MicroLub
MicroLub Ltd has developed a platform technology with multiple patents filed, which enables the creation of value-added sustainable ingredients to replicate the texture and mouthfeel of fat, but without the use of any lipids.
- Cohort
- NG Spring 24
- Sector
- Agriculture & Food · Materials & Chemicals
What they do
The technology, with a business-to-business route to market, can be applied across a wide variety of applications, including plant-based foods and reduced-fat dairy products, improving nutritional performance, as well as in consumer healthcare products.
Product & technology
MicroLub’s proteinaceous microgel-reinforced hydrogel technology combines a protein with a polysaccharide in a way that massively reduces molecular friction (almost zero friction) and increases lubricity. This enables the creation of ingredients which emulate the mouthfeel and texture of fat, but without the use of any lipids.
Why we invested
- →Excellent Team
- →Proposition
