hOLIVEcream

hOLIVEcream project aims to create new creams that use vegetable fat (structured) and incorporate red fruits for pastry and bakery products. It will develop products that are guaranteed by lipids, lower saturated fat content and higher antioxidant content. In particular, it will use oil as its main matrix, using a national endogenous product with high nutritional value, a totally innovative approach in the pastry sector. For this purpose, the members of the consortium will work together, where INL will be responsible for the development and characterization of new formulations (oleogels and emblems) for whom the promoter, Decorgel, incorporates in creams for use in pastry and bakery.