MicroLub: A novel microgel-based superlubricating formulation for fat replacement applications
Lead Research Organisation:
University of Leeds
Department Name: School of Food Science and Nutrition
Abstract
Reducing fat in foods is a viable strategy to significantly decrease calorie intake and thus, fat replacer molecules are likely to be important in the race towards reversing the obesity crisis. The commercial fat replacer market is expected to considerably increase to 24 billion Euros by 2027, largely fueled by the growing public awareness for reduced-fat foods. However, the fat replacer industry faces severe technological challenges because the currently marketed fat replacers do not fully emulate the lubrication performance of full fat counterparts and thus fail to achieve consumers' expectations. The aim of the MicroLub project is to translate an innovative microgel-based technology with superlubricity developed in the context of the ERC project LubSat, towards the development of a more effective fat replacer ingredient. The technological innovation proposed includes deformable polypeptide-based microgels with grafted saccharides in a patchy heterogenous morphology. The exposed polypeptide region lead to a transient colloidal coating of the oral surfaces via hydrophobic interactions, whilst the grafted saccharides hydrogen bond with water molecules to create a microporous hydrated scaffold. This technology thus combines boundary and fluid film lubrication, unachieved by any fat replacement technologies available to date. Working through 4 work-packages, we will validate the techno-commercial feasibility of the formulation in close cooperation with experienced industrial partners and create the framework for potential licensing of this breakthrough technology to key industrial players. The expected outcomes aim to demonstrate the up-scaling feasibility and validation of technical performance against competition, filing a licensable patent, and developing a provisional business model that will allow us to build strategic alliances with selected industrial partners to take forward the commercialization of this technology and finally contribute towards reducing obesity
Organisations
Publications

Sarkar A
(2024)
Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design
in Current Opinion in Colloid & Interface Science
Description | The project has resulted in development of new technologies for fat reduction in food. |
Exploitation Route | The patent can be licenced to companies via spin out company MicroLub Ltd for commercial exploitation. |
Sectors | Agriculture Food and Drink Pharmaceuticals and Medical Biotechnology |
Description | The results from this project has resulted in a deeptech venture MicroLuB ltd which has got selected in Deeptech Lab Accelerator Program with Northern Gritstone. |
First Year Of Impact | 2024 |
Sector | Agriculture, Food and Drink,Manufacturing, including Industrial Biotechology,Pharmaceuticals and Medical Biotechnology |
Impact Types | Economic |
Title | FORMULATION |
Description | This invention relates to a food product comprising an additive formulation, the additive formulation comprising a proteinaceous microgel and a biopolymeric hydrogel. The invention also relates to methods for preparing such food products. The invention also relates to a use of an additive formulation as a fat replacement and/or an astringency reducer and/or a mouthfeel enhancer, the additive formulation comprising a proteinaceous microgel and a biopolymeric hydrogel. |
IP Reference | WO2024028584 |
Protection | Patent / Patent application |
Year Protection Granted | 2024 |
Licensed | No |
Impact | We have patented a new technology that can be used to replace and reduce fat in food using a biocompatible protein-based technology. The impact is to reduce calorific fat in food without compromising taste and texture. The technology can also help to reduce astringency in plant-based food improving their acceptability. |
Description | Outreach activity "Be Curious" |
Form Of Engagement Activity | Participation in an activity, workshop or similar |
Part Of Official Scheme? | No |
Geographic Reach | Local |
Primary Audience | Public/other audiences |
Results and Impact | Team participated in Be Curious Event and inspired children about textures in "Feel for Food" |
Year(s) Of Engagement Activity | 2023 |
URL | https://sarkar.leeds.ac.uk/news/huge-presence-in-be-curious-with-feel-for-food-and-udderstanding-alt... |