Protein-Based Edible Oil Gelator
Technology
- Peptide-based gelator that allows edible oils to be used as a replacement for hardstock fats, having the same properties with improved environmental and/or dietary properties.
- Peptide gelator mimics the crystal structures found in conventional hardstock fats.
- Peptides synthesis is scalable, low-cost, and can use solution-phase chemistry.
Applications and Advantages
- Gelled edible oils avoid the use of saturated fats or hydrogenated fats, so do not need to contain animal fats, palm oil, or trans fats.
- Gelator consits of natural amino acids, reducing risk of adverse health effects and actually improves the nutritional quality of the edible oil; can be made from plant-based protein.
- Gelled edible oilscan be used as a hardstock fat replacer for plant-based meat, edible spreads, baking, or other consumer applications.
- Potential applications in the pharmaceutical industry as an organic gelator, e.g. for controlled release formulations.
Status
Provisional US Patent Pending.
Seeking licensee(s).
Contact
Michael Fowler, michaelf@uoguelph.ca, 519-824-4120 x53808