Fermented Fat and Oil: From Nutritional Function to Production and Regulatory Consideration
Keywords:
Consumer acceptance, Fermented fats and oils, Oleaginous microorganisms, Precision fermentation, Structured lipids, Sustainable food ingredientsAbstract
Background and Objective: Fermentation-derived fats and oils have emerged as sustainable alternatives to conventional animal and plant lipids. Oleaginous microorganisms, including yeasts, fungi, and algae, can accumulate triacylglycerols with structures similar to vegetable oils and animal fats. Advances in precision fermentation now enable tailoring of lipid profiles for nutritional and functional purposes. This review aims to examine recent progress in microbial fat production, highlight applications, and identify remaining barriers to mainstream adoption.
Search Strategy: This review synthesizes findings from recent peer-reviewed literature, focusing on strain engineering, bioprocess optimization, downstream lipid recovery, and post-fermentation modifications. Special emphasis is placed on technological innovations, regulatory considerations, and consumer perception to provide a holistic understanding of fermentation-derived fats.
Results and Conclusion: Fermentation-enabled fats demonstrate significant potential in applications such as cocoa butter equivalents, palm oil substitutes, and animal-fat analogs for plant-based meats and dairy products. These fats provide improved texture, oxidative stability, and nutritional benefits compared with traditional lipids, supported by advances in engineered yeasts, microbial oils with healthier fatty acid profiles, and pilot-scale demonstrations from industry. Nonetheless, challenges in cost reduction, scalability, regulatory approval, and consumer acceptance persist. Collectively, progress in metabolic engineering, process optimization, and post-fermentation strategies is paving the way for microbial fats to become viable, sustainable, and functional ingredients in mainstream food systems.
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9.1. Conflict of interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
9.2. Author contribution
Negin Ahmadi: Conceptualization, Writing – Original Draft, Visualization, Project administration. Amirhossein Golzan: Writing – Review & Editing, Investigation, Formal analysis, Validation. Zahra Montazer: Conceptualization, Supervision, Writing – Review & Editing, Methodology, Resources.
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Copyright (c) 2025 Negin Ahmadi, Amirhossein Golzan (Author); Zahra Montazer
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