Reducing molecular friction is the premise of MicroLub’s coated protein microgel technology, which offers a novel approach to fat replacement in dairy and texture enhancement in plant-based foods.
“Molecular friction lies at the heart of any sensory experience. Whether it is a creamy yoghurt, a juicy burger, or a soothing skin cream, our perception is determined by the interaction of molecules within the product and with our bodies,” David Peters, CEO of MicroLub, told Fi Global Insights. “When we add oil to a car engine or fat to a food, it is because we are trying to reduce the friction between two surfaces. In the case of food, those two surfaces are the food itself and our mouths.”
The problem is that existing solutions for reducing molecular friction in foods come with trade-offs, Peters explained.
“Until now, the only ways to reduce friction between food and our mouths were to ensure the food had a sufficiently high fat content to make it creamy, succulent, or smooth, or to use thickeners and emulsifiers to try to replicate that. However, existing fat replacers are not fit for purpose, due to issues such as hidden calories, poor texture, and [a] non-clean label status,” he said.
MicroLub, a spin-out from the University of Leeds, claims to have developed a patented technology that addresses the challenge of reducing molecular friction in foods.
The technology was developed in the Sarkar Lab, under the leadership of Professor Anwesha Sarkar. The project that ultimately became MicroLub was initially focused on creating artificial saliva for patients who have had surgery or radiotherapy to the mouth.
However, it became apparent that the technology being developed could also be applied to food.
“Using our technology, we can reduce the friction by almost two orders of magnitude, making it akin to a full fat emulsion – but without adding any fat or oil. This ‘super lubricity’ effect enables our customers to create food products with a full-fat sensory experience but a much-reduced calorie count,” explained Peters.
MicroLub’s technology uses protein microgels, coated in a sporadic fashion with polysaccharide hydrogels. The protein microgels behave like molecular sponges, holding a lot of water. The naked surface of the protein microgel touches the mouth, while the surface that is coated with the polysaccharide brings hydration lubrication. In this way, it can be used to replace fat with water, significantly reducing the calorie count of the finished product, without any impact on texture or mouthfeel, according to Microlub.
This functionality can be beneficial in a number of applications, with reduced fat products and plant-based meats two of the areas where MicroLub sees the most potential.
“It is particularly effective in reduced fat and plant-based foods, which historically have struggled to achieve anything like their full sales potential, because of issues around texture, mouthfeel, and astringency,” said Peters.
As a ‘platform’ technology, it can also be used with a wide variety of protein sources, such as pea, soy, oat, fava bean, almond, and dairy.
MicroLub has trialled the technology in reduced-fat yoghurts, panna cotta, soft cheese, vegetable soup, white sauce, and chocolate ganache, replacing up to 75% of the fat content.
The company reports that in blind tests involving peppers stuffed with two types of soft cheese – one a full-fat version and the other a 50% reduced-fat version formulated with its coated protein microgel technology – participants were unable to distinguish between the two.
It says that besides enabling fat reduction, the technology allows manufacturers to shorten ingredient lists and clean up labels by taking out the thickeners and emulsifiers they are currently using to mimic fat.
A second way in which the technology can be used is for enhancing the texture of plant-based foods by reducing the molecular friction that is responsible for astringency.
“Poor texture and mouthfeel are two of the most commonly cited reasons why plant-based foods have been unable to attract mainstream consumers. Our technology helps to overcome the astringency which has hindered sales of plant-based meats, by adding texture and succulence for a far more satisfying sensory experience,” said Peters.
The company says it has successfully trialled the technology in both plant-based milks and burgers.
Baked goods, fortified drinks, spreads, and confectionery are the other categories in which MicroLub has customers piloting its technology.
“We are in advanced talks with a number of potential partners to commercialise our technology,” said Peters. “The first phase in that process involves collaborating with those partners to developed MicroLub-customised ingredients and then incorporating those ingredients into finished food products.
“The second phase involves scaling up the technology and incorporating it into our partners’ manufacturing facilities, before entering the final phase, which will see us license the technology to our partners, so they can launch commercial products.”
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