Use of plant-based lipids to reduce the saturated fat content in food products

Nowadays finding methods to reduce the amount of saturated fat in food products is one of the most important issues the food industry faces. The objective of this project is the production and application of healthy plant-based lipids as a substitute for saturated fats in a wide range of food products. The first step is the design of a method for the chemical synthesis of large and food grade amounts of different types of plant-based lipids. Next the crystallization behaviour of these lipids, also in blends with other fats is investigated to determine which are most appropriate for which application. Finally the lipids are applied in real food matrices and the macroscopic properties examined.

Keywords:lipids, food, crystallization, structuring

Disciplines:Food sciences and (bio)technology, Physical chemistry