A graph illustrates a problem better than a thousand words. Until the arrival of Oleflow’s fat, food industry has had to compromise between health and functionality.

We are advised to consume the majority of our fat intake in the form of unsaturated fats, which are, in practice, in liquid form. Unfortunately liquid oils have applicability issues in food products since they lack the solid structure provided by saturated fats. On the other hand, if you want applicability and versatility, you can kiss goodbye to healthiness. For example, palm oil has fantastic technical properties, but it’ll block our arteries (and kill our planet as well!). No matter what you choose, you’ve been always blocked by the “health vs. applicability” barrier. Choose either healthiness or applicability or compromise on both!

​We are changing this!

​Oleogels – a way to bound healthy oils into semi-solid structure – was the first attempt to break through this barrier in the beginning of 00s. The conventional oleogels were promising but not robust enough solution for food industry needs. We took the basic concept of oleogels, added all our material physics knowledge and enhanced the technology into power of two. 

The core of our technology lies in the ability to reverse engineer desired technofunctional properties into our fat by an innovative micro-structuration of the material. Everything starts by identifying the relevant food products and understanding what fat properties would give the best end results. Then we put our material physics hats on and model the microstructures that give similar properties to the material. Finally, we turn the theory into reality by structuring oleogels in a novel way. Our strong patent portfolio covers both new oleogel technologies as well as truly unique capabilities to spatially position the building blocks inside the microstructure with ultrasound.