With the increasing demands for fats and oils for edible and industrial purposes, many assessments have been made to find new possible lipid sources other than from the conventional plants and animals. Lipids from microbial origin could represent such an alternative since microorganisms can store up to 65% fat in the cells and can be harvested in a minimum time, unaffected by climatic changes. However, unless the microbial oil, or one of its constituents, represent a high value specialty product, its production would be uneconomical.