Ga verder naar de inhoud

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.

2019

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

Project lead

Christian Zacherl Pic

Zacherl, CZ (Christian)

Activity Leader

Related Projects

project
With the aim of disseminating good habits and healthy initiatives to society, generate collaborative relationships with the media and value the objectives for which EIT was created, EIT Food organises a Journalism Award in Agrifood…
project
This project will optimize the final commercial solution for EIT VIRAL, a nutritional supplement able to decrease the ability of SARS-CoV-2 to infect host cells and replicate within them.