Rising obesity levels are claimed to be combatted through MicroLub’s technology founded in the University of Leeds in West Yorkshire, England.
Following the successful closing of a seed investment round, which closed at €4.2m (£3.5m), the spinout business will focus on commercialising its patented technologies that replace oils and fats with water, while enhancing texture and nutrient delivery.
“When we discovered the technology and tested lubricity, we knew it had many potential applications, which we can now explore further and commercialise with this investment,” said MicroLub founder and CTO Professor Anwesha Sarkar.
More appealing textures
Fats and oils are used in food and drink manufacture to provide more appealing textures and enhance flavours by adding lubricity and a creamy mouthfeel.
Nutritionally, however, there are drawbacks including increased calories. Globally, governments are battling with increasing levels of obesity.
It is believed over half the world’s population is on course to be overweight or obese within the next decade. Food, drink and ingredients businesses therefore face continued pressure to develop less calorific products.
However, industry must make changes without impacting mouthfeel, texture and taste.
Reducing fat and oil content
“Our advanced protein technology […] enables our customers to reduce the fat content and calorie count of their products by up to 75% without any noticeable sensory change in mouthfeel and texture,” said CEO David Peters.
“Whether it’s in reduced-fat dairy, baked goods or plant-based meats, our customers can utilise our technology to make their foods healthier, more nutritious and more stable,” he claimed.
The ingredient technology adds lubrication by creating “unique scaffolds” from protein and water, which are coated with polysaccharides, mimicking the fatty sensation of full-fat products.
“It adds texture, richness and succulence in low-fat or plant-based applications,” allowing food and drink producers to make foods healthier, the business said.
