The EIT Food website is not compatible with Internet Explorer. Please visit our website with another browser, like Google Chrome, Firefox and Safari, for the best possible experience.
OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads

OLEOGELS – healthy and sustainable replacement for saturated fat and palm oil in spreads

Spreads are very popular. However, they consist of a high percentage of saturated fatty acids, often based on palm fat, sometimes also including trans-fat.

Their base fat systems show a great potential for optimization regarding their nutritional and sustainability value. In the current activity, spreads with improved fatty acid profiles shall be developed. Therefore, a combination of poly-unsaturated fatty acids and structuring ingredients will be used, whereas the sensorial and textural properties shall be maintained while the nutrient profile will be improved. To reach this aim, technologies are required which enable the immobilization of the unsaturated fatty acids. This will be enabled by the development and application of oleogel systems or crystallised fat in oil mixtures or combinations of both.

Partners

The following partners are involved in the project

ACESUR
FRAUNHOFER
MASPEX

Project Lead

Christian Zacherl
Institution

Fraunhofer

Contact details

christian.zacherl@ivv.fraunhofer.de

Related projects

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches
Innovation

INNOPOULTRY. The poultry food chain: tackling old problems with innovative approaches

The aim of this project is to test and to promote solutions for the poultry industry in Italy, Poland and Spain in the area of safety risks for public health....

ThermoBlue
Innovation

ThermoBlue

This proposal addresses that need, and brings together a highly competent collection of partners, each with capabilities that will deliver a technology to market. The food industry has a strong...

Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain
Innovation

Impact on sustainability, shelf life and nutritional value by vertically farmed leafy greens via a new local supply chain

Access to fresh produce is and will continue to be an issue in the densely populated European cities. Due to the long and complex supply chain up to 40% of the...

Related articles

EIT Food will reward SMEs and start-ups that work in the value chain of the olive sector in Europe Entrepreneurship

EIT Food will reward SMEs and start-ups that work in the value chain of the olive sector in Europe

04 June 2020

This European prize, worth 4,000 euros, has been included in the Juan Ramón Guillén Foundation Awards. The deadline for candidate submissions is the 15th of September 2020.

EIT FAN Stories: Delicious Data Consumer Trust

EIT FAN Stories: Delicious Data

27 May 2020

Behind Delicious Data stand the two founders Jakob Breuninger (l.) and Valentin Belser (r.). Valentin has a master's degree in aerospace engineering and is responsible for sales and operations.....