Rice bran oil oleogel for frozen yeast dough enhancement
Innovative use of rice bran oil oleogel as a structured lipid in frozen yeast dough products. Enhances dough performance and sensory quality by optimizing oleogelator concentrations and HIPEs. Suitable for high-fat, high-sugar formulations.
Overview
Rice bran oil oleogel is being explored as a promising structured lipid for enhancing frozen yeast dough products, particularly those with high fat and sugar content. This innovation leverages oleogels made from rice bran oil refinery co-products to improve dough handling, proofing, and baking performance, while also enhancing the sensory qualities of the final baked products. The approach focuses on optimizing the concentrations of oleogelators, surfactants, and polysaccharides to achieve the desired dough characteristics and stability.
Technical specifications
- Oleogel formulation: Utilizes rice bran oil co-products and high internal phase emulsions (HIPE) to form structured lipids.
- Optimization process: Systematic variation of oleogelator concentrations, surfactant types, and polysaccharide combinations to refine internal structures.
- Performance evaluation: Includes thermomechanical property assessment, microstructure analysis, and sensory evaluation of baked goods.
- Stability studies: Focus on the storage stability of oleogels, HIPEs, and the frozen dough across various temperatures to determine shelf life.
Technology readiness level
Currently at Technology Readiness Level 4, this solution has undergone lab validation and is in the process of scaling to a 20 kg production capacity for further testing and optimization. Future steps include comprehensive stability studies and evaluation in real-world bakery settings.
About FoodInnovate
FoodInnovate Thailand is a regenerative ecosystem design studio and consulting firm based in Bangkok that integrates soil biology, indigenous crops, and data-backed climate strategies to transform food systems. The organization operates a proprietary Ground2Gut framework, which connects soil health, human well-being, and social impact through regenerative design. Their technical capabilities include food ingredient technology, such as the development of functional food matrices, plant-based protein stabilization, and advanced emulsion systems. They also manage the BTLLAgroforestry field site in Ayutthaya, which serves as a laboratory for agroforestry trials, carbon sequestration monitoring, and biodiversity research, providing a foundation for their evidence-based food innovation and climate resilience initiatives.
By bridging the gap between scientific research and community-led application, FoodInnovate supports small-scale producers, policymakers, and consumers in creating more transparent and nourishing food systems. Their work addresses critical challenges like climate resilience in agricultural basins, nutritional architecture for specific health needs—such as elderly care recovery—and the development of value-added functional ingredients from local commodities like rice and winged beans. Through their initiatives, including educational e-courses and impact dashboards, they empower stakeholders to participate in the journey from ground to gut, ultimately aiming to improve both planetary health and human equity through sustainable, data-driven food solutions.
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