The Technology
The food industry is actively seeking new food formulations that can replace and/or mimic animal-based products such as cheese, meat, and eggs due to their clear environmental, sustainability and health issues. Fat replacers have been developed over the last years aiming to reduce saturated fat using, among others, oleogel formulations. Previous studies offer lipid or biphasic system based on polysaccharides, oil structuring agents originally from lipid source, and proteins. However, the protein content of such system is limited due to the protein source and the preparation conditions leading to limited functionality with respect to protein content and performance. Moreover, the use of plant-based protein for such system raise a great challenge related to the limited dispersibility of these proteins.The developed technology includes the formulation of plant-based bigel system, including a composition of matter and a procedure that improves the bigel nutritional values and functionality by implementing high protein content based on a specific enzyme. The resulted bigel system has a very appealing appearance and texture.
Advantages
- Combination of fat replacer and high protein plant-based solution
- Improved product nutritional values
- Improved food product texture and sensorial properties.
Applications
- Fat replacers in various substitute systems, such as cultured meat, meat substitute, plant-based cheese etc
- Whole plant-based product.
Business Development Contacts
