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Use of oleogels for the production of high-fat and dry bakery products to reduce and avoid saturated and trans fats (oleogel backery products)
Project
Project code: 2819107916, MRI-GE-08-621-1080 Oleogelebackwaren
Contract period: 01.10.2016
- 30.09.2018
Budget: 257,484 Euro
Purpose of research: Experimental development
The aim of the project is to substitute conventional margarine or baking margarines, usually still used in high-fat and dry bakery products, by oleogels on the basis of rapeseed oil different lipid-like additives. Rapeseed oil is well known for its favorable physiological and nutritional fatty acid composition. The value of those bakery products could thus be strenghten by use of rapeseed oil. Moreover oleogels could replace palm oil and palm kernel oil; both are still necessary as a commodity for consistency in the production process of baking margarines. The project will have positive effects on the domestic agriculture and could finally strengthen the sustainable development of the production and processing technologies of foodstuff. The result and impact of the project is to make innovative production and oleogels in bakery products ready to the market.
Section overview
Subjects
- Food Chemistry
- Food Processing
