The goal of the project is to develop innovative gelled emulsions that will enhance efficiency, reduce the use of additives, and contribute to sustainability in the food, cosmetic, and pharmaceutical industries.

By implementing oil gelators in emulsions that are up to 100 times more effective than conventional additives, we aim to reduce additive concentrations, improve the health aspects of products, and decrease palm exploitation.

Reducing additive content enables multiple functionalities, such as replacing solid fats in food and enabling controlled release of active compounds, nutrients, and pharmaceuticals from gelled emulsions. Our objective is to create market-leading solutions that also have a positive social and environmental impact.