New vegetable fat improves products

Olive oil and other unsaturated fats are liquid, but KU Leuven researchers have now developed an unsaturated fat that remains solid at room temperature. Their product Sterolife can help food companies develop healthy alternatives to existing high-fat products. The researchers have obtained an innovation mandate from VLAIO to further test and develop the new fat. 

Saturated fats are only present in limited quantities in a healthy diet. This is because saturated fats have a negative effect on blood cholesterol levels. Therefore, for decades, food companies have been looking for ways to reduce the amount of saturated fats in their products and replace them with unsaturated fats.

"Our product, which we have named Sterolife, is an odorless and colorless solid fat," says Dr. Eva Daels of the Food & Lipids research group. "With these properties, Sterolife can reduce the saturated fat content of products without sacrificing quality and texture."

Sustainable alternative 

Sterolife is made from plant sterols. These substances are naturally present in various plant products such as vegetables, fruits, nuts and cereals, albeit in small amounts. 

"The use of plant sterols offers environmental and sustainability benefits. Indeed, these substances can be found in by-products of existing production processes," said Professor Imogen Foubert, promoter of the research project.

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