Thixotropic oil organogelators as a palm fat substitute
Innovative organic compounds serve as a palm fat alternative, forming stable, thermoreversible gels in oils. These compounds, tested in food applications, are patent-protected and await food-grade registration. Collaboration is sought for further validation and formulation.
Overview
Thixotropic oil organogelators present a groundbreaking solution for replacing palm fat in various food applications. Developed over a decade of research, these 20 patent-protected organic compounds efficiently gel oils with as little as 0.02 wt% concentration. The resulting gels mimic the viscoelastic properties of palm fat, offering thermoreversibility and stability over prolonged periods. Tested successfully in sweet spreads, confectionery, and margarine, this innovation aligns with the growing demand for sustainable and health-conscious food alternatives.
Technical specifications
- Patent-protected compounds: 20 unique organic compounds with simple structures
- Efficiency: Effective at concentrations as low as 0.02 wt% in pure oil
- Properties: Thermoreversible and thixotropic over multiple cycles, stable for months or years
- Applications: Tested in sweet spreads, confectionery, margarine, and other oil-based food products
- Current project: Verifying compatibility in various food matrices, selecting candidates for additive registration
Technology readiness level
The technology is at TRL 5, with ongoing projects to test compatibility across diverse food products. While the compounds are not yet food-grade, the organogelators are supported by extensive rheological, microscopic, and spectroscopic data. The University of Zagreb is open to collaborations for further testing and formulation development, seeking partners to supply key ingredients for the final formulation.
About University of Zagreb
The University of Zagreb is a comprehensive public research university in Croatia’s capital, combining broad academic scope with an applied research culture. Industry engages via co‑located national e‑infrastructure and high‑performance computing at SRCE for data‑intensive collaboration. Clinical translation is enabled through integration with the University Hospital Centre Zagreb and other teaching hospitals. Experimental farms and field stations at the Faculty of Agriculture provide settings for real‑world trials and demonstrations. Research is backed by competitive EU and national funding, including Horizon Europe and the Croatian Science Foundation, and a central technology transfer center (CIRTT) advances IP and commercialization.
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