Biomass-Derived Superhydrophobic Adsorbents for Solvent-Free Lipid Extraction from Fried Foods Using Supercritical Carbon Dioxide
Biomass-derived porous composites with superhydrophobic properties enable efficient, solvent-free extraction of frying oils from snack foods such as potato chips using supercritical carbon dioxide. The approach aims to eliminate hazardous organic solvents and reduce solvent residues in recovered lipids while supporting food-safe, biodegradable adsorbent materials. It includes formulation variants for easy recovery and enhanced biocompatibility, with tunable ratios to target different snack products and enable potential reformulation into alternative formats.
Overview
This solution leverages biomass-derived porous composites enhanced with superhydrophobic additives to extract lipids from fried snack products such as potato chips. By replacing conventional hazardous organic solvents with supercritical carbon dioxide, the technology aims to eliminate solvent residues in recovered oils while maintaining food safety standards. The adsorbent matrix is composed of minimally processed plant-based materials already established in adjacent food and water purification applications, supporting inherent biocompatibility. One formulation variant uses edible raw plant biomass, expanding the range of safe food-contact applications. The approach is designed to validate performance under real production conditions and explore product reformulation opportunities.
Technical specifications
Key features:
- Superhydrophobic biomass-derived composites with high affinity for frying oils, building on recently validated porous adsorbent platforms
- Two composition variants under investigation: a magnetic activated carbon formulation for easy dry powder removal, and an enhanced edible raw biomass composition for maximum biocompatibility
- Supercritical carbon dioxide extraction process that avoids hazardous organic solvents and aims to leave no solvent traces in recovered lipids
- Tunable formulation ratios to optimize lipid extraction efficiency for specific snack products
- Biodegradable, food-safe adsorbent materials compatible with existing food technology standards
- Potential application in converting conventional fried chips into alternative product formats
Technology readiness level
The technology is at an early proof-of-concept stage, with foundational porous adsorbent materials already validated in related oil adsorption applications. Current efforts focus on optimizing formulation ratios and validating lipid extraction efficiencies on commercial snack products under manufacturing-relevant conditions. A pilot validation is envisioned to assess practical feasibility and explore product conversion pathways. Further development is needed to scale the process and confirm performance across diverse snack food matrices before commercial deployment.
About University of North Texas
The University of North Texas is a comprehensive public research university in Denton, part of the UNT System, serving a large and diverse student body with broad academic programs. A dedicated research campus brings engineering and science together with shared user facilities, advanced instrumentation, prototyping spaces, and technology transfer support that speed collaboration with industry. Its Dallas–Fort Worth location offers ready access to major corporate R&D, suppliers, and testing partners, supported by project-based engagements, internships, and sponsored capstones. Research is backed by competitive federal funding from agencies such as the National Science Foundation, Department of Defense, and Department of Energy, alongside state and industry support.
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