We control the product’s shape, texture & function with a drop of gelator in a radically effective way.

Most food, cosmetics & pharmaceuticals need to use a large number of different additives to control the product’s form, texture & function.

Organic oil gelators transform oil to solid-state up to 100x more efficient than available additives.

Concerning regulations requiring the elimination of saturated fats, rising concerns among consumers health and ecological damage caused by palm oil production we can offer solution.

Oil Gelators can efficiently control solid-state, texture, spreadability and function of millions of products.

Organogelators and emulsifiers show a remarkable gelation efficiency in various vegetable oils and water in oil emulsions, a thermal and mechanical stability, self-healing properties based on self-assembled principles, a long period of stability and simultaneous delivery of hydro and liposoluble bioactive components.

PROBLEM

The food sector intensively searches for an effective way of structuring healthy edible oil to prevent health issues, cardiovascular diseases, obesity and diabetes.

Saturated fats are indispensable in food products, especially margarine, spreads, meat products and confectionery products, where they control key physical properties of the product (solid state, texture, spreadability and taste).

A combination of different factors, including regulations requiring the elimination of saturated fats, rising concerns among consumers health, about ecological damage caused by palm oil production, have together provided motivation for us to focus on innovative solutions.

Overuse of palm oil & its derivatives causes health, ecology & technology issues.

Silent killer

Some products use up to 30% of additives, causing serious health issues connected with saturated fats (heart diseases, weight gain, diabetes…).

Nature distorter

Palm oil exploitation causes deforestation and carbon emissions increment affecting wildlife, sustainability and social problems in affected regions.

Tech troublemaker

Available solutions have doubtful performance regarding compound’s quantity, thermal stability & persistence, but also influencing production processes and final price.

SOLUTION

Organogelators enable elimination of using too much solid fats in food products and replace their role in controlling key physical properties of the product.

Instead of using palm fats for structuring purposes, manufacturers could use favourable oil and efficient supergelators, save palm trees whose exploitation represents huge environmental problem and finally get added value for people’s health.

GELATORS

The main functional role of gelator agents in formulation would be to provide structure and stabilization of the final product, possibility for controlled delivery of nutraceuticals and controlling of oil mobility and migration.

The powerful applicability of vegetable oil gelators is envisaged in food (oil, meat, confectionary industry), cosmetics, pharmaceutical industry, oil industry, paints and coatings, and agrochemicals.