Research Expertise

World class expertise in the physical characterization of lipid structure and its relationship to functionality, nutrition and quality.

Ethylcellulose Oleogels as an Animal Fat Substitute

We have explored a very exciting application of EC oleogels, as a substitute of animal fat in meat products.

We can successfully replace 50% of the saturated animal fat in sausages, frankfurters and ground meat products. Sensory evaluation and commercial pilot trials have been extremely successful with seamless 1:1 replacements possible.