The Live Green Group Develops Plant-Only Fat Replacement System Using AI
ALTERNATIVE PROTEINSSUSTAINABILITYDAIRY & ALTERNATIVES
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DE3PBIO (By The Live Green Inc), a food tech company based in the United States and originally founded in Chile, focuses on creating sustainable and health-conscious food solutions by combining ancient plant wisdom with modern artificial intelligence. The company has developed a proprietary AI platform called Charaka, which identifies optimal plant-based formulations for replacing animal-derived or synthetic ingredients in food products.
In its latest development, the company has filed a patent application (US 20250169526A1) for a “Plant-Only Fat Replacement System for Foods.” The invention outlines a formulation that replaces conventional fats with a blend of plant-derived ingredients, designed to retain the desired taste, texture, and stability of traditional fat-rich foods.
The Need for a Plant-Only Fat Replacement System
Traditional food products, especially those rich in fats—such as dairy-based creams, ice creams, and salad dressings—often rely on animal-derived or highly processed synthetic ingredients. These additives, including inulin, maltodextrin, and modified starches, are used to achieve desired textures and flavors but come with drawbacks related to health and sustainability. With the growing demand for plant-based diets, there has been a pressing need for a natural, minimally processed fat replacement system that mimics the functionality of conventional fats while aligning with vegetarian, vegan, and health-conscious consumer preferences.
The Live Green Group’s patent addresses this gap by leveraging a proprietary machine learning platform called Charaka, which analyzes over 50,000 plant-derived ingredients to identify the optimal combinations for fat replacement. This platform integrates ancestral wisdom, such as Ayurvedic principles, with modern biotechnology to create formulations that are not only functional but also nutrient-dense and environmentally sustainable.
Key Components of the Plant-Only Fat Replacement System
The patented composition comprises four primary plant-derived ingredients, each selected for its unique functional and nutritional properties:
Fruits (5%-60% by weight)
Avocado is the standout ingredient, chosen for its high monounsaturated fatty acid (MUFA) content, creamy texture, and nutrient density. It provides essential vitamins (A, C, D, K, E, and B complex) and minerals like potassium and magnesium.
Other fruits like custard apple, banana, and mango puree can also be used, provided they contain at least 10% saturated or unsaturated fatty acids.
Avocado pulp increases viscosity, reduces acidity, and lowers the melting rate of food products, making it ideal for frozen desserts like ice cream.
Plant-Derived Oils (2%-30% by weight)
Sunflower oil and flaxseed oil are highlighted for their balanced fatty acid profiles. Sunflower oil contributes to partial coalescence (mimicking dairy fats), while flaxseed oil enhances viscosity and texture.
These oils are combined in a 40:60 to 60:40 ratio to optimize functionality.
Plant-Derived Cream (5%-60% by weight)
Coconut cream is the preferred choice due to its medium-chain fatty acids (MCFAs), which provide a rich, creamy texture. It also acts as a natural thickener and improves melting resistance in frozen desserts.
Alternatives include cashew cream and avocado fruit cream.
Plant Mucilage (10%-60% by weight)
Okra mucilage is the star here, forming a gel-like structure that mimics the mouthfeel of emulsified fats. It is rich in polysaccharides, protein, and minerals like calcium and potassium.
Other mucilage sources include mangosteen and prickly pear.
Optional Additions: Carbohydrate-Based Fat Replacers
The composition may also include tapioca starch (5%-25% by weight), which disperses similarly to fat droplets, enhancing texture and creaminess. Other options include orange fiber, chia seeds, and quinoa flour.
How It Works
The plant-only fat replacement system is prepared through a straightforward process:
Fruit Preparation: Avocado or other fruits are peeled, deseeded, and mashed into a pulp. Lemon or lime juice is added to prevent browning.
Mixing: Plant-derived oils, cream, carbohydrate replacers, and mucilage are combined at ambient temperature.
Pasteurization: The mixture is heated to 68-75°C for 15-30 minutes to ensure homogeneity.
Integration: The final composition is blended into food products, such as ice cream or baked goods, replacing conventional fats.
Applications in Food Products
This innovation is versatile and can be incorporated into a wide range of products, including:
Frozen desserts (e.g., plant-based ice cream)
Dairy alternatives (e.g., yogurt, cheese)
Baked goods (e.g., muffins, sourdough bread)
Condiments (e.g., low-fat mayonnaise, salad dressings)
The composition can constitute 0.5%-17% of the final product’s weight, with optimal performance observed at 2%-5%.
Advantages Over Conventional Fats
Healthier Profile: Lower in calories, free from synthetic additives, and rich in nutrients.
Sustainability: Fully plant-derived, reducing reliance on animal agriculture and highly processed ingredients.
Functional Parity: Matches the texture, mouthfeel, and stability of traditional fats.
The patent application by DE3PBIO (By The Live Green Inc) plant-only fat replacement system represents a significant leap forward in food technology. By harnessing the power of nature and cutting-edge AI-driven formulation, this patent paves the way for healthier, sustainable, and delicious food products. As consumer demand for clean-label, plant-based options grows, innovations like this will play a pivotal role in shaping the future of the food industry.
