PE(K)O Sustain – Physically modified oils as sustainable alternative to tropical fats for the baking and sweet goods industry
Palmoil replacement in baked and sweet goods
Key Data
Projectlead
Co-Projectlead
Dr. Mathias Kinner, Tamara Schmid
Project team
Prof. Dr. Irene Chetschik, Prof. Dr. Lukas Hollenstein, Dr. Ivo Kaelin, Ursula Kretschmar, Bernadette Oehen, Stefanie Steinegger, Luca Stäheli
Project partners
Hug AG; Patiswiss AG; Nutriswiss AG; Grüninger AG; Mifa AG; Florin AG
Project status
completed, 08/2021 - 07/2024
Funding partner
Innovationsprojekt / Projekt Nr. 53792.1 IP-LS
Project budget
1'440'000 CHF
Publications
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Crystallized pickering emulsions from plant oil as a local alternative to palm oil
2025 Husmann, Cyrill; Schmid, Tamara; Waser, Chiara; Kaelin, Ivo; Hollenstein, Lukas; Müller, Nadina
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Effect of press cake-based particles on quality and stability of plant oil emulsions
2024 Schmid, Tamara; Kinner, Mathias; Stäheli, Luca; Steinegger, Stefanie; Hollenstein, Lukas; De la Gala, David; Müller, Nadina
