Earlier this year Italian researchers discovered a way to alter the liquid state of extra virgin olive oil into a gel form that can be used as a butter like spread. The so-called Gel Oil comes in different flavours. This discovery could greatly increase the consumption of olive oil in one’s daily diet.
Food companies are aware of all the benefits that olive oil is linked with such as lower levels of cholesterol and blood pressure and they have attempted to get it into the diets of more people by adding it to margarine. Understandably, the findings that butter and margarine consumption were linked to higher blood pressure and blood cholesterol levels do not really encourage people to purchase olive oil flavoured margarine. With the discovery of this olive oil gel, consumers would have the option of using olive oil instead of butter or margarine with the same convenience.
Valeria Greco, one of the researchers of the team, said: Our idea certainly meets the needs of a new customer profile. People are increasingly being forced to have fast food meals and that means ready to eat products, but at the same time there is reluctance to compromise on quality and taste and our product very much caters to this market.
The discovery was made by 10 chemical engineers from the Italian University of Calabria in the southern town of Arcavacata. They used a technique called ‘organogelazione’ which involves subjecting the properties of certain molecules known in the food industry, such as emulsifiers, to a range of temperatures. When these molecules are heated and mixed they were found to form new structures. The new product would have all the health benefits and flavor that one would get from the natural liquid state of olive oil, say University of Calabria scientists.
In this network structure, the oil remains ‘trapped’ within the changing texture and transforms itself, in the first stage, into a gel form and, in a second stage, into a creamy spreadable paste. this also means it can be produced in various consistencies from a slightly stickier version ideal for dressing salads and other foods to a more solid variation that can be spread like margarine or butter on bread. – Professor Bruno de Cindio
The innovation has been patented and the team of researchers sees huge potential for this product particularly among people with dietary restrictions. The scientists have developed two different types of spreadable olive oil which will be marketed as new products. One is called “Gel Oil”, which comes in two flavors: lemon, and basil and peperoncino, for use in salads and as a spread on bread or in sandwiches. The other product is a creamier version of the gel which is more similar to butter or margarine, called “Spread Bio Oil.”
Sources:
http://metro.co.uk/2015/03/27/olive-oil-could-replace-margarine-after-scientists-create-spreadable-gel-5123038/
http://www.oliveoiltimes.com/olive-oil-basics/researchers-develop-spreadable-olive-oil/47781
http://www.dailymail.co.uk/sciencetech/article-3014485/Move-margarine-s-spreadable-OLIVE-OIL-Scientists-turn-liquid-fat-gel-salads-sandwiches.html
- London International Olive oil Competitions 2018 - December 15, 2017
- 3 Chocolate & Olive Oil Recipes For Heart Health - December 8, 2017
- 10 Awesome Local Olive Oil Packaging Designs - November 24, 2017