We have explored a very exciting application of EC oleogels, as a substitute of animal fat in meat products.

We can successfully replace 50% of the saturated animal fat in sausages, frankfurters and ground meat products. Sensory evaluation and commercial pilot trials have been extremely successful with seamless 1:1 replacements possible.

Physical Properties of Food Materials

Physics and Physical Properties of Fats and Oils

Special Equipment We Designed and Built

Reducing Trans and Saturated Fatty Acids in Fat- improving Cardiovascular Health

Ethylcellulose Oleogels as an Animal Fat Substitute

The World's First Oil-in-water Structured Emulsion Used as an All-purpose and Roll-in Baking Shortening

Micronutrient-rich Edible oils - Minimal Processing for Health

Petroleum-free, Nature-identical Cosmetics