Enhancing fat-based food applications with uPro protein oleogels
uPro, a protein-based oleogel, offers a sustainable alternative to traditional fat stabilizers like palm oil. It enhances texture and oil stability in food applications, aligning with consumer demand for healthier options. Currently at TRL 6, it's ready for co-development.
Overview
uPro is a protein-based oleogel ingredient designed to replace conventional fat stabilizers in fat-based food applications. It provides texturizing and oil-stabilizing functionality to support healthier and more sustainable fat-based product concepts. The ingredient is intended to enable development and scaling of confectionery and other oil-rich formulations, improving product performance and stability.
Technical specifications
Key features:
- Based on a first-generation oil-structuring protein ingredient, uPro
- Demonstrates potent texturizing and oil-stabilizing properties with low inclusions (<1%)
- Proven to maintain homogeneous texture and prevent oil separation under accelerated stability testing
- Suitable for confectionery spreads, fillings, and nut-butters
- Compatible with other oleogelators to enhance formulation versatility
Technology readiness level
uPro has reached Technology Readiness Level 6, indicating it has been validated in relevant environments. Next steps include further food product formulation work, with potential for large-scale production and market deployment.
About Shiru Inc.
Shiru (founded in 2019) is a tech-biology company pioneering AI-powered discovery of food ingredients. It’s backed by top VCs and has partnerships with global ingredient suppliers like CP Kelco and Puratos (www.proteinreport.org). The company’s mission is to create a library of high-performance, nature-derived ingredients to make food more sustainable.
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