TECHNOLOGY FOCUS - BIOTECHNOLOGY - Preferred Component: The enzyme composition comprises acid alpha -amylase and glucoamylase. The alpha -amylase and glucoamylase is included at an activity ratio of greater than or equal to 0.35, preferably greater than or equal to 0.5 acidic fungal alpha -amylase activity (AFAU)/glucoamylase unit (AGU) to produce dextrins and glucose. The acid alpha -amylase is present at 10-10000 AFAU/kg of dried solids. The acid alpha -amylase is present in at 500-2500, preferably 100-1000 AFAU/kg of dried solids. The microorganism is a yeast including Saccharomyces cerevisiae or S. uvarum. The microorganism is a bacteria.    TECHNOLOGY FOCUS - INORGANIC CHEMISTRY - Preferred Component: The starch composition that is saccharified is in a slurry comprising water and 5-60% dried solids. The pH is adjusted by introducing an inorganic base including potassium hydroxide or sodium hydroxide.    TECHNOLOGY FOCUS - ORGANIC CHEMISTRY - Preferred Component: The free fatty acid comprises fatty acid(s) including 16C palmitic, 18C stearic, 1-18C oleic, 2-18C linoleic, or 3-18C linolenic. The oil composition comprises unsaponifiables ( not greater than 3% w/w), lutein ( greater than or equal to 50 mcg/g), zeaxanthin ( greater than or equal to 30 mcg/g), cis-lutein/zeaxanthin ( greater than or equal to 10 mcg/g), alpha -cryptoxanthin ( greater than or equal to 5 mcg/g), beta -cryptoxanthin ( greater than or equal to 5 mcg/g), alpha -carotene ( greater than or equal to 0.5 mcg/g), beta -carotene ( greater than or equal to 1 mcg/g), cis- beta -carotene ( greater than or equal to 0.1 mcg/g), alpha -tocopherol ( greater than or equal to 50 mcg/g), beta -tocopherol ( greater than or equal to 2 mcg/g), gamma -tocopherol ( greater than or equal to 300 mcg/ g), delta -tocopherol ( greater than or equal to 15 mcg/g), alpha -tocotrienol ( greater than or equal to 50 mcg/g), beta -tocotrienol ( greater than or equal to 5 mcg/g), gamma -tocotrienol ( greater than or equal to 80 mcg/ g), and delta -a-tocotrienol content of at least 5 mcg/g. The fermented product is beer, whole stillage, thin stillage or syrup. It comprises (% w/w) moisture (60-95), protein (5-30), and oil (5-40). The separated oil fraction further comprises (% w/w) moisture (10-60), protein (10-40), and oil (20-70, preferably 40-50). The first aqueous portion comprises moisture (65-95%), protein (12-40%) and oil (up to 10%). The pH is adjusted by introducing an organic base. The second aqueous portion comprises (% w/w) moisture (60-80), protein (10-40), and oil (up to 50). The recovered oil composition comprises (% w/w) moisture ( not greater than 2% w/w), and oil (80-100% w/w), a free fatty acid content of no greater than 5% w/w based on the total weight of the oil composition. Preferred Method: The method further comprises saccharifying the starch composition, without cooking, with an enzyme composition to form a saccharified composition; and fermenting the saccharified composition to yield the fermented product. The step of fermenting the starch composition is carried out in the presence of a microorganism. The method further comprises removing a first aqueous portion after separating the oil fraction from the fermented portion. Preferred Condition: The starch composition is hydrolyzed at a pH of 4-5. The fermentation is carried out at 10-35 degrees C. The starch composition is held at 0-20 degrees C below initial gelatinization temperature of the starch composition for 5 minutes-12 hours during saccharifying and before fermenting. The pH is adjusted to 7-10, preferably 8.5.    TECHNOLOGY FOCUS - POLYMERS - Preferred Component: The starch composition is obtained from corn, cobs, wheat, barley, rye, milo, sago, cassava, manioc, tapioca, sorghum, rice or potatoes. EXAMPLE - No suitable example given.