Primelock+™ fat encapsulation for plant-based meat

Overview

Plant-based burgers and sausages suffer from oils melting and draining during cooking, leaving a dry product. PrimeLock+ encapsulates 25% coconut oil in a continuous flavored matrix that partially melts during cooking but retains most fat within the product structure. The encapsulated fat and flavor release gradually during chewing. Visually, PrimeLock+ particles are white and resemble marbled fat when size-reduced and incorporated into plant-based mince. The technology also improves shelf stability by physically separating flavors from reactive proteins. Launched February 2022.

Technical specifications

• Technology: patent-pending fat and flavor encapsulation matrix
• Composition: 25% coconut oil encapsulated in a continuous flavored matrix
• Vegan: fully vegan-friendly, no animal-derived ingredients
• Fat reduction: up to 75% reduction in total product fat vs. non-encapsulated formulations
• Calorie reduction: up to 30%
• Visual: white, marbled-fat appearance when incorporated into plant-based mince
• Shelf stability: improved by separating flavors from proteins
• Applications: plant-based burgers, sausages, meatballs

Technology readiness level

TRL 9 — commercially launched in 2022 with patent-pending protection, available globally.