Development and application of improved high-oleic soybean oil-containing biphasic gel systems as animal fat mimetics in coarse-ground meat and plant-based products
High oleicHuman food
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Rodrigo Tarté, Iowa State University
Co-Principal Investigators:
Project Code:
Contributing Organization (Checkoff):
Institution Funded:
Brief Project Summary:
The goal of the proposed work is to develop and optimize a biphasic gel (BPG) system to structure high-oleic soybean oil (HOSO) to mimic and replace animal fat in meat- and plant-based food products.
Information And Results
Project Summary

Project Objectives

Project Deliverables

Progress Of Work

Final Project Results

We successfully developed a high oleic soybean oil (HOSO)-containing biphasic gel (BPG) system devoid of animal protein (i.e., gelatin) that can be utilized universally across meat and plant-based food products. The two versions of the BPG system developed consisted of two different ratios of oleogel and hydrogel phase, and performed well in both refrigerated and frozen beef and soy-based burger patties.

Benefit To Soybean Farmers

Results from this study demonstrate the successful application of high oleic soybean oil in a biphasic gel system that can be used to replace animal fat in meat and plant-based food products, which can lead to the opening of new markets for consumption of high oleic soybean oil.

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.