Edible Oleogels for Reduction of Saturated Fat

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Oleogels are a form of organogel where the continuous phase is unsaturated triglyceride oil trapped in a network formed by self-associating oleo-gelator molecules. Oleogels are of interest to food companies who manufacture foods such as polyunsaturated margarines and spreads. These contain saturated fat crystals added to give a semi-solid texture. Saturated fats raise blood cholesterol which is a risk factor in cardiovascular disease. Removing saturated fats from these products by using oleo-gelation would lead to a healthier product. Mixtures of sterols and sterol esters as oleogelators are of interest because they have been shown to have blood cholesterol lowering properties in their own right. There are a number of technical difficulties associated with developing oleogel food products from phytosterols. Several sterols are suitable for oleogelation, but only one sterol ester, gamma-oryzanol is available. The mechanism for self-association is not well understood, and it is not possible to predict suitable olegelators for a particular application. Oleogels made from phytosterols are sensitive to oscillatory shear and considerable super-cooling can occur in the gelation process if the shear conditions are not optimised. Finally, the self-association is sensitive to water, and this limits application of oleogelation in water-in-oil emulsion spreads and margarines. We will use a combination of experimental (rheological, AFM, light scattering) and simulation (MD, MC, Lattice-Boltzmann simulation) methodologies to (1) identify other sterol ester structures to broaden the range available; (2) understand and control the effects of shear to optimise oleogel formation and structure; and (3) understand water sensitivity and how to ensure self-association in the presence of water. This will provide information allowing us to identify the optimal routes to processing of oleogel based foods.

We have identified societal and economic benefits that could occur as a consequence of this project. Consumption of saturated fats has been linked to an increased risk of coronary heart disease, since saturated fats increase the levels of blood cholesterol. However, solid fats are also important in the formation of structure and texture in oily foods. Replacing saturated fats with structured, polyunsaturated oil based oleogels has the potential to lead to a revolutionary change in saturated fat levels in the diet, reduction in blood cholesterol and an associated increase in health benefits. In addition to these highly significant societal benefits, the potential economic benefits are also significant. Products that contain saturated fats include spreads, chocolate, cream and ice cream. Far greater impact on health could be realised by incorporation of oleogel technology into staple foods such as bread. As part of the follow up of this project we would look to engage with food manufacturers who would test the oleogel technology in a range of prototype food products.

Key societal benefits can be accrued through public engagement. The area of food and health is of great interest to the general public. Photographs from a recent "Doors open day" outreach event focusing on soft materials and food are shown here: http://www.ph.ed.ac.uk/news/doors-open-day-30-09-14. Furthermore, the opportunity exists for us to connect with the public through the Edinburgh Beltane Beacon for Public Engagement in Science an organisation (www.edinburghbeltane.net). The annual Edinburgh International Science Festival offers huge scope for promoting the results of this project to a wider general audience. To reach members of the public who would not normally attend science fairs we would explore using other events such as the Royal Highland Agricultural show as a showcase for food and health related research.

Dissemination of research on organogels that may be of interest to other academics and industrial sectors will be achieved through publication (with the prior permission of DRINC) in high impact peer-reviewed journals and presentation at international conferences. The researchers in this proposal have a track record of publication across a wide range of journal subject areas (food chemistry, physical chemistry, colloid chemistry and soft-matter physics) with this breadth of coverage ensuring outreach to a wide range of secondary beneficiaries.

The academics have the ideal fit in terms of their complementary scientific expertise, and excellent track record of engaging with industry, thus ensuring the success of the project. Euston and Clegg have a joint translational research project with industry funded by the EPSRC (EP/J501682/1 and EP/J501712/1) on novel food proteins. Euston is PI or CoI on government and industry funded projects for the food industry (TS/L002426/1, TS/L004542/1, KTP009473 & KTP009478). Clegg has been a Royal Society Industry Research Fellow with Syngenta and has contributed as PI/CoI to a number of industry related projects. He is Director of the Edinburgh Complex Fluid Partnership (ECFP, www.edinburghcomplexfluids.com): the industrial collaboration vehicle of the Edinburgh University Soft Condensed Matter Group. Existing or recent collaborations of ECFP are with AkzoNobel, Mentholatum, Johnson Matthey, Macphie of Glenbervie and Rowett Institute for Nutrition and Health. He led the Edinburgh University half of a recent DRINC collaboration with the Institute of Food Research (PI Wilde, BB/I006133/1) on the mouth feel of emulsions. Stewart has a wide portfolio of grants related to the links between food and health funded by the EU (FP7 KBBE/ 613513, KBBE/ 613793), KTP and the Scottish Government.Westacott has been or is PI or CoI on EPSRC (GR/S12005/1, EP/D003679/1, EP/G029601/1) grants based completely or partly in molecular simulation of interfaces and on KTP projects funded by the TSB (KTP000058 and KTP009119).