US20240390253
2024-11-28
Human necessities
A61K8/645
The patent application details a protein oleogel composed of plant protein dispersed within a liquid oil phase. This oleogel is characterized by a unique microstructure, consisting of fibrils, sheets, or particles with a high aspect ratio that are not interconnected. The manufacturing process involves solubilizing and denaturing the protein in an aqueous solution, flash freezing, drying, and then gradually incorporating a suitable oil. The oleogel provides a stable, spreadable emulsion that remains intact for at least six weeks without creaming. It is designed to replace animal-derived fats and tropical oils in food products, cosmetics, and personal care items, contributing to climate change mitigation.
The invention falls within the domain of climate change mitigation through the use of plant-based ingredients as substitutes for animal-derived fats and oils. It offers oleogel compositions with enhanced performance characteristics for application in food and personal care products. The focus is on reducing reliance on environmentally detrimental animal fats and tropical oils like palm and coconut oil, which contribute to greenhouse gas emissions and deforestation.
Climate change poses significant threats to global food security by affecting crop yields due to extreme weather conditions. Farm animals contribute significantly to greenhouse gas emissions, while tropical oils lead to deforestation. There is a growing need to develop plant-based alternatives that mimic traditional foods and cosmetics to reduce environmental impact. The oleogel aims to provide these alternatives by offering similar texture, flavor, and functionality as traditional fats.
The protein oleogel is designed as a replacement for structured fats in various products. Its manufacturing process involves denaturing proteins in water, then drying and mixing them with oils to create a microstructure that traps the oil. This structure allows the oleogel to perform similarly to animal-derived fats by releasing oil under heat or shear stress. It also maintains stability in food systems and beauty products, providing the desired juiciness or moisturizing effect.
The term "oleogel" refers to a semisolid formed by proteins or polymers that immobilize liquid oil within their structure. The protein oleogel can be characterized by its microstructure, manufacturing method, and performance properties. It typically contains a protein-to-oil ratio ranging from 2% to 40%. The proteins used may be plant-based or derived from microorganisms and are often denatured to enhance stability. The oleogel exhibits beneficial properties such as spreadability at room temperature and controlled oil release upon heating.