Microalgae based approaches to produce vegetable oil/fat and animal fat alternatives via precision fermentation.

Triglycerides produced by microalgae can be optimized for replacement of targeted vegetable oils/fats such as oleic or palmitic rich products via classical strain development and/or genetic manipulation. The tendencies of microalgae to naturally produce oils rich in palmitic acid, while orienting unsaturated fatty acids like oleic acid at the Sn2 position, make them an ideal starting point to produce alternatives to palm-derived oils and plant-based structuring fats. Recent breakthroughs in regiospecific control unlock the opportunity to produce fats and oils with significant and selective enrichment of saturated fatty acids, like palmitic acid at the Sn2 position, expanding the range of vegetable and animal fat alternatives accessible via microalgae.