A novel hydrogenated fat substitute utilizing high melting palm stearin, blended with lauric and oleic acid-rich oils, optimized enzymatically to offer a healthier alternative to conventional hydrogenated fats with reduced trans fat content.
This innovative solution focuses on developing a hydrogenated fat substitute using high melting palm stearin, which is rich in palmitic acid. By blending this with lauric oils (such as coconut or palm kernel oil) and oleic acid-rich oils (like canola or rice bran oil), the fatty acid composition is modified. The process employs enzymatic optimization to alter the melting and crystallization behavior, ensuring a product that mimics the properties of commercial hydrogenated fats but with reduced trans fat content.
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Currently at TRL 4, this technology has been validated at the laboratory level. Future studies will continue to refine the blend and evaluate its application in food product preparation, requiring further partnerships for resources and developmental support.
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