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2025 AOCS Posters

Edible Applications Technology

Edible Applications Technology Poster Session

Development of Bioactive Carriers and Fat Replacers Using Supercritical Carbon Dioxide Technology for Enhanced Stability and Functionality in Food Applications

Monday, April 28, 2025
5:00 PM – 6:00 PM PST
Room: Expo Hall
Hollow solid lipid particles formed using supercritical carbon dioxide (SC-CO2) technology are promising ingredients to be used in the food industry. The development of multifunctional food ingredients by incorporating bioactive compounds or exploring new applications of current ingredients has become the priority of the food manufacturing industry. However, preserving the food quality and health benefits without having any damage to the nutritional value is challenging. Besides, effectively incorporating fats and oils into food formulations is challenging because they are lipophilic. Therefore, the main objective of this study was to develop novel bioactive carriers, or fat replacers by simple and clean method to form high stability and easy-to-use powder formulations.

Powder fish oil formulation and powder shortening alternatives were developed using SC-CO2. Powder fish oil formulation was developed using natural waxes to protect omega-3 fatty acids, minimize degradation, and enhance oxidative stability. Results proved that stability of fish oil increased significantly compared to crude fish oil. Particles were incorporated into veggie puree and non-fat yogurt to evaluate the performance. Powder fish oil formulation exhibited improved omega-3 bioaccessibility than free fish oil.   

Alternative powder shortenings were produced using fully hydrogenated soybean oil and soybean oil. The effect of particle formation parameters on the particle characteristics and oxidative stability was investigated. It was found that after storing at 50oC for 4 weeks, the peroxide and anisidine values of the particles were low enough according to regulations. The melting behavior of the particles showed that particles could fully melt during baking while keeping a solid state at room temperature, as desired. The performance of powder shortenings was evaluated in bakery products as biscuits, puff pastry, and pie crust by evaluating textural properties, and internal structure. It was found that powder-shortening alternatives could act as shortenings for bakery applications.