INFORM October 2024

are added. This avoids the mechanical emulsifying step often needed for other plant-based thickeners, or the need for addi tional emulsifiers, like lecithins, to combine ingredients in a product. Take plant-based milk as an example. “Plant-based milk is often thin and watery,” said Dzisiak, but titrating in oleosomes creates a stable emulsion that gives the drink body, mouthfeel, and texture, as well as preventing separation.” Physically, oleo somes act like soap bubbles when they bump into each other and resist merging with neighboring structures. “Oil bodies have great promise in foods that do not oth erwise have a natural fat system,” said Dzisiak. Botaneco has been producing oleosomes for about 10 years, but that has been mostly for the personal care industry. Oleosomes give such products a “natural feel” without the use of an animal-based ingredient to achieve a thicker or creamier consistency. The oleosomes are produced as pre-packaged emulsions and are good for more reasons than just viscosity and tex ture. Oilbodies could replace tropical oils in plant-based food formulations. They also provide a “cleaner label,” an ingredi NATURAL INGREDIENTS BECAUSE OF THEIR INHERENT PROTEIN-AND-FAT COMPOSITION, OLEOSOMES HAVE A BUILT-IN ASSET OF NATURAL EMULSIFICATION.

inform October 2024, Vol. 35 (9) • 9

Oleosome

TAGs Proteins Phospholipids

Oleosome structure. Source: Nikiforidis, JCIS , 274, 102039, 2019.

with twin screw pressing, ultrasonication or enzyme treat ments this extraction method can produce higher yields. Because of their inherent protein-and-fat composition, oleosomes have a built-in asset of natural emulsification. They do not need to be stirred, whipped, or otherwise agitated to create a smooth, thick, creamy consistency wherever they