Protein oleogels: capillary suspensions as a novel approach to control protein network formation and rheological behaviour

In this project, we investigate the potential of particles made from proteins to create so-called capillary suspensions to make solid-like oil systems, as a replacement for animal and exotic fats, such as palm and shea butter. We have changed the particles with respect to their size, shape, water binding capacity, and roughness, and created an empirical how these particle characteristics relate to different material properties of the final product, such as the gel strength, brittleness, and spreadability.