Oleogel developed at Unicamp does not contain saturated fats, associated with cardiovascular diseases, and can be used in processed foods
Unicamp researchers developed an oleogel from liquid vegetable oil with properties similar to those of solid fats. The product can be a healthier substitute for trans, saturated and interesterified fats, used in breads, emulsions, sausages and other foods that need to guarantee a soft texture.
The work was carried out by Rosiane da Cunha, professor at the Faculty of Food Engineering (FEA) at Unicamp, in collaboration with researchers Noádia Barroso and Paula Okuro. The research resulted in the filing of a patent, under the management of the Inova Unicamp Innovation Agency
The great advantage of oleogel is nutritional, explains Rosiane. “It is a composition with a high level of unsaturated lipids, which are beneficial for health. This means a reduction in coronary problems and other diseases caused by excessive intake of saturated fats.”
Trans fats have been the target of regulatory restrictions, and should be banned from food products in Brazil, following a global trend. The national industry has until 2023 to end the use of partially hydrogenated trans fat, which has harmful effects on health.
The World Health Organization (WHO) recommends that the daily consumption of trans fats does not exceed 1%, and that saturated fats (of animal origin) correspond to just 10% of the total calories in a normal diet.
Plant origin and easy production
Oleogels are materials formed from liquid vegetable oil. Unlike trans fats, they do not undergo modification by hydrogenation. The oleogel production process is considered relatively simple. The secret, according to the researchers, lies in the combination of the components used. Oleogel (or organogel) is made up of 90% to 95% liquid vegetable oil, the one we buy in the supermarket. The other 5% to 10% comes from a structuring agent.
In the technology developed at Unicamp, edible waxes extracted from red fruit peels and sunflower seeds were used, as well as a secondary emulsifier, derived from saturated fatty acids, considered safe by the US federal health agency. Under controlled conditions, the mixture generated positive interactions, allowing the linseed oil to be physically trapped in crystalline networks. In this way, the researchers were able to reduce the amount of structuring agent to provide the desired texture.
“The mixture of a secondary emulsifier, plus wax and vegetable oil, is heated to a temperature above the melting point of the structuring agents to produce a homogeneous solution. In the next stage, cooling, the structuring agents form a three-dimensional network that retains the oil”, explains Noádia.
The result is a type of gelatinous structure that behaves similar to that of a solid fat at room or refrigerated temperature. And this without harming the nutritional properties of vegetable oil, reinforce the researchers.
Intake of unsaturated fats is beneficial to health. Vegetable oils reduce the circulation of LDL (bad cholesterol) in the blood and increase HDL (good cholesterol). HDL is important for the proper functioning of the body, as it acts in the fat elimination process, helping to prevent heart disease.
“In addition to banning partially hydrogenated oils and fats, the industry must indicate the presence of saturated fats on the labels. To avoid losing health-conscious consumers, the industry has sought to replace saturated fats and, in this context, oil gels are an option for healthier products”, concludes Paula.
The technology is part of Unicamp's Patent and Software Portfolio, under the management of the Inova Unicamp Innovation Agency, and awaits partnerships with the industry to move on to a new phase of development, which allows the application of oleogel in the form of a product.
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