Hooray! They Found A Bio-substitute For Fat

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Video: Hooray! They Found A Bio-substitute For Fat

Video: Hooray! They Found A Bio-substitute For Fat
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Hooray! They Found A Bio-substitute For Fat
Hooray! They Found A Bio-substitute For Fat
Anonim

Wood fibers are about to become a bio-substitute for fat - it will be able to produce sausages, mayonnaise, ice cream and more.

The idea is of a company from Norway, which is engaged in the production of pulp and paper. Beauregard Biorefinery has a plant in Wisconsin, USA. The white fat substitute mixture is produced there and has already been approved by the US authorities.

The innovative product made from microfiber cellulose is called SenseFi. The idea for the new organic product was to be an aid in the fight against obesity. However, finding the exact formula took a long time for the Scandinavians. Scientists had no idea what to do with the so-called useless waste parts of spruce, which could not turn into cellulose or planks.

The company is determined to open another plant - this time in Sarpsborg, Norway. This was announced by the commercial director of the biorefinery - Harald Röneberg. Most likely, the plant will be opened in 2016.

The manufacturers of SenseFi claim that their product resembles the fats we know in taste and composition. They explain that processed wood has an advantage - it is an indigestible mass whose calories do not lead to the accumulation and formation of extra pounds.

mayonnaise
mayonnaise

In addition, the wood that Scandinavians talk about does not provide empty calories in the form of extra energy. Scientists plan to start offering their innovative product in Norway, the United States and Russia. Of course, if the idea is accepted by consumers, scientists hope that they will be able to spread biofat around the world.

What is microfiber cellulose?

It is a product of nanotechnology and is produced by bacteria. Literally microscopic hairs can be obtained from any source of cellulose, including wood fibers. High pressure, homogenization, high temperature, grinding and finally microfluidization are used.

The Trondheim Institute for Paper and Fiber has been trying for a decade to turn wood into a food product. This development will cost manufacturers over $ 300 million.

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