The duality of oils
Cold-pressed oils offer valuable natural compounds but are generally not heat stable.
Refined oils, on the other hand, are heat stable yet produced through energy-intensive processing that removes many naturally occurring components.
What if it were possible to combine the best properties of both worlds?
The cooking oil of the new generation
✔️ 5x less energy consumption
✔️ No solvents
✔️ 2x more antioxidants
✔️ Up to 60% less trans fatty acids
✔️ Despite cold pressing, more heat-stable than refined oils
Frying stability
Real world frying tests show an increase of frying stability of 40-80% compared to not optimized versions of the oil.
Total polar compounds remained below 15% after 3 days of standardised frying, compared to values exceeding 25% in standard oils.
Versatile application
Suitable for frying and baking operations, ready to eat meals, salad oils and dressings, as well as nutraceutical applications where stability and quality are essential.
By combining the advantages of refined and cold pressed oils, the optimized oil functions as a versatile two in one solution across multiple applications.
Market readiness
The oils are developed using established edible oil raw materials and processing principles that are already well understood by regulators.
The oils are compatible with existing EU food safety frameworks and can be positioned within current regulations for edible oils, avoiding the need for novel food authorization when used as intended.
Similarly, the underlying ingredients and processes align with concepts commonly accepted under GRAS principles in other regulatory jurisdictions.
You can find out more about our research here.
