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Oil Oxidation Prevention

Request Number N268198
Need details
Description

Unilever wants to prevent oil oxidation in spreads and dressings emulsions, where the solution needs to be label-friendly.

 

Background

Oil oxidation is a well-known problem in food emulsions. It has an adverse effect on the sensory perception of the product. The current challenge is to prevent oil oxidation through a label-friendly solution, i.e., the proposed ingredient/technology should meet the naturalness criteria without negatively impacting the flavour, appearance and overall quality of the product.


Various commercially available anti-oxidants have been tested, but so far with either limited anti-oxidant potency, or with taste problems.

 

Key Success Criteria

At the least, the proposed solution must meet the following criteria:

  • Work at pH < 4, and at high ionic strength
  • Proof of Principle already successfully tested
  • Works under chilled as well as under ambient conditions
  • Label-friendly / natural

Ideally, the solution will also meet these criteria:

  • Stop oxidation completely
  • Fit with standards of identity

 

 

Possible Approaches

Prevention or delay of oil oxidation through (combinations of):

  • Ingredients with anti-oxidant capacity
  • Specific processing techniques
  • Novel technologies
  • Packaging solutions

 

Approaches not of interest
  • Current commercially available natural anti-oxidants
  • Solutions with adverse sensory effects
  • Solutions with safety and/or regulatory issues
  • Solutions that contain GMO material

 

Preferred Collaboration types
  • To Be Negotiated
Items to be submitted
We are looking for concise non-confidential proposals, statements of expertise, or other enquiries if your expertise fits our needs. To Respond, please use the Respond button to submit your proposal. You will need to be logged in to NineSights in order to respond.  Your NineSights community profile should contain all required information in order to provide us with appropriate contact information for your responses.

 

For all responses please indicate your preferred collaboration approach (eg joint development, research) and capabilities (eg research, concepts, prototype, small scale manufacture, large scale manufacture).

 

Point of Contact
Oliver Worsfold
Area of Interest
  • Food & Beverage
  • Other
Organization
Unilever
Due Date
November 30, 2016
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