The project involves evaluating the performance of innovative oil gelators in specially prepared food samples as a replacement for the widespread use of palm fat and other additives in various products. The goal is to demonstrate the technical feasibility of preparing new functional samples without palm fat using an innovative approach.

Patent-protected self-healing oil gelators offer a potential solution for solidifying different oils, with applications in the food, cosmetic, and pharmaceutical industries. The challenge is significant, as the gelator content in mixtures is extremely low (0.02% - 0.5%). The application of small amounts of these innovative gelators would contribute to the health, environmental, and economic well-being of both producers and end consumers.