Novel production routes for the fabrication of tailor-made, crystalline, self-structuring oleogels for functional food and pharmaceutical applications
NewOilFactory aims to develop sustainable manufacturing processes for low-fat oleogels to reduce obesity-related health issues in the EU while ensuring economic and environmental viability.
Projectdetails
Introduction
One out of five deaths in the EU in 2017 were linked to unhealthy diets, and it is estimated that 53% of the EU population is overweight or obese, creating an unsustainable burden on national sanitary systems. Overconsumption of fats, particularly saturated ones, is one of the main causes of obesity; hence promoting diets that are lower in fats is essential.
Reformulation Strategy
One strategy could be the reformulation of fatty foods with a lower amount of both saturated and total fats. However, this is challenging as fats provide characteristic functional properties that are hard to replicate with different ingredients.
Oleogels as a Solution
The use of oleogels to replace pure fats is a valuable option to solve this difficult task. Oleogels are materials with a reduced content of saturated fatty acids, achieved via the structuring of a liquid oil with a gelator agent.
Benefits of Oleogels
- They can be further processed to obtain more complex food ingredients with reduced calories.
- They possess interesting organoleptic properties (oleocolloids).
Limitations of Oleogels
The application of oleogels is still limited due to several regulatory, technological, and environmental limitations.
Project Overview
Building on the knowledge gained from the ERC StG grant CryForm, NewOilFactory aims at overcoming these limitations by developing novel manufacturing processes for the production of crystalline oleogels made from sustainable liquid oils, without using hydrogenated fatty acids or expensive gelling agents, and following the mild-processing paradigm.
Project Goals
As part of the project:
- These processes will be tested at laboratory scale.
- They will be optimized using engineering simulation tools.
- Validation will be conducted in terms of scale-up feasibility, as well as economic and environmental sustainability.
Market Evaluation
In parallel, an evaluation of their market potential and a competitive analysis will be performed.
Knowledge Transfer Strategy
A knowledge transfer strategy including:
- Patenting
- Licensing
- The creation of a consultancy start-up for further research and co-development with industrial partners will also be established.
Financiële details & Tijdlijn
Financiële details
Subsidiebedrag | € 150.000 |
Totale projectbegroting | € 150.000 |
Tijdlijn
Startdatum | 1-10-2024 |
Einddatum | 31-3-2026 |
Subsidiejaar | 2024 |
Partners & Locaties
Projectpartners
- POLITECNICO DI TORINOpenvoerder
Land(en)
Geen landeninformatie beschikbaar
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Plantaardige vetten en eiwitten voor duurzame en smakelijke zuivelalternatieven (Oleosomen voor zuivelalternatieven).
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