A cost-effective, food-grade oleogel formulation created by combining lecithin with calcium chloride. The gel forms when small amounts of salt dissolve in oil in the presence of lecithin, producing a transparent, scalable gel. The approach targets food applications as a potential alternative to traditional fats and supports further evaluation through rheological testing and comparisons with existing gelators.
This research explores a cost-effective method to create oleogels by combining lecithin, a phospholipid, with calcium chloride (CaCl2). A transparent gel forms when small amounts of salt dissolve in oil with lecithin present. The approach aims to enable scalable oleogel production using a simple lipid–salt combination.
The technology is currently at TRL 4, having been validated at a laboratory level. Further testing is planned, including rheological characterization and comparisons with existing gelators.
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