Oleogel structured emulsions as plant-based dairy cream alternatives

Dairy products like milk and cream, as well as their vegan alternatives, are emulsions. In emulsions oil or fat droplets are dispersed in a water-based, protein-rich phase. Usually, these fat droplets consists out of saturated fats, which are solid at room temperature and impact the mouthfeel through their melting behaviour. Unsaturated fats, on the other hand, are liquid what therefore changes the mouthfeel of the emulsion. To solve this, we use oleogelation to gel unsaturated fats. By adding small amounts of structuring agents like sunflower wax or ethyl cellulose, we create oleogels that are suitable for the use in dairy cream alternatives. This allows us to create a better mouthfeel in emulsions that use unsaturated fats. With this project, Canada is therefore helping to develop healthier and more sustainable dairy cream alternatives with improved mouthfeel.

Faculty Supervisor:

Alejandro Marangoni

Student:

Partner:

Karlsruher Institut für Technologie

Discipline:

Life Sciences

Sector:

Education

University:

University of Guelph

Program: