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KMITL Expo 2026
Development
of
an
Alternative
Meat
Using
Omega-
3-
Rich
Fish
Oil
Oleogel
as
a
Sustainable
Fat
Mimetic
คณะอุตสาหกรรมอาหาร
AI Translated
Development of an Alternative Meat Using Omega-3-Rich Fish Oil Oleogel as a Sustainable Fat Mimetic

Innovation Owner

PS

ผศ.ดร. Pichayada Somboon

Advisor

Details

This innovation develops a fat mimetic for alternative meat using Omega-3-rich fish oil oleogel extracted via green technology. It mimics animal fat texture, improves oxidative stability, and supports advanced food manufacturing like 3D printing.

This innovation involves the development of a "fat mimetic" for alternative meat products using oleogel derived from Omega-3-rich (EPA/DHA) fish oil, extracted via green technology (NADES extraction).

  • The oleogel transforms liquid oil into a semi-solid structure, enabling the creation of textures similar to real animal fat while enhancing oxidative stability and reducing rancidity.
  • This innovation can be integrated with molding technologies and 3D food printing to produce highly nutritious and environmentally friendly alternative meats, transforming fishery by-products into high-value raw materials.

Objective

The project aims to develop fish oil-based fat mimetics to promote health and sustainability, utilizing green extraction and oleogelation to support advanced alternative protein production.

  1. Health Innovation: Replacing saturated fats with Omega-3 (EPA/DHA) to help reduce cardiovascular disease risks and elevate products to Functional Food status.
  2. Sustainability: Utilizing fish by-products to reduce food waste and increase value (biomass valorization) using green extraction technology (NADES).
  3. Advanced Food Tech: Employing oleogelation to create structured fats that support 3D food printing and mold forming, allowing for precise control over texture and rheology.
  4. Food Innovation: A novel concept of fish oil-based fat mimetics, distinct from conventional plant-based fats, suitable for use in vegan, hybrid, and cultured meats.
  5. Industrial Potential: High commercial potential aligned with the Alternative Protein and BCG Economy trends.

INNOVATION VOTING

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