TECHNOLOGY FOCUS - ORGANIC CHEMISTRY - Preferred Composition: The oil composition has a free fatty acid content of less than 5 wt.%, and an iodine value of less than 125. The oil composition has a combined moisture and insoluble content of less than 1 wt.%. The oil composition has an unsaponifiables content of less than 3 wt.%. The oil composition contains a lutein content of at least 50 mu g/g, a zeaxanthin content of at least 30 mu g/g, a cis-lutein/zeaxanthin content of at least 10 mu g/g, an alpha-cryptoxanthin content of at least 5 mu g/g, a beta-cryptoxanthin content of at least 5 mu g/g, an alpha-carotene content of at least 0.5 mu g/g, a beta-carotene content of at least 1 mu g/g, a cis-beta-carotene content of at least 0.1 mu g/g, an alpha-tocopherol content of at least 50 mu g/g, a beta-tocopherol content of at least 2 mu g/g, a gamma-tocopherol content of at least 300 mu g/g, a delta-tocopherol content of at least 15 mu g/g, an alpha-tocotrienol content of at least 50 mu g/g, a beta-tocotrienol content of at least 5 mu g/g, a gamma-tocotrienol content of at least 80 mu g/g, or a delta-tocotrienol content of at least 5 mu g/g. Preferred Components: The fermented product is beer, whole stillage, thin stillage or syrup. The separated oil fraction further comprises 10-60 wt.% of moisture, and 10-40 wt.% of protein. The oil fraction comprises 20-70 wt.% of oil. Preferred Method: The pH of the oil fraction in recovering step is adjusted to 7-10. The starch composition is hydrolyzed at a pH of 4-5. The starch composition that is saccharified is in a slurry comprising water and 5-60% of dried solids. The starch composition is maintained at a temperature of 0-20 degrees C below initial gelatinization temperature of the starch composition for a period of 5 minutes to 12 hours during saccharifying and before fermenting. The method further comprises: saccharifying the starch composition, without cooking, with an enzyme composition to form a saccharified composition; fermenting the saccharified composition to yield the fermented product; removing a first aqueous portion after separating the oil fraction from the fermented product; applying a second centrifugal force to the oil fraction after adjusting the pH; and removing a second aqueous portion after applying the second centrifugal force. The step of separating an oil fraction from the fermented product is carried out by applying a first centrifugal force to the oil fraction.