Protein nanofibril-based oleogels for healthier fat replacement

Overview

Protein nanofibril-based oleogels offer a groundbreaking method for replacing traditional fats in food products. Utilizing animal or plant-derived protein concentrates, this technology employs controlled self-assembly to convert globular proteins into nanofibrils. These nanofibrils enhance interfacial interactions, enabling the formation of Pickering emulsions where oil droplets are coated with proteins. The result is a solid-like oleogel with high oil content and structural stability, providing a green label, safe, and versatile fat replacement solution.

Technical specifications

Key features:

• Utilizes low concentrations (<2.5%) of animal or plant-derived protein concentrates.
• Forms Pickering emulsions with high oil encapsulation efficiency (90-97%).
• Creates solid-like oleogels with up to 98% oil content and low water activity (<0.49).
• Offers nutritional benefits, sensory similarity to shortenings, and stability against oil oxidation and exudation.
• Proven through trials with over 10 liquid oils and 7 protein sources.

Technology readiness level

This technology is currently at TRL 4, with successful proof-of-concept trials conducted. Future validation plans include a sponsored research program for further development, leading to co-development with partners. The focus will be on optimizing protein selection, refining processing steps, and conducting laboratory trials for various food applications.