Chocolate-based confections using plant oleogels via indirect emulsification
Introducing a novel approach to creating chocolate-based confections by replacing saturated fats with plant oleogels. These oleogels, formulated with waxes, pectins, and plant proteins, enhance oxidative stability, prolong shelf-life, and improve sensory attributes of confectionery products.
Overview
This innovative solution revolutionizes chocolate-based confections by partially or wholly replacing saturated fats with plant-based oleogels. Developed through indirect emulsification, these oleogels incorporate ingredients like sunflower and candellila wax, high/low methoxyl pectin, and plant proteins. The result is an enhanced structural and rheological profile, improved oxidative stability, and prolonged shelf-life, all while maintaining superior sensory qualities such as texture, flavor, and mouthfeel. This technology aims to address common confectionery issues like fat blooming and crystallization.
Technical specifications
- Ingredients used: Sunflower and candellila wax, high/low methoxyl pectin, soy lecithin, and plant-based proteins (e.g., almond or soy proteins).
- Additional enhancements: Polyphenolic compounds from sources like rosemary extracts to boost oxidative stability.
- Processing techniques: Utilization of ultrasound or microwave processing to modify plant protein structures or conjugate them with polyphenols.
- Applications: Suitable for chocolates, fillings, spreads, and other confectionery products.
Technology readiness level
The technology is currently at TRL 4, having been validated in laboratory settings with plans for further optimization and commercial ingredient design. Future work includes exploring ingredient impacts on oxidative stability and sensory properties and examining crystallization kinetics for extended shelf-life.
About McGill University
McGill University is a comprehensive public research university in Montréal, Québec, known for an international community and a research‑intensive culture. Faculty and industry collaborate through shared core facilities and co‑located labs across downtown and hospital sites, with integration into a major hospital system enabling clinical research and translation. Proximity to Montréal’s established industry clusters and a vibrant innovation district give companies access to talent, pilots, and testbeds. Research is supported by Canada’s Tri‑Agency and the Canada Foundation for Innovation, alongside provincial and philanthropic sources. A dedicated technology transfer office streamlines contracting and IP, supports licensing and sponsored research, and connects partners to startups and entrepreneurship resources.
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