprising a vegetable oil or a commercially available vegan mayonnaise, increased emulsion stability as compared to a mayonnaise comprising a vegetable oil or a vegan mayonnaise, or combinations thereof. In some embodiments, the composition comprises a taste preference score which is at least 25%, 30%, 35%, 45%, 50%, 55%, 60%, 65%, 70%, 80%, 85%, 90%, 95%, or 100% greater as compared to a mayonnaise comprising a vegetable oil or a vegan mayonnaise. In some embodiments, the composition comprises an egg-like taste score which is at least 25%, 30%, 35%, 45%, 50%, 55%, 60%, 65%, 70%, 80%, 85%, 90%, 95%, or 100% greater as compared to a mayonnaise comprising a vegetable oil or a vegan mayonnaise. In some embodiments, the composition is resistant to oxidation, hydrolysis, or rancidification. In some embodiments, the one or more edible oils are resistant to oxidation, hydrolysis, or rancidification. In some embodiments, the composition comprises an induction time of at least 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 65, 70, 75, or 80 hours at 100 °C. In some embodiments, less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at 12 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 8 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 9 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 10 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 11 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 12 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 13 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 14 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 15 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 16 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 17 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 18 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 19 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 20 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 21 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 22 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 23 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 24 weeks under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 7 months under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 8 months under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 9 months under sealed conditions, unsealed conditions, or at room temperature. In some embodiments, the composition has a shelf life of at least 12 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 13 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 14 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 15 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 16 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 17 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 18 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 19 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 20 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 21 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 22 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 23 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 24 weeks under sealed conditions. In some embodiments, the composition has a shelf life of at least 7 months under sealed conditions. In some embodiments, the composition has a shelf life of at least 8 months under sealed conditions. In some embodiments, the composition has a shelf life of at least 9 months under sealed conditions. In some embodiments, the composition has a shelf life of at least 8 weeks once opened. In some embodiments, the composition has a shelf life of at least 9 weeks once opened. In some embodiments, the composition has a shelf life of at least 10 weeks once opened. In some embodiments, the composition has a shelf life of at least 11 weeks once opened. In some embodiments, the composition has a shelf life of at least 12 weeks once opened. In some embodiments, the composition has a shelf life of at least 13 weeks once opened. In some embodiments, the composition has a shelf life of at least 14 weeks once opened. In some embodiments, the composition has a shelf life of at least 15 weeks once opened. In some embodiments, the composition has a shelf life of at least 16 weeks once opened. In some embodiments, the composition has a shelf life of at least 17 weeks once opened. In some embodiments, the composition has a shelf life of at least 18 weeks once opened. In some embodiments, the composition has a shelf life of at least 19 weeks once opened. In some embodiments, the composition has a shelf life of at least 20 weeks once opened. In some embodiments, the composition has a shelf life of at least 21 weeks once opened. In some embodiments, the composition has a shelf life of at least 22 weeks once opened. In some embodiments, the composition has a shelf life of at least 23 weeks once opened. In some embodiments, the composition has a shelf life of at least 24 weeks once opened. In some embodiments, the composition has a shelf life of at least 7 months once opened. In some embodiments, the composition has a shelf life of at least 8 months once opened. In some embodiments, the composition has a shelf life of at least 9 months once opened. In some embodiments, the composition has a shelf life of at least 8 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 9 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 10 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 11 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 12 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 13 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 14 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 15 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 16 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 17 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 18 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 19 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 20 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 21 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 22 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 23 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 24 weeks at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 7 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 8 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 9 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 10 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 11 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 12 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 13 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 14 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 15 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 16 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 17 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 18 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 19 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 20 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 21 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 22 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 23 months at about room temperature (25° C). In some embodiments, the composition has a shelf life of at least 24 months at about room temperature (25° C). In some embodiments, the composition maintains a stable emulsion at least 8 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 9 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 10 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 11 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 12 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 13 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 14 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 15 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 16 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 17 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 18 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 19 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 20 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 21 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 22 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 23 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 24 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 7 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 8 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 9 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 10 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 11 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 12 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 13 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 14 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 15 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 16 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 17 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 18 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 19 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 20 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 21 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 22 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 23 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable emulsion at least 24 months at about room temperature (25° C), or when refrigerated. In some embodiments, the composition maintains a stable pH during the shelf life. In some embodiments, the composition maintains a stable acidity during the shelf life. In some embodiments, the composition maintains a stable free fatty acid content during the shelf life. In some embodiments, the stable free fatty acid content is up to 1.6, 1.75, 2, 2.5, 3, 3.5, 4, 4.5, 5, or 10% wt. In some embodiments, the composition maintains a stable viscosity during the shelf life. In some embodiments, the composition maintains an appearance or color which is substantially identical to an original appearance or color of the composition during the shelf life. In some embodiments, the composition maintains a flavor, aroma, texture, and/or mouthfeel which is substantially identical to an original flavor, aroma, texture, and/or mouthfeel of the composition during the shelf life. [0008] Additional aspects and advantages of the present disclosure will become readily apparent to those skilled in this art from the following detailed description, wherein only illustrative embodiments of the present disclosure are shown and described. As will be realized, the present disclosure is capable of other and different embodiments, and its several details are capable of modifications in various obvious respects, all without departing from the disclosure. Accordingly, the drawings and description are to be regarded as illustrative in nature, and not as restrictive.

INCORPORATION BY REFERENCE

[0009] All publications, patents, and patent applications mentioned in this specification are herein incorporated by reference to the same extent as if each individual publication, patent, or patent application was specifically and individually indicated to be incorporated by reference. To the extent publications and patents or patent applications incorporated by reference contradict the disclosure contained in the specification, the specification is intended to supersede and/or take precedence over any such contradictory material.

BRIEF DESCRIPTION OF THE DRAWINGS

[0010] The novel features of the present disclosure are set forth with particularity in the appended claims. A better understanding of the features and advantages of the present disclosure will be obtained by reference to the following detailed description that sets forth illustrative embodiments, in which the principles of the present disclosure are utilized, and the accompanying drawings (also “figure” and “FIG.” herein), of which:

[0011] FIG. 1 illustrates the aldehyde concentration of a product comprising an edible lipid when heated as described herein;

[0012] FIG. 2 illustrates the aldehyde concentration of a product comprising an edible lipid when heated as described herein;

[0013] FIG. 3 illustrates the aldehyde concentration of a product comprising an edible lipid when heated as described herein;

[0014] FIG. 4 illustrates the aldehyde concentration of a product comprising an edible lipid when heated as described herein;

[0015] FIG. 5 illustrates the aldehyde concentration of a product comprising an edible lipid when heated as described herein;

[0016] FIG. 6 illustrates the aldehyde concentration of a product comprising an edible lipid when heated as described herein;

[0017] FIG. 7 illustrates the aldehyde concentration of a product comprising an edible lipid when heated as described herein.

DETAILED DESCRIPTION

[0018] It is appreciated by Applicant that foods produced with common edible vegetable lipids may be a significant cause of chronic disease in mammals due to the toxic byproducts of omega- 6 fatty acids and other polyunsaturated fatty acids which are formed when the lipids are heated and cooked. For example, upon exposure to heat, these lipid components react to form toxic polyunsaturated aldehydes which are highly oxidative carcinogens with negative health effects in mammals, and are commonly consumed in cooked food containing these ingredients. There is a need for a sustainable edible lipids (e.g., oils and/or fats) that contain a low content of omega-6 fatty acids, and low polyunsaturated fatty acid content. [0019] For example, very high concentrations of toxic lipid oxidation products (LOPs), particularly those known as aldehydes, are generated from the oxidation of polyunsaturated fatty acid (PUFA)-rich oils and foods containing such oils when exposed to high-temperatures. Of the two major classes of aldehydes produced, more than 70% of those arising from PUFA oxidation sources comprise the more toxic a,P-unsaturated aldehydes, and a broad spectrum of these toxin types (specifically trans- and cv.s-2-alkenals, trans, trans- and c/.s,/ra//.s-alka-2,4-dienals, 4,5- epxoxy-/ra/?.s-2-alkenals, and 4-hydroxy- and 4-hydroperoxy-/ra//.s-2-alkenals), but less than 30% of the less toxic saturated aldehydes. However, from slower thermally-induced monounsaturated fatty acid (MUFA) oxidation, only lower levels of /ra//.s-2-alkenals, along with one sub-class of saturated aldehydes (w-alkanals), are evolved from such heating episodes, and usually only following longer heating durations.

[0020] Ingestion or inhalation of cytotoxic and genotoxic aldehydes, which occurs through passage of thermo-oxidised, aldehyde-containing oxidised oils into fried foods, or cooked food containing these oils, followed by their consumption, or through their inhalation during the cooking process, potentially induce and/or promote a wide range of deleterious health effects in humans (including cardiovascular diseases, hypertension, cancer, neurodegenerative disorders, teratogenicity and inflammation, amongst many others). Therefore, it is desirable to avoid the use of high PUFA content oils such as natural corn, soybean, sunflower, and other seed oils for frying and cooking purposes. Since MUFAs are much more resistant to aldehyde-generating thermally- induced peroxidation processes, MUFA-rich frying oil (e.g., Zero Acre Farms Inc. oils and oil products as disclosed herein) withstand adverse peroxidation processes during laboratory- simulated heating episodes. Relatedly, products produced with the oils of the present disclosure may also provide similar beneficial effects, by not forming reactive aldehydes upon heating, and providing a healthier product for the end consumer.

[0021] The present disclosure provides for common consumer foods that may include little or no polyunsaturated fatty acids and omega-6 fatty acids (e.g., linolic acid), for example, a mayonnaise composition. The food compositions disclosed herein, such the mayonnaise composition, may exhibit a number of desirable properties as compared to other similar food compositions of the same sort, such as increased shelf life, increased induction time, increased emulsion stability, reduced formation of a,P-unsaturated aldehydes when heated, and resistance to rancidification resulting from oxidization or hydrolysis of fatty acids and polyunsaturated fatty acids. The present disclosure may also provide for such food compositions that include sustainable lipids that are not derived from crops grown on cleared rainforest. [0022] However, finding the correct combination and ratios of the alternative edible lipids disclosed herein in combination with other edible ingredients (e.g., proteins, carbohydrates, acids, starches, etc.) which result in a product with an appealing, desirable taste final product remains a challenge due to the unusual flavor profiles associated with the alternative edible lipids, as compared to traditional vegetable oils with established flavor profiles, that are familiar to consumers. For instance, the selection of a combination of ingredients for products comprising high amounts of such alternative edible lipids, such as a mayonnaise composition, is especially challenging due to tendency of the oil composition to dominate the flavor profile of the final oilheavy product (e.g., a mayonnaise composition).

[0023] Responsive to this unmet need in the art, disclosed herein is a low PUFA and high MUFA mayonnaise composition with an appealing taste, texture, and appearance which rivals that of traditional mayonnaise. The novel mayonnaise compositions disclosed herein further exhibit a number of desirable properties including as increased shelf life, increased induction time, increased emulsion stability, reduced formation of a,P-unsaturated aldehydes when heated, and/or resistance to rancidification resulting from oxidization or hydrolysis of fatty acids and polyunsaturated fatty acids.

[0024] While various embodiments of the present disclosure have been shown and described herein, it will be obvious to those skilled in the art that such embodiments are provided by way of example only. Numerous variations, changes, and substitutions may occur to those skilled in the art without departing from the present disclosure. It should be understood that various alternatives to the embodiments of the present disclosure described herein may be employed.

Definitions

[0025] Whenever the term “at least,” “greater than,” or “greater than or equal to” precedes the first numerical value in a series of two or more numerical values, the term “at least,” “greater than” or “greater than or equal to” applies to each of the numerical values in that series of numerical values. For example, greater than or equal to 1, 2, or 3 is equivalent to greater than or equal to 1, greater than or equal to 2, or greater than or equal to 3.

[0026] Whenever the term “no more than,” “less than,” or “less than or equal to” precedes the first numerical value in a series of two or more numerical values, the term “no more than,” “less than,” or “less than or equal to” applies to each of the numerical values in that series of numerical values. For example, less than or equal to 3, 2, or 1 is equivalent to less than or equal to 3, less than or equal to 2, or less than or equal to 1.

[0027] The term “about” when referring to a number or a numerical range generally means that the number or numerical range referred to is an approximation within experimental variability (or within statistical experimental error), and thus the number or numerical range may vary from, for example, between 1% and 15% of the stated number or numerical range.

[0028] Unless otherwise stated, percentage values provided herein relating to quantity of a component are mass percentage values (e.g., w/w).

[0029] Values provided in units of mmol/kg provided herein are understood to be interchangeable with ppm, and vice versa.

Overview

[0030] Edible lipids are a significant part of the diets of a majority of the population. Edible lipids usually comprise primarily of triacylglycerides (TAGs). The functional and nutritional properties of lipids may be directly related to the type of TAGs they contain. A TAG molecule may include a glycerol backbone esterified with three fatty acids. Types of TAG may be determined not only according to their fatty acid composition but also based on the positional distribution of fatty acids on an individual glycerol backbone. Positions on the glycerol backbone may be numbered using the stereospecific numbering (sn) system, where R', R", and R'" are the fatty acids acylated to the sn-1, sn-2, and sn-3 positions, respectively.

[0031] Edible lipids may be a mixture of different TAGs and the physical, chemical, and biological properties of a lipid may be a result of its TAG composition. The fatty acids that make up TAGs may differ in chain length, generally ranging from about four carbons to over 24 carbons in length. Each of these chains may also have a different number of double bonds or “unsaturation.” Some chains may be fully saturated and contain no double bonds, others may be “monounsaturated” and contain a single double bond, while others may be “polyunsaturated” and contain two or more double bonds. Each double bond in an unsaturated fatty acid may be in one of two configurations, cis or trans. Most natural fatty acids that result from enzymatic desaturation may be in the cis configuration. This thermodynamically less stable configuration may be difficult to synthesize chemically and may impart unique properties, such as a lower melting point on the TAG and lipid. The trans configuration may be the most common in synthetic fatty acids or natural fatty acids and lipids that have been chemically treated in some harsh manner, such as with heat, acid, or hydrogenation. Edible lipids containing unsaturated fatty acids in the trans configuration may be known as “trans fats,” many of which may have been shown to be unhealthy to consume. Polyunsaturated fatty acids (PUFAs) may have double bonds in either or both cis and trans configurations. Most natural PUFAs may have their double bonds separated by at least one carbon bond. Carbons that are adjacent to double bonds may be more susceptible to oxidation or thermal homolysis of the carbon hydrogen or carbon-carbon bonds. As a result, PUFAs may be much less stable, may have shorter “shelf lives,” and may chemically transform to a variety of isomers and degradation products that are unhealthy and/or have undesirable organoleptic properties. Further, some PUFAs are “prebiotics” and they may be precursors to other compounds that are produced by the body once consumed. Some of the products of these PUFAs can cause significant health issues. The n-6 (or omega-6) fatty acid Linoleic Acid (cis, cA-9,12-octadecadienoic acid) may be a precursor to a variety of compounds that result from both chemical and biological transformations that are exceptionally toxic. As a result, a lipid that contains no or very low linoleic acid may impart improved shelf life, stability, and a decrease in toxicity to any food product comprising it.

Consumable Compositions

[0032] In an aspect, described herein are consumable compositions, such as food products, for example, an edible mayonnaise composition. The consumable compositions described herein may comprise edible lipids and one or more additional food ingredients. The one or more food ingredients may include but are not limited to emulsifiers, flavorants, colorants, structurants, proteins, etc. Examples of such consumable compositions include but are not limited to culinary oils, mayonnaise, mayonnaise substitutes, butter, spread, margarine, shortening, sauces, aioli, etc. Consumable compositions may also include analogues of commonly used food products such as, culinary oils, mayonnaise, mayonnaise substitutes, butter, spread, margarine, shortening, sauces, and aioli s.

[0033] In some cases, the consumable composition is a mayonnaise composition, a mayonnaise substitute composition, or a mayonnaise analogue, such as a spread or dressing. The mayonnaise composition may include an edible lipid and one or more food ingredients. The edible oil may be any edible oil described herein. The additional ingredients may include any of the ingredients provided herein. The mayonnaise composition may be formulated as an oil-in-water emulsion or a water-in-oil emulsion.

Edible Oils in Consumable Compositions

[0034] The consumable compositions described herein, such as mayonnaise and its analogues may comprise one or more edible oils. The edible oils may include one or more edible lipids. The edible lipid may include a triacylglyceride (TAG). The TAG may include one or more fatty acids. The one or more fatty acids may include one or more monounsaturated fatty acids. The one or more fatty acids may include one or more saturated fatty acids. The one or more fatty acids may include one or more monounsaturated fatty acids and one or more saturated fatty acids. The edible lipid may include one or more fatty acids. The fatty acids may include one more monounsaturated fatty acids. The fatty acids may include one more saturated fatty acids. [0035] The edible oil content of the consumable composition may be 40% w/w to 80% w/w. The edible oil content of the consumable composition may be at least 40% w/w. The edible oil content of the consumable composition may be at most 80% w/w. The edible oil content of the consumable composition may be 40% w/w to 50% w/w, 40% w/w to 60% w/w, 40% w/w to 65% w/w, 40% w/w to 70% w/w, 40% w/w to 75% w/w, 40% w/w to 80% w/w, 50% w/w to 60% w/w, 50% w/w to 65% w/w, 50% w/w to 70% w/w, 50% w/w to 75% w/w, 50% w/w to 80% w/w, 60% w/w to 65% w/w, 60% w/w to 70% w/w, 60% w/w to 75% w/w, 60% w/w to 80% w/w, 65% w/w to 70% w/w, 65% w/w to 75% w/w, 65% w/w to 80% w/w, 70% w/w to 75% w/w, 70% w/w to 80% w/w, or 75% w/w to 80% w/w. The edible oil content of the consumable composition may be 40% w/w, 50% w/w, 60% w/w, 65% w/w, 70% w/w, 75% w/w, or 80% w/w.

[0036] The edible oil may be a conventionally produced or novel edible oil. Exemplary edible oils include but are not limited to a cultured oil, a microbial oil, a yeast oil, an algal oil, safflower oil, macadamia nut oil, coconut oil, cocoa butter oil, sunflower oil, high oleic sunflower oil, super high oleic safflower oil, high oleic soy oil, or combinations thereof.

[0037] The total weight percent of the one or more monounsaturated fatty acids in the consumable composition may be more than 50% by weight and less than 95% by weight of the one or more fatty acids. The total weight percent of the one or more monounsaturated fatty acids may be more than 50% by weight and less than 85% by weight of the one or more fatty acids. The total weight percent of the one or more monounsaturated fatty acids may be at most about 95%, 94%, 93%, 92%, 91%, 90%, 85%, 80%, 75%, 70%, 65%, 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 15%, 10%, or less. The total weight percent of the one or more monounsaturated fatty acids may be at least about 10%, 15%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, or more. The total weight percent of the one or more monounsaturated fatty acids may be from about 50% to 95%, 50% to 93%, 50% to 90%, 50% to 85%, 60% to 95%, 60% to

93%, 60% to 90%, 60% to 85%, 10% to 90%, 20% to 85%, 30% to 85%, 40% to 85%, 50% to

85%, 60% to 85%, 30% to 80%, 40% to 80%, 50% to 80%, 60% to 80%, 45% to 75%, 50% to

75%, 55% to 75%, 60% to 75%, 65% to 75%, 35% to 55%, 35% to 45%, 35% to 60%, 55% to

85%, or 45% to 75%.

[0038] The monounsaturated fatty acid content of the consumable composition may be 45% w/w to 70% w/w. The monounsaturated fatty acid content of the consumable composition may be at least 45% w/w. The monounsaturated fatty acid content of the consumable composition may be at most 70% w/w. The monounsaturated fatty acid content of the consumable composition may be 45% w/w to 50% w/w, 45% w/w to 55% w/w, 45% w/w to 57% w/w, 45% w/w to 60% w/w, 45% w/w to 65% w/w, 45% w/w to 70% w/w, 50% w/w to 55% w/w, 50% w/w to 57% w/w, 50% w/w to 60% w/w, 50% w/w to 65% w/w, 50% w/w to 70% w/w, 55% w/w to 57% w/w, 55% w/w to 60% w/w, 55% w/w to 65% w/w, 55% w/w to 70% w/w, 57% w/w to 60% w/w, 57% w/w to 65% w/w, 57% w/w to 70% w/w, 60% w/w to 65% w/w, 60% w/w to 70% w/w, or 65% w/w to 70% w/w. The monounsaturated fatty acid content of the consumable composition may be about 45% w/w, 50% w/w, 55% w/w, 57% w/w, 60% w/w, 65% w/w, or 70% w/w. The monounsaturated fatty acid content of the consumable composition may be at least 45% w/w, 50% w/w, 55% w/w, 57% w/w, 60% w/w, or 65% w/w. The monounsaturated fatty acid content of the consumable composition may be at most 50% w/w, 55% w/w, 57% w/w, 60% w/w, 65% w/w, or 70% w/w. [0039] The total weight percent of the one or more saturated fatty acids may be less than 40% by weight of the one or more fatty acids. The total weight percent of the one or more monounsaturated fatty acids of the one or more fatty acids may be at most about 60%, 55%, 50%, 45%, 40%, 35%, 30%, 25%, 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, 5%, 3%, 1%, or less. The total weight percent one or more saturated fatty acids may be at least about 0%, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35%, 40%, 45%, 50%, 55%, 60%, or more. The total weight percent of the one or more saturated fatty acids of the one or more fatty acids may be from about 0% to 50%, 0% to 30%, 0% to 15%, 0% to 12%, 0% to 10%, 0% to 5%, 0% to 2%, 5% to 30%, 5% to 15%, 5% to 10%, 5% to 7%, 10% to 15%, 1% to 50%, 10% to 50%, 10% to 40%, 5% to 20%, 5% to 40%, 15% to 40%, 20% to 40%, 30% to 40%, 1% to 30%, 10% to 30%, 20% to 30%, 1% to 20%, 1% to 10%, or 5% to 20%.

[0040] The total weight percent of the one or more saturated fatty acids of the one or more fatty acids may be more than 22% by weight. The total weight percent of the one or more saturated fatty acids may be more than 4% and less than 18.5% by weight or more than 22% and less than 40% by weight of the one or more fatty acids. The total weight percent of the one or more saturated fatty acids may be more than 6% and less than 16% by weight or more than 24% and less than 38% by weight of the one or more fatty acids. The total weight percent of the one or more saturated fatty acids may be more than 8% and less than 14% by weight or more than 26% and less than 36% by weight of the one or more fatty acids. The total weight percent of the one or more saturated fatty acids may be more than 10% and less than 12% by weight or more than 28% and less than 34% by weight of the one or more fatty acids.

[0041] The saturated fatty acid content of the consumable composition may be 2% w/w to 5% w/w. The saturated fatty acid content of the consumable composition may be at least 2% w/w. The saturated fatty acid content of the consumable composition may be at most 5% w/w. The saturated fatty acid content of the consumable composition may be 2% w/w to 2.25% w/w, 2% w/w to 2.5% w/w, 2% w/w to 2.75% w/w, 2% w/w to 3% w/w, 2% w/w to 3.5% w/w, 2% w/w to 4% w/w, 2% w/w to 5% w/w, 2.25% w/w to 2.5% w/w, 2.25% w/w to 2.75% w/w, 2.25% w/w to 3% w/w, 2.25% w/w to 3.5% w/w, 2.25% w/w to 4% w/w, 2.25% w/w to 5% w/w, 2.5% w/w to 2.75% w/w, 2.5% w/w to 3% w/w, 2.5% w/w to 3.5% w/w, 2.5% w/w to 4% w/w, 2.5% w/w to 5% w/w, 2.75% w/w to 3% w/w, 2.75% w/w to 3.5% w/w, 2.75% w/w to 4% w/w, 2.75% w/w to 5% w/w, 3% w/w to 3.5% w/w, 3% w/w to 4% w/w, 3% w/w to 5% w/w, 3.5% w/w to 4% w/w, 3.5% w/w to 5% w/w, or 4% w/w to 5% w/w. The saturated fatty acid content of the consumable composition may be about 2% w/w, 2.25% w/w, 2.5% w/w, 2.75% w/w, 3% w/w, 3.5% w/w, 4% w/w, or 5% w/w. The saturated fatty acid content of the consumable composition may be at least 2% w/w, 2.25% w/w, 2.5% w/w, 2.75% w/w, 3% w/w, 3.5% w/w, or 4% w/w. The saturated fatty acid content of the consumable composition may be at most 2.25% w/w, 2.5% w/w, 2.75% w/w, 3% l i, 3.5% w/w, 4% w/w, or 5% w/w.

[0042] The one or more fatty acids may contain one or more polyunsaturated fatty acids. The total weight percent of the one or more polyunsaturated fatty acids may be at most about 10%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, or less. The total weight percent of the one or more polyunsaturated fatty acids may be at least about 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, or more. The total weight percent of the one or more polyunsaturated fatty acids may be most about from about 1% to 10%, 1% to 5%, 1% to 4%, 1% to 3%, 2% to 10%, 2% to 5%, 2% to 4%, 3% to 10%, 3% to 5%, 5% to 10%, 5% to 7%, 6% to 10%, or 6% to 7%. The total weight percent of the one or more polyunsaturated fatty acids may be substantially negligible and/or undetectable.

[0043] The polyunsaturated fatty acid content of the consumable composition may be 2% w/w to 5% w/w. The polyunsaturated fatty acid content of the consumable composition may be at least 2% w/w. The polyunsaturated fatty acid content of the consumable composition may be at most 5% w/w. The polyunsaturated fatty acid content of the consumable composition may be 2% w/w to 2.25% w/w, 2% w/w to 2.5% w/w, 2% w/w to 2.75% w/w, 2% w/w to 3% w/w, 2% w/w to 3.5% w/w, 2% w/w to 4% w/w, 2% w/w to 5% w/w, 2.25% w/w to 2.5% w/w, 2.25% w/w to 2.75% w/w, 2.25% w/w to 3% w/w, 2.25% w/w to 3.5% w/w, 2.25% w/w to 4% w/w, 2.25% w/w to 5% w/w, 2.5% w/w to 2.75% w/w, 2.5% w/w to 3% w/w, 2.5% w/w to 3.5% w/w, 2.5% w/w to 4% w/w, 2.5% w/w to 5% w/w, 2.75% w/w to 3% w/w, 2.75% w/w to 3.5% w/w, 2.75% w/w to 4% w/w, 2.75% w/w to 5% w/w, 3% w/w to 3.5% w/w, 3% w/w to 4% w/w, 3% w/w to 5% w/w, 3.5% w/w to 4% w/w, 3.5% w/w to 5% w/w, or 4% w/w to 5% w/w. The polyunsaturated fatty acid content of the consumable composition may be 2% w/w, 2.25% w/w, 2.5% w/w, 2.75% w/w, 3% w/w, 3.5% w/w, 4% w/w, or 5% w/w. The polyunsaturated fatty acid content of the consumable composition may be at most 2% w/w, 2.25% w/w, 2.5% w/w, 2.75% w/w, 3% w/w, 3.5% w/w, 4% w/w, or 5% w/w. The polyunsaturated fatty acid content of the consumable composition may be less than 2% w/w, 2.25% w/w, 2.5% w/w, 2.75% w/w, 3% w/w, 3.5% w/w, 4% w/w, or 5% w/w.

[0044] The one or more fatty acids may have a stearic acid content of at most about 20%, 15%, 10%, 8%, 7%, 6%, 5%, 4%, 3%, 2%, 1.5%, 1.3%, 1.1%, 1%, 0.9%, 0.5%, or less. The one or more fatty acids may have a stearic acid content of at least about 0.5%, 0.9%, 1%, 1.1%, 1.3%, 1.5%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, or more. The one or more fatty acids may have a stearic acid content from about 0.5% to 1.5%, 0.7% to 1.1%, 0.8% to 1.2%, 1% to 10%, 1% to 5%, 1% to 3%, 2% to 10%, 2% to 5%, 2% to 4%, 3% to 10%, 3% to 5%, 3% to 20%, 4% to 20%, 4% to 15%, 4% to 12%, 5% to 10%, 5% to 7%, 6% to 20%, 6% to 15%, 6% to 12%, 6% to 10%, or 6% to 7%.

[0045] The stearic acid content of the consumable composition may be 0.1% w/w to 1.5% w/w. The stearic acid content of the consumable composition may be at least 0.1% w/w. The stearic acid content of the consumable composition may be at most 1.5% w/w. The stearic acid content of the consumable composition may be 0.1% w/w to 0.5% w/w, 0.1% w/w to 0.8% w/w, 0.1% w/w to 1% w/w, 0.1% w/w to 1.5% w/w, 0.5% w/w to 0.8% w/w, 0.5% w/w to 1% w/w, 0.5% w/w to 1.5% w/w, 0.8% w/w to 1% w/w, 0.8% w/w to 1.5% w/w, or 1% w/w to 1.5% w/w. The stearic acid content of the consumable composition may be about 0.1% w/w, 0.5% w/w, 0.8% w/w, 1% w/w, or 1.5% w/w. The stearic acid content of the consumable composition may be less than 0.5% l i, 0.8% w/w, 1% l i, or 1.5% w/w.

[0046] The total weight percent of the one or more fatty acids may be at most about 5% linoleic acid. The total weight percent of linoleic acid of the one or more fatty acids may be at most about 10%, 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.01% or less. The total weight percent of linoleic acid of the one or more fatty acids may be at least about 0.01%, 0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, 10%, or less. The total weight percent of linoleic acid of the one or more fatty acids may be from about 0.01% to 10%, 0.01% to 5%, 0.01% to 1%, 0.1% to 10%, 0.1% to 5%, 0.1% to 1%, 1% to 3%, 1% to 4%, 2% to 3%, 2% to 4%, 2% to 5%, 0.5% to 3%, or 0.01% to 2%. The total weight percent of linoleic acid of the one or more fatty acids may be substantially negligible and/or undetectable.

[0047] The linoleic acid content of the consumable composition may be 0.5 % w/w to 2.5 % w/w. The linoleic acid content of the consumable composition may be at least 0.5 % w/w. The linoleic acid content of the consumable composition may be at most 2.5 % w/w. The linoleic acid content of the consumable composition may be 0.5 % w/w to 1 % w/w, 0.5 % w/w to 1.5 % w/w, 0.5 % w/w to 2 % w/w, 0.5 % w/w to 2.5 % w/w, 1 % w/w to 1.5 % w/w, 1 % w/w to 2 % w/w, 1 % w/w to 2.5 % w/w, 1.5 % w/w to 2 % w/w, 1.5 % w/w to 2.5 % w/w, or 2 % w/w to 2.5 % w/w. The linoleic acid content of the consumable composition may be about 0.5 % w/w, 1 % w/w, 1.5 % w/w, 2 % w/w, or 2.5 % w/w. The linoleic acid content of the consumable composition may be less than 0.5 % w/w, 1 % w/w, 1.5 % w/w, 2 % w/w, or 2.5 % w/w.

[0048] The one or more fatty acids may contain less than 3% by weight linoleic acid. The one or more fatty acids may contain less than 1% by weight linoleic acid. The one or more fatty acids may contain less than 0.1% by weight linoleic acid. The one or more fatty acids may contain less than 1% by weight linoleic acid. The one or more fatty acids may contain less than 0.1% by weight linoleic acid.

[0049] The palmitic acid content of the consumable composition may be 0.5% w/w to 2.5% w/w. The palmitic acid content of the consumable composition may be at least 0.5% w/w. The palmitic acid content of the consumable composition may be at most 2.5% w/w. The palmitic acid content of the consumable composition may be 0.5% w/w to 1% w/w, 0.5% w/w to 1.5% w/w, 0.5% w/w to 2% w/w, 0.5% w/w to 2.5% w/w, 1% w/w to 1.5% w/w, 1% w/w to 2% w/w, 1% w/w to 2.5% w/w, 1.5% w/w to 2% w/w, 1.5% w/w to 2.5% w/w, or 2% w/w to 2.5% w/w. The palmitic acid content of the consumable composition may be about 0.5% w/w, 1% w/w, 1.5% w/w, 2% w/w, or 2.5% w/w. The palmitic acid content of the consumable composition may be less than 0.5% w/w, 1% w/w, 1.5% w/w, 2% w/w, or 2.5% w/w.

[0050] The arachidic acid content of the consumable composition may be 0.01 % w/w to 0.5 % w/w. The arachidic acid content of the consumable composition may be at least 0.01 % w/w. The arachidic acid content of the consumable composition may be at most 0.5 % w/w. The arachidic acid content of the consumable composition may be 0.01 % w/w to 0.05 % w/w, 0.01 % w/w to 0.07 % w/w, 0.01 % w/w to 0.1 % w/w, 0.01 % w/w to 0.5 % w/w, 0.05 % w/w to 0.07 % w/w, 0.05 % w/w to 0.1 % w/w, 0.05 % w/w to 0.5 % w/w, 0.07 % w/w to 0.1 % w/w, 0.07 % w/w to 0.5 % w/w, or 0.1 % w/w to 0.5 % w/w. The arachidic acid content of the consumable composition may be about 0.01 % w/w, 0.05 % w/w, 0.07 % w/w, 0.1 % w/w, or 0.5 % w/w. The arachidic acid content of the consumable composition may be less than 0.01 % w/w, 0.05 % w/w, 0.07 % w/w, 0.1 % w/w, or 0.5 % w/w.

[0051] The one or more fatty acids may have a given carbon length chain. The carbon length chain may include at least 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, or more carbon atoms. The carbon length chain may include at most 22, 21, 20, 19, 18 17, 16, 15, 14, or fewer carbon atoms. The carbon length chain may include from about 12 to 22 carbon atoms, 14 to 20 carbon atoms, 16 to 18 carbon atoms, or 16 to 20 carbon atoms. [0052] The one or more fatty acids may have one or more double bonds. The number of double bonds may depend on the carbon length chain of the one or more fatty acids. The one or more fatty acids may have at least 1, 2, 3, 4, 5, or more double bonds. The one or more fatty acids may have at most 5, 4, 3, 2, or 1 double bonds. The one or more fatty acids may have 0 double bonds. The TAG may have from 1 to 5 double bonds, 1 to 3 double bonds, 1 to 2 double bonds, 0 to 1 double bonds, 0 to 2 double bonds, or 2 to 3 double bonds.

[0053] The one or more fatty acids may have a C24:0 fatty acid content, wherein 24 denotes the quantity of carbon atoms in the fatty acid and 0 denotes the quantity of doubles bonds in the carbon chain. The one or more fatty acids may have a C24:0 fatty acid content of less than 1.2%. The one or more fatty acids may have a C24:0 fatty acid content of at most about 5%, 3%, 1%, 0.5%, 0.3%, 0.2%, 0.1%, 0.05%, 0.01%, or less. The one or more fatty acids may have a C24:0 fatty acid content of at least about 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, 1%, 3%, 5%, or more. The one or more fatty acids may have a C24:0 fatty acid content from about 0.01% to 5%, 0.01% to 3%, 0.01% to 1%, 0.01% to 0.5%, 0.01% to 0.2%, 0.01% to 0.1%, 0.1% to 0.2%, 0.01% to 0.3%, 0.01% to 0.3%, 0.01% to 0.3%, 0.1% to 0.3%, or 0.1% to 0.3%. In some cases, the C24:0 fatty acid content may be negligible.

[0054] The one or more fatty acids may have a C22:0 fatty acid content, wherein 22 denotes the quantity of carbon atoms in the fatty acid and 0 denotes the quantity of doubles bonds in the carbon chain. The one or more fatty acids may have a C22:0 fatty acid content of less than 0.3%. The one or more fatty acids may have a C22:0 fatty acid content of at most about 5%, 3%, 1%, 0.5%, 0.3%, 0.2%, 0.1%, 0.05%, 0.01%, or less. The one or more fatty acids may have a C22:0 fatty acid content of at least about 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, 1%, 3%, 5%, or more. The one or more fatty acids may have a C22:0 fatty acid content from about 0.01% to 5%, 0.01% to 3%, 0.01% to 1%, 0.01% to 0.5%, 0.01% to 0.2%, 0.01% to 0.1%, 0.1% to 0.2%, 0.01% to 0.3%, 0.01% to 0.3%, 0.01% to 0.3%, 0.1% to 0.3%, or 0.1% to 0.3%. In some cases, the C22:0 fatty acid content may be negligible.

[0055] The one or more fatty acids may have a C20:0 fatty acid content, wherein 20 denotes the quantity of carbon atoms in the fatty acid and 0 denotes the quantity of doubles bonds in the carbon chain. The one or more fatty acids may have a C20:0 fatty acid content of less than about 0.5%. The one or more fatty acids may have a C20:0 fatty acid content of less than about 0.3%. The one or more fatty acids may have a C20:0 fatty acid content of at most about 1%, 0.5%, 0.3%, 0.2%, 0.1%, 0.05%, 0.01%, or less. The one or more fatty acids may have a C20:0 fatty acid content of at least about 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, 1%, or more. The one or more fatty acids may have a C20:0 fatty acid content from about 0.01% to 1%, 0.01% to 0.5%, 0.01% to 0.2%, 0.01% to 0.1%, 0.1% to 0.2%, 0.01% to 0.3%, 0.01% to 0.3%, 0.01% to 0.3%, 0.1% to 0.3%, or 0.1% to 0.3%. In some cases, the C20:0 fatty acid content may be negligible.

[0056] The one or more fatty acids may have a Cl 8:2 fatty acid content, wherein 18 denotes the quantity of carbon atoms in the fatty acid and 2 denotes the quantity of doubles bonds in the carbon chain. The one or more fatty acids may have a Cl 8:2 fatty acid content, wherein 18 denotes the quantity of carbon atoms in the fatty acid and 2 denotes the quantity of doubles bonds in the carbon chain. The one or more fatty acids may have a Cl 8:2 fatty acid content of less than 5% by weight. The one or more fatty acids may have a C18:2 fatty acid content of less than 1%. The one or more fatty acids may have a C18:2 fatty acid content of less than 0.1%. The one or more fatty acids may have a C18:2 fatty acid content of at most about 5%, 4%, 3%, 2%, 1%, 0.5%, 0.1%, 0.01%, or less. The one or more fatty acids may have a C18:2 fatty acid content of at least about 0.01%, 0.1%, 0.5%, 1%, 2%, 3%, 4%, 5%, or more. The one or more fatty acids may have a C18:2 fatty acid content from about 0.01% to 5%, 0.01% to 4%, 0.01% to 3%, 0.01% to 2%, 0.01% to 1%, 0.01% to 0.1%, 0.1% to 5%, 0.1% to 2%, 1% to 5%, 1% to 3%, 1% to 2%, or 2% to 5%. The one or more fatty acids may have undetectable by weight Cl 8:2 fatty acid. The one or more fatty acids may have substantially negligible Cl 8:2 fatty acid.

[0057] The one or more fatty acids may have a Cl 8: 1 fatty acid content, wherein 18 denotes the quantity of carbon atoms in the fatty acid and 1 denotes the quantity of doubles bonds in the carbon chain. The one or more fatty acids may have a C18: l fatty acid content of about 79.1% by weight. The one or more fatty acids may have a C18: 1 fatty acid content of at most about 95%, 90%, 89%, 88%, 87%, 86%, 85%, 80%, 75%, 70%, 65%, 60%, or less. The one or more fatty acids may have a C18: l fatty acid content of at least about 60%, 65%, 70%, 75%, 80%, 85%, 86%, 87%, 88%,

89%, 90% or more. The one or more fatty acids may have a Cl 8: 1 fatty acid content from about

60% to 95%, 60% to 90%, 60% to 85%, 60% to 80%, 60% to 75%, 70% to 95%, 70% to 90%,

70% to 85%, 70% to 80%, 70% to 75%, 75% to 95%, 75% to 90%, 75% to 85%, 75% to 80%,

80% to 95%, 80% to 90%, 80% to 85%, 85% to 90%, 85% to 89%, 86% to 88%, or 87% to 88%. [0058] The one or more fatty acids may have a Cl 8:0 fatty acid content, wherein 18 denotes the quantity of carbon atoms in the fatty acid and 0 denotes the quantity of doubles bonds in the carbon chain. The one or more fatty acids may have a Cl 8:0 fatty acid content of about 5% by weight. The one or more fatty acids may have a C18:0 fatty acid content of at most about 20%, 15%, 10%, 8%, 7%, 6%, 5%, 4%, 3%, or less. The one or more fatty acids may have a Cl 8:0 fatty acid content of at least about 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, or more. The one or more fatty acids may have a C18:0 fatty acid content from about 3% to 20%, 4% to 20%, 4% to 15%, 4% to 12%, 5% tol0%, 5% to 7%, 6% to 20%, 6% to 15%, 6% to 12%, 6% tol0%, or 6% to 7%. [0059] The one or more fatty acids may have a C16: l fatty acid content of less than 0.2%. The one or more fatty acids may have a C16:l fatty acid content of at most about 1%, 0.5%, 0.2%, 0.1%, 0.05%, 0.01%, or less. The one or more fatty acids may have a C16: l fatty acid content of at least about 0.01%, 0.05%, 0.1%, 0.2%, 0.5%, 1%, or more. The one or more fatty acids may have a C16: l fatty acid content from about 0.01% to 1%, 0.01% to 0.5%, 0.01% to 0.2%, 0.01% to 0.1%, or 0.1% to 0.2%. The one or more fatty acids may have substantially negligible C16: l fatty acid.

[0060] The one or more fatty acids may have a Cl 6:0 fatty acid content, wherein 16 denotes the quantity of carbon atoms in the fatty acid and 0 denotes the quantity of doubles bonds in the carbon chain. The one or more fatty acids may have a C 16:0 fatty acid content of about 15% by weight. The one or more fatty acids may have a C16:0 fatty acid content of at most about 35%, 30%, 25%, 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, or less. The one or more fatty acids may have a C16:0 fatty acid content of at least about 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35% or more. The one or more fatty acids may have a C16:0 fatty acid content from about 10% to 35%, 10% to 20%, 13% to 20%, 14%, to 20%, 14% to 25%, 14% to 19%, 14% to 17%, 14% to 16%, 15% to 25%, 15% to 20%, 15% to 19%, 15% to 18%, and 15% to 17%.

[0061] The one or more fatty acids may have a C 16 : 0 fatty acid content to C 18 : 0 fatty acid content of at least about 13:8, 14:7, 15: 6, 16:5, 17:4, 18:3, 19:2, or more. The one or more fatty acids may have a C16:0 fatty acid content to C18:0 fatty acid content of at most about 19:2, 18:3, 17:4, 16:5, 15: 6, 14:7, 13:8, or more. The one or more fatty acids may have a C 16:0 fatty acid content to C18:0 fatty acid content from about 13:8 to 19:2, 13:8 to 18:3, 13:8 to 16:5, 14:7 to 19:2, 14:7 to 18:3, 14:7 to 16:5, 16:5 to 19:2, or 16:5 to 18:3.

[0062] The one or more fatty acids may have a C 18 : 1 fatty acid content to C 16 : 0 fatty acid content of at least about 55:25, 50:30, 45:30, 70:21, 75: 16, 77: 14, 79: 16, 80: 15, 81 : 14, 83: 12, 85: 10, or more. The one or more fatty acids may have a C18: 1 fatty acid content to C16:0 fatty acid content of at most about 85: 10, 83: 12, 81 : 14, 80: 15, 79:16, 77: 14, 75: 16, 70:21, 45:30, 50:30, 55:25, or more. The one or more fatty acids may have a C18: 1 fatty acid content to C18:0 fatty acid content from about 55:25 to 45:30, 45:30 to 85: 10, 50:30 to 77: 14, 70:21 to 85: 10, 75: 16, to 83: 12, or 77: 14 to 81 : 14.

[0063] The one or more fatty acids may have a C 18 : 1 fatty acid content to C 18 : 0 fatty acid content of at least about 74: 10, 76:8, 78:6, 79:5, 81 :3, 83: 1, 45: 10, 45:25, 45:20, 45: 15, 50:20, 50: 15, or more. The one or more fatty acids may have a C18: 1 fatty acid content to C18:0 fatty acid content of at most about 83: 1, 81 :3, 79:5, 78:6, 76:8, 74: 10, or more. The one or more fatty acids may have

- l- a Cl 8: 1 fatty acid content to Cl 8:0 fatty acid content from about 74: 10 to 83:1, 74:10 to 81 :3, 74: 10 to 79:5, 76:8 to 83:1, 76:8, to 81 :3, or 76:8, to 79:5.

[0064] The one or more fatty acids may have a palmitic acid content to steric acid content of at least about 30:20, 35:20, 30: 15, 13:8, 14:7, 15: 6, 16:5, 17:4, 18:3, 19:2, or more. The one or more fatty acids may have a palmitic acid content to steric acid content of at most about 19:2, 18:3, 17:4, 16:5, 15: 6, 14:7, 13:8, or more. The one or more fatty acids may have a palmitic acid content to steric acid content from about 13:8 to 19:2, 13:8 to 18:3, 13:8 to 16:5, 14:7 to 19:2, 14:7 to 18:3, 14:7 to 16:5, 16:5 to 19:2, or 16:5 to 18:3.

[0065] The one or more fatty acids may have an oleic acid content to palmitic acid content of at least about 70:21, 75: 16, 77: 14, 79: 16, 80: 15, 81 : 14, 83: 12, 85: 10, or more. The one or more fatty acids may have an oleic acid content to palmitic acid content of at most about 85: 10, 83: 12, 81 : 14, 80: 15, 79: 16, 77: 14, 75: 16, 70:21, 45:30, 50:30, 55:25, or more. The one or more fatty acids may have an oleic acid content to palmitic acid content from about 70:21 to 85:10, 75: 16, to 83: 12, or 77: 14 to 81 : 14.

[0066] The one or more fatty acids may have an oleic acid content to steric acid content of at least about 74: 10, 76:8, 78:6, 79:5, 81 :3, 83: 1, or more. The one or more fatty acids may have an oleic acid content to steric acid content of at most about 83: 1, 81 :3, 79:5, 78:6, 76:8, 74: 10, or more. The one or more fatty acids may have an oleic acid content to steric acid content from about 74: 10 to 83: 1, 74: 10 to 81 :3, 74: 10 to 79:5, 76:8 to 83: 1, 76:8, to 81 :3, or 76:8, to 79:5.

[0067] The one or more fatty acids may have free fatty acids. The free fatty acids may be at least about 0.01%, 0.03%, 0.05%, 0.1%, 0.2%, or more by weight of the one or more fatty acids. The free fatty acids may be at most about 0.2%, 0.1%, 0.05%, 0.03%, 0.01%, or less by weight of the one or more fatty acids. The free fatty acids may be from about 0.01% to 0.1%, 0.03% to 0.1%, or 0.01% to 0.03% by weight of the one or more fatty acids. The free fatty acids may be oleic acid. A portion of the free fatty acids may be oleic acid.

[0068] The one or more one or more fatty acids may contain less than 0.2% palmitoleic acid. The one or more one or more fatty acids may contain less than 0.1% palmitoleic acid. The one or more one or more fatty acids may contain negligible palmitoleic acid. The one or more fatty acids may have a palmitoleic acid content of at most about 1%, 0.5%, 0.2%, 0.15%, 0.1%, 0.05%, 0.01%, or less. The one or more fatty acids may have a palmitoleic acid content of at least about 0.01%, 0.05%, 0.1%, 0.15%, 0.2%, 0.5%, 1%, or more. The one or more fatty acids may have a palmitoleic acid content from about 0.15% to 0.2 %, 0.1% to 0.2%, 0.05% to 0.2%, 0.01% to 1%, 0.01% to 0.5%, 0.01% to 0.2%, 0.01% to 0.1%, or 0.1% to 0.2%. [0069] The one or more fatty acids may contain more than 20% palmitoleic acid. The one or more fatty acids may have a palmitoleic acid content of at most about 50%, 40%, 30%, 20%, 10%, 5%, or less. The one or more fatty acids may have a palmitoleic acid content of at least about 5%, 10%, 20%, 30%, 40%, 50%, or more. The one or more fatty acids may have a palmitoleic acid content from about 5% to 50%, 15% to 40%, 20% to 40%, 20% to 30%, or 30% to 40%.

[0070] The one or more one or more fatty acids may contain less than about 0.3% behenic acid. The one or more fatty acids may have a behenic acid content of at most about 1%, 0.5%, 0.3%, 0.2%, 0.1%, 0.05%, 0.01%, or less. The one or more fatty acids may have a behenic acid content of at least about 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, 1%, or more. The one or more fatty acids may have a behenic acid content from about 0.01% to 1%, 0.01% to 0.5%, 0.01% to 0.2%, 0.01% to 0.1%, 0.1% to 0.2%, 0.01% to 0.3%, 0.01% to 0.3%, 0.01% to 0.3%, 0.1% to 0.3%, or 0.1% to 0.3%.

[0071] The one or more one or more fatty acids may contain less than about 0.3% behenic acid or more than about 2.6% behenic acid. The one or more fatty acids may contain more than 2.6% behenic acid. The one or more fatty acids may contain at least about 2.6%, 3%, 4%, 5%, 10%, 15%, or more behenic acid. The one or more fatty acids may have a behenic content from about 2.6% to 15%, 3% to 15%, 4%, to 10%, or 4% to 15%.

[0072] The one or more one or more fatty acids may contain less than about 0.5% myristic acid. The one or more fatty acids may have an myristic acid content of at most about 1%, 0.5%, 0.3%, 0.2%, 0.1%, 0.05%, 0.01%, or less. The one or more fatty acids may have an myristic acid content of at least about 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, 1%, or more. The one or more fatty acids may have an myristic acid content from about 0.01% to 1%, 0.01% to 0.5%, 0.01% to 0.2%, 0.01% to 0.1%, 0.1% to 0.2%, 0.01% to 0.3%, 0.01% to 0.3%, 0.01% to 0.3%, 0.1% to 0.3%, or 0.1% to 0.3%. The one or more one or more fatty acids may contain negligible myristic acid.

[0073] The one or more one or more fatty acids may contain less than about 0.5% eicosenoic acid. The one or more fatty acids may have an eicosenoic acid content of at most about 1%, 0.9%, 0.8%, 0.7%, 0.6%, 0.5%, 0.3%, 0.2%, 0.1%, 0.05%, 0.01%, or less. The one or more fatty acids may have an eicosenoic acid content of at least about 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, or more. The one or more fatty acids may have an eicosenoic acid content from about 0.01% to 1%, 0.01% to 0.5%, 0.01% to 0.2%, 0.01% to 0.1%, 0.1% to 0.2%, 0.01% to 0.3%, 0.01% to 0.3%, 0.01% to 0.3%, 0.1% to 0.3%, 0.1% to 0.3%, 0.5% to 1.0%, 0.7% to 0.9%, or 0.8% to 0.9%.

[0074] The one or more one or more fatty acids may contain less than about 0.5% arachidic acid (C20:0). The one or more fatty acids may have an arachidic acid content of at most about 1%, 0.5%, 0.3%, 0.2%, 0.1%, 0.09, 0.08%, 0.05%, 0.01%, or less. The one or more fatty acids may have an arachidic acid content of at least about 0.01%, 0.05%, 0.08%, 0.09%, 0.1%, 0.2%, 0.3%, 0.5%, 1%, or more. The one or more fatty acids may have an arachidic acid content from about 0.01% to 1%, 0.01% to 0.5%, 0.01% to 0.2%, 0.01% to 0.1%, 0.08% to 0.1%, 0.09% to 0.1%, 0.1% to 0.2%, 0.01% to 0.3%, 0.01% to 0.3%, 0.05% to 0.3%, 0.1% to 0.3%, or 0.1% to 0.3%.

[0075] The one or more one or more fatty acids may contain less than about 0.5% arachidic acid or more than about 4% behenic acid. The one or more fatty acids may contain more than 4% behenic acid. The one or more fatty acids may contain at least about 4%, 5%, 6%, 8%, 10%, 15%, or more arachidic acid. The one or more fatty acids may have an arachidic acid from about 4% to 15%, 4% to 15%, 6%, to 10%, or 6% to 15%.

[0076] The one or more one or more fatty acids may contain at least about 15% palmitic acid. The one or more one or more fatty acids may contain about 15% palmitic acid. The one or more fatty acids may have a palmitic acid content of at most about 35%, 30%, 25%, 20%, 19%, 18%, 17%, 16%, 15%, 14%, 13%, 12%, 11%, 10%, or less. The one or more fatty acids may have a palmitic acid content of at least about 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 25%, 30%, 35% or more. The one or more fatty acids may have a palmitic acid content from about 10% to 35%, 10% to 20%, 13% to 20%, 14% to 25%, 14% to 23%, 14%, to 20%, 14% to 19%, 14% to 17%, 14% to 16%, 15% to 25%, 15% to 20%, 15% to 19%, 15% to 18%, and 15% to 17%.

[0077] The one or more one or more fatty acids may contain about 5% stearic acid. The one or more fatty acids may have a stearic acid content of at most about 20%, 15%, 10%, 8%, 7%, 6%, 5%, 4%, 3%, or less. The one or more fatty acids may have a stearic acid content of at least about 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 15%, 20%, or more. The one or more fatty acids may have a stearic acid content from about 3% to 20%, 4% to 20%, 4% to 15%, 4% to 12%, 5% tol0%, 5% to 7%, 6% to 20%, 6% to 15%, 6% to 12%, 6% tol0%, or 6% to 7%.

[0078] The one or more fatty acids may have a gadoleic acid content of at most about 5%, 4%, 3%, 2%, 1% or less. The one or more fatty acids may have a gadoleic acid content of at least about 1%, 2%, 3%, 4%, 5%, or more. The one or more fatty acids may have a gadoleic acid content from about 1% to 5%, 1% to 4%, 1% to 3%, or 1% to 2%. The one or more fatty acids may have a negligible amount of gadoleic acid.

[0079] The one or more one or more fatty acids may contain at least about 15% palmitic acid and at least about 5% stearic acid. The one or more one or more fatty acids may contain at least about 15% palmitic acid and from about 5% to 13% stearic acid. The one or more one or more fatty acids may contain at least about 15% palmitic acid and from about 5% to 10% stearic acid. The one or more one or more fatty acids may contain at least about 15% palmitic acid and from about 5% to 8% stearic acid. The one or more one or more fatty acids may contain at least about 15% palmitic acid and at least about 3% stearic acid.

[0080] The one or more one or more fatty acids may contain at least about 15% Cl 6:0 and at least about 5% C18:0. The one or more one or more fatty acids may contain at least about 15% C16:0 and from about 5% to 13% C18:0. The one or more one or more fatty acids may contain at least about 15% C16:0 and from about 5% to 10% C18:0. The one or more one or more fatty acids may contain at least about 15% C16:0 and from about 5% to 8% C18:0.

[0081] The one or more one or more fatty acids may contain less than about 90% oleic acid. The one or more one or more fatty acids may contain less than about 90% oleic acid by weight. The one or more one or more fatty acids may contain less than about 88% oleic acid. The one or more one or more fatty acids may contain about 80% oleic acid. The one or more fatty acids may have an oleic acid content of at most about 95%, 90%, 89%, 88%, 87%, 86%, 85%, 80%, 75%, 70%, 65%, 60%, or less. The one or more fatty acids may have an oleic acid content of at least about 60%, 65%, 70%, 75%, 80%, 85%, 86%, 87%, 88%, 89%, 90%, or more. The one or more fatty acids may have an oleic acid content from about 1% to 90%, 10% to 90%, 20% to 90%, 30% to

90%, 40% to 90%, 50% to 90%, 60% to 95%, 60% to 90%, 60% to 88%, 60% to 85%, 60% to

80%, 60% to 75%, 70% to 95%, 70% to 90%, 70% to 88%, 70% to 85%, 70% to 80%, 70% to

75%, 75% to 95%, 75% to 90%, 75% to 85%, 75% to 80%, 80% to 95%, 80% to 90%, 80% to

88%, 80% to 85%, 85% to 88%, 86% to 87%, or 84% to 87%.

[0082] The one or more fatty acids may include an omega-6 fatty acid content. The OMEGA-6 fatty acid content may be at most about 10%, 9%, 8%, 7% 6%, 5%, 4%, 3%, 2.0%, 1.5%, 1.0%, 0.5%, 0.2%, or less. The OMEGA-6 fatty acid content may be at most about 0.2%, 0.5%, 1.0%, 1.5%, 2.0%, or more. The OMEGA-6 fatty acid content may be from about 0.2% to 2.0%, 0.2% to 1.0%, 0.2% to 0.5%, or 0.5% to 1.5%. The OMEGA-6 fatty acid content may be less than 1%. The OMEGA-6 fatty acid content may be less than 0.5%. In some embodiments, the omega-6 content may be below a detection limit or considered negligible. In some cases, the percentage may be relative to a total weight percent.

[0083] The one or more fatty acids may include an omega-3 fatty acid content. The OMEGA-3 fatty acid content may be at most about 2.0%, 1.5%, 1.0%, 0.5%, 0.2%, or less. The OMEGA-3 fatty acid content may be at most about 0.2%, 0.5%, 1.0%, 1.5%, 2.0%, or more. The OMEGA-3 fatty acid content may be from about 0.2% to 2.0%, 0.2% to 1.0%, 0.2% to 0.5%, or 0.5% to 1.5%. The OMEGA-3 fatty acid content may be less than 1%. The OMEGA-3 fatty acid content may be less than 0.5%. In some embodiments, the omega-3 content may be below a detection limit or considered negligible. In some cases, the percentage may be relative to a total weight percent. [0084] The edible lipid may include less than 100 ppm of detectable volatile aldehydes, such as alpha, beta-unsaturated aldehydes, including acrolein and crotonaldehyde. The edible lipid may include less than 100 ppm of detectable aldehydes byproducts produced as a result exposure to heat, such as: (E)-2-Alkenals, (E,E)-2,4-Alkadienals, 4,5-Epoxy-(E)-2-alkenals, 4-Hydroperoxy- /4-Hydroxy-(E)-2-alkenals, (Z,E)-2,4-Alkadienals, n-Alkanals, and/or (Z)-2-Alkenals. In some embodiments, the cooking oil may include more than 100 ppm of detectable volatile aldehydes, such as alpha, beta-unsaturated aldehydes, including acrolein and crotonaldehyde. The edible lipid may include 4-hydroxynonenol. The edible lipid may include malonyldialdehyde. The edible lipid may include beta-unsaturated aldehydes. The edible lipid may include epoxides. The edible lipid may include hydroxy- a,P-unsaturated aldehydes. The edible lipid may contain peroxy- a,P- unsaturated aldehydes. The edible lipid may include free fatty acids.

[0085] The edible lipid may include one or more aldehydes. The aldehydes may be, for example, unsaturated aldehydes, saturated aldehydes and/or a,P-unsaturated aldehydes, etc. In some embodiments, the aldehyde may be acrolein and/or crotonaldehyde. The amount of acrolein in the edible lipid may be less than 50 parts per million (ppm), 10 ppm, 5 ppm, 1 ppm, 0.1 ppm, or less. The amount of acrolein in the edible lipid may be more than 0.1 ppm, 1 ppm, 5 ppm, 10 ppm, 50 ppm or more. The amount of acrolein may be from about 0.1 ppm to 50 ppm, 0.1 ppm to 10 ppm, or 0.1 ppm to 1 ppm. The amount of crotonaldehyde in the edible lipid may be less than 50 parts per million (ppm), 10 ppm, 5 ppm, 1 ppm, 0.1 ppm, or less. The amount of crotonaldehyde in the edible lipid may be more than 0.1 ppm, 1 ppm, 5 ppm, 10 ppm, 50 ppm or more. The amount of crotonaldehyde may be from about 0.1 ppm to 50 ppm, 0.1 ppm to 10 ppm, or 0.1 ppm to 1 ppm. In some embodiments, the edible lipid may include less than 100 ppm of detectable volatile aldehydes, such as alpha, beta-unsaturated aldehydes, including acrolein and crotonaldehyde. In some embodiments, the edible lipid may include more than 100 ppm of detectable volatile aldehydes, such as alpha, beta-unsaturated aldehydes, including acrolein and crotonaldehyde.

[0086] In some aspects, the consumable composition does not produce a significant amount of a,P-unsaturated aldehydes when heated to a cooking temperature, for instance 180°C. In some cases, the consumable composition does not produce a significant amount of a,P-unsaturated aldehydes when cooked at 180°C for about 90 minutes or less. The a,P-unsaturated aldehyde content of the consumable composition may be 0.5 mmol/kg to 5 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The a,P-unsaturated aldehyde content of the consumable composition may be at least 0.5 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The a,P-unsaturated aldehyde content of the consumable composition may be at most 5 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The a,P-unsaturated aldehyde content of the consumable composition may be 0.5 mmol/kg to 1 mmol/kg, 0.5 mmol/kg to 1.5 mmol/kg, 0.5 mmol/kg to 2 mmol/kg, 0.5 mmol/kg to 2.5 mmol/kg, 0.5 mmol/kg to 3 mmol/kg, 0.5 mmol/kg to 4 mmol/kg, 0.5 mmol/kg to 5 mmol/kg 1 mmol/kg to 1.5 mmol/kg, 1 mmol/kg to

2 mmol/kg, 1 mmol/kg to 2.5 mmol/kg, 1 mmol/kg to 3 mmol/kg, 1 mmol/kg to 4 mmol/kg, 1 mmol/kg to 5 mmol/kg 1.5 mmol/kg to 2 mmol/kg, 1.5 mmol/kg to 2.5 mmol/kg, 1.5 mmol/kg to

3 mmol/kg, 1.5 mmol/kg to 4 mmol/kg, 1.5 mmol/kg to 5 mmol/kg 2 mmol/kg to 2.5 mmol/kg, 2 mmol/kg to 3 mmol/kg, 2 mmol/kg to 4 mmol/kg, 2 mmol/kg to 5 mmol/kg 2.5 mmol/kg to 3 mmol/kg, 2.5 mmol/kg to 4 mmol/kg, 2.5 mmol/kg to 5 mmol/kg, 3 mmol/kg to 4 mmol/kg, 3 mmol/kg to 5 mmol/kg, or4 mmol/kg to 5 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The a,P-unsaturated aldehyde content of the consumable composition may be about 0.5 mmol/kg, 1 mmol/kg, 1.5 mmol/kg, 2 mmol/kg, 2.5 mmol/kg, 3 mmol/kg, 4 mmol/kg or 5 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The a,P-unsaturated aldehyde content of the consumable composition may be less than 0.5 mmol/kg, 1 mmol/kg, 1.5 mmol/kg, 2 mmol/kg, 2.5 mmol/kg, 3 mmol/kg, 4 mmol/kg or 5 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C.

[0087] In some cases, the consumable composition produces no a,P-unsaturated aldehydes when heated at 180°C for about 5 minutes or less. In some cases, the consumable composition produces less than 0.1 mmol/kg a,P-unsaturated aldehydes when heated at 180°C for about 5 minutes or less. In some cases, the consumable composition produces less than 0.1 mmol/kg a,P-unsaturated aldehydes when heated at 180°C for about 10 minutes or less. In some cases, the consumable composition produces less than 0.35 mmol/kg a,P-unsaturated aldehydes when heated at 180°C for about 20 minutes or less. In some cases, the consumable composition produces less than 0.55 mmol/kg a,P-unsaturated aldehydes when heated at 180°C for about 30 minutes or less. In some cases, the consumable composition produces less than 1.5 mmol/kg a,P-unsaturated aldehydes when heated at 180°C for about 60 minutes or less.

[0088] In some aspects, the consumable composition does not produce a significant amount of aldehydes when heated to a cooking temperature, for instance 180°C. In some cases, the consumable composition does not produce a significant amount of aldehydes when cooked at 180°C for about 90 minutes or less. The aldehyde content of the consumable composition may be 20 mmol/kg to 60 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The aldehyde content of the consumable composition may be at least 20 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The aldehyde content of the consumable composition may be at most 60 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The aldehyde content of the consumable composition may be 20 mmol/kg to 30 mmol/kg, 20 mmol/kg to 40 mmol/kg, 20 mmol/kg to 50 mmol/kg, 20 mmol/kg to 60 mmol/kg, 30 mmol/kg to 40 mmol/kg, 30 mmol/kg to 50 mmol/kg, 30 mmol/kg to 60 mmol/kg, 40 mmol/kg to 50 mmol/kg, 40 mmol/kg to 60 mmol/kg, or 50 mmol/kg to 60 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The aldehyde content of the consumable composition may be about 20 mmol/kg, 30 mmol/kg, 40 mmol/kg, 50 mmol/kg, or 60 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C. The aldehyde content of the consumable composition may be less than 20 mmol/kg, 30 mmol/kg, 40 mmol/kg, 50 mmol/kg, or 60 mmol/kg when the consumable composition is heated, for instance to a temperature to about 180°C.

[0089] In some cases, the consumable composition produces less than 50 mmol/kg aldehydes when heated at 180°C for about 90 minutes or less. In some cases, the consumable composition produces less than 40 mmol/kg aldehydes when heated at 180°C for about 60 minutes or less. In some cases, the consumable composition produces less than 25 mmol/kg aldehydes when heated at 180°C for about 30 minutes or less. In some cases, the consumable composition produces less than 15 mmol/kg aldehydes when heated at 180°C for about 20 minutes or less. In some cases, the consumable composition produces less than 1 mmol/kg aldehydes when heated at 180°C for about 10 minutes or less.

[0090] The edible lipid may include one or more peroxides. The amount of peroxides in the edible lipid may be less than 50 parts per million (ppm), 10 ppm, 5 ppm, 1 ppm, 0.1 ppm, or less. The amount of peroxides in the edible lipid may be more than 0.1 ppm, 1 ppm, 5 ppm, 10 ppm, 50 ppm or more. The amount of peroxides may be from about 0.1 ppm to 50 ppm, 0.1 ppm to 10 ppm, or 0.1 ppm to 1 ppm.

[0091] The edible lipid may include one or more epoxides. The amount of epoxides in the edible lipid may be less than 50 parts per million (ppm), 10 ppm, 5 ppm, 1 ppm, 0.1 ppm, or less. The amount of epoxides in the edible lipid may be more than 0.1 ppm, 1 ppm, 5 ppm, 10 ppm, 50 ppm or more. The amount of epoxides may be from about 0.1 ppm to 50 ppm, 0.1 ppm to 10 ppm, or 0.1 ppm to 1 ppm.

[0092] The amount of beta-unsaturated aldehydes in the edible lipid may be less than 50 parts per million (ppm), 10 ppm, 5 ppm, 1 ppm, 0.1 ppm, or less. The amount of beta-unsaturated aldehydes in the edible lipid may be more than 0.1 ppm, 1 ppm, 5 ppm, 10 ppm, 50 ppm or more. The amount of beta-unsaturated aldehydes may be from about 0.1 ppm to 50 ppm, 0.1 ppm to 10 ppm, or 0.1 ppm to 1 ppm.

[0093] The amount of malonyldialdehyde in the edible lipid may be less than 50 parts per million (ppm), 10 ppm, 5 ppm, 1 ppm, 0.1 ppm, or less. The amount of malonyldialdehyde in the edible lipid may be more than 0.1 ppm, 1 ppm, 5 ppm, 10 ppm, 50 ppm or more. The amount of malonyldialdehyde may be from about 0.1 ppm to 50 ppm, 0.1 ppm to 10 ppm, or 0.1 ppm to 1 ppm.

[0094] The edible lipid may contain 4-hydroxynonenal (HNE). The percentage of HNE may be a weight percentage relative to cooking oil. The percentage of HNE in the cooking oil may be less than about 10 mmol/kg, 5 mmol/kg, 3 mmol/kg, 1 mmol/kg, 0.1 mmol/kg, or less. The percentage of HNE in the cooking oil may be more than about 0.1 mmol/kg, 1 mmol/kg, 3 mmol/kg, 5 mmol/kg, 10 mmol/kg, or more. The percentage of HNE in the cooking oil may be from about 0.1 mmol/kg to 10 mmol/kg, 0.1 mmol/kg to 3 mmol/kg, 0.1 mmol/kg to 1 mmol/kg. In some embodiments, the one or more contents may be below a detection limit or considered negligible. [0095] In some embodiments, the edible lipid may not be derived from a nut. The edible lipid may not be derived from a nut in order to mitigate potential allergen issues upon consumption of a food composition containing an edible lipid derived from a nut.

[0096] The edible lipid may also have an oxidative stability index (OSI). The OSI may be used to determine the relative oxidative stability of the fatty acids in the edible lipid. The oxidative stability of the oil may be determined using the American Oil Chemical Society (AOCS) standard method CD 12B-92 and/or the Rancimat method. In some embodiments, the oxidative stability of the oil or edible food composition (e.g., the mayonnaise compositions disclose herein) may be measured isothermally at elevated temperatures to accelerate oxidation. In some cases, the OSI is the point of maximum change of the rate of oxidation. In some cases, the OSI is expressed as “induction period (IP)” or “induction time,” which is the time when the oils/fats achieve a maximum rate of oxidation. This maximum rate of oxidation is measured by passing dry air continuously first through a heated oil or oil containing composition and then into deionized water and monitoring the rate of increase in conductivity of the deionized water that results from the volatile oil breakdown products released in the heated oil and picked up in the air and then solubilized in the deionized water. Oils that are more resistant to oxidative degradation will have a higher OSI as observed by a higher induction time (IP) or induction time.

[0097] The edible lipid may have an OSI value. The edible lipid OSI value may be determined with or without the use of external antioxidants in the edible lipid. The edible lipid may have an OSI value, when measured at about 95 degrees Celsius of greater than about 30 hrs, 40 hrs, 50 hrs, 60 hrs, 70 hrs, 80 hrs, 90 hrs, 100 hrs, 150 hrs or more. The edible oil may have an OSI value of less than about 150 hrs, 100 hrs, 90 hrs, 80 hrs, 70 hrs, 60 hrs, 50 hrs, or less. The edible oil may have an OSI value from about 30 hrs to 200 hrs, 50 hrs to 200 hrs, 50 hrs to 150 hrs, 60 hrs to 65 hrs, 55 hrs to 75 hrs, 50 hrs to 65 hrs, 60 hrs to 80 hrs, or 50 hrs to 100 hrs.

[0098] The mayonnaise composition may have an OSI value. The mayonnaise composition OSI value may be determined with or without the use of external antioxidants in the mayonnaise composition. The mayonnaise composition may have an OSI value, when measured at about 95 degrees Celsius of greater than about 30 hrs, 40 hrs, 50 hrs, 60 hrs, 70 hrs, 80 hrs, 90 hrs, 100 hrs, 150 hrs or more. The mayonnaise composition may have an OSI value of less than about 150 hrs, 100 hrs, 90 hrs, 80 hrs, 70 hrs, 60 hrs, 50 hrs, or less. The mayonnaise composition may have an OSI value from about 30 hrs to 200 hrs, 50 hrs to 200 hrs, 50 hrs to 150 hrs, 60 hrs to 65 hrs, 55 hrs to 75 hrs, 50 hrs to 65 hrs, 60 hrs to 80 hrs, or 50 hrs to 100 hrs.

[0099] In some cases, the consumable composition produces no (Z)-2-Alkenals when heated at 180°C for about 20 minutes or less. In some cases, the consumable composition produces less than 0.15 mmol/kg (Z)-2-Alkenals when heated at 180°C for about 30 minutes or less. In some cases, the consumable composition produces less than 0.8 mmol/kg (Z)-2-Alkenals when heated at 180°C for about 60 minutes or less. In some cases, the consumable composition produces less than 1 mmol/kg (Z)-2-Alkenals when heated at 180°C for about 90 minutes or less.

[00100] In some cases, the consumable composition produces no (Z,E)-2,4-Alkadienals when heated at 180°C for about 90 minutes or less. In some cases, the consumable composition produces less than 0.1 mmol/kg (Z,E)-2,4-Alkadienals when heated at 180°C for about 20 minutes or less. In some cases, the consumable composition produces less than 0.5 mmol/kg (Z,E)-2,4- Alkadienals when heated at 180°C for about 60 minutes or less. In some cases, the consumable composition produces less than 1 mmol/kg (Z,E)-2,4-Alkadienals when heated at 180°C for about 90 minutes or less.

[00101] In some cases, the consumable composition produces no 4-Hydroperoxy-/4- Hydroxy-(E)-2-alkenals when heated at 180°C for about 10 minutes or less. In some cases, the consumable composition produces less than 0.1 mmol/kg 4-Hydroperoxy-/4-Hydroxy-(E)-2- alkenals when heated at 180°C for about 20 minutes or less. In some cases, the consumable composition produces less than 0.4 mmol/kg 4-Hydroperoxy-/4-Hydroxy-(E)-2-alkenals when heated at 180°C for about 30 minutes or less. In some cases, the consumable composition produces less than 0.8 mmol/kg 4-Hydroperoxy-/4-Hydroxy-(E)-2-alkenals when heated at 180°C for about 60 minutes or less. In some cases, the consumable composition produces less than 1 mmol/kg 4- Hydroperoxy-/4-Hydroxy-(E)-2-alkenals when heated at 180°C for about 90 minutes or less. [00102] In some cases, the consumable composition produces no 4,5-Epoxy-(E)-2- alkenals when heated at 180°C for about 90 minutes or less. In some cases, the consumable composition produces no 4- (E,E)-2,4-Alkadienals when heated at 180°C for about 90 minutes or less.

Additional Ingredients in Consumable Compositions

[00103] The consumable compositions provided herein, such as a mayonnaise composition, may include one or more additional ingredients or edible components. Mayonnaise compositions, including those disclose herein, are oil in water emulsions which are stabilized by various combinations of emulsifying agents, structurants, and acidification agents, to produce a stable emulsion which has a viscosity, texture, mouthfeel, and storage modulus that is similar to that of traditional egg based mayonnaise products, and/or vegan vegetable oil based mayonnaise products. Finding the correct combination and ratios of these various edible components which result in a product with an appealing, mayonnaise-like taste which comprises the alternative edible lipids disclosed herein remains a challenge due to the unusual flavor profiles associated with the edible lipids, as compared to traditional vegetable oils with established flavor profiles, familiar to consumers.

[00104] The one or more additional edible components may include a protein, an amino acid, a carbohydrate, a starch, one or more acidification agents or acids, a mineral, a salt, a flavoring agent, a seasoning, an emulsifier, a preservative, an antioxidant, meat, seafood, vegetable, or meat substitute. The protein may be a legume protein. The legume may be a chickpea or soybean.

[00105] The consumable compositions provided herein may comprise one or more emulsifiers. The one or more emulsifiers may include mustard flour, chickpea protein, soybean protein, fatty acid derivatives, polyglycerol Polyricinoleate (PGPR), Ammonium Phosphatide (AMP), a monoglyceride, a diglyceride, a vegan lecithin, soy lecithin, phospholipids, or combinations thereof.

[00106] The emulsifier content of the consumable composition may be 0.5% w/w to 3% w/w. The emulsifier content of the consumable composition may be at least 0.5% w/w. The emulsifier content of the consumable composition may be at most 3% w/w. The emulsifier content of the consumable composition may be 0.5% w/w to 1% w/w, 0.5% w/w to 1.5% w/w, 0.5% w/w to 2% w/w, 0.5% w/w to 2.5% w/w, 0.5% w/w to 3% w/w, 1% w/w to 1.5% w/w, 1% w/w to 2% l i, 1% w/w to 2.5% w/w, 1% w/w to 3% w/w, 1.5% w/w to 2% w/w, 1.5% w/w to 2.5% w/w, 1.5% w/w to 3% w/w, 2% w/w to 2.5% w/w, 2% w/w to 3% w/w, or 2.5% w/w to 3% w/w. The emulsifier content of the consumable composition may be about 0.5% w/w, 1% w/w, 1.5% w/w, 2% w/w, 2.5% w/w, or 3% w/w. The emulsifier content of the consumable composition may be at least 0.5% w/w, 1% w/w, 1.5% w/w, 2% w/w, or 2.5% w/w. The emulsifier content of the consumable composition may be at most 1% w/w, 1.5% w/w, 2% w/w, 2.5% w/w, or 3% w/w.

[00107] The consumable compositions provided herein may comprise one or more acidification agents. The one or more acidification agents may include acetic acid, citric acid, vinegar, rice vinegar, apple cider vinegar, pineapple juice or a derivative thereof, lemon juice, lime juice, hydrochloric acid, malic acid, fumaric acid, lactic acid, phosphoric acid, tartaric acid, or combinations thereof.

[00108] The consumable compositions provided herein may comprise one or more sweetening agents. The one or more sweetening agents may comprise pineapple juice or a derivative thereof, sugars, fructose, agave, glucose, sucrose, high fructose corn syrup, and combinations thereof.

[00109] The acidification agent content of the consumable composition may be 0.1% w/w to 15% w/w. The acidification agent content of the consumable composition may be at least 0.1% w/w. The acidification agent content of the consumable composition may be at most 15% w/w. The acidification agent content of the consumable composition may be 0.1% w/w to 0.5% w/w, 0.1% w/w to 1% w/w, 0.1% w/w to 3% w/w, 0.1% w/w to 5% w/w, 0.1% w/w to 7% w/w, 0.1% w/w to 10% w/w, 0.1% w/w to 15% w/w, 0.5% w/w to 1% w/w, 0.5% w/w to 3% w/w, 0.5% w/w to 5% w/w, 0.5% w/w to 7% w/w, 0.5% w/w to 10% w/w, 0.5% w/w to 15% w/w, 1% w/w to 3% l i, 1% w/w to 5% w/w, 1% w/w to 7% w/w, 1% w/w to 10% w/w, 1% w/w to 15% w/w, 3% w/w to 5% w/w, 3% w/w to 7% w/w, 3% w/w to 10% w/w, 3% w/w to 15% w/w, 5% w/w to 7% w/w, 5% w/w to 10% w/w, 5% w/w to 15% w/w, 7% w/w to 10% w/w, 7% w/w to 15% w/w, or 10% w/w to 15% w/w. The acidification agent content of the consumable composition may be about 0.1% w/w, 0.5% w/w, 1% w/w, 3% w/w, 5% w/w, 7% w/w, 10% w/w, or 15% w/w. The acidification agent content of the consumable composition may be at least 0.1% w/w, 0.5% w/w, 1% w/w, 3% w/w, 5% w/w, 7% w/w, or 10% w/w. The acidification agent content of the consumable composition may be at most 0.5% w/w, 1% w/w, 3% w/w, 5% w/w, 7% w/w, 10% w/w, or 15% w/w. The acidification agent may be comprised in an amount sufficient to reduce and maintain a pH of about 3 to about 4, about 3.5, or about 3.8.

[00110] The consumable compositions provided herein may comprise one or more structurants. The one or more structurants may include xanthan gum, chickpea protein, starch, mustard flour, or combinations thereof.

[00111] The structurant content of the consumable composition may be 0.1% w/w to 1.2% w/w. The structurant content of the consumable composition may be at least 0.1% w/w. The structurant content of the consumable composition may be at most 1.2% w/w. The structurant content of the consumable composition may be 0.1% w/w to 0.3% w/w, 0.1% w/w to 0.5% w/w, 0.1% w/w to 0.8% w/w, 0.1% w/w to 1% w/w, 0.1% w/w to 1.2% w/w, 0.3% w/w to 0.5% w/w, 0.3% w/w to 0.8% w/w, 0.3% w/w to 1% w/w, 0.3% w/w to 1.2% w/w, 0.5% w/w to 0.8% w/w, 0.5% w/w to 1% w/w, 0.5% w/w to 1.2% w/w, 0.8% w/w to 1% w/w, 0.8% w/w to 1.2% w/w, or 1% w/w to 1.2% w/w. The structurant content of the consumable composition may be 0.1% w/w, 0.3% w/w, 0.5% w/w, 0.8% w/w, 1% w/w, or 1.2% w/w.

[00112] The additional edible components may include one or more tocopherols. The one or more tocopherols may include alpha tocopherol, beta tocopherol, gamma tocopherol, delta tocopherol, or combinations thereof. The one or more tocopherols may include at least about 800 micrograms, 900 micrograms, 1000 micrograms, 1100 micrograms, 1200 micrograms, 1500 micrograms or more per gram of the food composition. The one or more tocopherols may include at most about 1500 micrograms, 1200 micrograms, 1100 micrograms, 1000 micrograms, 900 micrograms, 800 micrograms, or less per gram of the food composition. The one or more tocopherols may include about 800 to 1200 micrograms, 900 to 1100 micrograms, or 950 to 1070 micrograms per gram of the food composition. The one or more tocopherols may vitamin E activity. The one or more tocopherols may include alpha tocopherol at 100-150 micrograms per gram of the food composition, beta tocopherol at 10-30 micrograms per gram of the food composition, gamma tocopherol at 600-650 micrograms per gram of the food composition, or delta tocopherol at 250-300 micrograms per gram of the food composition, or a combination thereof.

[00113] The additional edible components may include alpha tocopherol. The alpha tocopherol may be present in the food composition with an amount of at least about 100 micrograms, 110 micrograms, 115 micrograms, 120 micrograms, 150 micrograms, or more per gram of the food composition. The alpha tocopherol may be present in the food composition with an amount of at most about 150 micrograms, 120 micrograms, 110 micrograms, 100 micrograms, 90 micrograms, 80 micrograms, or less per gram of the food composition. The alpha tocopherol may be present in the food composition with an amount of about 80 to 120 micrograms, 90 to 120 micrograms, or 100 to 120 micrograms per gram of the food composition.

[00114] The additional edible components may include beta tocopherol. The beta tocopherol may be present in the food composition with an amount of at least about 10 micrograms, 15 micrograms, 20 micrograms, 25 micrograms, 30 micrograms, or more per gram of the food composition. The beta tocopherol may be present in the food composition with an amount of at most about 30 micrograms, 25 micrograms, 20 micrograms, 15 micrograms, or less per gram of the food composition. The beta tocopherol may be present in the food composition with an amount of about 10 to 30 micrograms, 15 to 25 micrograms, or 20 to 25 micrograms per gram of the food composition.

[00115] The additional edible components may include gamma tocopherol. The gamma tocopherol may be present in the food composition with an amount of at least about 500 micrograms, 550 micrograms, 600 micrograms, 620 micrograms, 640 micrograms, 650 micrograms, 700 micrograms, or more per gram of the food composition. The gamma tocopherol may be present in the food composition with an amount of at most about 700 micrograms, 650 micrograms, 640 micrograms, 620 micrograms, 600 micrograms, 550 micrograms, or less per gram of the food composition. The gamma tocopherol may be present in the food composition with an amount of about 550 to 700 micrograms, 600 to 650 micrograms, or 620 to 660 micrograms per gram of the food composition.

[00116] The additional edible components may include delta tocopherol. The delta tocopherol may be present in the food composition with an amount of at least about 200 micrograms, 250 micrograms, 280 micrograms, 300 micrograms, 340 micrograms, or more per gram of the food composition. The delta tocopherol may be present in the food composition with an amount of at most about 340 micrograms, 300 micrograms, 280 micrograms, 250 micrograms, 200 micrograms, or less per gram of the food composition. The delta tocopherol may be present in the food composition with an amount of about 200 to 350 micrograms, 250 to 320 micrograms, or 270 to 300 micrograms per gram of the food composition.

[00117] The additional edible components may further be selected from sugar, fruit juice, acetic acid, vinegar, citric acid, tocopherols, mustard flour, spices, salt, pepper, malto dextrin, lecithin, yeast extract, dicalcium phosphate, msg, natural flavors, artificial flavors, artificial color, xanthan gum, leavening, sorbic acid, calcium disodium edta, juice concentrate, high fructose corn syrup, soy lecithin, sunflower lecithin, potato protein, hyrdolyzed corn protein, methylcellulose, modified food starch, mono & diglycerides, cellulose, cellulose gum, guar gum, carrageenan, tbhq, pea protein isolate, rice flour, wheat flour, bha, bht, beta carotene, dextrose, trisodium phosphate, cornstarch, whey, and potassium sorbate.

[00118] The consumable composition, such as mayonnaise, may include water. The water may be at least about 10%, 15%, 18%, 20%, 22%, 24%, 25%, 30%, or more by weight of the mayonnaise. The water may be at most about 30%, 25%, 22%, 20%, 18% 15%, 10%, or less by weight of the mayonnaise. The water may be from about 10% to 30%, 20% to 24%, 15% to 24%, 18% to 22%, or 22% to 30% by weight of the mayonnaise.

[00119] The consumable composition, such as mayonnaise may include fruit juice concentrate. The fruit juice concentrate may be pineapple juice concentrate. The pineapple juice concentrate may be at least about 0.1%, 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 4.0%, 5.0%, or more by weight of the mayonnaise. The pineapple juice concentrate may be at most about 5.0%, 4.0%, 3.0%, 2.5%, 2.0%, 1.5%, 1.0%, or less by weight of the mayonnaise. The pineapple juice concentrate may be from about 1.0% to 5.0%, 1.5% to 4.0%, 2.0% to 3.0%, 1.0% to 3.0%, or 1.0% to 2.0% by weight of the mayonnaise.

[00120] The consumable composition, such as mayonnaise may include salt. The salt may be at least about 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, or more by weight of the mayonnaise. The salt may be at most about 2.5%, 2.0%, 1.5%, 1.0%, 0.5%, or less by weight of the mayonnaise. The salt may be from about 0.5% to 2.5%, 1.0% to 2.0%, 1.5% to 2.0%, 1.0% to 1.5% by weight of the mayonnaise.

[00121] The consumable composition, such as mayonnaise may include vinegar. The vinegar may be at least about 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 3.5%, 4.0%, or more by weight of the mayonnaise. The vinegar may be at most about 4.0%, 3.5%, 3.0%, 2.5%, 2.0%, 1.5%, 1.0%, 0.5%, or less by weight of the mayonnaise. The vinegar may be from about 2.0% to 2.5%, 2.0% to 3.0%, 2.5% to 3.0%, or 1.0% to 3.5% by weight of the mayonnaise. The vinegar may be an apple cider vinegar.

[00122] The consumable composition, such as mayonnaise may include protein. The protein may be at least about 0.5%, 1.0%, 1.5%, 2.0%, 2.5%, 3.0%, 4.0%, 5.0%, or more by weight of the mayonnaise. The protein may be at most about 5.0%, 4.0%, 3.0%, 2.5%, 2.0%, 1.5%, 1.0%, 0.5%, or less by weight of the mayonnaise. The protein may be from about 0.5% to 2.5%, 0.5% to 1.5%, 1.0% to 2.0%, 1.5% to 2.0%, 1.0% to 1.5% by weight of the mayonnaise. The protein may be a legume protein. The legume may be chickpea or soybean. The legume maybe be chickpea. The legume may be soybean.

[00123] The consumable composition, such as mayonnaise may include xanthan gum. The xanthan gum may be at least about 0.05%, 0.10%, 0.15%, 0.20%, or more by weight of the mayonnaise. The xanthan gum may be at most about 0.20%, 0.15%, 0.10%, 0.05%, or less by weight of the mayonnaise. The xanthan gum may be from about 0.05% to 0.20%, 0.1% to 0.20%, 0.05% to 0.15%, or 0.05% to 0.10% by weight of the mayonnaise.

[00124] The consumable composition, such as mayonnaise may include mustard flour. The mustard flour may be at least about 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 1.0%, or more by weight of the mayonnaise. The mustard flour may be at most about 1.0%, 0.7%, 0.6%, 0.5%, 0.4%, 0.3%, 0.2%, 0.1% or less by weight of the mayonnaise. The mustard flour may be from about 0.1% to 1.0%, 0.3% to 0.6%, 0.3% to 0.5%, or 0.3% to 0.4% by weight of the mayonnaise. [00125] The consumable composition, such as mayonnaise may have a pH value from about 3 to 4.2. The pH of the mayonnaise may be at least about 3.0, 3.5, 3.8, 4.0, 4.2, or more. The pH of the mayonnaise may be at most about 4.2, 4.0, 3.8, 3.5, 3.0, or less. The pH of the mayonnaise may be from about 3.0 to 4.2, 3.5 to 4.0, 3.8 to 4.0, or 3.5 to 4.0.

[00126] In some embodiments, the consumable composition does not comprise an animal product. In some embodiments, the consumable composition does not comprise an animal byproduct. In some embodiments, the consumable composition does not comprise eggs. In some embodiments, the consumable composition does not comprise egg proteins. In some embodiments, the consumable composition does not comprise a refined sugar. In some embodiments, the consumable composition does not comprise an artificial sweetener.

[00127] In an aspect, the present disclosure provides a mayonnaise composition. The mayonnaise composition may include an edible lipid formulated in an oil-in-water emulsion. The edible lipid may be as described elsewhere herein. The edible lipid may include one or more fatty acids. The fatty acids may include, 50% to 95% by weight of one or more monounsaturated fatty acids, 0 to 15% by weight of one or more saturated fatty acids; about 90% to about 95% oleic acid by weight, and less than 5% linoleic acid. The mayonnaise may also include 65 to 73% by weight of the edible lipid, 20% to 24% by weight of water, 1.0% to 2.0% by weight of salt, 2.0% to 3.0% by weight of vinegar, 0.5% to 4.0% by weight pineapple juice, and 1.0% to 2.5% by weight chickpea protein.

Generation of Edible Lipid Compositions

[00128] The edible lipid may be generated through a variety of different processes. The edible lipid may be generated through a variety of different processes to contain little to substantially negligible linoleic acid, omega 6 fatty acids, and polyunsaturated fatty acids. The processes may be as described herein.

Plant Derived Edible Lipids

[00129] For example, plants may be naturally bread, crossed, or genetically engineered to reduce or eliminate the production of linoleic acid, or reduce or eliminate the production of omega 6 fatty acids, and polyunsaturated fatty acids. In some cases, CRISPR based technologies may be used to alter the genome of soy, sunflower, safflower, rapeseed, canola, olive, avocado, palm or other lipid producing plant species such that the desaturase(s) responsible for the synthesis of linoleic acid are partially or completely attenuated. In some cases, edibles lipids isolated from the resulting plant i.e., from its seeds or fruit, may contain significantly lower linoleic acid than that from a similar species that had not been genetically modified in this way.

Animal Derived Edible Lipids [00130] In some cases, animals may be bread, crossed, or genetically engineered to reduce or eliminate the production of linoleic acid for edible lipids derived from animals. For example, CRISPR based technologies may be used to alter the genome of a cow, pig, chicken, sheep, goat, or other lipid producing organism including emerging lipid producing insects, such that the desaturase(s) responsible for the synthesis of linoleic acid, omega 6 fatty acids, and/or polyunsaturated fatty acids are partially or completely attenuated. Fat isolated from the resulting animal i.e., from its flesh or milk, would contain significantly lower linoleic acid, omega 6 fatty acids, and/or polyunsaturated fatty acids than that from a similar species that had not been genetically modified in this way.

Hydrogenated Edible Lipids

[00131] In some cases, the process of hydrogenation (hardening) which may use nickel/cobalt catalysts, may be used to force the saturation of fatty acid double bond(s) under high temperature and pressures. Edible lipids containing linoleic acid can be hydrogenated such that the linoleic acid content of the edible lipid may be significantly decreased or completely eliminated. Similarly, edible lipids containing linoleic acid, omega 6 fatty acids, and/or polyunsaturated fatty acids may be hydrogenated such that the linoleic acid content of the edible lipid may be significantly decreased or completely eliminated. Incomplete or partially hydrogenated lipids may have incomplete saturation and a higher residual content of linoleic acid. These partially hydrogenated lipids may also contain a high level of the trans fats along with remnant metals used to catalyze the hydrogenation. In some cases, the oil may be fully hydrogenated.

Fractionated Fats and Lipids

[00132] In some cases, edible lipids may be fractionated in a variety of ways to produce lipids having different fatty acid and TAG compositions and associated physical, chemical, and biological properties. For example, they can be distilled, separating the TAGs into those having different boiling points. Alternatively, the lipids can be fractionated through partial crystallization or “winterization,” whereby the lipid is exposed to a temperature that results in a fraction of lipid solidifying and a fraction remaining in the liquid state. The physical separation of the liquid and solid fractions may produce lipids that have a higher and lower melting point. Lipids rich in PUFAs, such as Linoleic acid, may tend to have a lower melting point and remain in the liquid fraction. Hence the solid fraction may have a significantly lower LA, PUFA, and/or omega 6 fatty acid content.

Synthetic Fats and Lipids

[00133] Designer lipids and fats may be synthesized from component fatty acids and glycerol. A defined mixture of fatty acids or preferably fatty acids esters, such fatty acid methyl esters, may be combined with glycerol under esterification conditions. For example, a mixture of fatty acid methyl esters devoid of linoleic acid methyl ester may be combined with glycerol and a transesterification catalyst, such as sodium methoxide. The reaction may be heated under mild vacuum to remove the resulting methanol, and the resulting TAG product may be recovered and refined as necessary. Such a lipid may contain little to no linoleic acid, as none was introduced into the synthesis, and may be used as an ingredient to prepare a food.

Interesterified Fats and Lipids

[00134] Designer lipids may be produced from the interesterification of a natural lipid i.e. a defined natural mixture of different TAGs such as olive oil, a mixture of lipids i.e. a combination of more than one natural mixture of TAGs such as a mixture of olive oil and soy bean oil , or with a mixture of TAG(s) and other fatty esters i.e. a mixture of olive oil and fatty acid methyl or ethyl esters. A target lipid fatty acid composition may be determined, and a mixture of lipids and esters are provided that together may contain the desired mixture of total fatty acids. This mixture may be heated in the presence of a transesterification catalyst, such as a lipase, sodium methoxide, or other alkaline catalyst. The resulting TAG mixture may be a new composition of TAGs comprising TAG structures that were not present in the original mixture but rather were generated through the exchange of fatty acids between different TAG molecules in the original mixture. This may allow for the production of regioisomers of TAGs that were not in the original TAG mixture, and TAGs comprising fatty acid “trios” may not be observed in the original mixture. For example, a lipid comprising a 1 : 1 mixture of triolein (OOO) and tripalmitate (PPP) may contain only two TAG species OOO and PPP. This mixture upon interesterifcation may contain a mixture of OOO, OOP, POO, OPO, PPP, POP, OPP and PPO. Similarly, if a lipid comprising 100% OOO were mixed with a 1 : 1 mixture of methyl palmitate and methyl stearate and interesterified, the resulting TAG mixture may include OOO, OOP, POO, OPO, OOS, SOO, OSO, SOS, PPP, PPO, OOP, SSS, SSO, OSS, OPS, SPO, OSP, PSO, POS, SOP, PPS, SPP, PSS, SSP, PSP, and SPS. Hence, a lipid with a starting composition of Linoleic Acid content of 5% upon interesterification with a lipid or mixture of fatty acid esters having a starting composition of 1%, would result in a new mixture of TAGs together comprising 3% linoleic acid. In another embodiment, the interesterification can be catalyzed by a selective lipase, such as an sn-l,3-selective lipase, or an sn-2-selective lipase, such that the fatty acids of the interesterified TAG would be regioselectively exchanged. For example, a lipid comprised of 100% LOL TAG (l,3-linoleyl-2-oleyl-triacylglyceride)that is interesterified with an excess of hexadecenoic acid methyl using an sn- 1,3 -lipase, would result in a TAG that is predominantly POP, in which the 1,3 positions with the linoleic acid were exchanged for palmitic acid from the excess FAME, leaving the oleic acid in the 2 position. In this way, the selective removal of linoleic acid from a lipid comprising a TAG mixture can be achieved.

Cultured Lipids

[00135] Designer lipids may be produced from naturally occurring and engineered microorganisms. There are a diverse population of single celled microorganisms that may be considered “oleaginous,”. These microorganisms may produce 20% or more of their cellular weight as lipid, such as TAGs. The composition of the TAGs produced may be a function of the organism and the environment in which that organism is cultured. Modifications of the lipid composition may be achieved through changes in the cultivation conditions as well through genetic modification. For example, there may be oleaginous yeasts or microalgae that naturally produce TAGs with linoleic acid. This may be further reduced by genetically modifying these organisms to attenuate the desaturase that converts oleic acid to linoleic acid, such as the delta- 12 desaturase. These modified yeasts or microalgae may produce TAGS with <5% linoleic acid, and when the delta-12 desaturase is completely knocked out, these yeasts may produce TAGs with no or undetectable PUFA. Such modified microorganisms may be grown at massive scale to produce commercial quantities of the resulting lipid. The TAG may be produced by a bacteria, for example a bacteria that does not naturally produce PUFAs or omega-6 fatty acids, such a linoleic acid, at all. The production of these cultured oils are effected through fermentation, where the cultures are grown under conditions to promote high oil content in the cells. The cells are then harvested, and the oil is recovered from the cell debris and water, and further refined by methods known in the art of oil processing.

Features of Consumable Compositions

[00136] The consumable composition may be mayonnaise, mayonnaise substitute or a mayonnaise analogue. The consumable composition may have egg-like properties. The egg-like properties may comprise an egg-like flavour, an egg-like smell, an egg-like creaminess, an egglike texture, an egg-like mouthfeel, an increased storage modulus as compared to a mayonnaise comprising a vegetable oil or a commercially available vegan mayonnaise, increased emulsion stability as compared to a mayonnaise comprising a vegetable oil or a vegan mayonnaise, or combinations thereof.

[00137] In some embodiments, the consumable composition, such as mayonnaise comprises a taste preference score which is at least 25%, 30%, 35%, 45%, 50%, 55%, 60%, 65%, 70%, 80%, 85%, 90%, 95%, or 100% greater as compared to a mayonnaise comprising a vegetable oil or a vegan mayonnaise.

[00138] In some embodiments, the consumable composition, such as mayonnaise comprises an egg-like taste score which is at least 25%, 30%, 35%, 45%, 50%, 55%, 60%, 65%, 70%, 80%, 85%, 90%, 95%, or 100% greater as compared to a mayonnaise comprising a vegetable oil or a vegan mayonnaise.

[00139] In some embodiments, the consumable composition, such as mayonnaise comprises an induction time of at least 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, 65, 70, 75, or 80 hours at 100 °C.

[00140] In some embodiments, the consumable composition, such as mayonnaise comprises less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at 12 weeks under sealed conditions, unsealed conditions, or at room temperature.

[00141] In some embodiments, the consumable composition, such as mayonnaise comprises less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 8 weeks under sealed conditions, unsealed conditions, or at room temperature.

[00142] In some embodiments, the consumable composition, such as mayonnaise comprises less than 50% w/w, 40% w/w, 30% w/w, 20% w/w, 15% w/w, 10% w/w, 9% w/w, 8% w/w, 7% w/w, 6% w/w, 5% w/w, 4% w/w, 3% w/w, 2% w/w, 1% w/w, 0.75 % w/w, 0.5% w/w, 0.25% w/w, or 0.1 % w/w of the fatty acids in the composition are oxidized or hydrolysed at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, or 9 months under sealed conditions, unsealed conditions, or at room temperature.

[00143] In some embodiments, the consumable composition has a shelflife of at least 12 weeks under sealed conditions. In some embodiments, the consumable composition has a shelf life of at least 13 weeks under sealed conditions. In some embodiments, the consumable composition has a shelf life of at least 14 weeks under sealed conditions. In some embodiments, the consumable composition has a shelf life of at least 15 weeks under sealed conditions. In some embodiments, the consumable composition has a shelf life of at least 16 weeks under sealed conditions. In some embodiments, the consumable composition has a shelf life of at least 17 weeks under sealed conditions. In some embodiments, the consumable composition has a shelflife of at least 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, 9 months, 10 months, 11 months, 12 months, 13 months, 14 months, 15 months, 16 months, 17 months, 18 months, 19 months, 20 months, 21 months, 22 months, 23 months, or 24 months under sealed conditions. In some embodiments the consumable composition has a shelf life of over a year under sealed conditions.

[00144] In some embodiments, the consumable composition has a shelf life of at least 8 weeks once opened. In some embodiments, the consumable composition has a shelf life of at least 9 weeks once opened. In some embodiments, the consumable composition has a shelf life of at least 10 weeks once opened. In some embodiments, the consumable composition has a shelf life of at least 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, 9 months, 10 months, 11 months, 12 months, 13 months, 14 months, 15 months, 16 months, 17 months, 18 months, 19 months, 20 months, 21 months, 22 months, 23 months, or 24 months once opened. In some embodiments the consumable composition has a shelf life of over a year once opened.

[00145] In some embodiments, the consumable composition has a shelf life of at least 8 weeks at about room temperature (25° C). In some embodiments, the consumable composition has a shelf life of at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, or 9 months at about room temperature (25° C).

[00146] In some embodiments, the consumable composition maintains a stable emulsion at least 8 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the consumable composition maintains a stable emulsion at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, 9 months, 10 months, 11 months, 12 months, 13 months, 14 months, 15 months, 16 months, 17 months, 18 months, 19 months, 20 months, 21 months, 22 months, 23 months, or 24 months at about room temperature (25° C), or when refrigerated.

[00147] The pH of a food product, such as the consumable compositions described herein, can be used as a measure of rancidity, spoliation, and/or shelf-life stability. A significant shift in pH can indicate that the consumable composition has experienced significant bacterial growth, oxidation, or breakdown of its edible components (e.g., lipids, proteins, fats), and is no longer safe or desirable for consumption. In some embodiments, the consumable composition maintains a stable pH at least 8 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the consumable composition maintains a stable pH at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, or 9 months at about room temperature (25° C), or when refrigerated.

[00148] The acidity of a food product, such as the consumable compositions described herein, can be used as a measure of rancidity, spoliation, and/or shelf-life stability. A significant shift in acidity can indicate that the consumable composition has experienced significant bacterial growth, oxidation, or breakdown of its edible components (e.g., lipids, proteins, fats), and is no longer safe or desirable for consumption. In some embodiments, the consumable composition maintains a stable acidity at least 8 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the consumable composition maintains a stable acidity at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, or 9 months at about room temperature (25° C), or when refrigerated.

[00149] The free fatty acid content of a food product, such as the consumable compositions described herein, can be used as a measure of rancidity, spoliation, and/or shelf-life stability. A significant shift in free fatty acid content (e.g., an increase in free fatty acid content) can indicate that the consumable composition has experienced significant bacterial growth, oxidation (e.g., hydrolytic rancidity, or oxidative rancidity), or breakdown of its edible components (e.g., lipids), and is no longer safe or desirable for consumption. In some embodiments, the consumable composition maintains a stable free fatty acid content at least 8 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the consumable composition maintains a stable free fatty acid content at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, or 9 months at about room temperature (25° C), or when refrigerated. In some embodiments, the stable free fatty acid content is up to 1.6% wt. In some embodiments, the stable free fatty acid content is up to 1.75% wt, up to 2% wt, up to 2.5% wt, up to 3% wt, up to 3.5% wt, up to 4% wt, up to 4.5% wt, up to 5% wt, or up to 10% wt.

[00150] The viscosity of a food product, such as the consumable compositions described herein, can be used as a measure of rancidity, spoliation, and/or shelf-life stability. A significant shift in viscosity can indicate that the consumable composition has experienced significant bacterial growth, oxidation, or breakdown of its edible components (e.g., lipids, proteins, fats), and is no longer safe or desirable for consumption. In some embodiments, the consumable composition maintains a stable viscosity at least 8 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the consumable composition maintains a stable viscosity at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, or 9 months at about room temperature (25° C), or when refrigerated.

[00151] The appearance of a food product, such as the consumable compositions described herein, can be used as a measure of rancidity, spoliation, and/or shelf-life stability. A significant shift in appearance can indicate that the consumable composition has experienced significant bacterial growth, oxidation, or breakdown of its edible components (e.g., lipids, proteins, fats), and is no longer safe or desirable for consumption. In some embodiments, the consumable composition maintains an appearance which is substantially identical to an original appearance after at least 8 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the consumable composition maintains an appearance which is substantially identical to an original appearance after at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, or 9 months at about room temperature (25° C), or when refrigerated.

[00152] The color of a food product, such as the consumable compositions described herein, can be used as a measure of rancidity, spoliation, and/or shelf-life stability. A significant shift in color can indicate that the consumable composition has experienced significant bacterial growth, oxidation, or breakdown of its edible components (e.g., lipids, proteins, fats), and is no longer safe or desirable for consumption. In some embodiments, the consumable composition maintains a color which is substantially identical to an original color after at least 8 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the consumable composition maintains a color which is substantially identical to an original color after at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, or 9 months at about room temperature (25° C), or when refrigerated.

[00153] The flavor, aroma, texture and/or mouthfeel of a food product, such as the consumable compositions described herein, can be used as a measure of rancidity, spoliation, and/or shelf-life stability. A significant shift in flavor, aroma, texture and/or mouthfeel can indicate that the consumable composition has experienced significant bacterial growth, oxidation, or breakdown of its edible components (e.g., lipids, proteins, fats), and is no longer safe or desirable for consumption. In some embodiments, the consumable composition maintains an flavor, aroma, texture and/or mouthfeel which is substantially identical to an original flavor, aroma, texture and/or mouthfeel after at least 8 weeks at about room temperature (25° C), or when refrigerated. In some embodiments, the consumable composition maintains an flavor, aroma, texture and/or mouthfeel which is substantially identical to an original flavor, aroma, texture and/or mouthfeel after at least 9 weeks, 10 weeks, 11 weeks, 12 weeks, 13 weeks, 14 weeks, 15 weeks, 16 weeks, 17 weeks, 18 weeks, 19 weeks, 20 weeks, 21 weeks, 22 weeks, 23 weeks, 24 weeks, 7 months, 8 months, or 9 months at about room temperature (25° C), or when refrigerated.

[00154] The consumable composition may comprise a culinary oil. The culinary oil may have a smoke point. The temperature at which the culinary oil begins to produce a continuous bluish smoke that becomes clearly visible, may be the smoke point. The culinary oil may have a smoke point of at least about 300 °F, 340 °F, 350 °F, 360 °F 400 °F, 450 °F, 460 °F, 500 °F, or more. The culinary oil may have a smoke point of at most about 500 °F, 460 °F, 450 °F, 400 °F, 360 °F 350 °F, 340 °F, 300 °F, or less. The culinary oil may have a smoke point from about 320 to 370 °F, 330 to 370 °F, 350 to 450 °F, 340 to 370 °F, or 345 to 355 °F. The culinary oil may have a smoke point of 350 to 450 °F.

[00155] The culinary oil may have a Lovibond color scale value. The Lovibond color scale value may be measure of the color of the culinary oil. The culinary oil may have a Lovibond color scale values of 1.8-2.0 R, 22-24 Y, 0.0 B, and 0.1 N.

[00156] The culinary oil may have a density value. The density of the culinary oil may be at least about 0.8 gram per milliliter (g/ml), 0.89 g/ml, 0.9 g/ml, 0.91 g/ml, 0.92 g/ml, 0.93 g/ml, 1.0 g/ml, or more. The density of the culinary oil may be at most about 1.0 g/ml, 0.93 g/ml, 0.92 g/ml, 0.91 g/ml, 0.9 g/ml, 0.89 g/ml, 0.8 g/ml, or less. The density of the culinary oil may be from about 0.8 to 0.95 g/ml, 0.85 to 0.93 g/ml, 0.89 to 0.93 g/ml, or 0.90 to 0.92 g/ml.

[00157] The culinary oil may have a moisture content value. The moisture content of the culinary may be measured by the Karl Fischer method. The culinary oil may have a moisture content of at least about 0.01%, 0.05%, 0.1%, 0.2%, or more. The culinary oil may have a moisture content of at least about 0.2%, 0.1%, 0.05%, 0.01%, or less. The culinary oil may have a moisture content from about 0.01% to 0.2%, 0.01% to 0.05%, or 0.05% to 0.1%.

[00158] The culinary oil may have a water activity at a given temperature. The water activity at 24.9 °C may be at least about 0.05, 0.06, 0.07, 0.08, 0.09, 0.1, 0.15, or more. The water activity at 24.9 °C may be at most about 0.15, 0.1, 0.09, 0.08, 0.07, 0.06, or less. The water activity at 24.9 °C may be from about 0.06 to 0.1, 0.07 to 0.1, 0.08 to 0.1, or 0.08 to 0.11.

[00159] The culinary oil may have a P-anisidine value. The P-anisidine value may be at least about 2, 2.1, 2.3, 2.5, 2.7, 2.9, 3.0, or more. The P-anisidine value may be at most about 3.0, 2.9, 2.7, 2.5, 2.3, 2.1, 2, or less. The P-anisidine value may be from about 2 to 3, 2.3 to 2.7, 2.4 to 2.6, or 2.1 to 2.6.

EXAMPLES Example 1 - Synthesis of An Edible Lipid

[00160] Refined Fatty acid methyl esters (FAME) were produced from the fractionation of trans-esterified vegetable lipids. 2.4 kilograms (kg) of oleic acid methyl ester, 150 grams (g) of stearic acid methyl ester, 450 g of palmitic acid methyl ester, and 200 g of glycerol were combined with 15 g of sodium methoxide, and the mixture was agitated at 200 Celsius (°C) under vacuum at 70 mbar with controlled nitrogen stream provided to facilitate methanol (MeOH) removal. After 4 hours, the reaction was quenched with 2 liters (L) of 0.2 molar (M) sulfuric acid, and the mixture was settled. The lipid was decanted, and stripped of remaining MeOH, FAME, and water by flash evaporation. To evaluate the composition of the resulting TAG, the lipid was transesterified back to methyl esters and analyzed by gas chromatography (GC). 100 microliters (uL) of the resulting lipid was combined with 1 milliliter (mL) of acidic methanol and incubated at 80C for 2 hours. The reaction was extracted with 0.5 mL hexane and analyzed by GC. 1 uL was injected and separated on a 30 m DB-wax column that is maintained at 160 °C for 0.5 minutes, then ramped at 30° C/minute to 260° C, where it was maintained for 9.5 minutes. Eluting fatty acid methyl esters were detected by a flame ionization detector, and quantified by comparison to a set of commercial standard FAMEs (C8-C22; NuCheck Prep, WI). The resulting chromatogram is shown in FIG. 1. Based on the relative area percentage, the lipid was composed of 15.3% C16:0, 5.6% C18:0, and 79.1% C18: l. The lipid containing substantially no linoleic acid and includes a mixture of TAG having an overall composition of about 79.1% oleic acid, 5.6% stearic acid, and 15.3% a palmitic acid.

Example 2 - Edible Lipid Composition and Properties

[00161] The below Table shows the fatty acid profile and properties obtained for the edible lipid composition. The edible lipid composition was used to generate the mayonnaise in Example 3.

[00162] The edible lipid composition was measured as described by Official Method No. 996.06, Official Methods of Analysis of the AOAC INTERNATIONAL (modified), 19th Ed., AO AC INTERNATIONAL: Gaithersburg, Maryland (2012) and Official Methods and Recommended Practices of the AOCS, Official methods Ce 2b-l 1 (2011), Ce lh-05 (2009), Ce Ij -07 (2013), Ce 2-66 (2009), The American Oil Chemists' Society, Champaign, IL.

[00163] The total tocopherol values were measured as described in Speek, A. J., Schijver, J., and Schreurs, W. H. P., "Vitamin E Composition of Some Seed Oils as Determined by High- Performance Liquid Chromatography with Fluorometric Quantitation," Journal of Food Science, 50(1): 121-124, (1985), Cort, W. M., Vincente, T. S., Waysek, E.H., and Williams, B. D., "Vitamin E Content of Feedstuffs Determined by High-Performance Liquid Chromatographic Fluorescence," Journal of Agricultural Food Chemistry, 31 : 1330-1333, (1983), and McMurray, C. H., Blanchflower, W. J., and Rice, D. A., "Influence of Extraction Techniques on Determination of a-Tocopherol in Animal Feedstuffs," Journal of the Assn of Official Analytical Chemists, 63(6)11258-1261, (1980).

Table: [00164] The p-Anisidine value was measured as described in AOCS Official Method Cd 18- 90, p-Anisidine Value, Official Methods and Recommended Practices of AOCS, Reapproved 1997. 2015 USP 38 - NF 33, Chapter , Fats and Fixed Oils, Anisidine Value, p.285, United States Pharmacopeial Convention, Rockville, MD.

[00165] The peroxide value was measured as described in Official Methods of Analysis, Method 965.33. AOAC INTERNATIONAL, (modified), United States Pharmacopeia, 36th Rev, "Peroxide Value", Fats & Fixed Oils, USP Convention, Rockville, MD, p.173, (2013) (modified), United States Pharmacopeia, 37th Rev., "Preparation and Standardization:, Volumetric Solutions, USP Convention, Rockville, MD, p. 1460- 1461, (2014), (modified), and Lipid extraction: Official Methods of Analysis, Official Method 983.23. AOAC INTERNATIONAL, (modified). The water activity was measured as described in Official Methods of Analysis of AOAC INTERNATIONAL, Method 978.18, AOAC INTERNATIONAL, Gaithersburg, MD, USA (Modified).

[00166] The moisture Karl Fischer method was measured as described in The United States Pharmacopeia, Thirty Seventh Revision, , Method la, The United States Pharmacopeial Convention, Rockville, MD (2014), (Modified).

[00167] The density was measured as described in NIST Handbook 133 - Checking the Net Contents of Packaged Goods, 2015 Edition (Modified).

[00168] The free fatty acids as oleic acid was measured as described in Official Methods and Recommended Practices of the AOCS, Fifth Ed., Method Ca 5a-40, American Oil Chemists' Society, Champaign, Illinois (1997). (Modified) United States Pharmacopeia, Thirty-Fifth Revision, , USP Convention, Inc., Rockville, MD (2012). For extraction: Official Methods of Analysis of the AOAC International, 18th Ed, (2005), AOAC International, Gaithersburg, MD. Official Method 983.23 (modified).

[00169] The 2-chloropropane- 1,3 -diol, 3- chloropropane-l,2-diol and Glycidol were measured as described in AOCS Official Method Cd 29b-13 (2013), (modified).

Table:

Example 3 - Mayonnaise Formulation

[00170] The mayonnaise was generated by dry blending chickpea protein, salt, xanthan, and mustard seeds. Water and pineapple juice concentrate was added to a high shear mixer. Then the dry ingredients (chickpea protein, salt, xanthan, and mustard seeds) were added to water and pulsed to blend. The edible lipid was then slowly steamed into the mixture. The edible lipid temperature was < 45 F with 500 grams batch. Then lemon juice and vinegar were added to the mixture. The below Table shows the weight percent for each ingredient in the synthesized mayonnaise product. [00171] The physical properties of the mayonnaise formulation were examined and were found to include: a pH of about 3.8, a T.A. (as acetic) value of about 0.24, and a viscosity of about 3900 cP.

Table: Mayonnaise Ingredients Example 4 - Mayonnaise Taste Test

[00172] 5 people were subjected to a blind taste test of 6 different mayonnaise compositions

(see Table 4). The 6 different mayonnaise compositions were rated for color, aroma, sweetness, acidity, egginess, and mouthfeel by the participants on a scale of 1 to 10. The ratings for sweetness, saltiness, acidity, and edginess were rated on a quantitative scale of 1-10 with a higher value indicated a higher presence of the flavor (e.g., more salty, more sweet, etc.). The color, aroma, mouthfeel and overall ratings were a subjective rating of the overall appeal of the product to the user, with a higher score representing a more appealing product. The mayonnaise in Example 3 was rated the best overall mayonnaise of the 6 different mayonnaises, as shown in the below results, indicating that the formulation disclosed herein was successful in approximating a mayonnaise-like favor, color, aroma, sweetness, saltiness, acidity, egg-like taste, and/or mouthfeel/texture/viscosity with the selection of ingredients and selected concentrations. The other 5 mayonnaises can be found in above Table. Quantitative results of the taste test are shown below in the below Table.

[00173] Additionally, a mayonnaise was made by swapping out the edible lipid oil from Example 2 for a soybean oil while keeping the other ingredients constant. Overall, the 5 people rated the mayonnaise (mayonnaise from Example 3) made out of the edible lipid oil from Example 2 better than the mayonnaise made with a soybean oil. Further, the Zero Acre edible lipids-based mayonnaise scored consistently high in mouthfeel over the other mayonnaises, which may be driven by the edible lipid oil composition and its impact on emulsion composition and feel. Table: Various Mayonnaises for taste test

Table: Quantitative Results of Taste Test

Example 5 - Quantification of Thermal Decomposition Byproducts of Edible Oil Compositions

[00174] Very high concentrations of toxic lipid oxidation products (LOPs), particularly those known as aldehydes, are generated from the oxidation of polyunsaturated fatty acid (PUFA)-rich culinary oils when exposed to high-temperature frying practices. Of the two major classes of aldehydes produced, more than 70% of those arising from PUFA oxidation sources comprise the more toxic a,P-unsaturated aldehydes, and a broad spectrum of these toxin types (specifically trans- and cv.s-2-alkenals, trans, trans- and c7.s,/ra//.s-alka-2,4-dienals, 4,5-epxoxy-/ra//.s-2-alkenals, and 4-hydroxy- and 4-hydroperoxy-/ra//.s-2-alkenals), but less than 30% of the less toxic saturated aldehydes. However, from slower thermally-induced monounsaturated fatty acid (MUFA) oxidation, only lower levels of traw -2-alkenals, along with one sub-class of saturated aldehydes (w-alkanals), are evolved from such heating episodes, and usually only following longer heating durations.

[00175] Ingestion of cytotoxic and genotoxic aldehydes, which occurs through passage of thermo-oxidised, aldehyde-containing oxidised oils into fried foods, or food containing these oils, followed by their consumption, potentially induce and/or promote a wide range of deleterious health effects in humans (including cardiovascular diseases, hypertension, cancer, neurodegenerative disorders, teratogenicity and inflammation, amongst many others). Therefore, it is desirable to avoid the use of high PUFA content cooking oils such as natural com or sunflower oils for frying and cooking purposes. Since MUFAs are much more resistant to aldehyde- generating thermally-induced peroxidation processes, MUFA-rich frying oil (e.g., Zero Acre Farms Inc.) withstand adverse peroxidation processes during laboratory-simulated frying episodes. Relatedly, products produced with the oils of the present disclosure may also provide similar beneficial effects, by not forming reactive aldehydes upon heating, and providing a healthier product for the end consumer.

[00176] Experimental Protocol [00177] In this example, various oils underwent laboratory-simulated frying episodes at 180°C. Aldehydic lipid oxidation products (LOPs) and triacylglycerol fatty acids were determined by high-resolution proton ( ^X H) nuclear magnetic resonance (NMR) analysis in Zero Acre Farms, sunflower, com, extra virgin olive, avocado, palm, canola and coconut oil samples collected at the 0, 5, 10, 20, 30, 60 and 90 minute simulated frying time-points. In addition to monitoring the timedependent production of toxic LOPs such as aldehydes in these thermally-stressed cooking oils, the aldehyde generation lag phase was also determined from these oils. This lag phase is defined as the time taken prior to significant aldehyde generation in oils exposed to simulated frying episodes at the above temperature, and is determined from plots of individual aldehyde class levels against heating time mainly through cubic spline fitting approaches). Typically, PUFA-rich oils such as sunflower oil have short lag phases, whereas MUFA- and saturated fatty acid-(SFA)-rich frying media have longer and very much longer values, respectively.

[00178] The procedure followed in this example quantified a series of lipid oxidation products (LOPs) predominantly arising from the thermally-induced autoxidation of both PUFAs and MUFAs present in intact culinary oils [e.g. cytotoxic/genotoxic aldehydes, and their conjugated hydroperoxy diene (CHPD) precursors such as 9(R/S-hydroperoxy-c/.s-9,/ra//.s- l 1 -octadecadienoic acid] by ³ H NMR analysis at operating frequencies of 400-600 MHz [1-3], data also providing much evidence for the presence of many additional LOPs, such as epoxy -fatty acids. This powerful multicomponent analytical technique was applied to determine the precise molecular nature and concentrations of such LOPs in samples of newly-developed cooking oil products when heated according to standard shallow- or deep-frying practices. Results arising therefrom are routinely compared and contrasted to those obtained from corresponding thermal stressing episodes conducted with a range of commercially-available, culinary oil products which are frequently employed by consumers and are often used in the production of mayonnaise and other edible compositions, specifically soybean, sunflower, canola, com, olive and coconut oils, together with others.

[00179] These investigations will be readily facilitated by the acquisition of two-dimensional (2D) shift-correlated and ¹³ C NMR spectra. The hydroxyepoxides represent the most potent carcinogens derived from the metabolic transformation of aromatic hydrocarbons, and such species are also generated from conjugated hydroperoxydienes (e.g., 11 -hydroxy-9, 10-epoxy- 12- octadecadenoic acid arising from the 9-hydroperoxide of linoleate, presumably via an intramolecular oxygen transfer process).

[00180] Culinary oil products were placed in glass containers and heated at a temperature of 180°C in the presence of atmospheric O2 according to shallow-frying episodes for periods of up to 90 min., i.e. as described in [1-3], The shallow-frying episodes involved the heating of 6.00 ml volumes of oils within a 250 ml volume glass beaker. These samples were stirred with a magnetic follower and their temperature continuously maintained at 180°C throughout the heating process using a calibrated thermometer. Aliquots (0.30 ml) of the oils were removed for NMR analysis at the 5, 10, 20, 30, 60 and 90 min. time-points, and these samples will be treated with 2,5-di-tertiary- butyl hydroquinone (DTBHQ, final concentration 1.00 x 10' ² mol. kg.' ¹ ) to prevent any further autoxidation of PUFAs therein following sample collection. All samples were stored in the dark at ambient temperature for periods of up to 48 hr. prior to NMR analysis. A total of n = 2 replicate samples will be obtained at each of the above time-points for each oil product investigated in order to closely monitor the reproducibility (analytical precision) of the results acquired. Appropriate control samples of unheated oils (pre-DTHBQ-treated) were stored and subj ected to NMR analysis in the same manner.

[00181] Proton NMR Analysis

[00182] Proton ( ¹ H) NMR measurements on the above samples was conducted on a 600 MHz spectrometer facility operating at a frequency of 600.17 MHz and a probe temperature of 293 K. A 0.20 ml aliquot of each oil sample was diluted to a final volume of 0.60 ml with deuterated chloroform (C2HC13) containing 3.67 mmol.1-1 tetramethylsilane (TMS) and 15.00 mmol.1-1 1,3,5-tribromobenzene (1,3,5-TBB): the C2HC13 diluent will provide a field frequency lock, the TMS will act as an internal chemical shift reference (5 = 0.00 ppm), and 1,3,5-TBB (s, 5 = 7.54 ppm) will serve as an internal LOP concentration reference standard. These solutions were then be placed in 5-mm diameter NMR tubes. Typical pulsing conditions were: 128 or 256 free induction decays (FIDs) using 65,536 data points and a 4.5 s pulse repetition rate, the latter to allow full spin-lattice (Ti) relaxation of protons in the samples investigated. Resonances present in each spectrum will be routinely assigned by a consideration of chemical shifts, coupling patterns and coupling constants. One- and two-dimensional COSY and TOCSY spectra will be employed to confirm 'H NMR assignments.

[00183] Determination of Aldehyde Content

[00184] Clearly visible aldehydic LOP regions of the spectral profiles acquired (i.e. those within the 5.40-10.20 ppm spectral range) were preprocessed by the application of a separate macro for the ‘intelligent bucketing’ sub-routine. These procedures were conducted using the ACD/Labs Spectrus Processor 2021 software package (ACD/Labs, Toronto, Ontario, Canada M5C 1T4), and this will generate a culinary oil dataset matrix consisting of bucket variables (intelligently-selected buckets, abbreviated as ISBs) corresponding to the-CHO function resonances of a range of aldehyde classes, specifically trans-2-alkenals (doublet, 5 = 9.48-9.51 ppm), trans, trans- and cis,trans-alka-2,4-dienals (both doublets, 5 = 9.51-9.54 and 9.59-9.61 ppm respectively), 4,5- epoxy-2-alkenals (doublet, 5 = 9.54-9.56 ppm), 4-hydroxy-/4-hydroperoxy-trans-2-alkenals (both doublets, 5 = 9.59-9.61 ppm), n-alkanals (triplet, 5 = 9.74-9.76 ppm), low-molecular-mass n- alkanals, predominantly linolenate hydroperoxide-derived propanal (triplet, 5 = 9.78-9.80 ppm), and cis-2-alkenals (doublet, 5 = 10.05-10.08 ppm). Prior to commencing this intelligent bucketing process, all spectra will be examined visually for any inherent distortions and manually corrected, if required. The electronic intensities of resonances corresponding to each of the above -CHO resonance ISBs will be normalised to (1) that of one encompassing all acylglycerol-CH3 function signals (5 = 0.82-0.96 ppm) so that their concentrations in each oil sample may be expressed as pmol. or mmol, aldehyde per mol. of total fatty acid, or (2) that of internal TBB so that their absolute molar concentrations may be determined. ‘Between-frying cycle’ sample coefficients of variation for these determinations will be made from each of the n = 2 replicated thermal stressing episode samples, in addition to replicate determinations made on the same samples.

[00185] A similar approach was employed for the NMR analysis of further LOPs (such as conjugated hydroperoxydienes and hydroxydienes, hydroperoxymonoenes, epoxy-fatty acids, etc.), and the full fatty acid profiles of each culinary oil product investigated, together with triacylglycerol hydrolysis products, and any sterols and stanols present therein.

[00186] The recent availability of spectrometers of operating frequencies >500 MHz has led to a synchronous increase in the development and application of both homonuclear and heteronuclear two-dimensional (2D) NMR methods in order to resolve the large number of overlapping multiple resonances (many with higher order coupling patterns) now detectable in high-resolution 'H spectra acquired on complex multicomponent samples such as LOP-rich thermally-stressed culinary oils. IThe range of such 2D NMR techniques employable readily facilitates establishment of the precise molecular structures of these compounds present in such mixtures. Proton-proton and proton-carbon scalar couplings readily determine groups of resonances arising from individual components, and the unambiguous structural information derived therefrom is, in general, not acquirable from alternative analytical techniques. Therefore, in this investigation, we shall also employ 1H-1H relayed coherence transfer, 1H-1H correlation and total correlation (COSY and TOCSY respectively), 1H-13C heteronulcear multiple quantum coherence (HMQC), and 1H-1H J-resolved NMR spectroscopic techniques for the purpose of clarifying spectral assignments, including the provision of further valuable information regarding the identities of LOPs present in thermally/oxidatively-stressed culinary oils.

[00187] 2.4 Free fatty acid contents of culinary oils [00188] Free fatty acids (FFAs) present in all culinary oil samples explored, both unheated and thermally-stressed for increasing time-points at 180°C, was identified and monitored by a modification of the method outlined by Ski era et al. [11] which describes a relatively simple ^X H NMR approach involving the electronic integration of the carboxyl group (-CO2H) resonance(s) of FFAs found in the high frequency regions of the spectra acquired (11-12 ppm). For this purpose, culinary oil samples will be homogenised in a C ² HCh/hexadeuterated dimethylsulphoxide (DMSO-d6) admixture (5: 1 v/v), and will use TMS as an internal reference standard, and a pre-analysis drying process. This sample preparation technique serves to overcome the rapid proton exchange processes that are observed in pure C ² HC13, solution, which give rise to severe line broadening and hence obscurement of these 11-12 ppm -CO2H resonances. FFA quantification is performed via expression of the integration value of this signal relative to that of the a-carbonyl-CFF protons located within the 2.2-2.4 ppm region of spectra acquired, and this yields oil FFA contents in mmol./mol TAG.

[00189] 2.5 'H N R determination of the oxidative stability indices (OSIs) of culinary oils

[00190] OSI values for both aldehydic LOPs and their CHPD precursors was simultaneously determined from sigmoidal plots of their NMR-determined concentrations versus time exposed to laboratory-simulated shallow frying episodes at a temperature of 180°C. In this manner, both types of OSI value may be determined simultaneously using the same analytical technique. Similarly, oil iodine values (IVs) are also readily determined from our NMR analysis of the individual acylglycerol fatty acid contents of these products.

[00191] Peroxide values (Recommended AOCS method)

[00192] The lipid peroxide levels of all culinary oils investigated, both unheated (control) and thermally-stressed samples, was determined using the recommended AOCS method for this analysis [12], Specifically, the iron(III)-thiocyanate method will be employed for this purpose. [00193] /i-Anisidine values

[00194] Similarly, the /?-anisidine value (AV) was determined on all oil samples evaluated in this study according to the AOCS Official Method Cd 18-90, which was reapproved in 2017. The AV serves as a measure of aldehyde levels generated in culinary oil or fat samples, most especially the more toxic unsaturated classes (predominantly isomeric 2-alkenals and alka-2,4- dienals). For this analysis, iso-octane solutions of the oils will be reacted with /2-anisidine in glacial acetic acid to generate yellow-coloured reaction products. By convention, the -anisidine value is defined as 100 times the visible absorbance value spectrophotometrically determined at a wavelength of 350 nm in a 1 cm cuvette of a solution which contains exactly 1.00 g of the oil in a 100 mL volume of a mixture of solvents and reagents.

[00195] ¹³ C NMR evaluations

[00196] Notwithstanding, a range of molecularly-valuable NMR applications to the analysis of lipids and further associated agents in culinary oils are provided by ¹³ C NMR spectroscopy, and these benefits predominantly arise from the much more expansive chemical shift range of resonances in the spectral profiles acquired. Indeed, one important advantage of the ¹³ C NMR analysis is determination of the fatty acid substitutional status of the predominantly triacylglycerol (TAG) glycerol backbones, indices which serve to provide much useful molecular information regarding oil authenticities. Such applications are readily achievable and straightforward, and additionally methylenic, vinylic and carbonyl function ¹³ C NMR signals are readily exploitable for the structure-specific and direct determination of the relative quantities of fatty acids present at each molecular locality.

[00197] The biosynthesis of triacylglycerols (TAGs) in vegetable and also marine oils features a preferential esterification of particular unsaturated fatty acids (USFAs) in the sn-2 (central) backbone position; for example, in authentic olive oil products, the contents of oleate and linoleate located at this site represents 98-99% of the total fatty acid content, whereas that of saturated fatty acids (SFAs) at this substitutional position is not permitted to exceed 1.5%. However, with neutralisation of the relatively high free fatty acid content of, for example, olivepomace oils, large quantities of free fatty acids (FFAs) are recovered. Such FFA mixtures may subsequently be commercially esterified back to TAGs via treatment with glycerol, and the synthetic (chemically-esterified) oils arising therefrom contain such fatty acids randomly distributed on the two (sn-l(3)- or sn-2-) glycerol backbone sites, i.e. 67 and 33% at the sn-1 (3) and sn-(2) positions respectively, so that ca. 15% (w/w) of available saturated fatty acids (SFAs) are present at this authentification-specific sn-(2) position.

[00198] 'H and ¹³ C NMR analysis of diacylglycerols, monoacylglycerols and free fatty acids

[00199] 'H NMR analysis provides much valuable molecular information regarding the molecular nature of TAG hydrolysis products such as sn-( \ ,2)- and .s//-(l ,3)-di acyl glycerols, sn- (1/3)- and sn-(2) monoacylglycerols, together with free glycerol. Such information is supported by the acquisition of ¹³ C NMR spectra, the glyceryl carbon pattern of which allows the rapid, virtually non-invasive determination of the relative sn-( \ ,2)- and sn-( \ ,3 )-di acylglycerol contents of culinary oils. Again, such observations are of paramount importance regarding the authentification status of oils tested, since higher concentrations of such diacylglycerols are commonly found in either neutralised or refined products. Indeed, although they remove FFAs, common culinary oil refining processes, which involve methodologies for chemical and/or physical neutralisation, together with those for bleaching and deodourising, give rise to only a partial reduction in the levels of diacylglycerols, which are absorbed within the ‘soapy’ phase featured in oil neutralisation and washing regimens. Therefore, the total quantities of diacylglycerols present, together with the ratio of ,s//-( l ,3 )-di acylglycerol concentration to this parameter, can permit discrimination between virgin and refined vegetable oils.

[00200] 7. ¹³ C NMR method for monitoring of free acidity (free fatty acids) in culinary oil products

[00201] Determination of the FFA contents of culinary oil products generally represents one of the most important primary methods of classifying them according to their origin, preprocessing and frying use treatments, and comparisons of the relative intensities of the FFA carbonyl function ¹³ C NMR resonances (5 = 176-178 ppm) to those of the glycerol-esterified ones (5 = 171-174 ppm) represents a quantitative index for monitoring the free acidity of such products (expressed as a percentage mole fraction).

[00202] Diacylglycerol contents and oil freshness

[00203] The FFA, diacylglycerol and monoacylglycerol contents of such culinary oils, which are all readily determined from a combination of ³ H and ¹³ C NMR analyses, are parameters which may be employed to determine the degree of lipolytic alteration of TAGs, and which in vegetable oils is related to the quality of the vegetables or vegetable seeds from which these products arise. Both oil storage conditions and oil sn-(l,2)- and s/z-f l ,3 )-di acyl glycerol contents, can also represent markers of storage; .s//-( l ,2)-di acylglycerols are native molecular species, whereas the ,s//-( l ,3) derivatives are derived from lipolysis or isomerisation reactions.

[00204] Determination of the /ra/rs-fatty acid contents of culinary frying oils

[00205] Since the absence or undetectability of /ra/z.s-fatty acids in virgin or extra-virgin vegetable-derived culinary oils serves as a purity index, the relatively facile ¹³ C NMR determination of these unnatural lipid species provides an additional valuable authentification index - refined, i.e. bleached and deodourised oils, nearly always contain ¹³ C NMR-detectable levels of such /ra/z.s-fatty acids (for example, 0.10-1.00% for refined olive and olive-pomace oils). For ¹³ C NMR analysis, the methylene function region of such spectra are very useful since the chemical shift value of the /ra//.s-allylic ¹³ C signal (5 = 32.5-32.7 ppm) exhibits only a very limited dependence on its precise carbon-carbon double bond location.

[00206] Furthermore, the vinylic ¹³ C resonances are valuable for determining differing trans-\ somers and permitting evaluations of the positional distributions of such differing species, and these offer major advantages over alternative analytical techniques available, such as those based on chromatographic separation.

[00207] Unsaponification fraction analysis

[00208] Where relevant, the molecular compositions of culinary oil products may also be assessed by high-resolution NMR analysis of their unsaponifiable fractions, which is predominantly constituted of squalene, P-sitosterol, and further additional sterols and stanols, together with various aliphatic alcohols. Indeed, this approach, involving both 'H and ¹³ C NMR spectroscopies, has been employed in conjunction with MV chemometric analysis in order to discriminate between, for example, genuine virgin olive oil and its refined or olive-pomace products (the prior acquisition of ³ H and ¹³ C NMR spectra of these agents in pure, authentic form serves to facilitate these determinations). Fortunately, the C18-methyl group functions of these molecules has 'H NMR signals located at very high field (i.e., 5 = 0.50-0.72 ppm), and hence are fully resolved from the nearest acylglycerol-CH function ones (i.e. 5 = 0.87-0.98 ppm) Moreover, resonances arising from steroidal hydrocarbons derived from oil refinement processes (stimastadienes) have also been acquired and interpreted.

[00209] Quality assessments of culinary oils

[00210] These quality assessments are, in general, related to each culinary oil’s oxidative stability, sensitivities and sensory properties, together with their nutritional properties, and both ³ H and ¹³ C NMR spectral profiles acquired can provide a high level of complementary molecular information regarding the quality of these products.

[00211] ³ H and ¹³ C NMR analysis of the phenolic antioxidant fractions of culinary oil products

[00212] Phenolic compounds detectable in culinary oil products, notably virgin oils, offer valuable health and health-protective benefits, since they (1) add to the nutritional properties of such products, and (2) offer a valuable defence against the free radical-mediated oxidation of unsaturated fatty acids (especially PUFAs), during periods of transport and storage. As expected, the phenolic compound content of a range of unrefined culinary oils is strongly correlated to their oxidative stabilities when exposed to storage for prolonged periods of time. However, these measurements are also correlated with their potential roles in determining consumer acceptability sensory responses. Since these agents are readily detectable and monitored in such oils via a combination of ¹ H and ¹³ C NMR analyses, we shall also employ these analytical strategies to evaluate their contents in the culinary oils to be investigated.

[00213] Results [00214] Culinary frying oils underwent laboratory-simulated frying episodes at 180°C. Aldehydic lipid oxidation products (LOPs) and triacylglycerol fatty acids were determined by high-resolution proton ( ^X H) nuclear magnetic resonance (NMR) analysis in Zero Acre Farms, sunflower, com, extra virgin olive, avocado, palm, canola and coconut oil samples collected at the 0, 5, 10, 20, 30, 60 and 90 minute simulated frying time-points. In addition to monitoring the timedependent production of toxic LOPs such as aldehydes in these thermally-stressed cooking oils, the aldehyde generation lag phase was also determined from these oils. This lag phase is defined as the time taken prior to significant aldehyde generation in oils exposed to simulated frying episodes at the above temperature, and is determined from plots of individual aldehyde class levels against heating time mainly through cubic spline fitting approaches). Typically, PUFA-rich oils such as sunflower oil have short lag phases, whereas MUFA- and saturated fatty acid-(SFA)-rich frying media have longer and very much longer values, respectively.

[00215] Substantially lower levels of aldehydes were generated in the Zero Acre Farms product than those observed in PUFA-rich ones, e.g. only 18±3% of the total more toxic a,P-unsaturated aldehyde content of PUFA-rich sunflower oil at the 20 min. simulated pan frying time-point. With the exception of /ra//.s-2-alkenals, all these unsaturated aldehydes are derived from the heat- stimulated peroxidation of PUFAs and not MUFAs. In fact, only low concentrations of these more toxic classes of aldehydes were generated in the Zero Acre Farms product at this 20 minute simulated frying time-point. Moreover, the only aldehyde toxin classes detectable in this MUFA- rich oil at an extended heating time-point of 90 minutes were /ra//.s-2-alkenals and alka-2,4-dienals, with substantially lower concentrations of the latter than that for sunflower oil.

[00216] Further experiments demonstrated that other MUFA-rich cooking oils such as avocado and extra virgin oils (containing 71% MUFAs and 13% (w/w) PUFAs, and 73% MUFAs and 11% (w/w) PUFAs respectively) generated only 23 and 22%, respectively, of the total a,P-unsaturated aldehyde concentration of sunflower oil at the 20 min. simulated frying time-point.

[00217] Oxidative lag-phase times observed for these frying oils are provided in the Table below. For the MUFA-rich Zero Acre Inc. frying oil, no 4,5-epoxy-/ra//.s-2-alkenals were generated whatsoever up to a thermal stressing time-point of 90 min., but this class of toxic aldehydic LOP was formed in extra-virgin olive and avocado oils from the 20 and 60 minute heating episodes at 180°C, respectively.

[00218] In conclusion, the MUFA-rich, low PUFA, Zero Acre frying oil product tested generated markedly lower levels of food-penetrative and therefore food-ingestible, toxic aldehydes than PUFA-rich ones such as sunflower oil when exposed to laboratory-simulated frying episodes. Since aldehydes detectable in fried potato chip servings are predominantly frying oil-derived, this PUFA-depleted oil potentially offers many health-friendly advantages when employed for high-temperature frying or cooking purposes. Further, when incorporated into other edible compositions, such as the mayonnaise described herein, the low PUFA Zero Acre oil should prevent those compositions from decomposing into high levels of toxic aldehydes at ambient or elevated temperatures.

[00219] The NMR Technique employed for the analysis of cooking oils has the ability to detect and quantify 100 or more different food/lipid molecules simultaneously, with an analysis time of 10-15 minutes per sample. Other molecules detected in this study included conjugated hydroperoxydienes (PUFA-generated primary LOPs, which represent precursors of aldehydes), epoxy -fatty acid LOPs, and tocopherol antioxidants, together with cholesterol- blocking sterols and stanols in selected oil products.

[00220] The below table shows a summary of results data:

[00221] The below table shows the full results data set values for measured compounds are reported as mmol/kg.

[00222] The above data is illustrated in FIGS. 1-7. Soybean oil is labeled as vegetable oil in FIGS. 1-7.

Example 6-Quantification of Thermal Decomposition Byproducts of Mayonnaise Compositions [00223] A mayonnaise composition comprising the edible oil compositions disclosed herein is prepared as described in Example 3. The mayonnaise composition was heated, and analyzed for aldehyde content as set forth in Example 5.

[00224] The mayonnaise underwent laboratory-simulated heating episodes at 180°C. Aldehydic lipid oxidation products (LOPs) and tri acylglycerol fatty acids were determined by high-resolution proton ^H) nuclear magnetic resonance (NMR) analysis in Zero Acre Farms mayonnaise, commercially available vegan mayonnaise (e.g., Veginaise), and natural egg based mayonnaise (e.g., Best Foods), and samples are collected at the 0, 5, 10, 20, 30, 60 and 90 minute simulated frying time-points. In addition to monitoring the time-dependent production of toxic LOPs such as aldehydes in these thermally-stressed mayonnaises, the aldehyde generation lag phase was also determined from these mayonnaises. This lag phase is defined as the time taken prior to significant aldehyde generation in mayonnaises exposed to simulated heating episodes at the above temperature, and is determined from plots of individual aldehyde class levels against heating time mainly through cubic spline fitting approaches). Typically, the mayonnaises with PUFA-rich oils such as soybean oil have short lag phases, whereas mayonnaises with MUFA- and saturated fatty acid-(SFA)-rich oils have longer and very much longer values, respectively.

[00225] Substantially lower levels of aldehydes were generated in the Zero Acre Farms mayonnaise product than those observed in mayonnaises with PUFA-rich content, e.g., only 12±1% of the total more toxic a,P-unsaturated aldehyde content of PUFA-rich soybean oil bases mayonnaises at the 20 min. simulated pan frying time-point. With the exception of trans-2- alkenals, all these unsaturated aldehydes are derived from the heat-stimulated peroxidation of PUFAs and not MUFAs. In fact, only low concentrations of these more toxic classes of aldehydes were generated in the Zero Acre Farms mayonnaise product at this 20 minute simulated frying time-point. Moreover, the only aldehyde toxin classes detectable in this Zero Acre Farms MUFA-rich mayonnaise at an extended heating time-point of 90 minutes were trans- 2-alkenals and alka-2,4-dienals, with substantially lower concentrations of the latter than that for egg based soybean oil mayonnaises as expected.

[00226] For the Zero Acre Farms MUFA-rich mayonnaise, no 4,5-epoxy-/ra//.s-2-alkenals were generated whatsoever up to a thermal stressing time-point of 90 min., but this class of toxic aldehydic LOP was formed in extra-virgin olive and avocado oils from the 20 and 60 minute heating episodes at 180°C, respectively.

[00227] In conclusion, the Zero Acre Farms MUFA-rich mayonnaise product tested generated markedly lower levels of food-penetrative and therefore food-ingestible, toxic aldehydes than egg based soybean oil PUFA-rich mayonnaises such as sunflower oil when exposed to laboratory-simulated frying episodes.

[00228] The ^X H NMR Technique employed for the analysis of mayonnaise has the ability to detect and quantify 100 or more different food/lipid molecules simultaneously, with an analysis time of 10-15 minutes per sample. Other molecules detected in this study included conjugated hydroperoxydienes (PUFA-generated primary LOPs, which represent precursors of aldehydes), epoxy -fatty acid LOPs, and tocopherol antioxidants, together with cholesterol- blocking sterols and stanols in selected mayonnaise products.

Example 7-Induction Period/Oxidation Stability Index of Zero Acre Farms Mayonnaise [00229] In this example, the induction period and oxidation stability index of the Zero Acre Farms Mayonnaise is evaluated using the Rancimat method.

[00230] A 100 g sample of Zero Acre mayonnaise is placed within a sealed calorimeter, where the sample is exposed to constant airflow at a temperature of about 70-95 °C, and the air stream is passed over a solution of deionized water to transfer a portion of any thermal decomposition byproducts of the mayonnaise composition. The conductivity of the deionized water is continuously measured, and appearance of thermal decomposition byproducts (e.g., products of oxidation or hydrolysis) is measured by the increase in conductivity of the solution. The increase in conductivity is primarily attributable to the formation of secondary reaction products, namely organic acids. The time that passes prior to the formation of the secondary reaction products, e.g., organic acids, provides a good measurement of the oxidation stability of the mayonnaise composition, with an increased induction period representing an increased resistance to oxidation.

[00231] The experiment is then repeated for traditional egg based mayonnaise, and with a commercially available vegan mayonnaise product.

[00232] It is observed that the Zero Acre mayonnaise composition disclosed herein exhibits a significantly increased induction period, and increased resistance to rancidity as compared to traditional egg based mayonnaise, and commercially available vegan mayonnaise product. The high PUFA content of traditional and commercially available mayonnaise products contribute to the short shelf life of these products, due increased tendency of PUFAs to oxidize and hydrolyze under similar conditions as compared to the Zero Acre mayonnaise composition comprising primarily MUFAs. The Zero Acre mayonnaise composition comprising primarily MUFAs exhibits increased shelf life and resistance to rancidity due to the reduced tendency of the MUFAs to oxidize and hydrolyze under similar conditions as compared to traditional mayonnaise products. Example 8-Kinetic Emulsion Stability Assay of Vegan Mayonnaise Formulation

[00233] Vegan mayonnaise formulations have been observed to separate into oil and aqueous components when exposed to consistent motion, such as when transported on a semitruck for long distances.

[00234] The emulsion stability of the Zero Acre mayonnaise composition disclosed herein is tested under simulated conditions where the formulation is shaken with paint shaker at 500 cycles per minute for 120 minutes, and surveyed at 5 minute intervals; and compared traditional egg based mayonnaise, and a commercially available vegan mayonnaise product.

[00235] It is observed that Zero Acre mayonnaise composition disclosed herein exhibit an increase in shake time before separation occurs. In one case, it is observed that Zero Acre mayonnaise composition disclosed herein exhibit a 55% increase in shake time before separation occurs.

Example 9-Thermal Emulsion Stability Assays of Vegan Mayonnaise Formulation

[00236] Vegan mayonnaise formulations have been observed to separate into oil and aqueous components and when stored for extended periods, if frozen even briefly, or when exposed to elevated temperatures.

[00237] The emulsion stability of Zero Acre mayonnaise composition disclosed herein is tested when stored for extended periods when packaged, when opened and refrigerated, when frozen, when heated; and compared to compared traditional egg based mayonnaise, and a commercially available vegan mayonnaise product. It is observed that the vegan mayonnaise formulations disclosed herein exhibit an increase in storage time before separation occurs under refrigerated conditions, reduced separation when frozen, and exhibits an increase in storage time before separation occurs when heated to 75 C. In sone case, it is observed that the vegan mayonnaise formulations disclosed herein exhibit a 75 % increase in storage time before separation occurs under refrigerated conditions, does not separate when frozen, and exhibits a 50 % increase in storage time before separation occurs when heated to 75 C.

Example 10-Shelf-life of Vegan Mayonnaise Formulation

[00238] To test the shelf-life of the Zero Acre mayonnaise, Zero Acre mayonnaise was tested for baseline counts then held at ambient or accelerated conditions (35 C, 65% humidity) for the duration of the study. The accelerated conditions result in a 2x acceleration factor for a product typically held at ambient temperature. The below table shows the analytes tested throughout the study along with the method of testing, reporting unit, and detection limit.

The below table shows the results of pH, acidity, peroxide value, free fatty acids and viscosity for Zero Acre Mayonnaise under ambient conditions.

The below table shows the results of contaminant counts for Zero Acre Mayonnaise under accelerated conditions.

The below table shows the results of pH, acidity, peroxide value, free fatty acids and viscosity for Zero Acre Mayonnaise under accelerated conditions.

[00239] Analytical measures remained relatively stable after 8 months of ambient or accelerated conditions. The mayonnaise maintained its pH, acidity, and peroxide value with a slight decrease in viscosity throughout the 6-month or 8-month study under both ambient and accelerated conditions. The free fatty acids (%) slightly increased after 8-months at ambient conditions. The samples also showed no signs of contamination. This indicates that Zero Acre mayonnaise is shelf-stable for long periods of time.

Example Il-Hedonic Evaluation of Vegan Mayonnaise Formulation

[00240] To test the shelf-life of the Zero Acre mayonnaise, a hedonic study was performed comparing Zero Acre mayonnaise and egg-based mayonnaise samples. The Zero Acre samples were either refrigerated or held at ambient conditions for 8 months. The egg-based mayonnaise was held at ambient conditions for 8 months. The participants rated the color, appearance, aroma, flavor, texture, mouthfeel, and overall acceptability of the samples on a scale of 1 (excellent) to 5 (poor). The results of the study are shown in the table below.

[00241] The flavor, color, texture, and mouthfeel of Zero Acre mayonnaise at ambient conditions were similar to refrigerated control samples. Both refrigerated and ambient samples remained quite appealing after 8 months. While the flavor of the ambient sample was slightly sharper/tangier than refrigerated samples, there were no rancid notes. Although viscosity was lower after 8 months, the emulsion remained intact and texture and mouthfeel were highly rated. Comparably, the egg-based samples were rated very poorly after 8 months with flavors changing significantly. This data indicates that tasters still enjoy the Zero Acre mayonnaise after over 6 months and supports the conclusion that Zero Acre mayonnaise has a long shelf-life even in ambient conditions.

[00242] While preferred embodiments of the present disclosure have been shown and described herein, it will be obvious to those skilled in the art that such embodiments are provided by way of example only. It is not intended that the present disclosure be limited by the specific examples provided within the specification. While the present disclosure has been described with reference to the aforementioned specification, the descriptions and illustrations of the embodiments herein are not meant to be construed in a limiting sense. Numerous variations, changes, and substitutions will now occur to those skilled in the art without departing from the present disclosure. Furthermore, it shall be understood that all aspects of the present disclosure are not limited to the specific depictions, configurations or relative proportions set forth herein which depend upon a variety of conditions and variables. It should be understood that various alternatives to the embodiments of the present disclosure described herein may be employed in practicing the present disclosure. It is therefore contemplated that the present disclosure shall also cover any such alternatives, modifications, variations or equivalents. It is intended that the following claims define the scope of the present disclosure and that methods and structures within the scope of these claims and their equivalents be covered thereby.