MicroLub: A novel microgel-based superlubricating formulation for fat replacement applications

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