Developing scalable multi-component oleogels using polysaccharides and lipid-based gelators to mimic the properties of conventional industrial fats for applications in confectionary and chocolate industries.
The University of California, Davis is pioneering the development of scalable multi-component oleogels aimed at replacing conventional industrial fats. By integrating edible waxes and polysaccharides, these oleogels offer improved oil binding, mechanical robustness, and rheological properties. The project focuses on tailoring these properties to match those of traditional fats, offering potential applications in the confectionary and chocolate industries.
Key features:
This technology is currently at TRL 3, involving experimental proof of concept. Future validation efforts will focus on optimizing the performance and scalability of these oleogels for industrial applications.
UC Davis is a comprehensive public research university in Northern California, combining a land-grant heritage with an integrated academic health system and a veterinary teaching hospital. Industry engages through co-located clinical and translational facilities in Sacramento, a campus-adjacent research park, pilot-scale food and bioprocessing facilities, and a statewide extension network for field-to-market deployment. Proximity to the Bay Area and California's Central Valley enables rapid collaboration with startups and established enterprises, while corporate relations staff streamline access to faculty, talent, and core labs. Research is supported by competitive federal funding from agencies such as NIH, NSF, USDA, and DOE. A dedicated technology transfer office and venture support programs provide IP management, licensing, and startup formation pathways for industry partnerships.