Olexir

The world needs healthy, efficient and sustainable fats

cause of death is heart attack and stroke, triggered by trans/saturated fats

50 %

worry about greasiness when using beauty oils as #1 texture concern

< 5 %

absorption of lipophilic bioactives by human body, e.g. curcumin, CBD

FluidityInstabilityNon-absorbability

Majority of cosmetics rely on fossil-derived or animal fats, while edible fats are packed with trans and saturated lipids.

Plant oils, rich in healthy mono- and polyunsaturated fats, offer a sustainable bioactive alternative. However, fluidity and instability of oils drastically limit their applications in food, cosmetics and pharmaceuticals.

Solution

No toxic solventsNo oil heatingJust protein powerTo solidify plant oils

Exclusively based
on plant proteins

Naturally preserved
plant oil richness

Tunable consistency
serving your needs

We have unlocked the oleogelating capacity of proteins and introduced stability, firmness and a solid structure to liquid oils by protecting from oxidation and UV.

We know how to employ hydrolysed plant proteins and turn liquid oils into stable oleogels – without the need for heating, toxic solvents, nickel or expensive cross-linkers and with as high as minimum 96 % oil loading capacity.

Sustainability

Every Olexir oleogel is plant protein based. To amplify sustainability, we also offer an upcycled feedstock route that recovers proteins from industrial side streams.

Plant proteingenerate ~ 90 times lessCO₂eq than beef

~ 10 % of global CO₂comes fromfood loss & waste

30 – 50 % of protein remainsunderutilized in oilseed cakes; ~ 30 % of soy protein are lost in
tofu production

Plant sources

Field-grown protein sources are used for our fully plant-based oleogels.

Side-streams to upcycle

Oilseed cakes and protein-rich by-products can be used by our technology.

Recovered proteins

Upcycled food/cosmetic grade protein concentrates are available for oleogelation.

The world needs healthy, efficient and sustainable fats

Solution

Sustainability

Plant sources

Side-streams to upcycle

Recovered proteins

FAQ

1) What is saturated fat?

2) Why do we need polyunsaturated fats (PUFAs) in food-grade materials?

3) What are protein hydrolysates?

4) What is an oleogel?

5) What’s the advantage versus conventional structuring (waxes, hydrogenation, silicones/mineral oils)?