The new spreadable olive oil products retain the flavor and health benefits of olive oil and can be used as replacements for butter, margarine or mayonnaise and for use in processed foods and confections.

Scientists from the University of Calabria, Italy have invented a spread­able form of olive oil.

Through a new tech­nol­ogy which uses an inno­v­a­tive crys­tal­liza­tion process called “organogela­tion,” a group of Italian researchers were able to change the con­sis­tency of the lipids in olive oil to cre­ate a thicker oil of vary­ing tex­tures which can range from a gel-like sub­stance to a solid form.

Professor Bruno de Cindio, head researcher of the Rheology and Food Science Laboratory at the University of Calabria, explained how it works: “In this net­work struc­ture, the oil remains ‘trapped’ within the chang­ing tex­ture and trans­form­ing itself, in the first stage, into a gel form and, in a sec­ond stage, into a creamy spread­able paste.”

Using this new tech­nol­ogy which has now been patented, 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.”

The new spread­able olive oil prod­ucts retain the fla­vor and health ben­e­fits of olive oil and can be used as replace­ments for but­ter, mar­garine or may­on­naise and for use in processed foods and con­fec­tions.

Spreads have long been mar­keted that tout olive oil as an ingre­di­ent, even when it is mixed with other oils, and the amount of olive oil is usu­ally undis­closed.



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