Researchers from Universitas Padjadjaran and collaborators have published a pioneering study titled “Valorization of Pangasius byproduct oil in wax-structured oleogels as a potential butter substitute for reduced-fat chocolate-based products” (First published: March 13, 2025). The research explores how Pangasius belly oil—an underutilized byproduct of the fish industry—can be transformed into a sustainable oleogel to replace butter in chocolate-based products. This innovation not only reduces food waste but also offers a healthier, lower-fat alternative for confectionery manufacturing, directly supporting SDG 12 (Responsible Consumption and Production) and SDG 13 (Climate Action).
The team optimized rice bran wax and candelilla wax oleogelators to create oleogels with high oil-binding capacity and desirable melting and rheological properties. Their findings showed that replacing up to 100% of butter with Pangasius-based oleogel reduced energy content by 43.77% without compromising sensory quality. This breakthrough highlights how integrating sustainable ingredients can benefit both industry and consumers, aligning with global efforts to lower environmental footprints and improve nutrition.
Meet the Researchers: This study was led by Wahyu Ramadhan with co-authors from the Faculty of Fisheries and Marine Science, Universitas Padjadjaran (Neng Tanty Sofyana) in collaboration with national and international partners. Their work reflects Unpad’s dedication to advancing innovative and sustainable solutions in food science and fisheries byproduct utilization.
Reference: https://doi.org/10.1002/aocs.12948
Hashtags: #SDG12 #SDG13 #SustainableFood #Innovation #UnpadResearch #FishByproducts #FoodTechnology