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2025 AOCS Annual Meeting & Expo.

Biotechnology

Edible Applications Technology

Microbial Lipids for Foods

Structured fats by design: advancing taste, texture and nutrition with biotechnology

Wednesday, April 30, 2025

10:35 AM – 10:55 AM PST

Room: B115

Presenting Author(s)

Yulin Lu

CEO
Yali Bio
South San Francisco, California, United States

Co-Author(s)

AS

Aravind Somanchi

VP Biology
Yali Biosciences, United States
LD

Lorin DeBonte

SVP Innovation
Yali Biosciences, United States
XY

Xiunan Yi

Scientist
Yali Biosciences, United States

Abstract: Yali Bio is focused on the design of fats that meet the taste, texture and nutrition for the consumer market. We have built two structured fat product lines, one for the infant nutrition, and the second for confectionery market. Yali’s proprietary yeast technology provides regional precision fermentation production capabilities for end users to deliver consistent quality of structured fat. This circumvents the growing challenges of sourcing tropical fats and their complex supply chains. Our infant nutrition product line is focused on human milk fat to provide manufacturers with a rich source of OPO triglycerides without enzymatic interesterification circumventing complex manufacturing design and purity control challenges. The high level sn-2 palmitate in the Yali OPO fat provides better early life nutrition making available more energy and less calcium binding. The Yali Butterfat product line is designed to meet the needs of alternative dairy and confectionery customers where harder fats are needing for structuring. Our butterfats fats provided alternatives to cocoa butter and interesterified fats bring a new source of fat options to formulators.