Fats are important components in food and health care products.
Saturated fats behave as solids at room temperature due to the crystallization properties, this type of fats can also increase the risk of cardiovascular disease and obesity in humans.
Unsaturated fats behave as liquids at room temperature and are related to healthier properties such as w-3/w-6 fatty acids.
The fat composition of different foods will determine the texture and an important part of the nutritional value of the final product, this makes fats highly desirable for the industry.
At GEAENZYMES we use MADI™ to design a new set of enzymes that can efficiently convert saturated fats into unsaturated fats from most vegetable oils.