Porous food-grade particles for oil structuring in oleogels

Overview

The proposed solution utilizes porous particles derived from food-grade biopolymers and natural tissues to transform liquid oils into oleogels with properties similar to spreadable fats. This innovation addresses the need for healthier, low-saturated fat options without compromising on texture or spreadability. By absorbing oils and forming a network, these particles create oleogels that mimic traditional fats, offering a clean-label and cost-effective alternative for food products like spreads, fillings, and sauces.

Technical specifications

• Biopolymer Sources: Whey and pea proteins, fruit and vegetable tissues
• Drying Technologies: Freeze-drying or supercritical CO₂-drying to produce particles with optimal oil absorption
• Particle Size Control: Ensures smooth texture and avoids grainy mouthfeel
• Oil Absorption Capacity: Efficient structuring at 0.2-20 g particles/100 g oleogel

The particles facilitate the structuring of oils such as sunflower and extra virgin olive oil, enabling the production of oleogels with desirable rheological and stability characteristics.

Technology readiness level

The technology is currently at TRL 4, with ongoing validation in the production of oleogels and their application in model food products. Future steps include pilot-scale trials and optimization of formulations to assess commercial readiness.