The Technology
Fats are an important ingredient in many food products, contributing to food sensory and textural properties, providing energy and needed for metabolic pathways. The World Health Organization (WHO), and the Food and Agriculture Organization of the United Nations (FAO) recommend that 15-30% of our daily calories uptake should be based on fat sources, preferably from vegetable oils. Nevertheless, recently nutritional studies have shown that high intake of saturated and trans unsaturated fats is related to negative health effects. Moreover, substituting saturated fat intake with polyunsaturated vegetable oils demonstrated to reduced cardiovascular disease (CVD) by approximately 30%; a similar reduction achieved by statin treatment. Therefore, the World Health Organization recommended that fat consumption should be shifted toward the consumption of unsaturated fats (usually found in vegetable oils), as opposed to trans and saturated fats.The multi-functionality of fat in food products raise a great challenge for the development of fat replacement or reduction. Among other qualities, fat play a major role in structure, food melting behaviour, mouth feel, flavour, and texture. Considering the negative health effects of saturated fats, there is a substantial motivation to find alternatives for saturated and trans fats without chemical oil solidification. These replacements should mimic the desired features of fat while minimizing the use of unhealthy components. The current research aims to develop a margarine like product with low saturated fat content based on combination of oleogel and water phase.
Advantages
- Low fat product
- Similar structure and taste to trans unsaturated fats products
Applications and Opportunities
- Pastry products
Business Development Contacts